Thursday, January 5th, 2017

Thursday, January 5th, 2017

 

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

 

 

 

KITCHEN

 

Soup of the Day

potato-leek <GF>   4/7

 

DAILY CEVICHE

LIME CURED MAHI-MAHI <GF> 12

citrus, herbs, tomatillo, red onion, jalapeno, olive oil, salsa verde, tortilla chips

 

SMALL PLATES+APPETIZERS

GOLDEN BEET SALAD <GF/V> 12

citrus pickled beets, baby kale, R&G chevre, olive oil, red sea salt

 

BUTTER POACHED RADISHES AND BABY CARROTS <V/GF> 7

tarragon, pomegranate, pistachios

 

HONG KONG BBQ SWEETBREADS ON THE GRILL    13

roasted onion-oyster sauce, orange salad

 

PETITE CASSOULET <available GF> 14

chicken confit, pork belly, saucisson, flageolets

 

BIG DINNERS

 

GRILLED MAHI-MAHI with PINEAPPLE FRIED RICE <available GF> 26

brown rice fried with pineapple, sawtooth coriander, onion, sesame seeds, Vietnamese carrot slaw

 

IMPORTED RIGATONI with HOUSE SMOKED CHICKEN 23/17

charred tomato-fennel sauce, oil cured olives <GF Pasta add $2>

 

 

Bar

 

WINE ON TAP

“LOCAL JUICE” 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

NOBLE RESOLUTION     10

gin, lemon juice, crème de violette, cava, served up

 

FEATURED BREW

SCHMALTZ BREWERY’S “CHANUKAH HANUKKAH PASS THE BEER”     4.75/6

a Golden Ale with 8 hops, 8 malts, cocoa nibs and a lot of chutzpah, 8% APV

 

FEATURED WINE

TOCADO GRENACHE       9/34

Medium bright brick red color. Aromas of dried strawberries, red flowers, red berries, and gravel with a lively, dry full body and a warming, subtle finish with firm, well-integrated tannins and light oak.

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