November 2018 Lunch Menu
Butternut Squash Soup
A November essential! Pureed butternut squash fusion, served in a hearty vegetable stock and a touch of cream, with onions, celery and carrots; served with an artisan roll for ripping and dipping.
Roasted Garlic With Spinach & Chicken Consommé
Roasted garlic, spinach and chicken, in a flavorful consommé broth, topped with shaved Parmesan.
Spiced Wings - Boxcar
A Nonpareil staple! A boxcar-dozen crisped wings, prepared with a spice of your liking: maple chipotle, mild, hot, and BBQ!
Tender Crab Cake
Customers cry: crab cakes must stay forever! So it does; enjoy a tender, homemade broiled crab cake, served over a bed of mesclun, sauced with Dijon aioli.
Cauliflower With A Caper, Olive & Red-Chile Troika
Varieties of this simple, delightful dish have been served to patrons for over 2,000 years, back to the time of the Roman Statesman Cato the Elder, circa 160 BC, who jotted the recipe down for good measure. Nonpareil is keeping the tradition alive by including it as a November appetizer special. Our 2018 version is a medley of cooked cauliflower, tossed with a troika of capers, coarse-chopped olives and crushed red-chiles, seasoned with parsley, garlic and a lemon zest. Served with warmed pita tips and a ramekin of our Chef’s homespun tzatziki.
Sautéed Potato Pierogies
A passel of potato pierogies, sautéed; served with cheddar cheese, drawn butter and sour cream. Appetizer or entrée portion available.
Fresh-grilled butternut squash, set atop a bed of baby spinach and mesclun, onions, tomatoes, cucumber, pecans and dried cranberries, served with our own citrus vinaigrette.
A Nonpareil regular! A pastiche of mixed greens, onions, tomatoes, and cucumber, served with our house vinaigrette dressing - atop or on the side.
Crab Cake Brioche
Love those crab cakes! A homemade, tender crab cake, drizzled with a creamy Dijon aioli, served on a fresh brioche. Accompanied by hand-cut fries and a crisp pickle wedge.
Dry-Rubbed Pork Panini
Tender, dry-rubbed, grilled pork chop, served on a panini, with cheddar cheese, onions and BBQ sauce on the side; accompanied by our hand-cut fries, and a crisp pickle wedge.
Grilled Chicken BLT
Grilled, tender chicken breast topped with bacon (veggie option available), lettuce and tomato, served on Texas toast; accompanied by our hand-cut fries, and a crisp pickle wedge.
Deep-Dish Turkey Pot Pie
It’s November, so bring on the roasted turkey pot pie, chock full of onions, celery, carrots and potatoes, served deep-dish, topped with a rich, puff pastry hat.
Homespun Seared Turkey Burger
Our November specialty burger is, of course, an 8-oz. tender, ground turkey patty, mixed with chopped onions and peppers, cast-iron seared, topped with Provolone cheese and chipotle mayonnaise. Accompanied by our homespun, hand-cut fries, and a crisp pickle wedge.