Monday, March 25th 2013

Monday, March 25th 2013

Soups    Bowl 6 / Taste 3              

Warm Potato Leek


Ceviche of the Day

Spicy Steel Head Trout tossed with scallions and our “Nam Prik Pao” chili sauce with Thai sweet and sour Pickle salad


Small Plates

Coconut Crusted Crab Cakes piri piri aoli, mango-micro green salad, cilantro and lime  10


Duck Prosciutto Bruschetta fig jam, local pea shoots, balsamic reduction, manchego, pine nut      12


Yum Yum Noodle Bowl

Cold sesame noodles, crispy fried tofu tossed in a sweet chili sauce, cucumber and mung sprouts  9


Big Plates   

Dirty Blonde Pork Chop   26

Bone in pork chop glazed in our house dirty blonde sauce with ginger rice, island yams, black beans and greens  *8


Black Lentil and Walnut “Meatloaf”    22

Fresh veggies mixed with pureed lentils, sweet chili-molasses’s glaze, olive oil mashers topped with shitake-cashew cream “gravy”


Chef’s Pasta of the Day

Lamb Bolognese   17/22

House ground lamb, rich tomato cream sauce, pecorino romano, nutmeg tossed with pappadelle

We have fresh Matzah available…ask your server


Bar Specials  

Featured Wine:  Protos Tinto Fino   9/34

A spirited Tempranillo from Ribera de Duero, will hold up to the heartiest of dishes.


Passover Brewski:   He’Brew Genesis Dry Hopped Session Ale  4.75

From Shmaltz Brewing Co. “Most likely to make you shout “L’Chaim!”


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