Thursday, April 11th, 2013

Thursday, April 11th, 2013

Soup of the Day:

Asiago-Asparagus “Bisque”



Wild Baby Maine Shrimp 3 citrus marinade, pico de gallo, tomato reduction, cilantro  *4


Small Plates:

Butter Poached Radishes served simply with sea salt and parsley  7


Crispy Pig Ear Tacos with chipotle salsa, housemade queso, cilantro       8


Greek Grilled Cheese charred Haloumi, flatbread with tomato bruschetta and pomegranate molasses 9


Chinese Trotter Dumplings in rich broth with fresh vegetables & chili garlic sauce     8


Big Plates

Grilled New Bedford Diver Scallops   26

Rhubarb succotash, shaved radish & radish sprout salad, honey –grain mustard vinaigrette


Korean Inspired Cowboy Ribeye  *6     28
22oz bone in ribeye, house fermented Napa kim chee, crispy potato, watercress, miso – soy butter     


Pasta of the Day:

Spring Vegetable Prima Vera ramps, radishes, asparagus, mushroom, beet greens, pecorino    17/22


Bar Features

Featured Wine:

Georges Dubeuf, Beaujolais-Villages ’10 – France

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


Featured Cocktail:

Absolut Cherry-Cran Cooler

Absolut Cherry- Cran Vodka, muddled fresh basil and lemon, home-made lemon-aid, and a spritz     8


Featured Brewski:

Blue Point Brewing Co. Spring Fling Ale

craft brewed copper ale,  NWBB loves NY brews!   4.75


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