Saturday, March 2nd 2013

Saturday, March 2nd 2013

 Soups    Bowl 6 / Taste 3            

Beef with Roasted Poblano & Vegetables over farrow

Latin Black Bean with pickled jalapenos & lime crema


Ceviche of the Day

Yellowfin Tuna celeriac confit, pumpkin seed & oil, bottarga vinaigrette, arugula


Small Plates

Dim Sum BBQ Duck Wings with squash kim chee      9


Bruleed Fig & Arugula Salad goat cheese, almonds, balsamic reduction, orange vinaigrette    9


“Not Quite” Belgian Brewhouse Mussels    12

PEI mussels steamed with Ommegang Rare vos, leeks, mustard, and cream, toasted baguette


Rabbit Rillets on toasted baguette with mustard and pickles    7


Big Plates   

Moroccan Braised Lamb Shank     28

Cous – cous salad, curry roasted carrots and onion, harissa spiked jus, mint     *3


Montauk Monkfish Pozole    27

Dobe rubbed and roasted, pozole stew with peppers, tomatillo, tomato, and cilantro, salsa verde


Chef’s Pasta of the Day

Organic King Salmon Puttanesca     17/22

Housemade lemon – pepper fettucine, caper, olive, garlic, tomato, parsley


Bar Specials  

Featured Wine:   Vitiano Rosso  2010   9/34

34% Merlot, 33% Cabernet Sauvignon and 33% Sangiovese equals 100% delicious


Featured Brewski:  Davidson Bros. Brown Authentic Ale   4.75

From our good friends in Glens Falls, an English style brown ale, medium bodied, moderate maltiness.


Featured Cocktail:  Coal Yard Coffee    8

Albany’s own Coal Yard White Whiskey, brown sugar, hot organic coffee, home-made whipped cream.


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