Friday, January 4th 2012

Friday, January 4th 2012

Soups    Bowl 6 / Taste 3  

Root Vegetable Bisque

Ceviche of the Day  10

Montauk Tuna Belly with roasted celeriac, Asian pear, scallions, toasted pine nuts, sea urchin vin

 

Small Plates

House Made Lobster and Goat Cheese Ravioli tossed with a sage brown butter 13

Asiago Crusted Scallops arugula orange supreme salad, toasted sunflower seeds, house aged balsamic12

French Country Goose Rillettes toasted bread, grainy mustard, cornichons    10

Beef Cheek “Rendang” Tacos curried carrot slaw, fresh cilantro, coconut crema     10

 

Big Plates    

Double Goose     28

Confit Cassoulet and a medium rare breast served with bitter greens salad, goose essence, pomegranate molasses

 

Roasted Root Veggies and Tempeh “Wellington”     21

With toasted fennel vinaigrette salad, caraway cashew cream

 

Coffee Crusted Montauk Tuna    28

Red and White quinoa, roasted corn and tomatillo succotash, orange tequila butter sauce

 

Chef’s Pasta of the Day

Spaghetti with Clam Sauce   24

White wine, garlic, chili flakes with fresh little neck clams served over imported spaghetti with fresh parsley

 

Bar Specials  

Featured Wine:  Robert Mondavi’s Napa Valley Fume’ Blanc 2009   9/36

Bright citrus, melon, floral and mineral notes

 

Featured Brewski:  Widmer Bros. “Brrr” seasonal Ale   4.75

Deep red body, caramel and chocolate nose with a nice balance of malts and hops

 

Featured Drink:  Coal Yard Coffee   8  

Albany’s own Coal Yard white whiskey, brown sugar, hot coffee and whipped cream

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