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


Comments are closed.