Sunday, January 13th, 2013

Sunday, January 13th, 2013

Soups    Bowl 6 / Taste 3  

Classic Borscht

 

Ceviche of the Day  10

Cape Cod Redfish poblano pepper & onion salad, radish sprouts, tomato vinaigrette

 

Small Plates

 Bistro BLT Crispy confit pork belly, arugula, house pickles, foie gras aoli  served on garlic herb toast   12

 

Maine Lobster Risotto finished with scallion – uni butter & lobster cream     11

 

Fried Chinese Dumplings peppers, green onions, Chinese sausage, Razor Clams     3 for 10

 

Big Plates    

Coconut Crusted Redfish     27

Jamaican braised cabbage, island yams, local kale, pepper vinaigrette       *4

 

Chili & Coffee Rubbed Block Cut Steak     25

10oz NY strip steak, Chipotle – brown sugar sweet potato and vegetable succotash, chipotle hollandaise, tossed greens

 

Chef’s Pasta of the Day

King Salmon Putanesca with Housemade Linguini         25/20

Garlic, capers, olives, tomato, red wine, pecorino romano, parsley

 

Bar Specials  

Featured Wine: Di Majo, Ramitello 2009  9/36

Deep ruby red with hints of plum, dark chocolate and leather; 80% Montepulciano/20% Aglianico

 

Featured Brewski:  Brown’s Brewing Company, Oatmeal Stout   4.75

Smooth, creamy, satisfying, Willamette hops, Two Row malt…those Troy-boys brew some fine stuff.

 

Featured Drink:  Pear Tree   8  

Pear vodka, Licor 43, Paris tea infused honey syrup, squeeze of lemon

 

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