Friday, December 23rd, 2016

Friday, December 23rd, 2016

 

 

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

KITCHEN

 

Soup of the Day

COCONUT-CURRY ROOT VEGETABLE  <V/GF> 4/7

cilantro and scallion

 

DAILY CEVICHE

PICKLED SARDINES, WEST INDIAN STYLE <GF>   12

escabeche vegetables, boiled plantain, hot sauce *5

 

SMALL PLATES+APPETIZERS

PORK BELLY & MUSSEL CHOWDA’ 14

braised pork belly, mussels, shellfish cream, thyme, toasted baguette

 

SWISS CHARD “BURRITIO” <GF>   7

braised pork, red pepper and pineapple slaw, lime crema, fermented habanero and orange hot sauce *7

 

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 jalapeno & coriander crema

 

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

HOLIDAY COLLINS     12

Plymouth gin, fresh squeezed sour, Campari, club soda

 

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

Remember we’re closed all day tomorrow except for

Gift Card sales, but open Sunday 3 pm to 8 pm.

Joyeux Noël

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