Soups Bowl 6 / Taste 3
Sopa De Lima with Freebird Chicken
Ceviche of the Day
Chili-Honey Crab sweet and spicy with a Tamari-soy vinaigrette over an edamame-red pepper salad *3
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
Meatball Sliders house ground beef and pork with demi, spinach and pinenut 9
Pistachio Crusted Wild Striped Bass 27
Served over a tomato – olive – pepperoncini ragout, haricot vert, fingerling potato, wilted lacinata kale
NWBB Meatless Cassoulet 21
Ala Gratin, with Three Smiles Seitan sausage, fermented tofu, flageolet beans, aromatics and herbs *5
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.