Tuesday, January 3rd, 2017

Tuesday, January 3rd, 2017

 

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

 

 

 

KITCHEN

 

Soup of the Day

West African Peanut Soup <GF/VG>   4/7

 

DAILY CEVICHE

SICILIAN STYLE SCALLOP CRUDO <GF> 12

Lemon, olive oil, three “seeds”, celery leaf

 

SMALL PLATES+APPETIZERS

CHILE-LIME BBQ OYSTERS  <GF> 12

 

BUTTER POACHED RADISHES W/ FRESH TARRAGON <V/GF> 6

 

HONG KONG BBQ SWEETBREADS ON THE GRILL    13

roasted onion-oyster sauce sauce, orange salad

 

PETITE CASSOULET <available GF> 14

chicken confit, pork belly, saucisson, flageolets

 

 

BIG DINNERS

COFFEE’N’SPICE CRUSTED LOCAL RIBEYE STEAK <GF>   25

cooked pink with poblano hollandaise, mashed potatoes, roasted Brussels *5

 

PORTUGUESE SEAFOOD AND RICE BOWL <GF>   26

Alaskan cod, clams, mussels, squids in “Molho Tomate” baked with green beans and rice

 

IMPORTED RIGATONI with HOUSE SMOKED CHICKEN 23/17

charred tomato-fennel sauce, oil cured olives <GF Pasta add $2>

 

 

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

NOBLE RESOLUTION     10

gin, lemon juice, crème de violette, cava, served up

 

FEATURED BREW

SCHMALTZ BREWERY’S “CHANUKAH HANUKKAH PASS THE BEER”     4.75/6

Peekskill Brewery’s first time on our featured tap, it won’t be their last…everything you want in an IPA & more.
FEATURED WINE

BAROSSA VALLEY ESTATE SHIRAZ   2013   9 glass

they say, “the greatest Shiraz in the world.” Aussie, Aussie, Aussie, oi, oi, oi. Exotic spice, bright plum & berry

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