America’s FIRST CERTIFIED ORGANIC Restaurant

We buy from certified organic farmers & producers

who do not use synthetic fertilizers, pesticides,
antibiotics, hormones or GMOs.
IN SEASON
Tomatoes - Chanterelles- Basil
Squash Blossoms - Eggplant
Peppers - Spinach

For Wednesday, August 20, 2008

or Tomato & Tomatillo Gazpacho with Cucumber, Shrimp, Chimmichurri Sauce

NORA'S TASTING MENU Handmade Ricotta Gnocchi with Herbed Tomato Sauce, Buffalo Mozzarella*, Basil
70
Maine Peekytoe Crab* Salad with Guacamole, Tomato, Grilled Tomatillo Vinaigrette, Crispy Tortillas
or
Wild Mushroom* & Leek Tart with Fromage Blanc Cheese, Crispy Leeks, Watercress, Tomato Confit, Chive Emulsion

VEGETARIAN OPTION or Pan Roasted Filet Mignon with Garlicky Eggplant Purée, Roasted Tomato, Green Beans, Herb Butter, Red Wine* Sauce
65 Summer Squash Risotto with Leeks, Sugar Snaps, Peppers, Tomato, Parmesan*, Herb Emulsion

or Molten Bittersweet Chocolate Cake with Capuccino Ice Cream

Mixed Berries with Champagne* Sabayon, Lemon Tuile

STARTERS
Tomato & Tomatillo Gazpacho with Cucumber, Shrimp, Chimmichurri Sauce . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 12
La Quercia Organic Prosciutto & Cantaloupe with Shaved Fennel, Tomatoes, Crostini, Balsamic Reduction . . . . . . . . . . . . . . 13
Grilled Baby Spanish Octopus* with Lemon Gremolata, Smoky Paprika, Watermelon Tomato Salad, Cilantro . . . . . . . . . . . . . . . 15
Pepper Crusted Beef Carpaccio with Artichokes, Shaved Parmesan*, Grissini, Watercress, Roasted Peppers, Horseradish Sauce . . . . . . 14
Local Baby Beet Salad with Oranges, Grapefruit, Feta Cheese, Micro Greens, Beet Tuile, Pomegranate Vinaigrette . . . . . . . . . . . . 14
Handmade Ricotta Gnocchi with Herbed Tomato Sauce, Buffalo Mozzarella*, Basil . . . . . . . . . . . . . . . . . . . . . . . . . . . . 14
Maine Peekytoe Crab* Salad with Guacamole, Tomato, Grilled Tomatillo Vinaigrette, Crispy Tortillas . . . . . . . . . . . . . . . . . . . 16
Housemade Duck Liver & Pistachio Pate & Rillette with Fresh Plum Salad, Crostini, Aged Sherry* Vinegar . . . . . . . . . . . . . . 12
Wild Mushroom* & Leek Tart with Fromage Blanc Cheese, Crispy Leeks, Watercress, Tomato Confit, Chive Emulsion . . . . . . . . . 14

SALADS
Baby Spinach & Watercress with Roast Patty Pan Squash, Shaved Fennel, Pinenuts, Blue Cheese, Balsamic Vinaigrette . . . . . . . . . . 12
Mesclun Lettuces with Roasted Local Nectarines, Goat Cheese, Spiced Pecans, Caramelized Walla Walla Onion Vinaigrette . . . . . . . . 12
Local Romaine Caesar with Fluffy Parmesan*, Garlicky Croutons, Farm Eggs, Housemade Bacon, Pickled Red Onions . . . . . . . . . . 12

MAIN COURSES
Shichimi Crusted Maine Day Boat Scallops* with Shiitakes, Bok Choy, Tomatoes, Snow Peas, Scallions, Crispy Carrots, Parsley Ginger Emulsion 32
Pan Seared Wild Alaskan Halibut* with Potato Gnocchi, Artichokes, Wild Mushrooms*, Baby Carrots, Baby Zucchini, Saffron Aïoli . . . 35
Roasted Norwegian Sustainable Salmon* with Eggplant Tomato Ratatouille, Snow Peas, Sugar Snaps, Garlicky Kale, Sauce Vierge . . . . 32
Grilled Grassfed Flank Steak with Horseradish Mashed Potatoes, Roast Tomato, Snow Peas, Balsamic Onions, Red Wine* Sauce . . . . . . . 30
Roasted Amish Chicken Breast with German Potato Salad, Healthy Slaw, Snow Peas, Tempura Onion Rings, Barbecue Sauce . . . . . . . 29
Amish Pork Loin Roast with Tri-Color Pepper Pipérade, Crispy Polenta, Baby Zucchini, Baby Carrots, Garlicky Kale, Marsala* Sauce . . . 30
Spice Crusted Amish Duck Breast with Carrot Purée, Baby Zucchini, Snow Peas, Gingered Plums, Bitter Orange, Aged Sherry* Sauce . . 32
Fragrant Amish Veal & Cashew Curry with Basmati Rice, Bok Choy, Baby Carrots, Cucumber Raita, Apricot Chutney, Papadum* . . . . 29
Tokyo Hot Pot with Shichimi Crusted Tofu, Bok Choy, Baby Carrots, Shiitakes, Udon Noodles, Gingered Mushroom Broth . . . . . . . 26

Private Parties & Daytime Meetings

Call Camilla Rothwell
our Special Events Director
2132 Florida Avenue, NW 202.797.4870
Washington, D.C. • 202.462.5143

*Please note that there is no organic certification for certain “wild” foods such as foraged mushrooms and some seafood. This also applies to some wines and spirits used in sauces and desserts. Food items marked
with an “*” may contain an ingredient that is not certified organic. Elemental Chlorine Free Paper • 100% Post-consumer Recycled Paper • Environmentally Sound Dyes • Acid Free
Why NORA Believes in Organic and Biodynamic
NORA feels very strongly about the quality of the food we prepare. Fruits and vegetables grown without the use of
herbicides, pesticides and fungicides, and animals raised without the use of hormones and antibiotics, are the fundamental
basis for organic farming. What could be better than to eat clean, healthy food that has not been sprayed or injected with
chemicals? And biodynamic farming goes one step further by taking into consideration all the living systems, both on the land
and the surrounding elements. Just as the pull of the moon affects the ocean and its tides, so too is our plant life affected by
the same lunar effects on the soil - and this synergy creates healthy living soil, which is where it all begins. So it is with great
pride that this year, NORA celebrates 29 years as a leader in showcasing an organic food and lifestyle philosophy. In 1999,
NORA became the first certified organic restaurant in the country. Over 95% of everything on our menu tonight is supplied
by certified organic and biodynamic growers and producers that we have sought out and supported over the years. In sharing
the bounty of their labors, NORA wishes you good health and a great dinner.

— Water —
As water is used at every stage in the restaurant business, it is essential that our water be free of chlorine, bacteria, and all metals. We have designed a special system
for Restaurant NORA that filters the water three different ways. We are thrilled with the results and feel that our water is better than any bottled brand. Just taste it !

— Herbs and Produce —

Our expert local farmers include a thriving farming cooperative in Pennsylvania, Tuscarora Organic Growers; as well as Mike & Terre Brownback of Spiral Path, Jim
Crawford of New Morning Farm, Mike Pappas from Eco-Farms in Maryland and Heinz Thomet of Next Step Produce in southern Maryland. Portabello, shiitake, and
oyster mushrooms are grown near Kennett Square, Pennsylvania, by Tim Hihn at Mother Earth Mushrooms. Local mushroom foragers, Blair Caviness and Jeffrey P.
Long, provide us with a variety of wild mushrooms in the autumn, and our forager on the West Coast is Fresh & Wild of Washington State and Oregon.

— Dairy Products, Bread & Pasta —

Our dairy products come from two wonderful organic co-ops, Organic Valley and Natural by Nature. The main producer for Natural by Nature is a terrific farmer,
Roman Stoltzfoos in Gap, Pennsylvania. With the help of his wife and eleven children, he produces the most delicious organic whole and low-fat milk, cream, butter and
ricotta cheese we have ever tasted. Laini Fondiller at Lazy Lady Farm in Westfield, Vermont, learned her cheese-making skills in France, and now she produces exceptional
goat cheese from her small herd of 25 French Alpine goats. We make our pastries from organic stone-ground flour that comes from Guisto Specialty Foods. The pastas
served at Restaurant NORA are made in our kitchen with organic semolina milled by American Health & Nutrition, Inc., in Ann Arbor, Michigan. Our breads are
produced locally by Le Pain Quotidien Bakery.

— Poultry & Eggs —

Our Pekin and Muscovy ducks are from Aaron Stoltzfus of Friendly Farms, Pennsylvania, where his ducks actually swim in water ! Benuel Stoltzfus of Pleasant
Pastures, also in Lancaster County, raises an exciting French breed of organic free-range chickens who are able to run freely outside in the open air, and you can taste the
difference. They all enjoy a diet free of antibiotics and growth-promoting hormones, feeding only on organic grains and spring water. Our certified, cage-free organic
brown eggs are from Lehman’s Eggs, and Pot Pie Farm on the Eastern Shore, Maryland. They are among the freshest and most nutritious eggs available - the yolks are
so yellow, it is unbelievable !

— Meat —
Alvin Stoltzfoos, at Spring Water Farm in Pennsylvania, produces our fantastic flavorful veal. Alvin is single-handedly bringing back the rare Dutch Belt and it is
through his sole efforts that this breed is once again growing in numbers. Raised primarily on mother’s milk and never confined, the calves are permitted to graze on grass
and that is why our veal is not white and is possibly the best veal you will ever taste. The animals are raised in a stress-free enviroment and fed highly nutritional ingredients
with no pesticides or antibiotics. Our pork also comes from Spring Water Farm where Alvin raises Tamworth pigs, a 19th century breed that originated in the British
Isles. Our beef is raised by Ivan Martin in Lancaster County, Pennsylvania - a wonderful character of a farmer who goes above and beyond the USDA requirements that
cattle be 100% grassfed, as he lets his animals roam freely to graze and feed themselves in the pastures.

— Fish & Seafood —

Restaurant Nora has always been committed to wild seafood. We seek out fisheries supported by the Marine Stewardship Council (MSC) - a terrific organization
which continues to thrive. Recently, NORA has realized that sustainable and responsible aquaculture is not only acceptable but is necessary to take the pressure off wild
fisheries and that the two go hand-in-hand. Changing Seas is a company that specializes in finding sustainable fish farmers and is now bringing us Norwegian salmon.
We continue to search for similarly minded eco-conscious fisheries.

— Wine —
On our wine list, an * indicates the winemakers who go the extra distance and do not use synthetic pesticides or fertilizers in their vineyards. If you see ** by a wine,
then it means the winemaker is certified organic and is committed to producing the best tasting wine that is good not only for you, but the land too. We are pleased that
each year the list has more and more producers who believe the only way to grow grapes for the long term is by working with nature and, increasingly, they are taking
the extra step to make their vineyards certified organic and some even biodynamic.

— Coffee —
Our custom blend coffee is roasted weekly by the James Cannell Organic Coffee Company. The organic beans are shade grown under the forest canopy which helps
protect local forests as well as provide a natural habitat for birds. All our coffee is bought exclusively from small farmer-owned cooperatives throughout Central and South
America. Also, after years of searching we have finally found sources in South America for certified organic sugar and chocolate.

— Uniforms —
Our servers’ shirts are made of 100% certified organic cotton from the fine folks at Cottonfield USA, where great care is taken with the dyes used in order to protect
the environment.

Certified by:

Oregon Tilth Certified Organic Nora Pouillon, Executive Chef & Owner