Sunday, October 23rd, 2016

Sunday, October 23rd, 2016

 

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

 

Soup of the Day

LATIN BLACK BEAN WITH BLUE CORN PUDDING <GF> <VG> 3/6 *5

 

Daily Ceviche

GRILLED SWORDFISH ESCABECHE <GF> 12

line caught north Atlantic swordfish grilled and marinated in fresh citrus with chilies, bell pepper, green onions and herbs, fresh tortillas *3

 

Small Plates

HOUSE CURED BRESAOLA <AVAILABLE GF>   14

Kilcoyne Farms beef tenderloin, green mustard, pickles, toast

 

SALSA MAC-N-CHEESE   10

cheddar, smoked gouda, Feather Ridge farm egg

 

Dinners

GRILLED ATLANTIC SWORDFISH <GF> 27

butternut & white bean ragout, spinach, saffron-cinnamon vin blanc

 

HALF RACK OF AUSTRALIAN LAMB   <GF>   27

roasted nips, pickled blueberries with Chef Ric’s red wine vinegar, pan jus, herbs

 

PASTA OF THE DAY <v> 18/22

fontinella cream sauce, spinach, mushroom trio and rigatoni

 

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

“GYPSY RAMBLER”   10

gin, muddled orange, raspberry syrup, a splash of soda…very tasty indeed!
Featured Brewski

PARDOX BREWERY BEAVER BITE IPA       4.75/6.00

hazy copper in color with a hint of malt sweetness to balance the bold dry hop aroma
Featured Wine

FALANGHINA FEUDI DI SAN GREGORIO 2014     9/32

a “Ric Pic” from the volcanic soil of Southern Italy, a lovely white with lush tropical fruit notes

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