Monday May 6th, 2013

Monday May 6th, 2013

Soups    Bowl 6 / Taste 3              

Carrot Ginger and Coconut


Ceviche of the Day

Shrimp Escabeche with a mango Pico de Gallo, shredded romaine salad, tostada, avocado and lime crema


Small Plates

Latin Posole Mussels Andouille, hominy and chili pork stew with P.E.I mussels 11


Grilled Pork Loin Tostada sweet and spicy lime and cabbage slaw with homemade corn arrepas 10


Big Plates   

Thai Inspired Swordfish 26

Sweet and spicy mae-ploy glazed grilled swordfish, ginger rice, pineapple kimchee, and grilled bok choy


Ancho Crusted Hangar Steak 25

Chili Relleno, braised greens and a fire roasted salsa


Chef’s Pasta of the Day

Filletto Primavera 17/22

Lemon Pepper Fettuccini, snap peas, mushrooms, fiddlehead ferns, Asiago and a touch of cream.


Bar Specials  

Featured Wine

Ramon Biboa Rias Baixas, Albarino 2011  9/36

Golden wheat color, floral aroma, juicy bright melon fruit

Featured Brewski

Peak Organic Simcoe Spring Ale  4.75

From Portland ME. a bright, crisp Spring Ale featuring Simcoe hops


Featured Cocktail:

Avovado Margarita    9

Our homage to Cinco De Mayo, Premium Maestro Dobel 100% Agave Tequila, fresh avocado and lime


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