Wednesday, December 21st, 2016

Wednesday, December 21st, 2016

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

KITCHEN

 

Soup of the Day

COCONUT-CURRY ROOT VEGETABLE  <V/GF> 4/7

cilantro and scallion

 

DAILY CEVICHE

PICKLED SARDINES, WEST INDIAN STYLE <GF>   12

escabeche vegetables, boiled plantain, hot sauce *5

 

SMALL PLATES+APPETIZERS

DEVILS ON HORSEBACK <GF> 3 for 5

R&G Ballston Blue stuffed, brown sugar and black pepper bacon wrapped dates, coriander honey-mustard

 

GRAPE LEAF WRAPPED GRILLED SARDINES <GF> 9

olive cured olive vinaigrette, roasted peppers, charred lemon

 

CHARCUTERIE DUO   <AVAILABLE GF> 14

house made chicken rillette and duck prosciutto, green mustard, pickles, and baguette

 

BIG DINNERS

CRISPY SKIN-ON ARCTIC CHAR   <GF>   26

carrot puree risotto, gremolata, brown sugar glazed tri-color carrots

 

BRAISED QUEBOIS PORK BELLY <GF> 24

roasted fingerlings, spiced spaghetti squash, collards, black pepper cream (*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

VIKING FUNERAL   10

aquavit finished with Maurin vermouth on the rocks with a twist

 

FEATURED BREW

CHATHAM BREWING COMPANY “GHENT BHENT”     5.25/6.50

a Belgian style quad, deep brown with notes of fruit and toffee
FEATURED WINE

JUSTIN WINERY CARBERNET SAUVIGNON   2015   10 glass/18 half bottle

we’re celebrating the holidays early with this one, dark, lush with black currant & cherry notes

 

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