Tuesday, January 31st, 2017

Tuesday, January 31st, 2017

 

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

 

KITCHEN

 

ALL PORK FEATURED TONIGHT IS FROM LOVER’S LEAP FARMS IN KINDERHOOK, NY

 

 

Soup of the Day

GREENS & BEANS <GF> 4/7

 

DAILY CEVICHE

MUSSEL ESCABECHE  <GF>   12

marinated mussels, citrus salad

 

 

SMALL PLATES+APPETIZERS

SNAILS y FIDEO   12

toasted pasta, aioli, parsley

 

CHORIZO AND CHOCOLATE TOASTS   6

 

HOUSE MADE PORK RINDS with Mojito sauce <GF> 6

 

 

BIG DINNERS

PERCH “PICATTA” <AVAILABLE GF>   23

warm chickpea and olive salad, seared spinach, lemon-caper butter sauce

 

LOCAL PORK JIGAE  22

deep kimchi stew, chewy rice cakes, baby bok choy, crispy egg, local radish sprouts *6

 

IMPORTED GEMELLI with SPINACH AND KALAMATA OLIVES <AVAILABLE VG/GF>  16/21

Maplebrook feta, tomato filet, olive oil, garlic, mint

 

NOT QUITE CUBAN SANDO <AVAILABLE GF> 16

crispy fried pork cutlet with green mustard, pickles, & swiss on soft roll fries   *5

 

 

 

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

NWBB PALOMA     10

Espolon tequila, crème de pamplemousse rose, lime juice and club soda

 

FEATURED BREWS

FINBACK HELIOPAUSE (12 oz Pour) 7

a tart farmhouse ale with hints of black currant, 5.8 ABV

TWO ROADS BREWING ZERO 2 SIXTY (12 oz can) 7

easy-drinking IPA with a nicely balanced tart “chassis” that brings out the flavor and aroma of the hops, 6% ABV

 

FEATURED WINE

TARAPACA GRAN RESERVA CARMENERE 2014   11 glass / 40 bottle

leathery, herbal aromas of black fruits and earth lead to a medium-bodied palate

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