Wednesday February 27th, 2013

Wednesday February 27th, 2013

Soups    Bowl 6 / Taste 3                 

Cream of Root Vegetables finished with pesto

Sweet Potato with Coconut & Chilies   


Ceviche of the Day

New Bedford Diver Scallops lime cure, uni-saffron vinaigrette, seaweed caviar, arugula


Small Plates

Sesame Fried Fresh Mozzarella with Beef and/or Shiitake Bulgogi 9

With pickled spinach and soy vinaigrette


Grilled Radicchio and Bosc Pear Salad OCSHC Ewe’s Bleu, pine nuts, broken beet vinaigrette  9


Spanish Chorizo, Apricot & Herbed Goat Cheese Tart Tapas       6


Big Plates   

Ancho Rubbed Wagyu Skirt Steak  25

chipotle mashers, 3 pepper & avocado salad, salsa verde *5


Creole Shrimp and Grits  23

Sauteed shrimp in a spicy tomato cream sauce over creamy grits  *4


Fennel Dusted Diver Scallops

chick – pea fennel ragout, olive, capers, lemon buerre blanc    27


Chef’s Pasta of the Day

Housemade Linguine with Pumpkin Seed – Arugula Pesto        17/22

Shaved radicchio, asiago, sundried tomato


Bar Specials  

Featured Wine:   Vitiano Rosso  2010   9/34

34% Merlot, 33% Cabernet Sauvignon and 33% Sangiovese equals 100% delicious


Featured Brewski:  Davidson Bros. Brown Authentic Ale   4.75


Comments are closed.