Notch

Our comfort Mac & Cheese with cavatappi noodles and cheddar fondue blend

Buffalo chicken egg roll mix, blue cheese crumbles, frank's red hot, togarashi tortilla strips

comfort seafood Mac with shrimp, crab meat, dusted old bay, and diced tomato

comfort curry Mac with peas, carrots, broccoli and topped with house kimchi

comfort Brisket Mac with onions, bell peppers, and house secret sauce

comfort Truffle Mac with gourmet mushroom blend and house truffle

Our WO Red Curry bowl with jasmine rice, hand cut vegetables, fresh herbs and topped with a power bowl 60 minute egg.

Our classic Pad Thai with hand cut vegetables, topped with fresh bean sprouts, herbs, crushed peanuts, and a power bowl 60 minute egg.

Our house fried rice, wok fried with hand cut vegetables, egg, fresh herbs, and topped with a power bowl 60 minute egg

Working from home / Schooling from home, this bento box is set for the family!

Treat the whole family! Choice - One Salad, One Side Dish, One Starter, AND Two Large Format Dishes. Boom, Dinner Done!

slow braised in duck confit choice of dry rub lemon and pepper seven spice or WO red curry wing sauce. Served with Notch ranch dip

chili aioli, pomegranate syrup, house roasted/salted peanut

thai flour battered, coconut flakes, honey plum sauce

pork belly lardons, roasted cherry tomato, edamame puree, potato hay

tender braised chicken, Frank's red hot, smoked gouda, cream cheese, celery, and ranch

cheesy crab dip, wonton chips, tomato, pickled onions, jalapeños, avocado ranch, sweet soy

selection of cured meats, imported cheeses, house made Bavarian pretzel and accompaniments

Bobby's yellow curry, seasonal veg & potatoes, house naan, crispy wonton chips

sesame pickles, Notch hoisin, togarashi

marinated tofu, spiced nuts, sweet soy, green onion, thai basil

crispy buns, Carolina style brisket, pickle slaw, togarashi, green onions

shrimp, cucumbers, herb salad, jalapeños, kimchi and chili aioli

Seasonal greens, red wine vinaigrette, shaved carrot, seasonal apples, radish, cucumber, house roasted and seasoned peanuts, avocado.

Mixed greens, Marcona almonds, goat cheese, red onion, pomegranate caviar, fresh mint.

Edamame, tomato, roasted aromatic veg, crispy basil leaf.

seared salmon fillet, house cured bacon, green goddess mayo, LTO, brioche bun

Aged Cheddar, Housemade Ranch, Marinated Tomato Slices, Bibb Lettuce, Brioche Bun

Grilled Tortilla Stuffed with Basil Fried Rice, Char Grilled Strip Steak, Edamame Salad, Chili Oil

crispy chicken thigh, spicy cabbage slaw, red onion, harissa ketchup choice of: • kfc (korean sticky garlic sauce) • hbc (hot butter chicken) (hot butter chicken shown)

Crispy Cod, House Tartar Sauce, Mixed Greens, Bacon Aioli, Small Side of Fries

Confit duck leg, fortified chicken jus, fortified duck broth, pickled red onion, kimchi, edamame, herb salad, soy egg

snap peas, broccoli, herb, egg noodles, bell pepper, onions, nam prik, sesame seeds

Rice Noodles, WO Pad Thai Sauce, Crab paste, Fish Sauce, Egg, Scallions, Bean Sprouts, Fresh Herbs, Peanuts.

Notch Signature Dish: Ramen Noodles, Brisket, Thick Beef Consommé, Pickled Greens, Coconut Curry Broth, Chili Threads, Kimchi, 60min Egg

Pork belly, chicken sausage, edamame, warm jasmine rice, 60 min egg, agro dulce, togarashi spice

Savory red curry, coconut milk, bamboo shoots, broccoli, bell peppers, jasmine rice

egg, green apple, pineapple, nam prik

60-min egg, peas, carrots, broccolini, bell peppers, egg, bean sprouts, garlic

kimchi puree, egg, sesame seeds, mixed vegetables, nam prik

60-min egg, Chinese sausage, pork belly, mixed vegetables, egg, bean sprouts, togarashi spice, nam prik

Coconut Fried Rice, Pineapple, Green Apples, Carrot Salad, Sesame Agrodolce, egg.

6oz. tataki sushi grade tuna, sweet corn succotash, edamame, shallots, jasmine rice, fresh herbs (prepared medium rare unless specified).

Flash fried, tangy citrus apple onion slaw, scallion, paired with hot garlic seafood and tartar sauces.

choice of: * red curry, coconut milk, bamboo shoots, broccoli, and bell peppers *bobby's yellow curry, potatoes, crab meat, seasonal vegetables, traditional accouterments.

Pan Seared Duck Breast, Duck Confit Fried Rice, sweet orange gastrique, sesame seeds

Sesame seeds, pickled cucumbers, herb salad, Korean sticky garlic sauce, shishito peppers.

8 oz. tenderloin, shiitake compound butter, truffle fries, house herbs

Twin 7oz French cut, fried rice, peas, carrots, peppers, onions, broccoli, bean sprouts, egg, char siu bbq sauce

The World Atlas of Wine by Hugh Johnson and Jancis Robinson is an atlas and reference work on the world of wine, It pioneered the use of wine-specific cartography to give wine a sense of place. Considered among the most significant wine publications to date, it remains one of the most popular books on wine.

The definitive guide to the contemporary craft cocktail movement, from one of the highest-profile, most critically lauded, and influential bars in the world.

From the authors of the bestselling and genre-defining cocktail book Death & Co, Cocktail Codex is a comprehensive primer on the craft of mixing drinks that employs the authors’ unique “root cocktails” approach to give drink-makers of every level the tools to understand, execute, and improvise both classic and original cocktails. JAMES BEARD AWARD WINNER • WINNER OF THE TALES OF THE COCKTAIL SPIRITED AWARD®

The first real cookbook for cocktails, featuring 500 recipes from the world's premier mixologist, Dale DeGroff. Covering the entire breadth of this rich subject, The Craft of the Cocktail provides much more than merely the same old recipes: it delves into history, personalities, and anecdotes; it shows you how to set up a bar, master important techniques, and use tools correctly; and it delivers unique concoctions, many featuring DeGroff’s signature use of fresh juices, as well as all the classics.

Martin and Rebecca Cate, founders and owners of Smuggler’s Cove (the most acclaimed tiki bar of the modern era) take you on a colorful journey into the lore and legend of tiki: its birth as an escapist fantasy for Depression-era Americans; how exotic cocktails were invented, stolen, and re-invented; Hollywood starlets and scandals; and tiki’s modern-day revival, in this James Beard Award-winning cocktail book.

Winner of the 2015 James Beard Award for Best Beverage Book and the 2015 IACP Jane Grigson Award. A revolutionary approach to making better-looking, better-tasting drinks. In Dave Arnold’s world, the shape of an ice cube, the sugars and acids in an apple, and the bubbles in a bottle of champagne are all ingredients to be measured, tested, and tweaked.

Meehan’s Bartender Manual is acclaimed mixologist Jim Meehan’s magnum opus—and the first book to explain the ins and outs of the modern bar industry. This groundbreaking work chronicles Meehan’s storied career in the bar business through practical, enlightening chapters that mix history with professional insight. Meehan’s deep dive covers the essential topics, including the history of cocktails and bartending, service, hospitality, menu development, bar design, spirits production, drink mixing technique, and the tools you’ll need to create a well-stocked bar—all brought to life in over 150 black- and-white illustrations by artist Gianmarco Magnani.

The Essential, New York Times–Bestselling Guide to Botany and Booze

JAMES BEARD AWARD WINNER The expanded wine guide from the creators of Wine Folly, packed with new information for devotees and newbies alike. Wine Folly became a sensation for its inventive, easy-to-digest approach to learning about wine. Now in a new, expanded hardcover edition.