Today's Menu at Restaurant Nora

Washington's Organic Restaurants

Saturday May 6, 2006

Nora's
Tasting
Menu
70.

Nora's
Vegetarian
Tasting
Menu
65.

Cuban Black Bean Soup with Shrimp* & Tomato, Crème Fraîche, Lime

Maine Lobster* & Jonah Crab* Salad with Avocado, Fresh Citrus, Cilantro Emulsion, Microgreens
or
Morel* Mushroom & Leek Tart with Goat Cheese and Pea Shoot Salad

Pan Seared Filet Mignon, with Truffle Butter, Rosti Potatoes , Mushrooms, Baby Carrots, Asparagus, Cabernet Sauce
or
Spring Pea Risotto with Green Garlic*, Carrots,Wild Mushrooms*, Parmesan Tuile, Microgreens

Molten Bittersweet Chocolate Cake with Cherry Ice Cream
or
Strawberries with Champagne Sabayon*, Crispy Tuile

STARTERS

Pepper Crusted Beef Carpaccio with Baby Arugula, Parmesan, Capers, Tomato Olive Salad 14.

Grilled Cumberland Island Shrimp* Cous-Cous Tabouleh, Black Olive Vinaigrette,Watercress, Harissa 14.

Morel* Mushroom and Leek Tart with Goat Cheese, Fresh Herbs Vinaigrette, Crunchy Cucumber Pea Shoot Salad 14.

Roasted Red & Golden Beet Salad with Oranges, Grapefruit, Lazy Lady Goat Cheese, Beet Tuile, Microgreens 13.

Local Asparagus with Roasted Maitake* Mushrooms, House Smoked Ham, Saffron Aioli, Mizuna 13.

Portugese Sardines* in Baguette Crust with Stuffed Piquillo Pepper, Salsa Verde, Romesco Sauce, Baby Greens 13.

Our Own Truffled Duck Liver Pâté with Kumquat Marmalade, Green Almonds, Crostini, Frisee & Endive Salad 12.

Maine Jonah Crab* Salad with Avocado, Ancho Chili Vinaigrette, Crispy Tortillas, Fresh Citrus 15.

SALADS

Path Valley Baby Greens & Endive with Roasted Apples, Roquefort, Green Almonds, Roasted Shallot Cider Vinaigrette 12.

Baby Arugula & Baby Spinach with Fresh Hawaiian Hearts of Palm*,Oranges, Macadamia Nuts, Honey-Citrus Vinaigrette 12.

Sunny Side Farm Classic Romaine Caesar with Bacon, Farm Egg, Shaved Parmesan, Pickled Red Onions, Garlic Croutons 12.

MAIN COURSES

Bacon Wrapped Monkfish* with Ragoût of Spring Onions, Leeks, Shallots, Sunchokes, Yellow and Red Tomato Salad 30.

Pan Seared Diver Scallops* with Baby Bok Choy, Shiitakes, Snow Peas, Scallions, Soy Ginger Sauce, Crispy Yams 32.

Alaskan Wild Sablefish* with Artichokes, White Beans, Spinach, Fennel, Olives, Tomatoes, Romesco Sauce, Lemon Jus 32.

Sautéed Amish Veal Medallions with Mashed Potatoes, Wild Mushrooms, Asparagus, Baby Carrots, Madeira* Sauce 31.

Amish Pork Roast with White Wine* Cabbage, Potato Croquettes, Baby Carrots, Sugar Snaps, Cognac*-Mustard Sauce 28.

Ancho Chili Rubbed New York Strip with Fresh Cornbread, Grilled Fennel, Broccoli, Grilled Red Onions, Barbecue Sauce33.

Crispy Amish Duck Breast with Wild Mushroom* Risotto, Spring Peas, Spinach, Tomatoes, Herb Emulsion 31.

Slow Braised Veal Osso Buco with Creamy Parmesan Polenta, Baby Carrots, Snap Peas, Red Wine Jus, Feta Gremolata 29.

Herb Crustad Rack of Lamb with Sweet Potato Purée, Swiss Chard, Ovendried Tomato, Rosemary Jus 35.

Hot Pot of Spring Vegetables with Shichimi Tofu, Shiitakes, Ramps, Spring Peas, Snow Peas, Soba Noodles, Crispy Yams 27.

*Please note that there is no organic certification for "wild" foods such as foraged mushrooms and some seafood. This also applies to some wines and spirits used in sauces and desserts. Food items marked with an * indicate that they may contain an ingredient that is not certified organic.

Pepper Crusted Beef Carpaccio with Baby Arugula, Parmesan, Capers, Tomato Olive Salad	14.
Grilled Cumberland Island Shrimp Cous-Cous Tabouleh, Black Olive Vinaigrette,Watercress, Harissa*	14.
Morel Mushroom and Leek Tart with Goat Cheese, Fresh Herbs Vinaigrette, Crunchy Cucumber Pea Shoot Salad*	14.
Roasted Red & Golden Beet Salad with Oranges, Grapefruit, Lazy Lady Goat Cheese, Beet Tuile, Microgreens	13.
Local Asparagus with Roasted Maitake Mushrooms, House Smoked Ham, Saffron Aioli, Mizuna*	13.
Portugese Sardines in Baguette Crust with Stuffed Piquillo Pepper, Salsa Verde, Romesco Sauce, Baby Greens*	13.
Our Own Truffled Duck Liver Pâté with Kumquat Marmalade, Green Almonds, Crostini, Frisee & Endive Salad	12.
Maine Jonah Crab Salad with Avocado, Ancho Chili Vinaigrette, Crispy Tortillas, Fresh Citrus*	15.

Path Valley Baby Greens & Endive with Roasted Apples, Roquefort, Green Almonds, Roasted Shallot Cider Vinaigrette	12.
Baby Arugula & Baby Spinach with Fresh Hawaiian Hearts of Palm,Oranges, Macadamia Nuts, Honey-Citrus Vinaigrette*	12.
Sunny Side Farm Classic Romaine Caesar with Bacon, Farm Egg, Shaved Parmesan, Pickled Red Onions, Garlic Croutons	12.

Bacon Wrapped Monkfish with Ragoût of Spring Onions, Leeks, Shallots, Sunchokes, Yellow and Red Tomato Salad*	30.
Pan Seared Diver Scallops with Baby Bok Choy, Shiitakes, Snow Peas, Scallions, Soy Ginger Sauce, Crispy Yams*	32.
Alaskan Wild Sablefish with Artichokes, White Beans, Spinach, Fennel, Olives, Tomatoes, Romesco Sauce, Lemon Jus*	32.
Sautéed Amish Veal Medallions with Mashed Potatoes, Wild Mushrooms, Asparagus, Baby Carrots, Madeira Sauce*	31.
Amish Pork Roast with White Wine Cabbage, Potato Croquettes, Baby Carrots, Sugar Snaps, Cognac-Mustard Sauce	28.
	Ancho Chili Rubbed New York Strip with Fresh Cornbread, Grilled Fennel, Broccoli, Grilled Red Onions, Barbecue Sauce33.
Crispy Amish Duck Breast with Wild Mushroom Risotto, Spring Peas, Spinach, Tomatoes, Herb Emulsion*	31.
Slow Braised Veal Osso Buco with Creamy Parmesan Polenta, Baby Carrots, Snap Peas, Red Wine Jus, Feta Gremolata	29.
Herb Crustad Rack of Lamb with Sweet Potato Purée, Swiss Chard, Ovendried Tomato, Rosemary Jus	35.
Hot Pot of Spring Vegetables with Shichimi Tofu, Shiitakes, Ramps, Spring Peas, Snow Peas, Soba Noodles, Crispy Yams	27.
















Please note that there is no organic certification for "wild" foods such as foraged mushrooms and some seafood. This also applies to some wines and spirits used in sauces and desserts. Food items marked with an indicate that they may contain an ingredient that is not certified organic.