Fall Menu 2012

NWBB CLASSIC SPICY STARTERS

CAGE PAN BLACKENED STRINGBEANS 6 personal dish / 9 family
double mustard creole remoulade *6!

SAIGON STREET STYLE FRIED CALAMARI 12
cucumber noodles, peanut and chile-garlic sauces

PURPLE HAZE SHRIMP Original Psychedelic Gastronomy 10
ginger, habanero, pineapple, red cabbage *9

CRISPY CHICKEN or SEITAN WINGS 7
seasoned, roasted and flash fried – lower fat, higher flavor.
choose “DOBE” with pique sauce *5
or glazed with your choice of Ric’s signature sauces:
Meanhouse *5, Jerk *7, Dirty Blonde *8.5, Purple Haze *9

BRAZILIAN STYLE COCONUT CRUSTED CRAB CAKES 14
piri piri aioli and green olive salsa *3

FALL APPS

COCONUT-TAMARIND MUSSELS with onion chutney 12 / 18 *3

GREEK “GRILLED CHEESE” 9

charred Haloumi in flat bread with tomato jam, lemon, mint

BRUSSELS SPROUTS, FOUR WAYS 10

shaved with speck and onion, sauteed with walnut and garlic, balsamic-rosemary roasted and salted crispy “chips”

GRILLED OCTOPUS 12 *4

with harissa vinaigrette, kalamatas and celery

PANISSE-PROVENCAL CHICK PEA FRIES 9

with apricot mustard, red pepper ketchup and pickles

MARINATED, RAW, CURED

DAILY CEVICHE 10

DAILY OYSTERS ½ dozen MARKET PRICE

Choose a sauce: chipotle cocktail, kim chee ice, Latin pique sauce, fresh buttermilk mignonette

3 OYSTERS dressed for you 3 for 9

Maui Poke of AHI TUNA chili mayo and seaweed 12 *3

WHITE ALICI on tomato rubbed toast, olio santo, crushed almonds 6

SMALL PLATES

WASABI-TOBIKKO DEVILED FEATHER RIDGE EGG 4.50
A CASUELA OF WARM OLIVES 5
MUSHROOM “CEVICHE”, citrus, jalapeno, whole wheat tortilla chips 7 *4
PUM’KIN HUMMUS with olives and flatbread 7 *3
GREEK EGGPLANT DIP with olives and flatbread 7
DIPS COMBO PLATE with olives and flatbread 10

FORBIDDEN PLEASURES

CHICKEN LIVER POT 8

mustard, cornichons, caperberries, croustades

BOURBON BRAISED PORK BELLY 9
bitter greens, black garlic caramel

Cotecchino SAUSAGE and Lentils 9

*3 with local pear-roasted jalapeño mostarda

GLAZED LOBSTER AND SWEETBREAD NUGGETS 12

Korean rice cakes, fermented black beans and plum sauce-roasted ginger reduction

BEEF MARROW BONES 9
fig jam, sea salt, toast

SAMPLERS AND SHARE PLATES

VEGGIE TAPAS PLATE 15
carrot hummus, eggplant dip, tofu feta, garlic confit, olives, mushroom ceviche, house made pickles, almonds, flat bread…

NWBB PIGGY NACHOS 13/ 14 (sub vegan mozz)
with pig “carnitas”, Cabot extra sharp cheddar, local corn-black beans salsa, pickled jalapeno, crema, baby cilantro *5

NWBB CHARCUTERIE PLATE 15
house pate, head cheese, whipped lardo, pickles, mustard, grilled bread

NEW-OLD WORLD CHEESE PLATE 14
3 artisan selections with fig jam, rice crackers and almonds

FALL SALADS

FALL KALE AND ESCAROLE SALAD with apple chutney, local chevre, curry vinaigrette, curried cashews 11 / 8

AUTUMN ARUGULA beets, Sprout Creek Ouray cheese, almonds, muscat-truffle vinaigrette 11 / 8
HUDSON VALLEY mixed baby lettuces, apples, grilled red onions, filberts, bleu, hard cider vinaigrette 11 / 8
SEXY CAESAR SALAD anchovies optional, CAGE croutons 11 / 8
SIMPLE SALAD choose classic vinaigrette, curry vinaigrette, white balsamic, gorgonzola ranch 8 / 5

Salad Toppers

Grilled or Blackened Boneless Chicken or Tofu 5 Shrimp, Salmon 8

HOUSE SPECIALTY BIG DINNERS

ROPA VIEJA 22
Wear your Old Clothes Tonight! all natural beef, pot roasted all day
with sofrito, olives and wine… with black beans, brown rice,
island yams, plantain chip

NEW WORLD CLASSIC JERK CHICKEN DINNER 22
Free Bird Free Range – marinated with allspice, thyme, onion, molasses,
soy and hot pepper… grilled and finished slow… with black beans,
brown rice, island yams, plantain 4*, 7* or 10*

THAI BBQ SALMON* 26
glazed with a masaman lime, fish sauce, lemongrass & garlic dressing, with mung sprout-peanut slaw, brown rice, greens *3

BLACK PEPPER RUBBED HANGER STEAK 26 with roasted tomato-black trumpet jus, “panisse” and aioli

DIRTY BLONDE BBQ GULF SHRIMP 23

grilled and glazed with fiery-sweet Dirty Blonde BBQ sauce, plated with black beans, brown rice, greens, curry grilled banana *8.5
NO CRASH BROWN RICE “RISOTTO” 19 / 14
with mixed mushrooms, sweet peas, sage, Asiago

THAI-ITALIAN LOVE – PANANG CURRY BOLOGNESE 21 / 15
pappardelle tossed with local beef in a nicely spiced tomato, coconut
and kaffir lime sauce *6

YELLOW CURRY SHRIMP AND FAT NOODLES 22 / 16
with fresh julienne veggies and basil *6
SUB TOFU 18 / 13

BLUECORN CRUSTED SEITAN MEDALLIONS 21
hearty “wheat meat” cutlets with roasted tomatillo salsa, brown rice,
black beans and fresh veggies

BIG PLATE OF BROWN RICE, BLACK BEANS & TODAY’S VEGGIES 17
WITH CHIMICHURRI GRILLED TOFU 20

FALL SUPPERS

FALL SEAFOOD BOWL

“ASOPAO” de MARISCOS (pr. Ah-so-POW!) 30 / 21

a Latino Paella with lobster, daily catch, scallops, shrimp, mussels and squid with olives and yucca

CAGE BLACKENED DIVER SCALLOPS 28

roasted pepper choron, sweet potato-pineapple hash, escarole ribbons *4

SOUTH ASIAN STYLE PAN CRISPED SHORT RIB BOWL 23

layered with sweet chile jus, green papaya-winter squash sambal and sticky brown rice *3

POTATO-TAPIOCA GNOCCHI 23/17

with crab, tomato-butter sauce, scallions, parsley

BLACK FETTUCINE, OCTOPUS AND SQUID 23/17

wood ears, red wine-squid ink ragu

the Ric-ter scale

I rate our recipes’ heat levels to
help you order without fear.
Some dishes we’ll gladly adjust,
some we would rather not.

0 – 3	Simply, Brightly Seasoned
4 – 6	Assertively Spiced, Not Too Hot
7 – 8	Authentically & Honorably Spicy
9 – 10	for Aficionados & Thrill Seekers Only

Dishes ordered *9 or higher cannot be returned.
Drink some cold Riesling… you’ll cool down.

• All Grilled Items are Available “Simply Grilled”
••Gluten Free Brown Rice Pasta is Always Available, add $2

* We Serve Different Species of Salmon
throughout the season to be a sustainable as possible

Ultra Flatbread Piadina Pizza

yeast free, cast iron grilled, finished in a super hot oven
enough for 1 as a light meal, up to 4 as an appetizer
vegan mozzarella available for a $1 make any pie GLUTEN FREE for $2

OLD WORLD “Tomato Pie” smooth tomato sauce, fresh tomatoes, Romano 8
NEW WORLD tomato sauce, basil, Mozzarella, Romano 10
NEW HAVEN REDUX chopped quahogs, bacon red sauce, chile flake, oregano 12

MARRAKESH EXPRESS mashed eggplant, falafel “meatballs”, local feta or tofu feta and kalamatas 12
TIE-DYE PIE Purple Haze sauce and 4 cheeses… gooey pain! *8 10
MEDITERRA pistachio pesto, roasted tomato, local Feta, olives 12
BASQUE CASE chorizo, Manchego, roasted peppers, tomato sauce, herbs (or sub seitan chorizo) 12
TOSCANO fig jam, arugula, Gorgonzola, truffle oil 12

New World Sandwich Bar

A Good Sandwich is a Messy Affair!
Our sandwiches are a meal – plated with lettuce, tomato, pickles and your choice of side.

ROUND BUNS or GRILLED FLAT BREAD
7 oz. North East Family Farm BURGER 13
BURGER DELUXE 2011 Best Burger in the Capital Region, NY Beef Council
with peppered bacon, cheddar, grilled onion, chipotle aioli, fries 15
CUBAN POT ROAST SANDO with pickles, roasted peppers, mustard-mayo, Swiss 14
CRISPY SEITAN CUTLET with “pizza sauce” 12 add Mozzarella or Vegan Mozzarella 13
GRILLED OR BLACKENED CHICKEN BREAST with creole remoulade 12
GRILLED OR BLACKENED SALMON with creole remoulade 13
MUSHROOM TRIO MELT with grilled red onion and vegan rosemary aioli – choose Swiss or Vegan Mozz 13

Extra Fixin’s $1 each<

Cheeses: Gorgonzola • Swiss • NY Cheddar • Nettle Meadows Goat • Manchego • Mozzarella • Vegan Mozz
Stuff: Peppered Bacon • Grilled Red Onions • Roasted Mushrooms • Jalapenos
Sauces: Purple Haze • Meanhouse BBQ • Dirty Blonde BBQ • JERK Sauce
Chipotle Aioli • Vegan Rosemary Aioli • Green Salsa • Sri Rachi Aioli • Piri Piri Aioli
Free Stuff – Organic Ketchup • French Dijon • Grainy Mustard • Sour Cream • Table Sauce

Sides $5

Gluten Free Fries Brown Rice & Black Beans
Island Yams Braised Greens
Cuban Black Beans Veggie of the Day

Chick Pea Fries $7

Side of Organic Brown Rice $2.50

KIDS STUFF $7

(under 12 please)
served with a soft drink, milk or juice

PASTA WITH RED SAUCE OR BUTTER-N-CHEESE
KIDS ROPA & RICE
KIDS MILD WINGS & FRIES

We Think Before We Buy… Global Flavor, Local Pride !

At NWBB, we serve our own style of Global Neighborhood Cuisine – the lustily spiced dishes of the American Melting Pot!
Many of our ingredients are regional, organic and sustainable… and that list keeps growing!
We use local tomatoes in the summer, dried in the winter – fresh corn in the summer, polenta in the winter. Simple stuff, right?
We buy regional and natural meats from Northeast Family Farm Cooperative (northeastfamilyfarms.com),
Niman Ranch (nimanranch.com) and Naturewell (naturewell.com). Our chicken is Freebird (freebirdchicken.com).
Our seafood is sustainable, as recommended by Sea2Table (sea2table.com) and the Monterey Bay Seafood Watch.

We can all live better if we begin to expect restaurants to make great meals without encouraging chemists to invent indestructible foods.