Easter Sunday, March 31st, 2013

Easter Sunday, March 31st, 2013

Soups    Bowl 6 / Taste 3              

Traditional Sopa de Lima

 

Ceviche of the Day

Montauk Black Bass Cruda Meyer lemon, pine nut, red onion, caper, parsley, crispy skin

 

Small Plates

Housemade Local Rabbit Liverwurst with toasted baguette, grain mustard, cornichon    8

 

Shrimp and Snapper Tacos  pineapple-cucumber salsa, grilled corn tortilla, cilantro and lime   10

 

Tempura Asparagus  light batter, fresh spears with a rich smoked gouda béchamel   8

 

Big Plates   

Harissa Grilled Lamb Chops    28

cous cous salad, curry roasted cauliflower, pea shoot salad, harissa yogurt, mint     *3

 

Pan Roasted Wild Striped Bass (Gloucester, Mass)    28

fingerling potato, red pepper, caper berries, wilted watercress, Meyer lemon buerre blanc

 

Chef’s Pasta of the Day

Florida White Shimp & Locally Grown Watercress Pesto         18/23

Fresh tomato, wilted spinach, pecorino romano, housemade linguini

 

We have Matzah available…ask your server

 

Bar Specials  

Featured Brewski:   Blue Point Brewing Co. “Spring Fling Copper Ale”  4.75

Fire brick flamed roasted barley, hopped three times, imparts this complex flavor to this copper ale.

Featured Wine:  Cottonwood Creek 100% Organic Red   8/32

CCOF certified Californian Merlot blend, fresh fruit with hints of berries and toasted oak.

Featured Cocktail:  Hendrick’s Cucumber Lemonade   9

House made cucumber lemonade and Hendrick’s Gin blended for a delicious Spring refresher.

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