Nopa menu — United States

A creamy roasted cauliflower soup topped with a fresh spring onion salsa verde.

Thinly sliced raw halibut served with a refreshing watermelon-based sauce, seasonal pluots, cucumber, and basil oil.

A fresh salad of Little Gem lettuce, avocado, corn, romano beans, and spiced pumpkin seeds, served with a roasted red pepper dressing.

A creamy, fresh Italian cheese served with wood-grilled peaches, mint, pecans, and local honey.

A refreshing salad featuring musk melon, watermelon, sungold tomatoes, and Castelvetrano olives, finished with purslane and crumbled ricotta salata cheese.

Crispy, beer-battered local rockfish served with a side of malt vinegar aïoli and fresh lemon.

This dish features house-smoked trout served with green beans, kalamata olives, slow-cooked tomatoes, sourdough croutons, and a soft-boiled egg.

A warm serving of Sierra Nevada goat cheese paired with fresh grapes, nectarine jam, and olive oil-toasted bread.

Large white beans baked with an oregano pesto, topped with creamy feta cheese and toasted breadcrumbs.

Handmade pasta filled with Liberty duck and mushrooms, served with a blueberry compote and pecorino cheese.

A crispy flatbread topped with Nopa ham, shishito peppers, broccolini, cheddar cheese, and spicy chili crisp.

Breaded eggplant layered with mozzarella, tomato sauce, fresh basil, and house-made herbed ricotta cheese.

This buttermilk-brined fried chicken is seasoned with Moroccan spices, double-breaded for extra crunch, and served with house-made pickles and a side of chili-infused honey.

Fresh house-made egg pasta served with a slow-cooked meat sauce, carrots, and parmesan cheese.

Pan-seared wild king salmon served with red potatoes, blistered shishito peppers, and sweet cherry tomatoes in a light tomato vinaigrette.

A roasted pork chop served with summer squash and balsamic-roasted strawberries.

A grass-fed beef patty served on a house-made brioche bun with pickled onions, accompanied by Kennebec french fries and a basil parmesan dipping sauce.

Wood-grilled broccoli topped with a savory blend of lemon, anchovies, and toasted breadcrumbs.

Roasted Jimmy Nardello and lunchbox peppers served with a savory hazelnut romesco sauce.

Hand-cut Kennebec potato fries served with a side of basil and parmesan garlic mayonnaise.

A slice of artisanal sourdough bread served with house-made cultured butter.