Norma's Dinner

Appetizers

Chef's Seasonal Soup

market priced

 

Seared Diver Sea Scallops

Kabocha squash purée, Maitaki mushrooms

and a black pepper-honey molasses

 

Jumbo Shrimp Cocktail

chilled jumbo shrimp with horseradish

root-tomato jam and pink brandy sauce

 

Grilled Asparagus and Olive Brochette

with soft poached egg, shaved Ascutney Mountain

cheese and walnut-saffron vinaigrette

 

Smoked Salmon Chartreuse

with Yukon gold potato, Artisan cheese and

a chive emulsion

 

Crispy Chicken Wings

with Buffalo or maple barbeque sauce, celery sticks

and served with bleu cheese dressing

 

Gnocchi and Lobster

herbed gnocchi and Maine lobster meat in a

a light shellfish cream and vanilla bean infused oil

 

Salads

Arugula and Frissé Salad

with roasted sweet pumpkin, toasted pumpkin

seeds, apple chips and Cold Hollow

Cider vinaigrette

 

Norma's Salad

locally grown organic greens

with vegetable garnish and

roasted tomato balsamic vinaigrette

 

Whole Leaf Caesar

with organic wheat crostini and aged

Ascutney Mountain Cobb Hill cheese

 

Salads served as side or entrée. 

For any salad, add grilled chicken or grilled shrimp.

 

Lighter Dining

Norma's Black Angus Burger

with grilled onions and Vermont cheddar

 

House made Vegetarian Burger

with roasted corn relish

 

Misty Knoll Organic Turkey Panini

with roasted red peppers, Vermont chèvre,

and basil pesto

 

Orange and Sesame Glazed Tempeh

served over udon noodles with tamari

vegetable broth and steamed vegetables

 

Penne Pasta

tossed in a vodka-sun dried tomato cream

sauce with tomatoes, Vermont feta, Kalamata

olives, roasted red peppers and spinach

grilled chicken or shrimp may be added at additional cost

 

All sandwiches and paninis have a choice of

root vegetable slaw, potato salad or hand-cut fries.

 

Entrées

Roasted Organic Chicken Breast from Misty Knoll of Vermont

crusted with seasonal herbs and spices, served with a cauliflower, Brussel

sprout and artisan cheese gratin, cranberry relish and natural jus

 

Grilled Prime New York Strip Steak or Filet

accompanied by roasted garlic potatoes, port glazed

shallots, haricots verts and sauce Bordelaise

 

Norma's Filet and Crab

a tempting duo of grilled petit filet and jumbo lump

crab cake, displayed with baby vegetables, mashed potato, lemon

and Bordelaise sauces

 

Tuna Two Ways

a stunning Asian pairing of sesame-crusted rare tuna

and a spicy tuna roll garnished with seaweed salad,

wasabi crème fraîche and sweet soy reduction

 

Seafood Bolognaise

slow-cooked fresh tomato sauce with poached Ahi tuna, mussels

and shrimp over fresh saffron pappardelle pasta and shave

Parmesan Reggiano

 

Quinoa Crusted Atlantic cod

with sauté of wild mushrooms, asparagus tips and oven-dried

tomatoes finished with a fresh porcini-sherry truffle sauce

 

 

 

Back to Top