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
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
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
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.