Sunday, February 3rd, 2013

Sunday, February 3rd, 2013

Soups    Bowl 6 / Taste 3                 

Root Vegetable Bisque

Curry Vegetable Tagine

 

Ceviche of the Day

Connecticut Bluepoint Oysters lime, pineapple, sweet chili, mint, toasted peanut

 

Small Plates

Creole Steamed Mussels lobster & CAGE broth, andouille sausage, peppers, green onion     12

 

Housemade Rabbit “liverwurst” Raviolo free range egg yolk, sage, rabbit broth, pesto    9

 

Big Plates   

Bistro Pork Schnitzel     25

German potato salad, roasted Brussels Sprouts, tarragon cream sauce

 

Nyon Olive Crusted Tuna   25

Olive oil mashed potato, braised greens, roasted red pepper coulis, pistachio pesto

 

Chef’s Pasta of the Day

Green Curry Glass Noodle Bowl with sweet chili fried tofu and fresh vegetables   16/22

 

 

Bar Specials  

Featured Wine:  Le More Sangiovese di Romagna 2011   9/34

Deep ruby w/notes of black & raspberries, well structured and a lingering finish

 

Featured Brewski:  Dogfish Head Chicory Stout   5.25

Dark roasted w/chicory, organic Mexican coffee, St. John’s Wort and licorice root…a fantastic food beer.

 

Featured Cocktail:  Coal Yard Coffee   9

Albany’s Coal Yard Whiskey, topped with coffee, whipped cream, and brown sugar

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