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Nola’s restaurant Starters

Roasted Garlic and Red Pepper Hummus Topped with fried artichoke hearts, red peppers, spinach, served with crostini


Snails and Mushrooms In a sauce of garlic, parsley, and pilsner with a touch of cream over Italian toast


Beet Glazed Pork Belly Braised pork belly in a tangy beet glaze over blue cheese grits


Smoked Salmon Plate Lox, hard cooked egg, red onion, capers and dijon mustard, with crostini


Goat Cheese Stuffed Shrimp Gulf shrimp stuffed with creamy goat cheese and fried, served over cherry pepper and tomato, basil puree


Marinated Mixed Grain Salad Pearl barley, quinoa and wild rice marinated in a cilantro and orange vinaigrette with red onion, toasted almonds and dried cranberries


House Salad Mixed greens and fresh vegetables with choice of dressing


Homemade Soup Chef prepared daily, ask your server for todayʼs selection Basket of Bread First basket is complementary with entree, please ask your server for

3.50 cup 4.95 bowl 1.00 per person

additional servings

Please Accept Our Apologies, As We Cannot Provide Separate Checks. 20% Gratuity Will Be Added To Parties Of Six Or More.

Nola’s restaurant Entree

Lamb Ragu Red wine and tomato braised leg of lamb tossed with pappardelle and sweet peas


Squash and Black Bean Enchilada Roasted butternut squash, cheddar cheese, and black bean stuffed tortilla, baked in a smoky tomato sauce


Buttermilk Fried Chicken Crispy fried, buttermilk battered chicken breast over whipped potatoes covered with parmesan creamed spinach


Winter Minestrone A hearty stew of root vegetables, eggplant, duck leg confit, ditalini, chickpeas and swiss chard served with warm rosemary biscuits


Steak Nicholas Certified Angus N.Y. Strip steak grilled and served with house brewed worcestershire sauce, whipped potatoes and a green onion, sour cream compound butter


Salmon Canneloni Atlantic salmon wrapped in pasta and baked with parsnip and gorgonzola cream, served over sliced, roasted beets


Breaded Pork Chop Pork loin chop breaded and served atop sausage, cherry pepper and potato hash with rosemary pesto


Veggie Shepherd’s Pie Roasted winter vegetables in a herb gravy topped with creamy sweet potatoes


Seared Dover Sole Succulent white fish, pan seared with garlic, swiss chard and potatoes, served with brown butter and dried plum jus


Nola Burger Hand pressed to order using ground chuck, on ciabatta roll with blue cheese crumbles and bbq onions, served with fries


All Entrees Except The Burger Are Served With House Salad And Bread.

Nola's winter menu 2010  
Nola's winter menu 2010  

This is the 2010 Nola's winter menu