- Eggplant TowerLayers of braised spinach, fire roasted red peppers, goat cheese and sereved in a pool of red pepper coulise.
- Filled Mushroom CapsFilled mushroom caps stuffed with spicy sausage, baby spinach, sundried tomatoes topped with cheddar cheese, then baked and plated with red pepper coulis.
- Crab Stuffed OystersBaked oysters stuffed with crab filling and topped with a horseradish cream sauce.
- Shrimp CocktailGulf Shrimp lightly poached with aromatics, served with a bed of field greens, lemon and house cocktail sauce.
- Lollipop Lamb ChopsNew Zealand rack of lamb lollipopped, served with a bed of field greens and topped with a mint tzatziki sauce.
- Nora's PerogiesCheese and potato filled perogies sautéed with caramelized onions, bacon, brown sugar and served with sour cream.
- Teriyaki Beef SkewersHanger steak marinated in teriyaki and grilled, served with a bed of field greens and topped with a sweet red pepper onion relish.
- Lobster Arancini'sLobster filled risotto balls served with a side of field greens, lemon wedge and topped with a citrus buerre blanc.
- Caesar SaladRomaine hearts, tossed with garlic croutons, and a traditional caesar dressing, plated with shaved parmesan and a lemon wedge.
- Harvest SaladTender field greens, tossed with crumbled gorgonzola cheese, candied walnuts, diced granny smith apples, dried cranberries and a golden balsamic dressing.
- Spinach SaladBaby spinach mixed with bacon, red onion, sliced mushroom, and goat cheese, tossed with a warm Italian dressing.
- Nora's House SaladField greens, topped with diced tomatoes, cucumbers, red onion and gorgonzola cheese served with our house dressing.
- Roasted Beet and Leek SaladTender field greens tossed with fresh roasted beets, leeks, goat cheese and diced tomato served with a lemon balsamic dressing.
- N.Y. Sirloin Bella BlueChoice cut of 12 oz. sirloin seasoned and grilled to your specification, served with mashed baby yukon potatoes finished with Bella blue compound and crispy onion frites.
- Nora's ChickenBreast of chicken filled with prosciutto, roasted leeks, fire roasted peppers and house boursin cheese. Breaded, pan fried, then sliced served with whipped potato and fresh vegetables. Topped with a cracked black pepper and green onion cream sauce.
- Haddock FlorentineFresh New England haddock baked with lemon, white wine, butter, topped with seasoned breadcrumbs served atop creamy baby spinach and accompanied by rice pilaf.
- Bourbon Soy SalmonFresh Atlantic salmon grilled and topped with our house bourbon soy glaze. Served with sweet potato hash and fresh vegetables.
- Pork Osso BuccoPork shank slow roasted with root vegetables served over green pea risotto and finished with a marsala demi .
- Filet MignonGrilled 8oz filet mignon topped with a port wine reduction. Served with parmesan truffle potato wedges and fresh vegetables.
- Autumn's Pork LoinGrilled pork tenderloin served over butternut squash risotto, topped with apple fennel slaw and finished with an apple-cranberry gastrique.
- Trout OscarFresh brook trout stuffed with crab topped with our house béarnaise sauce, served with fresh vegetables and rice pilaf.
- Butternut Squash RavioliPillows of pasta stuffed with roasted butternut squash filling, sautéed in a roasted leek, caramelized onion and roasted butternut cream sauce.
- Pasta Ala JoelleSautéed shrimp with shallots, garlic, roasted red peppers and spinach. Tossed with thin linguini in a spicy basil, pesto, cream sauce topped with parmesan cheese.
- Lobster Mac and CheeseFresh lobster meat baked with creamy béchamel, cheddar jack cheese, parmesan cheese and topped with Dijon buttered bread crumbs.