Dinner Menu

Wednesday, June 17th, 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

Watermelon “Tartare,” pickled rind, pepperoncinis, oregano, poppy seeds, fennel, yogurt

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

Duck and Rice Croquettes, duck sauce, black soy radish, scallion and sesame

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, smoked chicken and clam broth, green beans, roasted fennel, celtuce, quinoa

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

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



Penne, roasted tomato, Parmesan, ricotta and EVOO

Spaghetti, shaved zucchini, garlic scape, pine nut and green olive pesto

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