December 2018 Lunch Menu
Cajun Crab Chowder
Our Creole-inspired December soup is served in a light tomato base with potatoes, onions, celery, carrots, red chilies and garlic, topped with lump crab; served with an artisan roll for ripping and dipping.
Winter Mushroom & Lentil Soup
A nod to our vegetarian friends, a medley of winter mushrooms and lentils, simmered in a vegetable stock; served with an artisan roll for ripping and dipping.
Spiced Wings - Boxcar
A Nonpareil staple! A boxcar-dozen crisped wings, prepared with a spice of your liking: maple chipotle, mild, hot, and BBQ!
Sweet & Spicy Cauliflower Toss
Our incredible toss is back! Simple, but delicious, and our patrons say – keep it on the menu! Nothing but roasted cauliflower, tossed in our to-die-for homemade sweet and spicy sauce.
Baked Brie Puff With Fresh Raspberry Sauce
Brie baked into a puff-pastry, served with our homespun fresh raspberry sauce.
Roasted Brussels Sprout Salad
A Nonpareil favorite is back! The chef’s specially cleaved and roasted Brussels sprouts, marinated in a cranberry reduction, mixed with crispy pancetta (or diced vegetarian sausage), cherry tomatoes and onions, tossed in our homespun, cranberry 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.
Pork, Apple & Swiss Panini
Tender, chopped pork, served on a panini, with sliced apples and Swiss Cheese; accompanied by our hand-cut fries, and a crisp pickle wedge.
Herb-Roasted Chicken-Salad Brioche
Our homespun herb-roasted chicken-salad, served on brioche roll, with lettuce, tomato and onion; accompanied by our hand-cut fries, and a crisp pickle wedge.
All-American Bacon Cheeseburger
Our December specialty burger is an all-American classic - an 8-oz. tender, Angus beef patty, cast-iron seared, topped with bacon and American cheese, served on a fresh brioche. Accompanied by our homespun, hand-cut fries, and a crisp pickle wedge.
Baked Cauliflower Fusilloni With Shaved Parmesan & A Red Chile Flake Dash
For our December pasta entry, we are pairing fusilloni pasta with Nonpareil’s mainstay and favorite - cauliflower - of course. We will bake the florets and toss it with roasted garlic, extra virgin olive oil, a dash of red chili flakes and shaved Parmesan. Ask for some extra red chili flakes on the side, if you want to spice it up hot!