Tuesday, May 30th, 2017

Tuesday, May 30th, 2017

Soup of the Day

roasted chicken & CORN <GF> 5/8            

 

DAILY CEVICHE

ARCTIC CHAR POKE BOWL <GF> 12

cucumber, red onion, watermelon radish, pineapple, jalapeno, scallion, cilantro, sesame-soy dressing

 

SMALL PLATES

BEER BRAISED BRATWURST 14

grilled onion, Serrano pepper mustard on hoagie roll, side of baked black eyed peas

 

RED PLUM SALAD <GF/VG> 11

pickled rhubarb, baby arugula, watermelon radish, lemon-ginger vinaigrette

 

HOUSE CHEESE+CHARCUTERIE

HARPERSFIELD HOPPED TILSET – Harpersfield, NY<AVAILABLE GF> 7

pasteurized cows’ milk cheese, semi hard, aged for 7 months, apple butter, baguette

 

STRAWBERRY TARTARE <VG>   7

green peppercorns, shallots, balsamic reduction, local micro greens, toasted baguette

 

SWORDFISH “PATE” <AVAILABLE GF> 10

pickles, caper berries, mustard, toasted baguette

 

CHARCUTERIE TRIO 18

sampling of tilset, strawberry tartare, and swordfish “pate”

 

BIG DINNERS

GRILLED SWORDFISH <GF> 26

puffed wild rice, ajvar, roasted artichoke hearts, cilantro

 

BEEF NOODLE BOWL <GF> 24

beef marrow & foie gras broth, broccoli rabe, gochujang roasted oyster mushrooms, crispy leeks, rice noodles

 

  1. LOUIS RIBS <GF> 22/30

spice rubbed pork ribs, roasted corn and sweet potato salad, string beans, pineapple chile BBQ sauce

 

SWEET CORN BUCATINI <V/AVAILABLE GF> 15/21

heirloom cherry tomatoes, scallion, garlic, sweet corn puree, ramp oil

 

 

Bar

FEATURED BREWS

OMMEGANG NIRVANA IPA  7/ 12 oz.

hoppy, juicy, citrusy IPA without the harsh bitterness 6.5%ABV 60 IBUs

 

STILLWATER INSETTO   8 / 12oz.

a dry-hopped sour with Italian plums 5%ABV

 

FEATURED cocktail

NEW-GRONI 10

gin, lillet blanc, amaro averna, cucumber bitters, served on the rocks

 

FEATURED WINE

SAN QUIRICO VERNACCIA 2015   9 glass / 34 bottle

gentle floral and citrus aromas complement undertones of stone fruits and fresh herbs

 

WINE ON TAP

“LOCAL JUICE” Millbrook Chardonnay and Millbrook Pinot Noir     9 glass    Support NY!

 

×

Comments are closed.