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WHERE TO START<br />
Chef’s daily soup creation<br />
Crispy Calamari<br />
house pickled baby peppers, charred vermontoes romesco sauce<br />
Dayboat Scallop<br />
cast iron seared jumbo scallops, oxtail risotto,<br />
roasted yellow beet caviar<br />
Braised Vermont Pork Wontons<br />
shredded braised pork, asian slaw, spicy toasted peanut sauce<br />
BY THE SEA<br />
Jail Island Salmon<br />
panko crusted asparagus fritz, truffle aioli<br />
Chatham Line Caught Cod<br />
chestnut elmusion, caramelized onion tart,<br />
pomegranate vinaigrette<br />
Georges Banks Monkfish<br />
roasted butternut squash, Vermont cranberries, escarole,<br />
smokey squash broth<br />
Simply Fish<br />
markets freshest fish, simply prepared to your liking, horseradish<br />
spiked cauliflower silk, arugula salad<br />
FROM THE PAST<br />
The Norma’s Burger<br />
port onions, Vermont Cabot cheddar,<br />
toasted brioche, house cut herbed frites<br />
Blue Lump Crab Cake<br />
roasted baby fennel, warm crab apple & bacon vinaigrette<br />
Tuna Two Ways<br />
black and white sesame-crusted seared rare tuna, seaweed<br />
salad, spicy tuna roll, oregano- sriracha aioli In the garden<br />
Baby Spinach Salad<br />
Pete’s greens baby spinach, toasted Vermont chèvre cheese,<br />
candied walnuts, cranberry vinaigrette<br />
Norma’s Salad<br />
locally grown organic greens, vegetable garnish,<br />
roasted tomato balsamic vinaigrette<br />
The Caesar<br />
whole leaf & chopped romaine lettuce, parmesan ring,<br />
white anchovies, whole wheat foccacia croutons<br />
ON THE LAND<br />
Petite Tenderloin<br />
grilled six ounce fillet, crispy pork belly,<br />
shaved brussel sprouts, cold hollow cider soubise<br />
Bone In Ribeye Steak<br />
Sixteen ounces, sweet potato latke, mustard greens,<br />
maple demi glace<br />
Jamison Farm Lamb Shank<br />
crimson lentil cassoulet, crispy apple fritz, braising jus<br />
Butter & Herb Roasted Misty Knoll Farm<br />
Organic Chicken Statler<br />
mini herb waffles, grilled stone fruit, maple butter<br />
FOR THE SIDE<br />
Hand Cut Fries<br />
Truffle essence<br />
Local Brussel Sprouts<br />
Vermont Smoke and Cure bacon<br />
Mini Herb Waffles<br />
Maple butter<br />
Roasted Fall Roots<br />
Vermont’s best & freshest<br />
Chef’s Whim of the Day<br />
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