Tuesday, April 4th, 2017

Tuesday, April 4th, 2017

 

 

Soup of the Day

CHICKEN & RICE <GF> 5/8

fennel, fresh dill, red bell & poblano peppers

 

 

DAILY CEVICHE

SWEET & SPICY CRAB SALAD <GF> 12

red bell pepper, jalapeno, hot pepper puree, lime, coconut milk, herbs, chili oil

 

 

SMALL PLATES

DAILY 3 BITE TACO  5

braised short rib, chipotle carrot slaw, pickled shallot *7

 

HEARTS OF PALM “CRAB CAKES” <V> 12

hot cherry pepper remoulade, baby greens, lemon

 

LAMB SLIDERS 16

house made caraway mustard, malt vinegar shallots, toasted brioche

 

 

HOUSE CHARCUTERIE

HIBISCUS & GIN TUNA “GRAVLAX” <available GF> 10

salt cured Adams Farm duck egg, pickled brussels sprouts

 

PORK GALLENTINE 12

ground pork, apple, fennel, walnut, pickled things, grainy mustard, toasted baguette

 

 

BIG DINNERS

VEGGIE PASTA <V/available GF> 22/16

smoked chick peas, roasted ‘shrooms, garlic confit, asparagus broth, walnuts, gemelli pasta

 

COD WITH GREEN CHOWDA’ <GF> 25

baked Alaskan cod, asparagus, zucchini, celery, parsley salad

 

 

Bar

WINE ON TAP

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

 

FEATURED COCKTAIL

BULLEIT TO BROOKLYN 11

Bulleit rye whiskey, Cynar & Lillet Blanc served on the rocks

 

FEATURED BREWS

ZERO GRAVITY GREEN STATE LAGER 6 tall / 7 pint

crisp, easy-drinking Pilsner influenced by the great brewing regions of the world (Burlington, VT) 4.9% ABV

 

RUSHING DUCK PAY 2 PLAY IPA 8 12oz

an easy-drinking IPA with hops from around the world (Chester, NY) 6.4% ABV

 

OMNIPOLLO NAUTILUS 7 (12oz bottle)

a blueberry sour ale brewed with wild yeast 4.5%

 

FEATURED WINE

CHATEAU GRAVILLE LACOSTE GRAVES BLANC 10 glass / 38 bottle

a blend of Sémillon (70%), Sauvignon Blanc (20%), and Muscadelle (5%) full of rich, full aromas and a clean finish

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