Tuesday, January 10th, 2017

Tuesday, January 10th, 2017

 

<V> Vegetarian <VG> Vegan <GF> Gluten Free

 

 

 

KITCHEN

 

Soup of the Day

WHITE BEAN & VEGETABLE <VG/GF>    4/7

 

DAILY CEVICHE

WEST INDIAN STYLE GROUPER ESCABECHE <GF> 12

smothered cabbage, jerk banana, scallion *4

 

SMALL PLATES+APPETIZERS

LOMI-LOMI SALMON <GF> 8

red salt “massaged” salmon, tomato, scallion, red onion, cucumber, herbs, sesame, rice crackers

 

DUCK CHICHARRONES <GF> 7

crispy fried duck skin, cilantro, pique sauce   *4

 

TEXI BRAISED BEEF WONTONS   12

braised beef, chipotle, cilantro, scallion, and cabbage, huitlacoche aioli and house-made queso fresco

BIG DINNERS

FENNEL GRILLED MAHI-MAHI <GF> 26

corn pudding, stewed peppers and fennel with raisins, toasted pine nuts, baby kale, olive oil

 

SOUTH ASIA LAMB MEATBALL STEW  <GF> 22

massaman curry, pickled greens, ginger spiked brown rice, onion chutney, peanuts

 

Bar

 

WINE ON TAP

“LOCAL JUICE” Millbrook Chardonnay and Millbrook Pinot Noir     9 glass

crisp and clean, so fresh it tastes like the wine was tapped from the fermenter      

 

FEATURED COCKTAIL

JALA-PEPINO     11

jalapeno-cucumber tequila, fresh lime juice, club soda

 

FEATURED BREW

PEEKSKILL EASTERN STANDARD IPA     4.75/6

a true classic IPA loaded with Simcoe and Citra hops, 6.8% ABV

 

FEATURED WINE

TOCADO GRENACHE       9/34

medium bright brick red color. Aromas of dried strawberries, red flowers, red berries, and minerals with a lively, dry full body and a warming, subtle finish with firm, well-integrated tannins and light oak.

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