Dinner Menu

Wednesday, June 3rd, 2015

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To Begin


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

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

Berry Patch Lettuces, vinaigrette, breakfast radish, puffed amaranth

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

Seared NEFF Pork Belly, Walker street rhubarb braised collard greens

Carrot “Carnitas,” pumpkin seeds, salsa verde, crumb, cilantro

“Pork Fried Rice,” soy jus, baby corn, bamboo, burnt onions, Szechuan peppercorn

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

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

Chili and Garlic Sausage Empanada, sour cream, potato, mustard and braised cabbage

Semolina toasts (3.)

To Continue


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

Roasted Breast of Quail, shrimp, cornbread and tasso stuffing, pepper jam, fried dirty rice, red eye

Seared “Scallop” of Monkfish, white bean spring “cassoulet,” arugula, orange

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

Fried Soft Shell Crab, pea shoot aioli, summer slaw, more pea shoots



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