Tuesday February 5th, 2013

Tuesday February 5th, 2013

Soups    Bowl 6 / Taste 3                 

Spiced Butternut “Bisque” with Orange


Ceviche of the Day

Thai Inspired Crab Salad  cucumber, coconut, peanut and basil


Small Plates

Meatball Sliders  house ground prime beef, pork and rabbit with spinach and an asiago béchamel  9


Wanabea Farms Rabbit Dumplings in rabbit broth with parsley–pear salad, tomato vinegar     9


Big Plates   

Bajan Marinated Boneless Pork Chops     25

Coconut – pumpkin rice, braised kale, white wine pan sauce


Broiled Mahi Mahi with Anchovy   27

Simply broiled filets with green beans, tomato, garlic, roasted fingerling potato, anchovy – caper vinaigrette


Cuban Style Tri Tip on the Grill     27

Adiondack Grazer’s grassfed/local beef, mojo Cubano marinade, avocado butter, fried plantain, avocado – cucumber salad, hand pressed tortilla


Chef’s Pasta of the Day

Green Curry Glass Noodle Bowl with shrimp and sweet chili fried tofu, fresh vegetables  *4  18/24


Bar Specials  

Featured Wine:  Wolffer Estate Merlot 2008   9/34

NWBB loves NYS Wines, from the Hamptons, this classic Merlot displays great character


Featured Brewski:  Dogfish Head Chicory Stout   5.25

Dark roasted w/chicory, organic Mexican coffee, St. John’s Wort and licorice root…a fantastic food beer.


Featured Cocktail:  Coal Yard Coffee   9

Albany’s Coal Yard Whiskey, topped with coffee, whipped cream, and brown sugar


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