Friday, January 6th, 2017

Friday, January 6th, 2017

 

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

 

 

 

KITCHEN

 

Soup of the Day

potato-leek <GF>   4/7

 

DAILY CEVICHE

SEAFOOD MIXTO <GF> 12

mahi-mahi, squid, shrimp, citrus, herbs, tomatillo, red onion, jalapeno, tortilla chips

 

SMALL PLATES+APPETIZERS

GOLDEN BEET SALAD <GF/V> <available VG> 12

citrus pickled beets, baby kale, R&G chevre, olive oil, herbs, red sea salt

 

BUTTER POACHED RADISHES AND BABY CARROTS <V/GF> 7

tarragon, pomegranate, pistachios

 

PETITE CASSOULET <available GF> 14

chicken confit, pork belly, saucisson, flageolets

 

GRILLED ELK CHOP <GF> 15

parsnip two ways, classic demi

 

BIG DINNERS

 

GRILLED MAHI-MAHI with PINEAPPLE FRIED RICE  27

pineapple, coriander, onion, sesame seeds, Vietnamese carrot slaw, caramelized oyster sauce

 

LAMB BOLOGNESE WITH IMPORTED PENNE <available GF>   18/24

mire poix, nutmeg, pecorino, tomato ragu

 

 

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

FINAL CALL     12

mezcal, green chartreuse, lime juice, luxardo maraschino liqueur, served up

 

FEATURED BREW

PEEKSKILL EASTERN STANDARD IPA     4.75/6

a true classic IPA loaded with Simcoe and Citra hops, 6.8% ABV

 

FEATURED WINE

TOCADO GRENACHE       9/34

Medium bright brick red color. Aromas of dried strawberries, red flowers, red berries, and gravel with a lively, dry full body and a warming, subtle finish with firm, well-integrated tannins and light oak.

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