Friday, March 3rd, 2017

Friday, March 3rd, 2017

 

Soup of the Day

CRAWFISH BISQUE <GF> 5/8

crawfish asparagus salad

 

DAILY CEVICHE

PRICKLY PEAR SALMON <GF> 12

jalapeno & cucumber salsa, tortilla chips

 

SMALL PLATES

SHRIMP REMOULADE <GF> 12

Gulf shrimp cooked and chilled, Creole remoulade, romaine, lemon

 

QUINOA SALAD <V/GF> 11

raw & roasted veggies, pine nuts, Hilltop Farms radish sprouts, citrus-basil dressing

 

TANDOORI LAMB LOLLIPOPS <GF> 14

black eyed pea puree, lemon, parsley

 

BIG DINNERS

STUFFED QUAIL 20 for 1 – 26 for 2

chorizo-jalapeno stuffing, dirty corn succotash, red pepper puree *3

 

PAN ROASTED BRANZINO <GF> 26

crab salad, asparagus, roasted root vegetables, meyer lemon & miso gastrique

 

BAYOU BOLOGNESE <AVAILABLE GF>   17/23

andouille, ground beef, Cajun trinity, sage, cream, tomato, penne pasta

 

VIETNAMESE BÓ KHO 22

traditional beef stew, rice noodles, scallion, hard boiled egg, sprouts, jalapeno, chili oil *4

 

Bar

 

WINE ON TAP

“LOCAL JUICE” Millbrook Chardonnay and Millbrook Pinot Noir     9 glass

Support NY

FEATURED COCKTAIL

TRINIDADDY-O 10

Plantation pineapple rum, ginger liquor, Heather Ridge Farm root beer syrup, lime

FEATURED BREWS

ZERO GRAVITY CONEHEAD IPA 6 tall / 7 pint

single hop wheat IPA with all Citra hops, lighter in color and lower in ABV than typical American IPA 5.7%ABV

BOCK & BOCK (12 oz Pour) 7

Chatham Brewery’s take on a classic German lager

EVIL TWIN BREWING SOUR BIKINI (12oz. can) 6

attractively light bodied, seductively well balanced & very drinkable at 3% ABV

Featured Wine

CHATEAU GRAVILLE-LACOSTE, GRAVES BLANC 10 glass / 38 bottle

blend of Semillon, Sauvignon Blanc & Muscadelle create a crisp and invigorating blanc

 

 

 

 

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