By Liz Giegerich
At NoMa Social, Executive Chef Bill Rosenberg offers entrées and a mix of Mediterranean-style small plates, excellent for sharing or to serve as a light dinner to go along with some cocktails.
Most of the dishes are cooked a la plancha (Spanish for grilled on a metal plate) and in a wood-burning stove. The tapas style offerings pair perfectly with an extensive beverage selection, which includes specialty cocktails, with some that are less than 150 calories for the health-conscious. Here’s what Rosenberg has on the menu for the winter season.
Pictured: NoMa’s marinated beets with walnuts, baby arugula, in sherry vinaigrette
NoMa Social
1 Radisson Plz, New Rochelle
(914) 576-4141;
www.nomasocial.com
Butternut squash soup with cranberry and ginger snaps—the cranberry gives the soup a unique sweet yet bitter flavor that makes this appetizer a sweet start to the meal. Plus, cookies at the start of the meal are never a disappointment.
The wild mushroom tosta (toasted bread) comes with herb goat cheese, balsamic vinegar, and olive oil.
Ahi tuna tartare is served with cucumber, shallots and avocado with wasabi vinaigrette and dragon aioli on bagel chips.
The skillet shrimp with garlic, marsala, parsley and chili flakes is served in a small skillet and packed with flavor.
Jamon serrano and manchego (ham and cheese) croquetas, on aioli sauce
Homemade apple empanadas, Tahitian vanilla ice cream, caramel sauce
Blistered shishitos, sea salt, olive oil
Roasted butternut squash tosta, pumpkin seed pesto, stracciatella di burrata
Skinny girl martini
