Dinner Menu

Tuesday, June 16th, 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, Parmesan brodo

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

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

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

Pickled Shad Roe, fried potatoes, petite stew of lentil, bacon and candied onions

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



C.C. veal and pork rillettes            

trout and horseradish mousse                 

chicken liver and hazelnut pate

To Continue


Misty Knoll Chicken Breast, tomato, clam and pancetta broth, green beans, roasted fennel, celtuce

Roasted Quail, tasso vinaigrette, cornbread and shrimp stuffing, jalapeno jam (15./30.)

Pan Seared Idaho Trout, sweet pea cream, more peas, asparagus, spinach



Penne, roasted tomato, Parmesan, ricotta and EVOO

Pizzichi di Farro, Italian sausage, black olives, Swiss chard, button mushrooms, pecorino

Tagliatelle, 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