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83 Cards in this Set
- Front
- Back
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LUNCH
SOUPS & STARTERS |
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Cucumber gazpacho
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Main Ingredients: cucumber, rasberry, bread, sour cream
Description: Cucumber, onion, garlic, herbs and bread are marinated overnight. The next day it is coarsely pureed. To garnish the soup raspberries filled with raspberry puree, pumpernickel croutons fried in butter, and dollops of sour cream are placed on top. Finished with fresh mint* |
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Corn and Blue Carb Soup
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Main Ingredients:
Description: |
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Pannise
(chick pea fries) |
Main Ingredients: Rosemary, aged balsamic, whipped goat cheese
Description: Chickpea flour is cooked with veg stock, and olive oil… Set in a tray and cut into batons. Goat cheese is softened and whipped. The fries are deep fried until GBD and seasoned with black pepper. Toasted rosemary is sprinkled on top w/ an aged balsamic glaze. * |
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LUNCH
SALADS |
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Burrata
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Main Ingredients: blueberries, burrata, ruby mustard greens, pecans
Description: A simple salad of burrata, ruby streaks, macerated bluberries and candied pecans. Drizzled with evoo and balsamic. Served with toased brioche.Vinaigrette = parsley, tarragon, chives, shallot, hard-boiled egg whites, sherry vinegar & evoo. * |
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Prawn & Heart of Palm Salad
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Main Ingredients: shrimp, heart of palm, quinoa
Description: 70-91 shrimps are cooked and marinated w/ lemon, evoo, chilis, parsley onion, allspice and cumin. Shrimp are tossed in a salad w/ fresh Hawaiian heart of palm and arugula. Served w/ roasted fresno pepper aioli and a quinoa cake (quinoa, bread crumbs, egg, scallion & lemon zest) lightly breaded w/ panko crumbs and pan seared. * |
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NoMI Greens
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Main Ingredients: baby lettuce, shaved vegetables, rye croutons, cucumber vinaigrette
Description: Vinaigrette made with cucumbers, olive oil, shallot, honey and cava vinegar. Werp farm greens and shaved vegetables are dressed. Rye croutons painted with olive oil to garnish. * |
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Chicken Salad
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Main Ingredients: chicken breast, raisins, veggies
Description: Chicken breasts are sous vide, pulled and tossed w/ honey Dijon aioli and port soaked raisins. Garnished with crispy pretzel tuille, soft Werp greens, shaved black radish, shaved beets, pickled shallots and picked mustard seed. * |
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LUNCH
SANDWICHES |
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Roasted Mushroom Panini
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Main Ingredients: olive oil ciabatta, roasted mushroom, fontina, roasted garlic, mustart, rocket
Description: Grilled olive oil ciabatta (butter) w/ roasted shiitake/portabella mushroom, roasted garlic puree and melted fontina. Served w/ chips. |
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NoMI Burger
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Main Ingredients: Waygu, sharp cheddar, NoMI sauce, b&b pickles, beer batter onion rings, rst garlic brioche
Description: 8 oz hand pattied burger cooked to temp. Served with melted sharp cheddar, house made bread and butter pickles, NoMI burger sauce (a steak sauce of dried fruits and vinegar) and beer batter onion rings (on burger). The burger is on a roasted garlic brioche bun specially made for us by red hen. (no pork in the burger) * |
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Prime Rib Tartine
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Main Ingredients: ciabatta crouton, celery remoulade, watercress, endive, shaved beef rib eye, honey banyuls vinaigrette, pickled red onion, graded horseradish, beef jus
Description: Oblong ciabatta crouton is toasted and topped w/ a thin layer of celery remoulade (finely julienned celery root dressed with mayo & crème fraiche). On that is built a salad of watercress, endive and shaved medium rare roasted ribeye. All topped w/ pickled red onion, grated fresh horseradish & beef jus drizzle. * |
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LUNCH
ENTREES |
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TJ’s Farm Chicken
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Main Ingredients:
Description: Sous vide and roasted airline chicken breast from TJ’s Farm (Piper City, IL) served with roasted on-the-vine tomatoes, and natural pan jus. Pan jus is extracted by roasting bones and scraps with aromatics (garlic, shallot, thyme, & bay leave) then reduced with chicken stock and wine.* |
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Market Fish
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Main Ingredients:
Description: Daily fish (chef’s choice) pan seared, served atop English pea puree and finished with pearl onion vinaigrette (pearl onions, olive oil, and cava vinegar).* |
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Skirt Steak
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Main Ingredients:
Description: Niman Ranch Skirt steak cut into 4oz portions, cooked a la plancha until desired temperature. Finished with a salsa verde (parsley, chive, chervil, garlic, shallot, and evoo) and roasted on-the-vine tomatoes.* |
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Ocean Prawn
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Main Ingredients:
Description: 3 Madagascar head-on prawns cooked a la plancha and finished with tomato chutney (confit tomatoes and garlic, aged sherry vinegar, olive oil, and anchovies).* |
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Organic Tofu
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Main Ingredients:
Description: Firm tofu marinated with soy, sesame, ginger, scallion, and lime cooked a la plancha and finished with a shiitake & peanut relish (shiitake mushroom, peanut, scallion, mushroom vinaigrette, and cilantro), and fried shiitake mushrooms.* |
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LOUNGE
FROM THE OCEAN |
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East/West Coast Oysters
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Main Ingredients: oyster
Description: Oysters on the half shell are served with mignonette and lemon wedges. * |
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Big Eye Tuna Ceviche
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Main Ingredients:
Description: Big Eye tuna sliced and served with bitter orange vinaigrette (orange juice, grapefruit juice, tobacco, soy, and honey) brunoised chili’s (habanero, fresno, orange zest, and evoo), micro cilantro, and ancho salt coated jicama.* |
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LOUNGE
TO SHARE |
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Jamon Iberico
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Main Ingredients: iberico, toasted bread, garlic, tomato
Description: Jamon iberico is from free range pigs that roam oak forests along the border between Spain and Portugal; they eat only acorns during their last period. The exercise and diet have a large impact on the flavor of the meat; the ham is cured for 36 months. We slice it very thinly off the bone and serve it w/ grilled bread that has been rubbed w/ garlic and tomato. (pan con tomate) * |
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Buratta
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Main Ingredients: buratta, rocket, olive oil, grilled bread, thyme honey
Description: Olive oil ciabatta is toasted. Rocket is dressed in lemon juice and olive oil. Buratta is placed on the rocket and drizzled w/ the honey, more olive oil, fleur de sel, black pepper and espelette. * |
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Jamon Panini
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Main Ingredients: petit baggette, Dijon mustard, French butter, prosciutto
Description: Two small (really small) baguette are toasted and stuffed with European style butter, Dijon mustard and prosciutto. Very traditional French style sandwich. Does not come w/ sides and is considered a tiny snack perfect for 1-2 people. * |
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Charcuterie Board
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Main Ingredients:
Description: Collection of 3 housemade and imported meats. Accompanied by traditional garnish including: pickled veg, radish, mustards and grilled country bread. * |
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Cheese Board
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Main Ingredients:
Description: Selection of 3 local and imported cheeses. Accompanied by housemade jams, local fruit & honey, candied pecans and grilled country bread. * |
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Park Board
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Main Ingredients:
Description: Combination of Cheese Board & Charcuterie Board. Accompanied by a little of all that comes with each board and country grilled bread. * |
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LOUNGE
SMALL PLATES |
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Duck Rillette
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Main Ingredients: duck confit, herbs, shallot, bread, prune mustard
Description: Duck confit is picked and mixed w/ a little of the fat from the confit. It is seasoned w/ chives, parsley, pickled shallot and PX. It is served w/ two sliced of grilled bread smeared w/ a French prune mustard (sweet & tangy) and dressed w/ a small salad of water cress, shaved red onion and radish. Intended for the guest to spread the rillette on the bread. * |
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Pimento Cheese
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Main Ingredients: sharp cheddar, brick cheese, garlic aioli, pimento, bread
Description: Sharp cheddars and brick cheese are ground and mixed w/ garlic aioli, piquillo peppers and salt/pepper. Served alongside toasted bread; intended for guest to spread on the bread. * |
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Flatbread
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Main Ingredients: grilled dough
Description: Toppings on this will change depending what is available at the market. It will always be the same size and on the same crust. * |
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Hummus
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Main Ingredients: white beans, olive oil, lemon, garlic
Description: White beans are cooked until very tender w/ onion and bay leaf; they are pureed smooth w/ lemon, garlic, touch of cumin and cayenne. A 5oz portion is served chilled with fried pita. * |
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Pork Sliders
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Main Ingredients: pork shoulder, ancho chili, habanero cheese, aioli, bun
Description: Pork shoulders are rubbed w/ ancho chili and slowly roasted until tender; the meat is picked. 3 Sliders will have pork, savvoy cabbage (lightly dressed in vinegar), smoked jalapeno aioli and habanero cheddar all on a small onion roll. The flavor is spicy and should be communicated as such to the guest. * |
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LOUNGE
LARGE PLATES |
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Spaghetti Arrabiata
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Main Ingredients:
Description: San Marzano tomatoes cooked with toasted garlic and chili flakes, blended and finished with parmesan cheese. Tossed with spaghetti.* |
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NoMI Burger
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Main Ingredients: Waygu, sharp cheddar, NoMI sauce, b&b pickles, beer batter onion rings, rst garlic brioche
Description: 8 oz hand pattied burger cooked to temp. Served with melted sharp cheddar, house made bread and butter pickles, NoMI burger sauce (a steak sauce of dried fruits and vinegar) and beer batter onion rings (on burger). The burger is on a roasted garlic brioche bun specially made for us by red hen. (no pork in the burger) * |
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Mushroom Panini
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Main Ingredients: olive oil ciabatta, roasted mushrooms, fontina, roasted garlic, mustard, rocket
Description: Grilled olive oil ciabatta (butter) w/ roasted shitake mushroom, roasted garlic puree and melted fontina. Served with sour cream and onion chips (house made). * |
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NoMI Caesar
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Main Ingredients: baby gem, Caesar vinaigrette, rye crouton, parmesan, 71-90 prawns
Description: Shrimp are marinated in olive oil and lemon and seared on the plancha. Baby gem lettuce is dressed in the Caesar vinaigrette. Plate is finished w/ shaved parmesan and rye croutons. * |
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LOUNGE
SIDES |
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Frites
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Main Ingredients: garlic, shallot, soft herbs
Description: House cut frites served with roasted garlic aioli. Garlic cloves are slowly roasted in the oven until GBD; they are rough chopped and folded in to an aioli along with minced shallot and soft herbs. * |
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Green Beans
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Main Ingredients: green beans, shallot, garlic, butter
Description: Green beans are sautéed in garlic, shallot and butter. * |
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DINNER
SOUP AND SALAD |
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Cucumber Gazpacho
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Main Ingredients: cucumber, rasberry, bread, sour cream
Description: cucumber, onion, garlic, herbs and bread are marinated overnight. The next day it is coursly pureed. To garnish the soup raspberrys filled with rasberry puree, pumpernickle croutons fried in butter, and dollops of sour cream are placed on top. Finished with fresh mint. * |
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NoMI PHO
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Main Ingredients: beef, veg, spices
Description: A strong flavored broth is made from beef bones, oxtail, veal breast, chickens and pho spices (star anise, cin.) It is flavored with fish sauce, a touch of jalapeno. Warm oxtail, veal breast, raw waygu, summer veg and mushrooms are placed in a bowl. broth is poured table side. The soup is served with traditional garnish. (jallapeno, cilantro, thai basil, sprouts, lime.)* |
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NoMI Greens
***Taste of NoMI Page*** |
Main Ingredients: baby lettuce, shaved vegetables, rye croutons, cucumber vinaigrette
Description: Vinaigrette made with cucumbers, olive oil, shallot, honey and cava vinegar. Werp farm greens and shaved vegetables are dressed. Rye croutons painted with olive oil to garnish. * |
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Chilled Seafood Salad
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Main Ingredients: prawns clams, mussles, squid
Description: Chilled seafood is plated on a piece of olive oil cibatta. The bread is spread with sauce vincent (a classic sauce of equal parts tartersauce and herbed aioli) |
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Burrata
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Main Ingredients: blueberries, burrata, ruby mustard greens, pecans
Description: A simple salad of burrata, ruby streaks, macerated bluberries and candied pecans. Drizzled with evoo and balsamic. Served with toased brioche. * |
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DINNER
STARTER |
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Pan Seared Foie Gras
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Main Ingredients: Foie, peaches, oatmeal, crème fraiche thyme
Description: A compote of peaches sugar and cognac starts the bottom of the dish. A crumble of oats, sugar, butter and thyme are placed on top of the compote. A seared 3oz piece of foie is placed on top along with some creame fraiche that has been seasoned with vanilla. Duck jus and thyme blossoms finish the dish. * |
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Langoustine Carpaccio
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Main Ingredients: langostine, summer berries, lemon oil, black lava salt
Description: A terrine is made with raw langostine. It is shaved thin and placed on a plate. It gets garnished with small summer berries, lemon oil, black lava salt, espelet, thyme leaves and chives.* |
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Balsamic Glazed Pork Belly
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Main Ingredients: Pork belly, soy, balsamic, escargot, broccoli
Description: Pork belly is cured and braised in soy, balsamic, and aromatics. Broccoli is blanched and made into a puree with olive oil. Escargots are slowly cooked in soy honey garlic. The pork belly is seared and roasted crispy. The escargot are glazed and placed around the plate. The dish is garnished with crispy onions. |
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Summer Agnolotti
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Main Ingredients: Carrot, brown butter, hyssop
Description: Orange farm carrots are cooked down with shallot garlic and pureed and then combined with fromage blanc. Purple haze carrots are cooked with honey and pureed smooth. The orange puree is rolled into the pasta into pillow shapes. The agnolotti are boiled to order and placed on top of the purple haze puree. The plate is garnished with hyssop, brown butters streusel and herbs* |
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DINNER
MAINS |
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Prosciutto Wrapped Monkfish
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Main Ingredients: proscuitto, Monkfish, eggplant, peppers, olives, ramps
Description: Monkfish is wrapped in thinly sliced prosciutto. It is seared crispy and basted with butter, thyme and garlic. Japanese eggplant that has marinated in olive oil, thyme and garlic gets grilled. The vegetables are warmed in chicken stock and butter. A puree of olives, honey and tomato water make the sauce. the plate is garnished with picked thyme.. * |
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House made Bucatini
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Main Ingredients: Pasta, tomato. Parmesan, garlic, shallot, spigerello
Description: Bucatini is extruded in house every day. Upon order the pasta is blanched and tossed with the sauteed shallot, garlc, spiggerelo, and tomato. This dish is finished with parmesan cheese.* |
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Roasted Guinea Hen
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Main Ingredients: Hen, bread pudding, tomato, corn, tropea onion cuc
Description: Crispy breast and thigh of a guinea hen served with our interpretation of "panzanella" A savory bread pudding made of sourdough, shallot, garlic and herbs is seared ala plancha. A salad of heirloom tomato, cucumber, pickled tropea onions and a simple sherry vinegrette is placed on the plate along with a corn purree and natural jus. * |
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Olive Oil Poached Lobster
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Main Ingredients: Lobster, potato, sea urchin, shellfish broth herbs
Description: Lobster tails, and claws are poached in seasoned olive oil. Yukon potatos have been cooked in a espelett cuison and glazed to order. The broth is made from cooking mussles and clams and adding herbs and sea urchin to intensify the flavor. . * |
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DINNER:
SIMPLY PREPARED |
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Market Fish
***Taste of NoMI Page*** |
Main Ingredients: Chic peas, toasted garlic, fennel, tomato confit
Description: Seared and roasted mkt fish set upon a ragout of chick peas cooked with fennel, shallot, garlic, and tomato confit. The plate is finished with smoked tomato vinaigrette. * |
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Iberian pork secreto
***Taste of NoMI Page** |
Main Ingredients: secreto, rapini, jus
Description: This piece is “hidden” between the shoulder, ribs and fatback, for this reason we call to this part: “secret”. The cut to get this piece must be very accurate in order to keep the exact amount of fat. This highly grained piece stands out for its wonderful flavor and texture. It is seared to temp (medium to med rare is recommended) Served with sautéed rapini.) * |
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Walleye A la Plancha
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Main Ingredients: Walleye, romesco, shishito peppers, hazelnut
Description: skin on walleye is seared on the plancha. It is set upon a bed of Romesco. A grilled shishito pepper stuffed with hazlenuts, white belly anchovies, herbs etc. is placed on top* |
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Flat Iron
***Taste of NoMI Page*** |
Main Ingredients: Flat Iron Steak, stout, paris mushrooms, cippolini onion
Description: The flat iron steak is marinated in stout, brown sugar and garlic. It is then sous vide with duckfat and thyme. The steak is seaered to temp and sliced. It is garnished with paris mushrooms and cippolini onions.* |
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Waygu Beef Cheek
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Main Ingredients: beef cheek, red wine, celeriac,
Description: Waygu beef cheeks (Austrailia) are cured with sugar and salt, orange and spices. They are braised in veal stock, with red wine and aromatics. The braising liquid is reduced into sauce consistency and used to garnish the plate. The cheeks are placed on a celeriac puree and garnished with celery leaves. * |
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DINNER
SIDES |
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Haricot Vert
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Main Ingredients:
Description: glazed with vegetable stock and butter, finished with shallot vinaigrette.* |
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Marinated Beets
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Main Ingredients: Roasted Beets, white balsamic, tarragon
Description: Beets are roasted and marinated in olive oil and white balsamic vinaigrette. Served chilled with tarragon and aged balsamic. * |
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Roasted Summer Squash
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Main Ingredients:
Description:.* |
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Yukon Gold Potato Puree
-Plain -Nordic Creamery Smoked Cheddar |
Nordic Cheddar:
Main Ingredients: Description: * |
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Sushi & Sashimi
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Japanese Term: English Term:
Unagi (u-nah-gee) Eel Ebi (ee-be) Shrimp Sake (sah-kay) Salmon Maguro (muh-goo-row) Tuna Madai (muh-die) Red Snapper Hamachi (huh-ma-chi) Yellow Tail* |
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Katsura Platter
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Main Ingredients: tuna, shrimp, eel, yellow tail, tiger roll, California roll
Description: Assorted sushi & sashimi pieces of tuna/shrimp/eel/yellow tail 4 pieces of Tiger roll 4 pieces of California roll 12 PIECES TOTAL ON PLATTER* |
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Ume Platter
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Main Ingredients: Tuna, salmon, eel, yellow tail
Description: Tuna, salmon and eel sushi pieces Yellow tail sashimi pieces 5 PIECES TOTAL ON PLATTER* |
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Ocean Platter
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Main Ingredients: oysters, clams, lobster, prawns, crab, mussels
Description: Assorted seasonal selection of all main ingredients Served with traditional garnish of: - Mustard Sauce - Wasabi Sauce - Mignonette Sauce - Cocktail Sauce* |
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Marinated Hamachi
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Main Ingredients: Dashi, white wine, shiso, red lava salt
Description: 6 pieces of Hamachi are wrapped in a shiso leaf and sit in a mixture of dashi and white wine; topped with red lava salt Shiso = Japanese for the herb perilla; related to mint Dashi = Japanese soup stock* |
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Madai Ceviche
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Main Ingredients: Japanese red snapper, dashi, spiced pepper, grilled endive, tangerine, soy vinaigrette
Description: 6 pieces of red snapper sit in a mixture of dashi and soy vinaigrette; garnished with grille endive, tangerine and spiced pepper* |
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NoMI Roll
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Main Ingredients:
- Spicy big eye tuna - Eel - Cucumber - Sansho Description: Inside = big eye tuna, cucumber, sansho Outside = Eel* |
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Spicy Tuna Roll
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Main Ingredients:
- Big eye tuna - Cucumber - Japanese shallot - Chili oil Description: Inside = spicy tuna, cucumber, chili oil Outside = big eye tuna, Japanese shallot* |
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Salmon Avocado Roll
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Main Ingredients:
- Salmon - Avocado - Citrus dessing Description: Inside = salmon, avocado Outside = salmon, avocado, citrus dressing* |
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Yellowtail Scallion Roll
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Main Ingredients:
- Yellowtail - Cured cherry blossom leaf - Red onion - Court boullion sauce Description: Inside = yellow tail, scallion Outside = yellow tail, cherry blossom leaf, red onion* |
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Tiger Roll
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Main Ingredients:
- Shrimp tempura - Snow crab - Big eye spicy tuna - Avocado Description: Inside = shrimp tempura, snow crab meat Outside = spicy tuna, avocado, eel sauce* |
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Vegetable Roll
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Main Ingredients:
- Mashed kabocha pumpkin - Grilled zucchini - Kanpyo Description: Inside = grilled zucchini, kanpyo Outside = mashed kabocha pumpkin, espelette * |
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California Roll
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Main Ingredients:
- Snow crab - Avocado - Cucumber Description: Inside = snow crab, avocado, cucumber Outside = sesame seed* |
