Dinner Menu

Thursday, June 11th, 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

Crispy Confit of Pork Spare Ribs, slow cooked grits and maple sweet and sour

Grilled Watermelon and Fennel, minted yogurt, lemon, fennel pollen and chili flake

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

Black Radish and Squid, Caesar of radish greens, pea shoots, garlic crumb, cured yolk

Chicken Fried Chicken Livers, spinach pancake, grilled nectarine, onion butter, lettuce, Sauternes

To Continue


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

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

Dirty Rice stuffed Quail, avocado leaf and tasso vinaigrette, cornbread, Swiss chard carnitas

Tempura Soft Shell Crab, tomato and pancetta puree, farro, Napa cabbage and peas (15./30.)



Penne, roasted tomato, Parmesan, ricotta and EVOO

Tagliatelle, NEFF beef Bolognese, 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