Monday April 15th 2013

Monday April 15th 2013

Soup of the Day:

Warm Borscht with caraway crème fraiche

 

Ceviche:

Pickled Swordfish with garlic pickled radish, sweet chili sauce, peanut and pea tendrils

 

Small Plates:

House Smoked Bacon Deviled Eggs with Radix radish sprout salad & honey mustard vinaigrette       8

 

Cashew Crusted Diver Scallops  with spiced date spread and micro greens   12

 

Jerk Chicken Salad Sliders  grilled pineapple and mango aioli   9

 

Big Plates

Bajan Grilled Swordfish   27

Aromatic herb marinade, braised island cabbage, ginger rice, coconut yams  *4

 

Asian Inspired Shortribs   25

Rich and chewy ginger marinated beef ribs, oyster mushrooms in “sleet” sauce, house fermented kim chee, brown rice   *5

 

Pasta of the Day:

Traditional Pad Thai   17/22

Shrimp, tofu, bean thread noodles, veggies in a tamarind based lobster broth with some serious heat  *8

 

Bar Features

Featured Wine:

Georges Dubeuf, Beaujolais-Villages ’10 – France

tender, wonderfully fruity wine, complimenting lighter fare    8/32

 

Featured Brewski:

Peak Organic Simcoe Spring Ale

From Portland, ME a 100% organic brew, dry hopped with Simcoe hops, Spring time in a bottle   4.75

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