Friday, November 9th 2012

Friday, November 9th 2012

Soups    Bowl 6 / Taste 3           

Jamaican Inspired Monkfish Stew with pineapple relish

Classic Lobster Bisque with spiced mascarpone


Ceviche of the Day 10

Wild Baby Maine Shrimp garlic, lime, green chili, edamame, miso vinaigrette, crispy mustard peas   *3


Daily Taco 9

Vaca Fritta “fried cow”, pickled jalapeno & onions, shredded lettuce, lime crema   *3


Small Plates

Confit of Kurobuta Pork Cheek on savory “pain perdu” with a white wine & maple burre blanc    10

Housecured Duck “Prosciutto” baby arugula, raw pear, gorgonzola, lemon – thyme vinaigrette    10

Pumpkin Fritters with classic fra diavlo, imported Grana Padano, parsley    9     *3


Big Plates    

Montauk, NY Monkfish in Southeast Indian style curry     28

roasted root vegetables, potatoes, aromatic lobster broth spiced with coriander, chilis, ginger & curry leaves…….. Please help us support the fisherman of New York affected by hurricane Sandy!!

Dim Sum BBQ Wagyu Skirt Steak     27

Sesame-scallion mashers, roasted asparagus, green chili – daikon kim chee

Classic Shrimp and Mussels Fra Diavlo with lemon pepper fettuccini, parsley, crispy garlic   17/21    *6

Bar Specials

Featured Wine

Chateau de Lascaux, Coteaux du Languedoc Rouge    8 glass/32 bottle

Another great Kermit Lynch import from Languedoc.  Syrah, Grenache and Mourvedre blended into a serious wine ideal for hearty food and cold nights

Featured Brew

Brown’s Brewing Co.  Oatmeal Stout    4.75   NWBB is loco for local!  The brew masters at Brown’s are certainly producing some world-class stuff right across the Hudson in Troy.  This Oatmeal Stout is a great, robust example of local pride

Featured Cocktail                                                                                 It’s About Thyme     10                                                                                                                                              Van Gogh Citroen, thyme infused earl grey simple syrup, a squeeze of fresh lemon juice and a sprig of thyme served up                                                                                 


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