Saturday November 19th, 2016

Saturday November 19th, 2016

 

 

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

Soup of the Day

SOPA DE LIMA   *3 <GF> 3/6

Mexican style chicken and lime soup

 

Daily Ceviche

CITRUS CURED SNAPPER <GF> 12

pico de gallo, three citrus cure, tortilla chips

 

Small Plates

“CHICKEN WINGS OF THE SEA” <AVAILABLE GF> 12

brown butter fried blowfish tails, anchovy-caper tapenade, blood orange & white balsamic gastrique

 

LOVER’S LEAP FARM PORK HEAD CHEESE <AVAILABLE GF>   10

pineapple mostarda, cornichons, Dijon, roasted peppers, charred toast

 

Dinners

BRAISED PULLED PORK SHANK 27

autumn root vegetables, chickpea salad, charred jalapeno-carrot relish (*7), pistachio yogurt, grilled flatbread

 

“BAJAN” RED SNAPPER <GF> 27

stuffed under the skin with a pesto of herbs, pepper and aromatics, served with black rice-quinoa pilaf, curried lime carrots

 

 

From our Bar

Fresh “Local Juice” Hudson Valley Wine on Tap

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

INTENSITY       10

vodka, Barrow’s Intense Ginger Liqueur, fresh lemon, cardamom bitters, club soda, tall and intense

Featured Brewski

DARK HORSE BOFFO BROWN ALE       4.75/6.00

a robust, full bodied American Brown Ale that pushes the limits, ABV 7.0%
Featured Wine

BELL WINE CELLAR’S “BIG GUY” CAB/SYRAH ST. HELENA, CALIFORNIA 2014     9/34

homage to my Fionn mac Cumhaill, this special blend is the winemakers personal favorite

 

 

 

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