Breakfast Menu

Nora’s Table   April  Breakfast

Let the Day Begin

Beignets,   plate of six   $4

Apricot hazelnut scone     $2

Daily selection of dried and fresh fruit   $3

The Sunday New York Times   $6

Two Cage-Free Eggs, every which way, plus

Choose: 2 items, $9; 3 items, $10; 4 items, $11:

  • Apricot hazelnut scone   V
  • Buttermilk biscuit  V
  • Blue Skies Bakery Blue Heaven Leaven toast V
  • Toasted English muffin  V
  • North Carolina white grits,  white cheddar cheese V GF
  • Roasted butternut squash, shallots, sage, hazelnuts  V GF
  • Rainbow’s favorite potatoes    V GF
  • Peruano beans  V    GF
  • Sausage gravy
  • Fried oysters  GF
  • Applewood-smoked bacon  GF
  • Hill Meat pit ham  GF
  • Sausage links GF

Bombay-town fry: Curried potatoes, peas and kale hash with fried oysters, two poached eggs, red onion date chutney, naan bread  $10

Smothered fries: our hand-cut, twice cooked fries, garlicky creamed spinach, bacon, aged cheddar and crispy onions, eggs any way   $10

Oregon Dungeness crab and spaetzle in brown butter, poached eggs, preserved lemon persillade, $10

Louisiana eggs benedict: House-made tasso ham, trinity of peppers, onions and celery, poached eggs, on English muffin, Cajun hollandaise, breakfast potatoes or grits $10

New Mexico-style open-faced enchilada, red chili mole, goat cheese, fried eggs, peruano beans   $10   GF   V

Cornmeal waffle, savory or sweet:

  • With  buttermilk fried chicken breast tenders, sausage gravy  $10
  • With cinnamon bourbon apples and whipped mascarpone $8    V

Stack of Stu’s wholegrain cardamom pancakes, maple syrup  $6    V

Ricotta, lemon and almond-filled challah french toast, maple syrup and Gorge blackberry coulis, choice of ham, bacon, sausage or two eggs   $ 10   V

Three-egg omelet of the day with potatoes and choice of toast, English muffin, biscuit or scone   $11

On The Side

Three strips of applewood smoked bacon, $3

Slice of Hill Meat Co. pit ham, $3

Sausage links, $3

Two eggs, $2

Rainbow’s favorite potatoes, $3

North Carolina grits, $3

Sausage gravy, $3

Two fried oysters, $4

Buttermilk biscuit $2

Butternut squash, sage and hazelnuts, $4

Blue Skies Bakery blue heaven leaven toast, $2

Toasted English muffin, $2


Hood River coffee, Viento Blend or Viennese Decaf, $2.50

Steven Smith teas, $2.50

Pot of hot cocoa, (ask for it “Patzcuaro style”)  $4

Oregon “Aloha” orange or grapefruit juice, Ryan’s apple cider,  $3

Justin’s Bloody Mary   $8

Mimosa  $7

Coffee and Bailey’s   $8


Chef Kathy Watson

Chefs de Partie Ricardo Lopez and Matt Patterson

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.

Substitutions are politely declined.

You are welcome to bring in your own coffee drink from our good neighbors at Dog River, Doppio, Ground or Ten Speed


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