Thursday, January 3rd, 2012

Thursday, January 3rd, 2012

Soups    Bowl 6 / Taste 3  

Cream of Peanut and Fermented Bean Curd

Ceviche of the Day  10

Lobster and Mango Salad  cucumber, scallion, lime and tortilla chips


Small Plates

Pistachio-Panko Fried Buratta Ball  with tomato-jalapeno jam and pomegranate reduction*5      10

French Country Goose Rillettes toasted bread, grainy mustard, cornichons    10

Beef Cheek “Rendang” Tacos curried carrot slaw, fresh cilantro, coconut crema     10


Big Plates    

Ancho Chili Dusted Venison Rack     26

Grilled and served with roasted papas bravas, braised greens and a orange tequila butter sauce.


Cioppino  Seafood Bowl    28

Dungeness crab dumplings, scallop, flounder, jumbo shrimp, mussles, little neck clams In a  tomato seafood nage


Roasted Root Veggies and Tempe “Wellington”     21

With radish spouts and caraway cashew cream


Coffee Crusted Montauk Tuna     28

roasted Calabaza quinoa, daikon cress-pickled horseradish orange supreme salad, tomatillo cream sauce


Chef’s Pasta of the Day

Main Lobster and Fresh Fettuccini      21

Served in a golden sherry and garlic cream sauce with shallots, lemon zest and tarragon


Bar Specials  

Featured Wine:  Robert Mondavi’s Napa Valley Fume’ Blanc 2009   9/36

Bright citrus, melon, floral and mineral notes


Featured Brewski:  Widmer Bros. “Brrr” seasonal Ale   4.75

Deep red body, caramel and chocolate nose with a nice balance of malts and hops


Featured Drink:  Coal Yard Coffee   8  

Albany’s own Coal Yard white whiskey, brown sugar, hot coffee and whipped cream


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