Monday, February 6th, 2017

Monday, February 6th, 2017

 

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

 

KITCHEN

 

 

Soup of the Day

YAM, SQUASH & COCONUT “BISQUE” <VG/GF> 4/7

 

 

DAILY CEVICHE

SHRIMP AND COUNT NECK CLAM ESCABECHE <AVAILABLE GF> 12

bloody mary salsa, red pepper jam, bacon dust, toasted baguette

 

 

SMALL PLATES+APPETIZERS

HOUSE CURED DUCK PROSCIUTTO <AVAILABLE GF>  13                 

pickles, spicy green mustard (*5), grilled baguette

 

CEVICHE TACO <GF>  7

citrus cured mahi-mahi, roasted chile and tomatillo salsa, fermented pepper & lime crema

 

GRAPEFRUIT SALAD <GF/VG> 10

shaved fennel, olive oil, cracked pepper, sea salt

 

 

BIG DINNERS

TAMARIND GLAZED BBQ MAHI-MAHI <GF> 26

crab & quinoa stuffed acorn squash, stewed peppers, onions and baby bok choy, curried tomato puree

 

GREENS & BEANS WITH COUNT NECK CLAMS <AVAILABLE GF>  16/22

broccoli rabe, butter beans, preserved lemon, clam broth, strozzapreti

 

CHICKEN FRIED STEAK  25

crispy Creekstone Farms strip loin, “cage” home fries, cornmeal fried okra, red-eye gravy

 

 

Bar

 

WINE ON TAP

“LOCAL JUICE” 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

DIMMING OF THE DAY 12

Plymouth Gin, Dimmi Milano Liqueur, cucumber-thyme syrup, fresh lemon juice, club soda

 

FEATURED BREWS

FINBACK HELIOPAUSE (12 oz Pour) 7

a tart farmhouse ale with hints of black currant, 5.8 ABV

DARKHORSE BREWERY’S SCOTTY KARATE SCOTCH ALE (12oz. bottle) 7

brewed with cherry wood smoked malt offering up warming notes of coffee, caramel and sweet caramelized brown sugar

 

FEATURED WINE

TARAPACA GRAN RESERVA CARMENERE 2014   11 glass / 40 bottle

leathery, herbal aromas of black fruits and earth lead to a medium-bodied palate

 

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