Friday, November 18, 2016

Friday, November 18, 2016

 

 

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

Soup of the Day

SOPA DE LIMA   *3 <GF> 3/6

Mexican style chicken and lime soup

 

Daily Ceviche

CITRUS CURED SNAPPER <GF> 12

pico de gallo, three citrus cure, tortilla chips

 

Small Plates

STUFFED VERMONT QUAIL 13

boudin & soft cooked egg stuffing, bourbon-maple glaze, “dirty” white bean puree

 

LOVER’S LEAP FARM PORK HEAD CHEESE <AVAILABLE GF>   10

pineapple mostarda, cornichons, Dijon, roasted peppers, charred toast

 

Dinners

LENTIL & CHORIZO STUFFED EGGPLANT  21

Mexican butternut squash hash, horseradish-aged cheddar bechamel

 

“BAJAN” RED SNAPPER <GF> 27

stuffed under the skin with an aromatic pesto of herbs, pepper and aromatics, served with black rice-quinoa pilaf, curried lime carrots

 

 

From our Bar

Fresh “Local Juice” Hudson Valley Wine on Tap

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

INTENSITY       10

vodka, Barrow’s Intense Ginger Liqueur, fresh lemon, cardamom bitters, club soda, tall and intense

Featured Brewski

DARK HORSE BOFFO BROWN ALE       4.75/6.00

a robust, full bodied American Brown Ale that pushes the limits, ABV 7.0%
Featured Wine

BELL WINE CELLAR’S “BIG GUY” CAB/SYRAH ST. HELENA, CALIFORNIA 2014     9/34

homage to my Fionn mac Cumhaill, this special blend is the winemakers personal favorite blend

 

 

 

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