Friday, October 21, 2016

Friday, October 21, 2016

 

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

 

Soup of the Day

TOMATO COCONUT CURRY   <GF/VG> 3/6       *3

onion relish

 

Daily Ceviche

HONEYDEW CALAMARI-SHRIMP SALAD <GF> 12         *3

citrus marinated calamari and shrimp, honeydew, jalapeño, basil, honey, tortilla chips

 

Small Plates

VIETNAMESE INSPIRED TUNA “MEATBALL” SOUP   <GF>   14   *4

smoked pork broth, sliced chiles, sprouts, carrot, cilantro, lime

 

YELLOWFIN TUNA CARPACCIO <GF>   14

olive oil, lemon, caper, shaved Romano, miso aioli, parsley

 

Dinners

FENNEL DUSTED WILD CAUGHT YELLOWFIN TUNA <GF> 27

multi colored local root vegetable roast, red beet-horseradish sauce, parsley salad

 

HALF RACK OF AUSTRALIAN LAMB   <GF>   27

roasted nips, pickled blueberries with Chef Ric’s red wine vinegar, pan jus, herbs

 

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

“GYPSY RAMBLER”   10

gin, muddled orange, raspberry syrup, a splash of soda…very tasty indeed!
Featured Brewski

CHATHAM BREWING MAPLE AMBER       4.75/6.00

these folks just keep making tasty brews, a true amber ale with a hint of maple…happy leaf peeping season
Featured Wine

FALANGHINA FEUDI DI SAN GREGORIO 2014     9/32

a “Ric Pic” from the volcanic soil of Southern Italy, a lovely white with lush tropical fruit notes

 

 

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