Saturday, January 21st, 2017

Saturday, January 21st, 2017

 

<V> Vegetarian <VG> Vegan <GF> Gluten Free

 

 

 

KITCHEN

 

Soup of the Day

COCONUT FISH CHOWDER <GF> 4/7

 

 

DAILY CEVICHE

CITRUS CURED SNAPPER <available GF> 12

coriander and three citrus cure, curried pineapple salsa, wonton chips

 

 

SMALL PLATES+APPETIZERS

THREE BITE BRUSCHETTA 6

house cured goose prosciutto, R & G Ballston bleu, pear mostarda, orange/jalapeno honey

 

TOASTED SPINACH SALAD <GF/VG> 10

spiced quinoa, roasted pumpkin and peppers, pickled tofu

 

 

BIG DINNERS

CAGE BLACKENED RED SNAPPER FILET  <GF> 25

smashed fingerling potato, roasted beets, braised greens, remoulade cream

 

KILCOYNE FARMS HANGER STEAK <GF> 28

winter root and speck hash, local radish sprouts, baby kale, spiced orange vinaigrette

 

 

Bar

 

WINE ON TAP

“LOCAL JUICE” Millbrook Chardonnay and Millbrook Pinot Noir     9 glass

crisp and clean, so fresh it tastes like the wine was tapped from the fermenter      

 

FEATURED COCKTAIL

AT THE ROOT OF IT ALL     10

locally foraged and produced root beer syrup from Heather Ridge Farm in Preston Hollow, NY

with rum, fresh lime juice, club soda and prickly pear bitters

 

FEATURED BREWS

LORD HOBO BREWING BOOM SAUCE   5 / 7

a classic American IPA 7.8% ABV

STILLWATER GOSE GONE WILD (12 oz bottle) 6

dry-hopped German-style sour wheat ale, 4.3% ABV

 

FEATURED WINE

TORMARESCA NEPRICA 2015   9 glass / 32 bottle

delicious blend of Negroamaro-Primitivo-Cabernet with aromas of fresh red fruit, like plums and cherries as well as floral notes of rose and violet

 

 

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