Sunday, April 21st 2013

Sunday, April 21st 2013

Soup of the Day:

Red Radish with Meadowbrook Cream & fried horseradish

 

Ceviche:

Garlic & Lime Diver Scallops tomato, pepper, red onion, crisp tortilla, chili oil

 

Small Plates:

Butter Poached Lobster served over a pickled green asparagus and shaved white asparagus salad    9

 

Chorizo Taco with braised island cabbage cilantro and lime    9

 

New World Lacey Potato Latkes with chipotle apple sauce and sour cream

 

Big Plates

Bajan Broiled Mahi Mahi   26

aromatic island pesto stuffed, coconut rice and beans, island yams, braised greens

 

Meadowbrook Milk Braised Pork Shoulder    25

vintage Italian recipe served with broccoli rabe and garlic mashed potato

 

Pasta of the Day:

Classic Pesto with Spaghetti

Served with fresh spring vegetables and asiago cheese  

 

Bar Features

Featured Wine:

Georges Duboeuf, Beaujolais-Villages ’10 – France

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

 

Featured Brewski:

Peak Organic Simcoe Spring Ale

pure ingredients, delicious beer from Portland Maine   4.75

 

Featured Cocktail

Hibiscus Fizz     9

Absolute Hibiskus vodka, house made hibiscus syrup and splash of soda on the rocks with a lemon twist

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