Tuesday March 5th, 2013

Tuesday March 5th, 2013

Soups    Bowl 6 / Taste 3              

Beef with Roasted Poblanos & Vegetables over farro


Ceviche of the Day

Cured King Salmon Rolls stuffed with Japanese Pickles with salmon roe and tamari-tamarind tongue twister sauce


Small Plates

Mussels Posole    12

PEI mussels steamed in whole hominy stew with peppers, tomatillo, tomato, cilantro, tortilla strips


Rabbit Rillettes on toasted baguette with mustard and pickles    7


Pickled Beef Tongue Tostada with creamy poblano slaw and lime crema *3   8


Big Plates   

Pistachio Crusted Wild Striped Bass   28

tomato-kalamata-pepperoncini ragout, fingerlings, Lacinata kale, haricot vert


NWBB Meatless Cassoulet    21

ala Gratin, with Three Smiles Seitan sausage, smoked tofu, flageolet beans, aromatics and herbs *5


Chef’s Pasta of the Day

House Made Red Chile Fettuccine with Hazelnut-Arugula Pesto    20 / 14

With asiago and a touch of cream


Bar Specials  

Featured Wine:   Cottonwood Creek, California  2010   8/32

Red table wine made entirely with organically grown grapes and eco-friendly practices.


Featured Brewski:  Davidson Bros. Brown Authentic Ale   4.75

From our good friends in Glens Falls, an English style brown ale, medium bodied, moderate maltiness.


Featured Cocktail:  Coal Yard Coffee    8

Albany’s own Coal Yard White Whiskey, brown sugar, hot organic coffee, home-made whipped cream.


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