NOEMA Huntington Menu

Layers of pancakes, scrambled eggs, bacon, cheese, chef’s own maple syrup

Mixed berries, honey granola

Choice of smoked salmon, Canadian bacon or spinach, poached egg, citrus hollandaise on an English muffin

Potato hash, loukaniko, poached egg, avocado, hollandaise

Greek easter bread, mixed berries, crème anglaise

Hot honey, crumbled gorgonzola

Koulouri Bagel, Cream Cheese, Smoked Salmon, Relish mix of Tomato, Cucumber, Red Onion, and Capers with a Sunny Side Egg.

Three eggs, green peppers, tomato, olives, onions, feta

Squid Ink Omelet, Maine Lobster, Three Eggs

Maryland Crab Cake, Poached Egg, Citrus Hollandaise

Bacon Jam, Cabot Aged White Cheddar, Chef's Special Sauce, Crispy Pickles on a Potato Brichoe Bun and French Fries

3 Eggs, Spinach, Mushroom, Goat Cheese

The chef's special batter, the berry compote, is a slow-cooked fruit preserve /orange-infused whipped cream.

In-house homemade 24-hour smoked pastrami Potato, Cheddar, Roasted Red Pepper, Sunny Side Eggs, Salsa Verde, and Pickles.

Potato Hash, Two Sunny Side Up Eggs with NY Strip Steak

Strawberries, raspberries, blueberries, and blackberries.

Homemade Feta and Kalamata Olive Biscuits

Greek Sausage beef with orange peel and fresh herbs

Sushi Grade Hamachi, Washabi Lemon Vinaigrette, Wasabi Caviar, Finger Lime

Served with cocktail sauce and mignonette (red wine vinegar and shallot)

Finger lime, sesame oil, seeds, avocado, smoked eggplant puree with black pea.

Tiger Shrimp Tempura over Crispy Sesame Seaweed, Sambal Aioli

Htipiti (Red Pepper & Feta Spread), Tzatziki (Garlic Yogurt Spread), Melintzanosalata (Eggplant Spread) with Pita Bread on the side

Lightly Seared, Yogurt Harissa Sauce

Grilled, Yogurt Harissa Sauce

Sushi Grade Spanish Octopus, Black Eyed Pea Salad

Maryland Blue Crab, Lightly Seared, Seaweed Salad, Orange Yogurt Remoulade

Ouzo Flambe, Fresh Tomato Sauce, Sweet Fennel

Ouzo Flambe, Fresh Tomato Sauce, Sweet Fennel

Sushi Grade Octopus Keftedes, Bonito Flakes, Soy Ginger Sauce, Spicy Sauce

Served with Yogurt Mint Sauce

Green Salsa, Baby Spinach, Cherry Tomatoes

Mizithra Cheese, Chef Selected Mushroom Sauce

Red Pepper & Feta Spread with Pita Bread on the side

Eggplant Spread

Garlic Yogurt Spread with Pita Bread on the side

Artisanal Romaine Lettuce, Housemade Caesar Dressing, French Baguette Crouton

Finely chopped Capers, Beefsteak Tomatoes, Barrel Aged Feta, shaved Onions, Cucumber, Kalamata Olives, Green Pepper, Extra Virgin Olive Oil, over Carob Rusk

Beefsteak Tomatoes, Barrel Aged Feta, shaved Onions, Cucumber, Kalamata Olives, Green Pepper, Extra Virgin Olive Oil

Shaved Romaine Hearts, Scallion, Dill, Sweet Drop Peppers, Crumbled Feta, Extra Virgin Olive Oil, Sherry Vinaigrette

Pan Seared, Saffron Emulsion, Squid Ink Pasta

Tiger Shrimp, Scallops, Mussels, Clams

Pan Seared, Beluga Lentils, Vegetables

Bluefin Tuna, Yogurt Sriracha Sauce, Crispy Seaweed

Wakame Seaweed Sauce, Spanakorizo (Spinach Rice)

Tender, firm, flaky, full-flavored fish in a Lemon Oil Sauce. It is unique to Mediterranean waters and is one of the more highly prized fish you'll find in markets.

Aussie Lamb Chops served with Ratatouille. Aussie lamb is free-range, naturally fed on abundant pastures, so it tastes lean and tender.

Choice of Side Sourced from Allen Brothers

Marinated in Brine for two days, served with Lemon Potatoes

Sautéed Swiss Chard Greens

Sauteed in a Balsamic Honey Sauce

Spinach Rice

Steak fries, feta cheese and herbs

Giant Beans

Chocolate Caramel, Banana, Whipped Cream

Chef’s Special Phyllo, Pastry Cream topped with Cinnamon and Powdered Sugar

Chef's Rose Jam, Seasonal Fruit add Berries