Dinner Menu

Friday, June 12th, 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

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, garlic crumb, cured yolk

Chicken Fried Chicken Livers, spinach pancake, nectarine chutney, onion butter, Crystal hot sauce

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

To Continue


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

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

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

Tempura Soft Shell Crab, sweet pea and cream cheese puree, bulgur, Napa cabbage (15./30.)



Penne, roasted tomato, Parmesan, ricotta and EVOO

Pizzichi di Farro, Italian sausage, black kale pesto, black olives



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