Dinner Menu

Tuesday, June 2nd, 2015

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To Begin


Chopped and Charred Salad of Berry Patch Joi Choi, radish, avocado, tahini, miso, cucumber, bonito

Confit of Portobello Mushroom, farro, pickled red onions, toasted garlic – creamed spinach, rye

Berry Patch Lettuces, vinaigrette

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

Seared NEFF Pork Belly, Walker street rhubarb braised collard greens

Fried Swiss Chard and Lee Farms Ricotta Dumplings, black kale, tomato, parmesan

Carrot and Cheddar Carnitas Tacos, purple carrot and chipotle slaw, pumpkin seeds, salsa verde

Braised Veal Shin Agnolotti, crushed peas, Piave, wilted romaine, pine nuts and whey brodo

Curried Blue Fish Mousse, capers, sultanas, cauliflower, coconut, toasts

Semolina toasts (3.)

To Continue


NEFF Flank Steak, Yukons, green beans, lentils, barley, button mushrooms, roasted onions

Roasted Breast of Quail, shrimp and tasso stuffing, pepper jam, fried rice croquettes

Poached Monkfish, white bean spring “cassoulet,” watercress, orange

Schnitzel of Veal, braised mustard greens, fried egg, mustard, caper, tarragon and lemon



Pizzichi di Farro, roasted curly kale pesto, pancetta and pecorino

Penne, roasted tomato, Parmesan, ricotta and EVOO

Tagliatelle, NEFF beef Bolognese



Menu Tastings:    Four Course, 55. per person              Five Courses, 65. per person



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