John Singer Sargent
Portrait of Mrs. George Gribble [Norah],
1888, oil on canvas,
Purchased with funds provided by
the Horace G. Fralin Charitable Trust |
Norah’s
offers simple-yet-upscale dining in a sleekly contemporary
café setting. Service will extend from lunch
and afternoon tea to evening wine tastings and social
events. Both the indoor and outdoor café
seating provide a unique dining experience with
dramatic views of the Taubman Museum of Art’s
distinctive atrium, the Blue Ridge Mountains, and
local landmarks. Norah’s
Café Hours:
| Monday |
Closed |
| Tuesday, Wednesday, Friday |
11 a.m. – 3 p.m. |
| Thursday |
11 a.m. – 7 p.m. |
| Saturday
|
11 a.m. – 5 p.m. |
| Sunday |
Closed (with the exception of the first Sunday of the month) |
| |
|
| Sunday Brunch |
The first Sunday of each month, Norah's Café will offer a buffet style brunch from 11 am-3 pm. Brunch Details: Price $15.95/person for adults and $8.95 for children 12 and under. |
| |
|
| Phone: |
540.204.4154 |
Norah's Menu:
| SOUP |
|
| Soup
of the Day created daily by our
chef |
cup 4 / bowl
6 |
| Chicken Noodle Soup |
cup 4 / bowl
6 |
| |
|
SALAD
-- All salads served with a fresh baked roll
|
|
Old South West
Chopped Romaine topped with southwestern chicken, sweet corn, black beans, pico de gallo, tortilla strips and chipotle ranch dressing
|
8 |
Norah Cobb
Steamed lobster, crisp bacon, hardboiled egg, tomatoes, avocado, scallions, cheddar cheese, spring mix and iceberg
|
11 |
Natural
House-made hummus served with carrot and celery sticks, olives, feta cheese and wedges of warm pita
|
8 |
The Noke
Pork loin, roasted red onions, feta cheese, pine nuts, red peppers, roasted tomatoes and balsamic vinaigrette atop a bed of field greens
|
9 |
The Reef
Tuna steak, French green beans, hard boiled eggs, tomato wedges, anchovies and black olives on chopped Romaine with a sundried tomato vinaigrette dressing
|
9 |
VLT
Field greens, mushrooms, tomatoes, red onions, sliced carrots with choice of dressing. Add breast of chicken for $2 additional.
|
6 |
| SANDWICHES--
Served with potato chips and our side of the day |
|
Commonwealth
Shredded chicken, roasted tomatoes, feta cheese, kalamata olives, shredded lettuce and sundried tomato vinaigrette wrapped into a flour tortilla
|
8 |
Unusual Suspect
Egg and olive salad on toasted wheatberry bread with lettuce, tomatoes, and herbed mayonnaise
|
7 |
Shenandoah
Warmed flatbread melt with ham, Havarti cheese, lettuce, tomato and honey mustard
|
7 |
Appalachia
Portabella mushrooms, zucchini, yellow squash, red onions, shredded cabbage and balsamic vinaigrette folded into a warm pita bread
|
8 |
Salem Ave.
House made hummus, cucumbers, piquant peppers, tomatoes, field greens and balsamic dressing wrapped in a flour tortilla
|
7 |
Lost Colony
Sliced roast beef, turkey, bacon, cheddar cheese, tomatoes, lettuce and horseradish sauce layered on a ciabatta roll
|
8 |
| DESSERTS |
|
Freshly
baked jumbo Cookies
and Brownies
|
3 |
Mill Mountain
Light and fluffy whipped pumpkin served with whipped cream on a graham cracker crust
|
5 |
Ice Cream
Served with ladyfingers
|
4 |
Norah's Carrot Cake
Our house-made three layer carrot and pecan cake with cream cheese icing |
5 |
MAKE ANY MENU ITEM A HALF PORTION
with either a cup of soup or side salad
for the same price as the entrée!
|
