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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