<V> Vegetarian <VG> Vegan <GF> Gluten Free

KITCHEN

 

Soup of the Day

CURRIED ROASTED RED PEPPER  <VG/GF> 4/7

poblano puree and cilantro

 

 

DAILY CEVICHE

ARCTIC CHAR “LOMI-LOMI” <GF>   12

sesame and citrus cure, pineapple, cilantro, red pepper, jalapeño, red onion, olive oil, tortilla chips

 

 

SMALL PLATES+APPETIZERS

PORK BELLY & MUSSEL CHOWDA’ 14

braised pork belly, P.E.I. mussels, shellfish cream, thyme

 

CHEZ PANISSE FENNEL SALAD <V/GF> 11

shaved fennel, oyster mushrooms, freshly grated pecorino romano, olive oil, lemon, fresh cracked pepper

 

 

BIG DINNERS

CRISPY SKIN-ON ARCTIC CHAR   <GF>   26

carrot puree risotto, gremolata, brown sugar glazed carrots

 

KILCOYNE FARMS HANGER STEAK <GF>   28

grilled 8 oz. hanger, red quinoa and spaghetti squash, pickled okra, charred jalapeño & coriander crema(*3)

 

 

 

Bar

 

WINE ON TAP

“LOCAL JUICE” Millbrook Chardonnay and Millbrook Pinot Noir     9 glass

crisp and clean, so fresh it tastes like the wine was tapped from the fermenter      

 

FEATURED COCKTAIL

POINSETTIA     10

cranberry juice, sparkling wine, pomegranate seed garnish

 

FEATURED BREW

SCHMALTZ BREWERY’S “CHANUKAH HANUKKA PASS THE BEER”     4.75/6

a Golden Ale with 8 hops, 8 malts, cocoa nibs and a lot of chutzpah, 8% APV
FEATURED WINE

BAROSSA VALLEY ESTATE SHIRAZ   2013   9 glass/32 bottle

they say, “the greatest Shiraz in the world’. Aussie, Aussie, Aussie, oi, oi, oi. Exotic spice, bright plum & berry

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