Sunday, April 14th 2013

Sunday, April 14th 2013

Soup of the Day:

Warm Borscht with caraway crème fraiche

Celery – Bleu Cheese with Melinda’s hot sauce



Pickled Swordfish with garlic pickled radish, sweet chili sauce, peanut and pea tendrils


Small Plates:

House Smoked Bacon Deviled Eggs with Radix radish sprout salad & honey mustard vinaigrette       8


Seared Diver Scallop & Oxtail Marmalade white bean puree, pickled ramps, lemon zest       10


Big Plates

DOBE Swordfish Posole hominy – tomato stew, braised kale, salsa verde      27


North African Grilled Lamb Chops   26

Harissa marinated chops, chilled cous cous salad, beet hummus, grilled flatbread, pickles and condiments  *8


Pasta of the Day:

Spring Vegetable Prima Vera ramps, radishes, asparagus, mushroom, baby spinach, pecorino    17/22


Bar Features

Featured Wine:

Georges Dubeuf, Beaujolais-Villages ’10 – France

tender, wonderfully fruity wine, complimenting lighter fare    8/32


Featured Brewski:

Peak Organic Simcoe Spring Ale

From Portland, ME a 100% organic brew, dry hopped with Simcoe hops, Spring time in a bottle   4.75


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