Menu

Nora’s Table     May 30, 2012

Small luscious things

Nosh Plate: House-made pickles and beer crackers, Valley Girl aged cow’s milk cheese, wine-cured soppressata, apple mustard   $10   GF w/o crackers

Soup: Caramelized onion &  roasted mushroom $6 GF  V

Organic greens, moscatel vin, crisp onions $5 V  GF

Salad of watermelon, cotija cheese, red onion, mint, tamarind vinaigrette  $7   V   GF

Crispy pork belly, Hood River apple and fennel salad, candied walnuts, salted caramel vinaigrette  $9   GF

Fresh Copper River salmon belly carpaccio, citrus miso vinaigrette, Hood River Organic spring onions    $7    GF

Washington mussels in Goan curry, grilled naan $10

Fried Monterey Bay calamari, napa cabbage, celery and peanut slaw, lime chili vinaigrette  $10      GF

Rockfish tacos on house-made tortillas, chili de arbol aioli, cabbage, lime, cotija cheese $9 GF

Seared scallops, Indian kitchadi rice with pistachios and snap peas, mint raita, pineapple chip   $12   GF

                 The main events

Fresh Copper River salmon, black quinoa risotto, Hood River Organic spinach, rhubarb gastrique  $24     GF

Cascade Natural 12-ounce rib eye steak, creamed corn and spring garlic, bacon-crusted corn flour onion rings, arugula salad, creamy horseradish vinaigrette  $26    GF

House-made ricotta, pancetta and mascarpone ravioli, Wildwood Farm broccoli raab in brown butter with spring garlic, shaved grana cheese  $19  

New Mexico style open-faced zucchini squash enchilada, red chili mole, goat cheese, farm egg, peruano beans   $18   V  GF

Goan seafood curry with rockfish, scallops and mussels, rice and grilled naan  $20     GF w/o naan

Fresh-ground half-pound Mountain Shadow beef chuck burger, cheddar, house pickles, bacon aioli, Rainbow’s buns, Justin’s ketchup, fries or salad  $12

House-made curried veggie burger, chive aioli, house pickles, Rainbow’s buns, Justin’s ketchup, fries or salad  $12

Five-course chef’s tasting, $30; wines paired, $20

 

Chef Kathy Watson

Sous Chef Rainbow Trosper

Chefs de Partie Justin Anderson , lead;

Sergio Garcia and Ricardo Lopez

 

GF: gluten free    V: vegetarian

 

18% gratuity will be added to parties of six or more.  No split checks for parties of six or more.