Monday, December 19th, 2016

Monday, December 19th, 2016

 

 

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

Soup of the Day

BEEF, BACON, AND FOREST MUSHROOM    4/7

cilantro and scallion

 

Daily Ceviche

ARGENTINIAN SHRIMP AND CALAMARI ESCABECHE <GF>   12

jalapeño, carrot, fennel, cilantro, onion, garlic, olive oil, tortilla chips *3

 

Small Plates

DEVILS ON HORSEBACK <GF> 7

brown sugar and black pepper bacon wrapped dates, R&G Ballston Blue, coriander honey-mustard

 

CHARCUTERIE DUO   <AVAILABLE GF> 14

house made chicken rillette and duck prosciutto, green mustard, pickles, baguette

 

Dinners

DUCK & BEEF NOODLE BOWL <GF>   21

pulled duck confit, Korean marinated beef, chile shiitake broth, jalapeño, cabbage & fennel slaw, wai wai noodles

 

PAN SEARED RED SNAPPER   <GF>   25

crispy skin-on red snapper filet, warm chickpea salad, frisee, charred cucumber crema, tangerine gastrique

 

BRAISED PORK BELLY <GF> 24

tender braised pork belly brick, roasted fingerlings, stewed winter vegetables, collards, black pepper cream (*5)

 

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

VIKING FUNERAL   10

aquavit finished with Maurin vermouth on the rocks with a twist

Featured Brewski

CHATHAM BREWING COMPANY “GHENT BHENT”     5.25/6.50

a Belgian style quad, deep brown with notes of fruit and toffee
Featured Wine

JUSTIN WINERY CARBERNET SAUVIGNON   2015   10 glass/18 half bottle

we’re celebrating the holidays early with this one, dark, lush with black currant & cherry notes

 

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