Thursday, April 11th, 2013

Thursday, April 11th, 2013

Soup of the Day:

Asiago-Asparagus “Bisque”

 

Ceviche:

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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