Menu
Gluten free and vegetarian options available for all courses. Other dietary needs can be accommodated (for a small charge) with advance notice by emailing chefnordo@cafenordo.com
COURSE 1
Pepper Tart
Flaky Crust with Savory Japanese-style Cheesecake with Mama Lil’s Pimento Cheese
COURSE 2
Mushrooms, M’Dear-a
Mushroom Medley Soup kissed with Madeira served with optional Goat Cheese “Sugar Cubes” (Vegan before the “Sugar Cubes”)
COURSE 3
Oyster Bread Pudding
Fuji Bakery Japanese Milk Bread Soaked in Savory Custard and Stuffed with Hama Hama Yearling Oysters and served with Duck Confit
COURSE 4
A Spring Ball
Height of the Season Salad – Red Currant Blossoms, Shaved Local Asparagus, Picked Dandelion Stems, Miner’s Lettuce, Pecorino, Pickled Fiddlehead, Pistachios, Puffed Black Rice, Edible Flowers and a Hibiscus Vinaigrette (GF, Vegetarian)
COURSE 5
Alice’s Final Pudding
Earl Grey & Chocolate Pot de Crème with Spiced Bourbon Chantilly Cream and Intrigue Cocoa Nibs (Vegetarian, GF)
We hope you enjoy our locally sourced tasting menu from Nordo's award-winning Executive Chef, Erin Brindley. Menu subject to availalability, quality, and seasonality of ingredients.