Dinner Menu

Saturday, June 13th, 2015

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To Begin


Chopped and Charred Salad of Berry Patch Joi Choi, avocado and iceberg puree, tahini, cucumber, bonito

Overmeade Roasted Asparagus, Monterey chevre, sunflower seed and bitter green pesto

Spicy Asparagus and Tortilla Soup, pumpkin seeds, crushed nachos, salsa verde and crema

Toasted Potato Flake Spaetzle, asparagus, cheddar, chive, bacon and a slow poached egg

Braised Cricket Creek Veal Shin and Piave Agnolotti, wilted romaine, pine nuts, porcini, whey brodo

Watermelon “Tartare”, Greek yogurt, shaved fennel, fennel pollen, pickled rind, crumbled Halloumi

Artichoke Hearts and Avocado, lime, jicama, cilantro, almonds, generic iceberg lettuce

Black Radish, Garlic Scape and Squid, Caesar of radish greens, garlic crumbs, cured yolk

Chicken Fried Chicken Livers, spinach pancake, nectarine chutney, onions, more spinach

Berry Patch Strawberries and Pea Shoots, pea nage, farro, pecorino, balsamic, toasted oats, mint

sourdough toasts (3.)                         greens with vinaigrette (8.)

To Continue


Pan Roasted Trout, tomato, clam and pancetta broth, green beans, roasted fennel, celtuce

Crispy Galantine of Vermont Chicken Breast, quinoas, chicken wing sausage and asparagus

Dirty Rice stuffed Quail, avocado leaf and tasso vinaigrette, cornbread, jalapeno jam

Tempura Soft Shell Crab, sweet pea puree, bulgur and Napa cabbage (15./30.)



Penne, roasted tomato, Parmesan, ricotta and EVOO

Pizzichi di Farro, Italian sausage, black kale pesto, black olives

Taglietelle, beef Bolognese and buttered crumbs



Chef/Owner Bjorn Somlo                        

Chef de Cuisine Raymond Stalker

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