Monday April 15th 2013

Monday April 15th 2013

Soup of the Day:

Warm Borscht with caraway crème fraiche



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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