Norma's Dinner

Starters

Crimson Lentil Soup

with duck fat croutons

Torchon of Foie Gras

with black cherry gelée and raspberry consommé

Smoked Salmon beignet

with crawfish-tomato sauce

Boston Lettuce with Baked Brie Bites

and tangerine vinaigrette

 Tuna Tartare with Avocado Salad 

and a soy-citrus vinaigrette

Caesar in a Parmesan Basket

with organic wheat crostini and aged Ascutney Mountain Cobb Hill cheese

Steakhouse Wedge

with smoked bacon, pickled red onions, baby iceberg and Norma’s blue cheese dressing

The James Bond molecular olive served in a martini

with Osetra caviar and bilini, molecular rum and Coke caviar

and a chocolate-hazelnut cigar

Steaks and Stuff

Osso Buco

with orange and lemon gremolata, creamy chive, whipped potato and country croutons

Smoked Maldon sea salt-crusted Tomahawk (Bone-in rib-eye steak)

with black cherry demi-glace and crispy hash brown

Prime New York Strip

with blue cheese and black pepper cheesecake and classic Bordelaise sauce

Braised Oxtail

with creamy Kaffir lime polenta, foie gras gravy and coffee foam

Grilled Prime Tenderloin Filet

with a prosciutto and cheddar crèpe, red wine sauce and Maître d’hotel butter

Misty Knoll Farm Organic Chicken Cutlets

with brandied sweetbreads and duck jus lentils

Prime Burger

on a brioche roll, with au poivre sauce or norma’s barbecue sauce

Grilled Rack of Lamb from White Clove Sheep Farm, VT

with croquettes and duck jus lentils

Seafood

Deconstructed Fish and chips

pan seared halibut with creamy homefries

served with malt vinegar and tartare beurre blanc and English pea purée

Olive Oil Poached Escolar

with smoked salmon and salsify ‘tagliatelle’ mango ketchup, orange vanilla crème anglaise

Crispy Jail Island Salmon

with bacon, smoked tomato cannelloni beans and sauce diablo

Day Boat Diver Scallops

with sweet potato-mushroom risotto and edamame cappuccino

Tuna Two Ways

black and white sesame-crusted seared rare tuna

with seaweed salad, a spicy tuna roll and oregano-sriracha aioli

 Alaskan King  & Fresh Jonah Crab Cake

romesco, golden corn shoots and baby greens with red wine vinaigrette

Spa Menu

Carrot Ginger Soup

Indonesian Peanut and Celery Soup

Hearts of Romaine and Arugula Salad

with spa Caesar dressing

Tom Thumb Greens

with roasted pecans, pears, blue cheese and cranberry vinaigrette

Oi’s Veggie Rolls

with spicy Thai dipping sauce

Bison Cubed Steak

with fresh figs, garlic-chive mashers and blueberry demi-glace

Indian Rubbed Shrimp

with parsnip purée and crispy apple salad

Sweet Potato and Root Vegetable Gratin

with garlic-fennel broth

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