Saturday, February 2nd, 2013

Saturday, February 2nd, 2013

Soups    Bowl 6 / Taste 3                 

Root Vegetable Bisque

Curry Vegetable Tagine

 

Ceviche of the Day

Connecticut Bluepoint Oysters lime, pineapple, sweet chili, mint, toasted peanut

 

Small Plates

 

Carne Asada Tacos pineapple salsa, pickled jalapeno juice, cilantro, blueberry – lime crema    10

 

Brusseles Sprout & Sweet Potato Kim Chee Spring Roll cilantro, lime, sweet chili sauce  *6     8

 

Housemade Rabbit “liverwurst” Raviolo free range egg yolk, sage, rabbit broth, pesto    9

 

Big Plates   

Bistro Pork Schnitzel     25

German potato salad, braised red cabbage, tarragon cream sauce

 

Bajan Broiled Mahi Mahi     27

Aromatic pepper & herb pesto stuffing, grilled rutabaga mash, braised kale, mango chutney

 

Chef’s Pasta of the Day

Classic Bolognese & House Tagliatelle with fresh nutmeg, parsley, pecorino    17/23

 

 

Bar Specials  

Featured Wine:  Le More Sangiovese di Romagna 2011   9/34

Deep ruby w/notes of black & raspberries, well structured and a lingering finish

 

Featured Brewski:  Dogfish Head Chicory Stout   5.25

Dark roasted w/chicory, organic Mexican coffee, St. John’s Wort and licorice root…a fantastic food beer.

 

Featured Cocktail:  Kentucky Holy Water   9

Kentucky Bourbon, St. Germain, cinnamon spice tea, club soda with a twist

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