Soups Bowl 6 / Taste 3
Sopa De Lima with Freebird Chicken
Ceviche of the Day
Lime Cured Baby Shrimp red pepper, onion, jalapeno, olio santo, micro basil, watermelon granita
Plantain & Pulled Carnitas Tamale slow roasted DOBE pork shoulder, housemade queso, lime crema 8
Asian Inspired “Moules Frites” 12
PEI mussels steamed aromatic lobster broth, Chinese sausage, dashi seasoned fries, bonito aioli
Wild Striped Bass Taco warm pepper & orange salsa, mango ranch sauce, cilantro, lime 9
Pistachio Crusted Wild Striped Bass 27
Served over a tomato – olive – pepperoncini ragout, haricot vert, fingerling potato, wilted lacinata kale
Greek Inspired Lamb Duo 28
Souvlaki grilled loin chops, baked lamb & eggplant moussaka, braised cauliflower, pistachio baklava, fennel – mint yogurt sauce
Chef’s Pasta of the Day
House Cured Venison Prosciutto & Speck Carbonara 23 / 18
Free range egg, black pepper, pecorino, fresh linguini, parsley
Featured Wine: Cottonwood Creek, California 2010 8/32
Red table wine made entirely with organically grown grapes and eco-friendly practices.
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: The Last Word 10
Gin, chartreuse and Maraschino liqueur with a dash of fresh lime juice served up.