Bacon Liver Tomato ($10)
Smooth chicken liver mousse is topped with bacon and a sherry vinegar-dressed tomato and arugula salad. It's served with housemade white toast, because Sorenson says that he loves to smear things on toast.
Corn Gnocchi ($15)
The corn gnocchi is tossed with brown butter and seasonal vegetables. Adding an egg or pork belly is optional.
Roasted Chicken Breast ($15)
The chicken is cooked sous vide and served with a mix of fried red Himalayan rice, wild rice, and organic brown rice. It's garnished with a housemade hot sauce that's inspired by Cholula and sriracha.
Cakes and Berries ($8)
A play on strawberry shortcake, this dessert is comprised of vanilla cake, sweet cream, and strawberry ice cream. The red berry sauce was designed to taste like Fruit by the Foot candy for nostalgic purposes.
Watermelon Americano and Persephone ($10 each)
Head bartender Jeramy Campbell combined Ford's gin, fresh watermelon juice, Camapri, and lemon to make the summery drink on the left.
He shook Cognac Pierre Ferrand, benedictine, housemade orgeat, lime juice, angostura bitters, and egg white for the earthier Persephone, on the right. A few drops of housemade coffee tincture add roasty notes.
Lo Daddy, Queen Pomare Swizzle, Mexican Grand Prix ($10 each)
(Left) Campbell combines maple syrup, bacon, Luxardo cherries and kosher salt to make what he calls the Lo Daddy syrup. He stirs it with Old Overholt rye and bacon bitters for this sweet and savory whiskey drink with cherry notes.
In the middle is the Queen Pomare Swizzle, a tiki-style cocktail made with Falernum, Green Chartreuse, lime and pineapple juice, and topped with El Dorado 12 year rum and mint sprigs.
The Mexican Grand Prix is a lightly smoky combination of Mexican and Italian ingredients, including Vida tequila, Tapatio mezcal, Solerno blood orange liqueur from Sicily, and Montenegro Amaro, a fortified wine.
Brad Sorenson and Jeramy Campbell
NO VA's executive chef and lead bartender strike a pose.