Tuesday February 27th, 2013

Tuesday February 27th, 2013

Soups    Bowl 6 / Taste 3                 

Cream of Root Vegetables finished with pesto

Sweet Potato with Coconut & Chilies   

 

Ceviche of the Day

New Bedford Diver Scallops lime cure, uni-saffron vinaigrette, seaweed caviar, arugula

 

Small Plates

Sesame Fried Fresh Mozzarella with Beef and/or Shiitake Bulgogi 9

With pickled spinach and soy vinaigrette

 

Grilled Radicchio and Bosc Pear Salad OCSHC Ewe’s Bleu, pine nuts, broken beet vinaigrette  9

 

Spanish Chorizo, Apricot & Herbed Goat Cheese Tart Tapas       6

 

Big Plates   

Ancho Rubbed Wagyu Skirt Steak  25

chipotle mashers, 3 pepper & avocado salad, salsa verde *5

 

Creole Shrimp and Grits  23

Sauteed shrimp in a spicy tomato cream sauce over creamy grits  *4

 

Fennel Dusted Diver Scallops

chick – pea fennel ragout, olive, capers, lemon buerre blanc    27

 

Chef’s Pasta of the Day

Housemade Linguine with Pumpkin Seed – Arugula Pesto        17/22

Shaved radicchio, asiago, sundried tomato

 

Bar Specials  

Featured Wine:   Vitiano Rosso  2010   9/34

34% Merlot, 33% Cabernet Sauvignon and 33% Sangiovese equals 100% delicious

 

Featured Brewski:  Davidson Bros. Brown Authentic Ale   4.75

From our good friends in Glens Falls, an English style brown ale, medium bodied, moderate maltiness.

 

Featured Cocktail:  Coal Yard Coffee    8

Albany’s own Coal Yard White Whiskey, brown sugar, hot organic coffee, home-made whipped cream.

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