Spring 2013 Gluten Free Menu

Download a PDF of our Spring Gluten Free Menu!

 

Spring Appetizers

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

CRISPYCHICKENWINGS 8 seasoned, roasted and flash fried – lower bad fat, higher good flavor. choose DOBE with pique sauce *5 or glazed with your choice of Ric’s signature sauces:

Meanhouse *5, Dirty Blonde *8.5, Purple Haze *9

CURED WILD SOCKEYE SALMON, TWO WAYS 10

5 spiced cured with pickled asparagus and mushroom dust cured with enokis, coriander honey mustard *3

QUAIL “PORCHETTA” 9 whole rolled and roasted pork stuffed quail, quince glaze, roasted green garlic and fried rosemary *3

STEAMED COCKLES WITH MORELS AND LEEKS  10 spring thyme and local Meadowbrook cream

Samplers

VEGGIE TAPAS PLATE 15

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

¡NWBB PIGGY NACHOS! 13 (available veggie or add vegan mozz for a dollar)

with pig “carnitas”, Cabot extra sharp cheddar,local corn-black beans salsa, pickled jalapen?o, crema, cilantro

Forbidden Pleasures

NWBB CLASSIC EGYPTIAN STYLE SWEETBREADS 10  lemon caper sauce, eggplant puree, zatar

SPLIT ROASTED BEEF MARROW BONES  10.50   mango chutney, chimichurri and a gluten free roll

Cold Appetizers

DAILY OYSTERS Choose a sauce: chipotle cocktail, kim chee ice, Latin pique sauce, fresh buttermilk mignonette   1?2 dozen  MARKET PRICE

WASABI-TOBIKKO DEVILED EGG 4.50

CASUELAOFWARMOLIVES 5 GREEK EGGPLANT DIP wtih olives, rice crackers 7

FAVA BEAN HUMMUS with olives, rice crackers 7  *3

BOWL OF KALE CHIPS with Romano or nutritional yeast 5

 

**All of our Piadina Pizzas can also be made GLUTEN FREE simply add $2

fava bean hummus, babaganoush, tofu feta, garlic confit, olives, truffled mushrooms, beets, almonds, rice crackers…

 

House Specialty Dinners

LATINO STEAK FRITES  26   14 oz Naturewell NY strip steak with fries, chimichurri, banana ketchup and Latin salad

YELLOW CURRY SHRIMP AND BROWN RICE PASTA 22 / 16   with fresh julienne veggies and basil *6     SUB TOFU 18 / 13

“NO CRASH” BROWN RICE RISOTTO 19 / 14   with mixed mushrooms, sweet peas, sage, Asiago

THAI ITALIAN LOVE – PANANG CURRY BOLOGNESE  21 / 15

brown rice pasta tossed with local beef in a nicely spiced tomato, coconut and kaffir lime sauce *6

NWBB Un-Sandwiches On a Gluten Free Bun

GRILLED OR BLACKENED CHICKEN BREAST 13.50 with creole remoulade

GRILLED OR BLACKENED SALMON 15.50 with creole remoulade

BURGER DELUXE 17.50 Best Burger in the Capital Region 2011, NY Beef Council with peppered bacon, cheddar, grilled onion, chipotle aioli, fries

7 oz. North East Family Farm BURGER 15.50

MUSHROOM TRIO MELT grilled red onion and vegan rosemary aioli – choose Swiss or vegan mozz1

3 FRIED SOFT SHELL CRAB SANDO pickled asparagus and Thai “RED” mayo 17

Extra Fixin’s $1 Each Cheeses: Gorgonzola • Swiss • NY Cheddar

Goat • Manchego • Mozzarella

Stuff: Peppered Bacon • Grilled Red Onions Roasted Mushrooms • Jalapenos

Sauces: Purple Haze • Meanhouse BBQ • Dirty Blonde • Creole Remoulade • Tomatillo Salsa • Banana Ketchup • Chipotle Aioli • Vegan Rosemary Aioli • Sri Rachi Aioli • Thai “RED” Mayo

Free Stuff: Organic Ketchup • French Dijon • Grainy Mustard

Sides $5

Gluten Free Fries

Brown Rice & Black Beans

Island Yams

Braised Greens

Cuban Black Beans

Veggie of the Day

Roasted Baby Beets

WILD HIVE Corn Pudding

Side of Organic Brown Rice $2.50

Spring Suppers

NWBB BBQ GULF SHRIMP 23   grilled and glazed with your choice of;

Dirty Blonde fiery-sweet BBQ sauce *8.5 Meanhouse BBQ *5

Brazilian White BBQ Sauce *2 plated with black beans, brown rice, greens and curry grilled banana

PAN ROASTED WHOLE RAINBOW TROUT 25

stuffed with watercress-walnut pesto, pickled ginger beurre blanc, roasted baby beets and RADIX watercress salad

“JauntyFez” LAMB SHANK  27

braised slow and low with spring vegetable tagine, brown rice, sumac and harissa yogurt drizzle

QUINOA STUFFED CABBAGE ROLLS 21

sweet and sour tomato sauce and rhubarb chutney

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

Salads

NWBB KALE SALAD apple chutney, local chevre, curry vinaigrette, curried cashews 11 / 8

VIETNAMESE SALAD raw veggies, sprouts and herbs with peanuts and tamarind-tamari dressing 11 / 8

HUDSON VALLEY mixed baby lettuces, apples, grilled red onions, filberts, bleu, hard cider vinaigrette 11 / 8

SEXY CAESAR SALAD classic egg based dressing, anchovies optional 11 / 8

SIMPLE SALAD choose classic vinaigrette, curry vinaigrette, white balsamic or mango ranch dressing 8 / 5

Salad Toppers  Grilled or Blackened – Chicken or Tofu add 5 Salmon or Shrimp add 8

PLEASE NOTE: We are diligent in efforts to provide a gluten free experience, however we cannot be held responsible for accidental cross contact. If your reactions are highly sensitive, please eat at your own risk.