Friday, December 30th, 2016

Friday, December 30th, 2016

 

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

 

 

 

KITCHEN

 

Soup of the Day

BUTTERNUT AND BITTER ORANGE “BISQUE” <GF/VG>   4/7

fresh grated nutmeg

 

DAILY CEVICHE

DIVER SCALLOP CRUDO <GF> 12

house made pear vinegar, extra virgin olive oil, scallion, pear, poppy, sea salt

 

SMALL PLATES+APPETIZERS

THE HANUKKAH LATKES THAT BEAT BOBBY FLAY    9

house made apple sauce and sour cream

 

CHORIZO TOSTADA <GF>   12

Spanish chorizo, island braised cabbage, poblano puree, jalapeno crema, cilantro

 

BIG DINNERS

SEARED DIVER SCALLOP <GF>   29

cauliflower puree, haricot vert, charred frisee, red pepper vinaigrette

 

PASTA OF THE DAY <V/AVAILABLE VG> 16/21 Gluten Free Pasta add $2

Imported penne, roasted butternut and spaghetti squash, spinach, tomato filet, nutmeg, Pecorino shavings

 

 

 

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

Cava, cranberry juice, pomegranate syrup

 

FEATURED BREW

SCHMALTZ BREWERY’S “CHANUKAH HANUKKAH 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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