Tuesday May 21, 2013

Tuesday May 21, 2013

Soups    Bowl 6 / Taste 3              

Spring Vegetable Chili


Ceviche of the Day

Gulf of Mexico White Shrimp habenero, lime, roasted poblano & cherry tomato salad, mango coulis  *3


Small Plates

Shiitake Mushroom Marsala served over a savory French toast and topped with a poached egg    11


Roasted Baby Carrots carrot top pesto, melted fontina cheese  7


Chili Fried Softshell Crab Yum Yum Bowl  sesame–ginger noodles, scallions, sweet chili sauce  14


Big Plates   

NWBB Fried Chicken    21

CAGE fried chicken with mustard slaw, frites, chipotle honey and braised greens


Jamaican Jerk Ribs 23

Slow cooked baby back ribs in our signature jerk sauce served over coconut peas and rice and pineapple salsa  *7


Low Country Boil   27

Roasted garlic seafood broth with catfish, mussels, softshell crab, shrimp, and Andouille sausage, with fresh corn, potatoes, snap peas


Chef’s Pasta of the Day

Classic Beef Bolognese    16/21

tomato, parsley, nutmeg, finished with Meadowbrook cream, pecorino romano, orecchiette pasta


Bar Specials  

Featured Wine

Ramon Biboa Rias Baixas, Albarino 2011  9/36

Golden wheat color, floral aroma, juicy bright melon fruit

Featured Brewski

Blue Point Summer Ale  4.75

An extremely fresh Golden Ale from Long Island



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