Tuesday, March 28th, 2017

Tuesday, March 28th, 2017

 

 

Soup of the Day

LATIN STYLE RED BEAN SOUP <GF> 5/8

bacon, sweet potato, cilantro

 

DAILY CEVICHE

MOJITO CRAB SALAD <GF> 12

crab meat, apple, fennel, mint, mojito sauce, chili oil, fistful of herbs

 

SMALL PLATES

DAILY 3 BITE TACO <GF> 5

stewed Spanish chorizo, russet potato & celery, Hilltop Farm’s micro mustard greens, lime

 

MUSSEL & OYSTER MUSHROOM CONGEE <GF> 9

Chinese comfort rice porridge

 

LEMONGRASS BEEF SATAY <GF> 8

coconut peanut sauce, nuoc cham cucumber salad *4

 

HOUSE CHARCUTERIE

SALMON RILLETTES   14

bacon, caper berries, cornichons, toasted baguette

 

BIG DINNERS

BAJAN CHICKEN  24

Barbados chicken stuffed with an aromatic pesto, greens, beans n’ rice

 

BROCCOLI & DUCK EGG LASAGNA  22

roasted broccoli, Adams Farms duck eggs, ricotta, fresh mozzarella, alfredo sauce

 

“CAGE” BLACKENED CATFISH 23

scallion mashers, “CAGE” bearnaise, roasted brussels, Hilltop Farm’s radish sprouts

 

 

Bar

WINE ON TAP

“LOCAL JUICE” Millbrook Chardonnay and Millbrook Pinot Noir     9 glass    Support NY!

 

FEATURED COCKTAIL

THE ROOT OF IT ALL    11

Plantation pineapple rum, Barrow’s ginger liqueur, local root beer syrup, fresh lime and soda

FEATURED BREWS FEATURED WINE

BREWMASTER JACK CORDUROY COWBOY   8 12oz

Imperial IPA brewed with mango juice (Northhampton, MA) 8.4% ABV

 

SCHMALTZ MESSIAH NUT BROWN ALE 6 tall/ 7 pint

smooth blend of bold dark malts revealing hints of chocolate, coffee and toffee paired

with a lovely hop character 5.2% ABV

 

OMNIPOLLO NAUTILUS 7 (12oz bottle)

a blueberry sour ale brewed with wild yeast 4.5%

 

FEATURED WINE

SAN POLO RUBIO   10 glass / 38 bottle

well structured and balance, this Sangiovese is easy to drink, yet still intense and elegant

                  

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