Thursday, October 11, 2012

Thursday, October 11, 2012

Soups    Bowl 6 / Taste 3  

New England Style Clam Chowder

 

Ceviche of the Day 10

House Cured Salmon Pastrami with house pickles, baby arugula and creme fraiche

 

Daily Sliders   9

Grandma’s Classic Meatballs served open faced on brioche with red sauce, melted mozz, Grana Padano

 

Small Plates

NWBB style Utica Greens pepperoncini, speck, pecorino romano, chicken confit, breadcrumbs   10

Carne Asada Tostada housemade fresh corn tostada, pickled onions, chipotle salsa and crema    9

Creole Shrimp & Grits creole tomato cream sauce, baby wild Maine shrimp, Wild Hive Polenta    10

 

Big Plates    

Braised Oxtail Cannelloni     23

tender oxtail in a local winter squash ragout with roasted mushrooms, rolled in housemade cannelloni’s topped with ricotta salatta cheese and fried sage

 

Whole Roasted Rainbow Trout     25

rubbed with fall spices, served with winter vegetable – apple hash, braised local cale, apple cider reduction sauce

 

Bar Specials

Featured Wine  

Apothic Red, a Wine Maker’s Blend 2011    8 glass/32 bottle

A masterful blend of Zin/Merlot/Syrah and Cab Sauv. that creates layers flavors…dark red fruit, hints of vanilla and mocha.

 

Featured Brew

Widmer Brothers Okto Festival Ale    4.75                                                                                                   Autumn seasonal Oktobefest style from Portland, Oregon – since 1984 .

Featured Cocktail

Ginger Drop Martini     10                                                                                                                                    muddled ginger, lemon juice and ginger liqueur, shaken up with vodka and topped with a splash of soda

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