Menu - Appetizers & Small Plates

Taste Chef Ric's winning dishes from "Chopped"

Pimenton Seared Rainbow Trout     10                                        with white chocolate-chipotle sauce  

Rum Raisin Jerked Quail with Coconut Peas'n'Rice  10   

Papaya-Stinky Cheese Tart with Sweet Marscapone (dessert)  8

Hot Appetizers

Daily Soup(s)     6 Bowl / 3 Taste

CAGE Pan Blackened String Beans with Creole remoulade sauce *6    5.95 / 9 Party Plate

Saigon Street Style Fried Calamari, peanut-tamarind and chile sauces    9.50

Ric’s Original Formula Purple Haze Shrimp with habbies, pineapple, red cabbage *9       10.95

Sweet Chile Fried Tofu on watermelon-peanut salad *4 8.95

IPA and Lemongrass Steamed Mussels with tarragon, chipotle, tomatoes and scallions  *6  10.95

Grilled Littlenecks, with broccoli rabes, gigante beans and dried tomatoes   9.50

Brazilian Coconut Crab Cakes, with green olive salsa and              piri piri aioli  7.50

Broccoli Rabes with Gigante Beans & Dried Tomatoes 5.95

Box of Fries with Louisiana Bearnaise and Banana Ketchup  5.95  (gluten free fries!)

Cold Appetizers and Tapas

Chef's Daily Ceviche- the freshest seafood "cooked" in citrus  9.95

Maui Poke of Ahi Tuna with red salt and wonton chips *5
9.50

Marinated Beets with orange, moscato vinegar, parsley and Four Brother's local goat feta  7.50

Tapas Plate of White Anchovies, Salty Almonds and Olio Santo

4.95

Green Tea YUM YUM Noodles with sake marinated tuna OR tofu and wasabi 8.95

Marinated Dates with rosemary and olive oil  3.95

Roasted Eggplant Babaganoush and Smoked Chickpea Hummus with olives and homemade flatbread   8.95

Wasabi-Tobikko Deviled Eggs    3.95

A Festive Casuela of Warm Olives   4.50

Cheese of the day with fig jam and crostini   6.50

NWBB Tapas Sampler- Roasted Eggplant Dip, Flatbread, Truffled Mushrooms, Beet Salad, Marinated Dates, Olives and Daily Pickled Goddies  12.95

Forbidden Pleasures

Roasted Beef Marrowbones with apple butter, sel gris de mer and rye toast    7.95

Duck Rilettes, with toast, pickled onions, mustard and cornichons  8.50

Argentinean Morcilla, pan roasted with red wine balsamic sauce and chimmichurri salsa   7.95

Korean BBQ Pork Belly with diakon kim chee *7     7.95

Tuscan Chicken Liver "Pate" on Bruschetta, with balsamic, truffle oil, crispy rosemary and pink peppercorns   8.95

Sauteed Sweetbreads, Egyptian Style with babaganoush and lemon caper sauce    8.95