Noble's Dinner Menu Page 1 of 4

     

     
       
We make every attempt to update the website however, our menus change daily and
there may be variations from time to time. Please call if you would like us to fax or
email you today's selections. Thank you

APPETIZERS    

Local & Regional Cheese Course (before or after dinner)    12

Tomato Basil Bisque with Goat Lady Chevre Crostini    6.5

Cauliflower and Brown Butter Soup with Crispy Fried Shallots, House Bacon,
and Mircro Arugula
  8

Crispy Fried Calamari with Parmigiano Reggiano & Marinara   11

Pan Seared Georges Bank Sea Scallops over Butter Bean and White Corn
Succotash with Tarragon Beurre Blanc
  14

Pan Seared Jumbo Lump Crab Cake with Caper Remoulade, BBQ Spiced
Fingerling Chips, and Micro Bulls Blood
  15

Sonoma Foie Gras Terrine and Blackberries, with Blackberry Gastrique,

Blackberry Powder, Blackberry Lace Tuile, and Vanilla Brioche
  22

Ahi "Carpaccio" with Sesame Sablis, Spicy Aioli, Tempura Cracklings, Soy
Gelee, and Pickled Seasonal Vegetables
  14

Noble's Tasting of House Charcuterie Assorted house dry-cured meats and

sausages with Mostarda, Black Mustard and Crostini
  18

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Wood Oven Roasted Prince Edward Island Mussels with White Wine, Smoked
Tomatoes, Shallots,Garlic Rubbed Crostini
  12

   

SALADS    

Baby Romaine Caesar with Parmesan Reggiano, Oven Roasted Tomato, White
Anchovy, Lemon Oil, and Luque Olives
  8

Crispy Fried Oysters on Asian Greens with Chopped Egg, Roasted Red
Peppers, Bacon & Creamy Balsamic Bacon Vinaigrette
  16

Poached Pear & Arugula with Haricot Verts, Toasted Pecans, Grapes, Danish
Blue Cheese, Walnut Vinaigrette
  12

Organic Baby Lettuces with Grape Tomatoes, Cucumbers, Shallot-Herb

Vinaigrette
  6.5

Gr    

PIZZAS    

(made with organic, whole wheat sour dough)    

   
 
Grilled Chicken with Wild Mushroom with Spinach, Manchego and Pecorino
Toscano
  11

House Smoked Salmon with Goat Lady Chevre, Spinach and Cream Sauce   12

   

All of our artisanal, organic, naturally fermented breads are baked in house    

   

ENTREES    

Spinach Fettuccini with Spicy Italian Sausage, Marinara, , Shaved Parmigiano

Reggiano, and Micro Basil
  20

Grilled White Jumbo Shrimp & Grits with Anson Mills Antebellum Grits, Bacon
Lardons and Shrimp Butter Sauce
  29

Fennel Crusted Tuna with Sauteed Rainbow Chard, Olive Oil Poached Baby
Fennel, Bell Pepper Tomato Coulis, and Shaved Local Radishes
  35

Sauteed Alaskan Halibut with Seared Patty Pan Squash, Wood Roasted
Ratatouille, Basil Lemon Pesto, Lemon Oil, Lemon Caper Butter, and Tega Hills   34
Micro Basil

Long Island Duck Two Ways – Pan Seared Breast and Confit Leg with Century   29

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Farms White Nectarine Tart Tatin, Gingered Turnips, and Duck Glace

Grilled NC "Poulet Rouge Fermier"Chicken with Smoked Newtown Farms

German Butterball Potatoes, Buttered Cabbage, Roasted Baby Beets, and   27
Savory Chicken Jus

Pan Seared Angus Beef Tenderloin, Yukon Gold Puree, Wood Roasted and
Sautéed Vegetables,  Sauce Bordelaise
  35

Grilled Veal Tenderloin with Three Cheese and Mushroom Ravioli, Roasted
Vegetables, and Veal Glace
  34

Grilled Basil Scented loch Duart Scottish Salmon with Onion Consomme, Beet
and Bosky Acres Goat Cheese Risotto, and Micro Beet Sprouts
  30

Grilled Hanger Steak with Au Gratin Potatoes, Wilted Greens, and Shallot
Thyme Butter
  24

     

   

FEATURED FARM AND FARMER    

Whole North Carolina Vermillion Snapper Wood-Oven Roasted stuffed with

Thyme and Lemon, finished with Noble's Olive Oil and Fleur de Sel
  31

   

 
WOOD GRILLED STEAKS & CHOPS    

Peeve Family Ranch Ribeye, Carey, Idaho- 14 oz with Foie Gras Butter   43

Jacob Family Ranch NY Strip, Melba, Idaho- 14 oz with Madeira, Mushroom,

Citrus, and Parsley Butter
  45

   

SIDES    

Bosky Acres Chevre and Beet Risotto   8

Anson Mills Grits with Bacon   7

Au Gratin Potatoes   5

Newtown Farms Potato Lyonnaise   6

Newtown Farms Roasted Fingerlings   6

Newtown Farms Pan Fried Okra   6

Crowder Peas with Noble's Oil   6

Braised Green Beans   6

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Yukon Gold Pureed Potatoes   6 

Basil Fried Corn   6

Sauteed Wild Mushrooms   12

Wood Roasted Asparagus   8

   

NOBLE’S  DESSERTS    

Courvoisier & Currant Bread Pudding with Maple Gelato, Butterscotch Sauce
(Please  allow  20 minutes  for preparation)
  7

Warm Chocolate Cake with Blackberry Gelato, Chocolate Ganache     8

Peach Napolean, White Chocolate Mousse, Fresh Peaches, Candied Ginger

Gelato
  8

Trio Of Creme Brulee, Vanilla Bean, Lemon, Blackberry   7

Coconut Cake, Creme Anglaise, Chantilly   8

Ten Layer Caramel Cake with Vanilla Gelato   8

Trio of Sorbets- Apricot, Cherry, and Blackberry   7

South Carolina Peach Frozen Yogurt   7

Cheese Plate - We Use Cheeses from Local and Regional Artesian Dairies
Please ask Server for Tonight’s Selection
  12

   

Pastry Chef Rachael Burns

8/23/08
   

       

http://www.chefjimnoble.com/NRsite/dinner.html 8/25/2008