This week’s eats, cheap dates, a wine dinner, and April surprise

My Lunch In: Operators are standing by

So we are one week into our new lunch program, and we are really enjoying eating it. How about you? Haven’t ordered yet? Please visit mylunchin.com and check out the menu. It’s ever so easy to order and pay on line, and your food will be waiting for you when you here at Nora’s, or we’ll deliver. During our somewhat slow start-up period, just call us if you need a delivery (even if you aren’t at an official delivery location) and we’ll make sure you get a delivery.

We already have REPEAT customers, which is really exciting to us. Try us once, and you’ll be devoted to My Lunch In. Visit our facebook page and like us to be entered in a drawing for a whole week of free lunches. Yes, Virginia, there is a free lunch.

 

Cheap Date Night: Clams and mussels are on the way

We got a bit of a giggle when our fish saleswoman told us this week that West coast manila clams are “really burrowing deep” in the cold weather. Who can blame them? But apparently, those carefree Florida little neck supreme clams are easy to dig, so we’re bringing some in. Combine them with the nice Washington mussels, and you’ve got the perfect Cheap Date Night special: steamer clams, or steamer mussels, OR steamer clams AND mussels. In a nice white wine, roasted tomato and pancetta broth with lots of garlic and fresh herbs. You can get two bowls of steamers for $10 this Wednesday. Or, have fish tacos. Up to you.

 

What else we got? Oh boy

Here are some of the dishes on our menu this week:

  • Peking duck wing “drumettes”, pickled Kiokawa Orchard Asian pears
  • Scallop and potato samosas with red onion date chutney
  • Crispy skin arctic char, lemongrass coconut risotto rice cakes, cucumber “noodles,” citrus miso vinaigrette
  • 12-ounce 28-day aged Cascade Natural rib eye steak, gnocchi, mushrooms, horseradish crème fraiche, winter kale salad
  • ·       New Mexico-style open-faced enchiladas with roasted butternut squash, goat cheese and a farm egg, red chili mole, peruano beans
  • ·       Double thick Mountain Shadow bone-in pork chop, apple and candied bacon slaw, rosemary polenta 
  • Eggplant and mozzarella “meatballs” in tomato mushroom Bolognese, house-made pappardelle pasta

Phelps Creek wine dinner slated for March 15

If you love Pinot Noir, this is your night. Please join us for an intimate night of food and wine with Phelps Creek on Thursday, March 15. Alexandrine Roy, Phelps Creek’s Burgundian winemaker, will be joining us, and bringing some of her family’s French estate pinot noir.  Alexandrine is the real deal, representing the fourth generation of winemaking in her family.

Here’s the menu:

Course one: Salad of duck wing confit, fig honey glaze, winter greens, spiced walnuts, grapefruit thyme vinaigrette- served with Fleur de Roy, rosé of Pinot Noir
Course two: Roast mushroom and caramelized onion soup- served with Columbia Gorge Pinot Noir
Intermezzo
Course three:
Lamb two ways with spring accompaniments; braised Mountain Shadow lamb shoulder, pan roasted lamb chop, spring peas, new potatoes, lamb sugo with preserved lemon gremolata- served with Cuvée Alexandrine Pinot Noir
Course four: Artisan cheese plate with pear chutney, dried cherries, Oregon hazelnuts- served with Domaine Marc Roy Cuvée Alexandrine

Course five: Almond dacquoise with apricot white chocolate cream- served with Vin Doré dessert Gewurztraminer

To reserve, call us here at Nora’s at 541-387-4000. Pre-payment is required. If you are a Phelps Creek Wine Club member, the price is $75, and if you’re not, it’s $85. Maybe a good time to join the Phelps Creek Wine Club, no?

 

Relief for the Sunday-Monday blues

Listening to our voice mail this Monday, we heard this plaintive message left on Sunday night: “I just want to say how terribly depressed I am to discover that you are closed on Sunday! We come up from Portland to ski on Sundays, and I have been craving, craving, craving your food!”

 

Well dears customers, pine no more. Beginning April 1, we will be open 7 NIGHTS A WEEK. Expect us to repeat this frequently until you can say it in your sleep: “Nora’s Table goes to 7 nights a week on April 1.”

We’ll see you soon around Nora’s Table.

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