Wednesday, Febuary 8th, 2017

Wednesday, Febuary 8th, 2017

 

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

 

 

KITCHEN

 

 

Soup of the Day

POTATO LEEK BISQUE <V/GF> 4/7

 

 

DAILY CEVICHE

SHRIMP AND CLAM “BLOODY MARY” <GF> 12

tomato, chili, celery, lemon, chips

 

 

SMALL PLATES+APPETIZERS

SMOKED LOCAL HAM HOCK AND BRAISED TURNIP CREPE with root beer-red eye gravy 9

 

GRAPEFRUIT SALAD <GF/VG> 8

shaved fennel, olive oil, lemon, pine nut brittle, cracked pepper, sea salt

 

 

BIG DINNERS

PAN SEARED CRISPY SKIN CHAR <GF> 26

escarole and butter bean stew, kalamata-anchovy tapenade, lemon

 

GRILLED RACK OF LAMB <GF> 25 half rack • 35 full rack

Morrocan spice, warm quinoa vegetable salad, spiced tomato yogurt

 

SMOKED CHICKEN CREOLE RIGATONI <available GF and VG> 23/17

tomato-creole cream, fried okra *4

 

 

 

 

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

TOM CAT COLLINS 11

Greenhook Ginsmiths Old Tom gin, fresh lemon juice, club soda

 

FEATURED BREWS

FINBACK HELIOPAUSE (12 oz Pour) 7

a tart farmhouse ale with hints of black currant, 5.8 ABV

 

DARKHORSE BREWERY’S SCOTTY KARATE SCOTCH ALE (12oz. bottle) 7

brewed with cherry wood smoked malt offering up warming notes of coffee, caramel and sweet caramelized brown sugar

 

FEATURED WINE

TARAPACA GRAN RESERVA CARMENERE 2014   11 glass / 40 bottle

leathery, herbal aromas of black fruits and earth lead to a medium-bodied palate

 

 

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