NoMI Kitchen

Choice of: bacon, sausage, chicken sausage, and herb-roasted potatoes.

Dungeness crab, green onion, and broccoli.

Goat cheese, spinach, fried shallot, and sun-dried tomato.

Choice of: smoked salmon, crab salad, ham, arugula, and hollandaise.

Bell pepper, spring onion, pea tendril and feta.

Everything bagel, avocado, fried egg, house-smoked ham, and mozzarella.

Prime Angus steak, poached egg, corn relish, arugula, and potatoes.

Duroc brown sugar bacon, avocado, and green onion.

Kale, cucumber, celery, lemon, ginger, and apple.

Banana, strawberry, coconut milk, and almond flour.

Kale, apple, kiwi, and banana.

Seasonal offerings.

Coconut milk, banana, roasted almond, and nutella toast.

Prosciutto, jambon de Paris, butter, whole grain mustard, cornichon, and baguette.

Arugula, tomato, red onion, capers, hard-boiled egg, lemon dill cream cheese, and an everything bagel.

Sunnyside eggs, smoked pork sausage, pepper gravy, and housemade biscuits.

Multigrain toast, arugula, capers, tomato, cucumber, and lemon.

Hazelnut and cherry.

Roasted fig, maple and ginger yogurt, and vanilla syrup.

Dungeness crab, green onion and broccoli.

Goat cheese, spinach, fried shallot, and sun-dried tomato.

Choice of smoked salmon, crab salad, ham, arugula, and hollandaise.

Bell pepper, spring onion, pea tendril, and feta.

Everything bagel, avocado, fried egg, house-smoked ham, and mozzarella.

Prime Angus steak, poached egg, corn relish arugula, and potatoes.

Duroc brown sugar bacon, avocado, and green onion.

Baby romaine, Parmesan brioche crouton, and white anchovy.

Baby kale, fresh apple, avocado and four hour egg.

Arugula, goat cheese, shaved radish, crispy farro, and lemon vinaigrette.

Pickled black grapes, fennel, goat cheese, and pistachio white balsamic vinaigrette.

Scallions, avocado, tomato, lemon herb crema and sprouted grain bun.

Chimichurri, provolone, lettuce and tomato spanish batard.

Dijon mayonnaise, pickled cucumber, and gem lettuce baguette.

Brie, bacon, sunny side up egg, lettuce, tomato, and corn-dusted bun.

Raclette, mostarda, kale, crispy shallots and sourdough.

Snow white goat milk cheddar and poblano pepper mayo and oat bun.

Pommes pailles, petite salad and beurre Maitre D'hotel.

Haricot vert provencal, pomme dauphine, and chicken jus.

Lemon and fines herbs Russian yellow mashed potato caramelized broccoli and liquid Petrossian caviar egg yolk sauce.

Petite green peas ''a la francaise'. Wilted gem lettuce caramelized pearl onions.

Kale, cucumber, celery, apple, ginger, and lemon.

Banana, strawberry, coconut milk, and ground almond.

Kale, apple, kiwi and banana.

Chef's choice of nigiri, sashimi, and maki.

Chef's selection of freshly cut sashimi.

Chef's selection of nigiri.

Snow crab, eel, salmon, scallion and rhubarb.

Big eye tuna, shiso panko, and togarashi.

Shrimp tempura, spicy big eye tuna, snow crab and avocado.

Salmon, avocado and citrus dressing.

Cured cherry blossom leaf and chili paste.

Leek, green bean, broccoli, asparagus, and shiso.

Seafood, wasabi soy sauce, and sushi rice.

Salmon, wasabi soy sauce, sushi rice, and ikura.

Sweet caramelized onions, gruyere, and Parmesan sourdough crouton.

Herb cream cheese, red ribbon sorrel, and pickled red onion.

Salted pepita and ciabatta crouton.

Rosemary-Nicoise EVOO and black olive EVOO.

Burgundy black truffle, mushroom julienne, and micro cress.

Baby romaine, Parmesan brioche crouton, and white anchovy.

Arugula, goat cheese, shaved radish, crispy farro, and lemon vinaigrette.

Baby kale, fresh apple, avocado, and four-hour egg.

Roasted Bosc pear, blue cheese, brioche crouton, and red wine vinaigrette.

Pickled red grapes, fennel, goat cheese, pistachio, and white balsamic vinaigrette.

Goat cheese, caramelized onion, roasted beet, applewood smoked bacon, Dijonnaise and onion roll.

Watercress salad, horseradish crema, tomato, butter pickles, and potato bun.

Nomi sauerkraut, IPA mustard, crispy shallots, and Spanish batard.

Honey mustard cabbage slaw, pickled zucchini, fontina cheese, and brioche bun.

Gruyere, arugula pesto, preserved tomato, gem lettuce, and sourdough.

Provolone, hummus, pickled mustard greens, and tomato focaccia bun.

Pommes Frites, local baby greens, and bearnaise.

Fried Brussel sprouts - hot honey, multigrain cake, and chicken jus.

Lemon and fines herbs Russian yellow mashed potato caramelized broccoli and liquid Petrossian caviar egg yolk sauce.

Roasted butternut squash, sage butter, kale, and caramelized cipollini onions.

Chef's choice of nigiri, sashimi, and maki.

Chef's selection of freshly cut sashimi.

Chef's selection of nigiri.

Snow crab, eel, salmon, scallion and rhubarb.

Big eye tuna, shiso panko, and togarashi.

Shrimp tempura, spicy big eye tuna, snow crab and avocado

Salmon, avocado and citrus dressing.

Cured cherry blossom leaf and chili paste.

Leek, green bean, broccoli, asparagus, and shiso.

Seafood, wasabi soy sauce, and sushi rice.

Salmon, wasabi soy sauce, sushi rice, and ikura,

Cap'n crunch, strawberries, and cream, white chocolate, sweet corn ice cream.

Bourbon, milk chocolate and cajeta chocolate ice cream.

Caramelized apple, goat cheese, black pepper caramel, candied walnuts, and cinnamon ice cream.

Puff pastry, chibouks, candied pumpkin seeds, and citrus.

Cocoa choux, creme patisserie and meringue chocolate ganache.

Chef's collection of housemade cookies, sweets, and confections.

Espresso with a scoop of ice cream and citrus almond biscotti.

Sesame scallion sticky rice cake, ponzu sauce, fried ginger, and green onion salad.

Anson mill yellow grits, fried leek, and chicken jus.

Herb cream cheese and red ribbon sorrel pickled red onion.

Butter poached carrots, crispy carrot, herb salad carrot sauce, and Parmigiano Reggiano.

Shaved truffle, mushroom julienne, and micro cress.

Smoked shallot, petite salad, and sourdough toast.

House-cured meats, midwestern cheeses and jams grilled bread.

Cucumber lime and mignonette.

Sweet caramelized onions, gruyere, and Parmesan sourdough crouton.

Pickled black grapes, fennel, goat cheese, pistachio, and white balsamic vinaigrette.

Roasted Bosc pear, blue cheese, brioche crouton, and red wine vinaigrette.

Baby romaine, Parmesan brioche crouton, and white anchovy.

Bibb lettuce, fingerling potato confit, Fromage blanc, and bacon vinaigrette.

Creamed celery root, petite celery salad, and wheatgrass juice.

Lemon and fines herbs Russian yellow mashed potato, caramelized broccoli, liquid Petrossian caviar, and egg yolk sauce.

Pomme lyonnaise, leek royale, crispy shallots, and Pinot noir beef jus.

Rosti Yukon gold potato, caramelized spring onions tarragon salad and sauce Americaine.

Curried cauliflower, granny smith apple, chervil salad, and chicken veloute.

Foie gras and duck leg and sauteed turnip medallions duck jus.

Garbanzo socca, pepper piperade, and pickled breakfast radish chorizo.

Homemade pappardelle pasta, smoked bacon mushroom, and pearl onion fricassee and chicken jus.

Basil cream poached potato and crispy Tuscan kale.

Basmati rice pilaf, roasted asparagus, and lemon beurre blanc.

Wild mushroom fricassee, pomme croquette, and bearnaise.

Chef's selection of nigiri.

Chef's selection of freshly cut sashimi.

Chef's choice of nigiri, sashimi, and maki.

Cucumber lime, mignonette, and lemon.

Snow crab, eel, salmon, scallion and rhubarb.

Big eye tuna, shiso panko, and togarashi.

Salmon, avocado and citrus dressing.

Shrimp tempura and snow crab and spicy big eye tuna and avocado.

BBQ eel,soy-marinated cucumber, and sansho.

Fatty tuna and scallions.

Leek, green bean, broccoli, asparagus, and shiso.

Yellowtail, cured cherry blossom leaf, and chili paste.

Sweet caramelized onions, gruyere, and Parmesan sourdough crouton.

Pickled black grapes, fennel, goat cheese, pistachio, and balsamic vinaigrette.

Arugula, goat cheese, shaved radish, crispy farro, and lemon vinaigrette.

Baby romaine, Parmesan brioche crouton, and white anchovy.

Herb cream cheese, red ribbon sorrel, and pickled red onion.

Shaved truffle, mushroom julienne, and micro cress.

Smoked shallot, petite salad, and sourdough toast.

Whipped bleu cheese, roasted onion, crispy shallots, and apple.

House-made beef sausage, Pomodoro, arugula pesto, bacon, and sundried tomato.

Buttermilk blue cheese dressing.

Garlic aioli.

Marcona almonds and marinated olives.

Lime and sea salt.

Crispy chickpeas, house hot sauce, herb yogurt, and pita.

Salted pepitas and ciabatta crouton.

Sharp cheddar, brie, Swiss and creamy tomato soup.

Yukon gold potato, garlic aioli, and pickled vegetables.

Selection of cheese and house-cured meat grilled bread, seasonal jams, and pickled vegetables.

Goat cheese, caramelized onion, roasted beet, applewood smoked bacon, Dijonnaise and onion roll.

Watercress salad, horseradish crema, tomato butter pickles, and potato bun.

Nomi sauerkraut, IPA mustard, crispy shallots, and Spanish batard.

Honey mustard cabbage slaw, pickled zucchini, fontina cheese, and brioche bun.

Gruyere, arugula pesto, preserved tomato, gem lettuce, and sourdough.

Provolone, hummus, pickled mustard greens, and tomato Foccacia bun.

Pommes Frites, local baby greens, and bearnaise.

Lemon and fines herbs Russian yellow mashed potato, caramelized broccoli and liquid Petrossian caviar.

Fried Brussel sprouts, hot honey, multigrain cake, and chicken jus.

Roasted butternut squash, sage butter, kale, and caramelized cipollini onions.