Soups Bowl 6 / Taste 3
Puree of Local Butternut Squash
Ceviche of the Day 10
New Bedford Scallop Cruda red beet puree, oil cured olives, tobikko, pomegranate reduction
Daily Taco 9
Korean Braised Shortrib Taco spicy green chili – daikon kim chee, carrot, lime, cilantro
Housemade Maple Sausage and Yonder Farm’s Apple “Pie” with gorgonzola cheese, tarragon apple sauce, on a crispy piadina 10
Pumpkin Fritters with classic fra diavlo, imported Grana Padano, parsley 9
Salmon Putanesca with Squid Ink Gnocchi garlic, tomato, caper, basil, anchovies 12/17
CAGE Blackened Catfish 22
Black eyed peas, braised greens, chiptole hollandaise *4
Charred Prime Strip Steak 28
Blood orange glazed Brussels sprouts, garlic mashed potato, gorgonzola butter
Casillero del Diablo Shiraz 8 glass/32 bottle
Concha y Toro (Chile) Fruity, plump Syrah full of bitter chocolate and black pepper followed with soft tannins.
Southampton Publick House Pumpkin Ale 4.75 NWBB loves NY, super-premium craft ale flavored with pumpkin, spices and vanilla.