Friday, February 3, 2017

Friday, February 3, 2017

 

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

 

KITCHEN

 

 

Soup of the Day

YAM & COCONUT “BISQUE” <VG/GF> 4/7

 

 

DAILY CEVICHE

CITRUS CURED MAHI  <GF>   12

three citrus cure, roasted chiles, hearts of palm, tomatillo, cilantro, scallion, olive oil, tortilla chips

 

 

SMALL PLATES+APPETIZERS

HOUSE CURED DUCK PROSCIUTTO <AVAILABLE GF>  13

pickles, spicy green mustard, grilled baguette

 

SNAILS y FIDEO   12

toasted pasta, aioli, parsley

 

CREEKSTONE FARM BBQ BEEF AND HOUSE MADE KIMCHI JIGAE  15

kimchi stew, chewy rice cakes, baby bok choy, crispy egg, local radish sprouts *6

 

 

BIG DINNERS

GRILLED MAHI-MAHI <GF> 26

tamarind glaze, roasted & stuffed acorn squash, curried tomato puree, onion relish, sunflower dukkah

 

GRILLED LAMB LOIN CHOP <GF> 28

two 8 oz bone in chops, lemon roasted broccolini, creamy mashers, chunky tapenade

 

IMPORTED GEMELLI with ESCAROLE AND MAPLEBROOK FETA <AVAILABLE VG/GF>  16/21

Kalamatas, tomato filet, olive oil, garlic

 

CHICKEN FRIED STEAK  25

crispy Creekstone Farms strip loin, mashed “cage” turnips, cornmeal fried okra, red-eye gravy

 

 

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

DIMMI MORE 12

Plymouth Gin, Dimmi Milano Liqueur, SJ’s secret syrup, fresh lemon juice, club soda

 

FEATURED BREWS

FINBACK HELIOPAUSE (12 oz Pour) 7

a tart farmhouse ale with hints of black currant, 5.8 ABV

DARKHORSE BREWERY’S SCOTTY KARATE SCOTCH ALE (12oz. bottle) 7

brewed with cherry wood smoked malt offering up warming notes of coffee, caramel and sweet caramelized brown sugar

 

FEATURED WINE

TARAPACA GRAN RESERVA CARMENERE 2014   11 glass / 40 bottle

leathery, herbal aromas of black fruits and earth lead to a medium-bodied palate

 

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