Dinner Menu

Thursday, May 7th, 2015

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Leaves and Vegetables



Button Mushroom and Slow Poached Egg

snow peas, charred ramp vinaigrette and short grain rice

Baby Corn and Clam “Chowder”

Chinese peppercorns, watercress, scallion

Fried Garlic and Spinach “Tartare”

French mustard, shiitakes, parsley and frisee

Berry Patch Tuscan Kale Salad

carrot and sour cream vinaigrette, trail mix, popped amaranth

Salad of Daikon, Cucumber and Broccoli Hearts

sesame and peanut butter dressing, scallions



Small Plates


Spring Rolls of Braised Montauk Squid and Pork Sausage

pineapple and chili vinegar, Alsatian mustard

Chickpea and Eggplant Soup

couscous, lemon and olive oil




  1. one 15. two 18. three

BBQ Rabbit Sausage, fiddleheads                            Trout Mousse, horseradish

Warm Goat Cheese and Beet “Rillette”, mango                    Chopped Duck Liver Pate, walnuts




Penne, roasted tomato, Lee farms ricotta, Parmesan

Spaghetti, sweet pea, Crowdie and pistachio pesto, pea shoots

Orecchiette, pancetta, kale, lentils, “canned tomatoes”, pecorino

Carrot cavatelli, brown butter, parsley, braised rabbit, seeds and farro



Large Plates



Slow Poached Breast of Vermont Chicken

melted French cabbage, purple carrot puree, herbs and fennel

Seared Long Island Bluefish

spicy mussels, tomato-bacon brodo, peas and sweet potato

Roasted Washington State Steelhead

crimini mushroom, grapes, buttered matzo, horseradish, watercress

Vaguely Asian Marinated Skirt Steak

fried rice, broccoli, red pepper, peanuts and celery


Chef de Cuisine Raymond Stalker                Chef/Owner Bjorn Somlo

Nudel does not specialize in vegan or allergy sensitive foods. We politely decline substitutions and alterations.

Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of food borne illness.

Before placing your order, please inform your server if a person in your party has a food allergy. Meals Tax is 7%, 6.25% MA and .75% Local