Wednesday March 20th, 2013

Wednesday March 20th, 2013

Soups    Bowl 6 / Taste 3              

Corned Beef and Pilsner Stew


Ceviche of the Day

Diver Scallops Citrus marinade, avocado-grapefruit salsa, grapefruit mojo vinaigrette


Small Plates

Not Quite Belgian Brewhouse Mussels  10

Ommegang Rare Vos, mustard, leek and tarragon in a creamy broth


Korean BBQ Porkbelly hoisin & gochugang BBQ sauce, pineapple kim chee, sesame, scallion *4  10


Viet Salad green cabbage, daikon, carrot, bean sprouts, scallion, peanut, sesame–tamarind vinaigrette  9


Big Plates   


Tandoori Grilled Rack of Lamb   28

Yogurt marinade, samosa potato hash, roasted cauliflower, mint chimichurri


Walnut Crusted Diver Scallops   26

Parsnip puree and chips, pea tendril and arugula salad, lemon-thyme vinaigrette, chipotle honey


Chef’s Pasta of the Day

House Smoked Bacon Carbonara   18/23

Pecorino Romano cheese, Feather Ridge eggs, spaghetti, parsley


Bar Specials  

Featured Wine:  Protos Tinto Fino   9/34

A spirited Tempranillo from Ribera de Duero, will hold up to the heartiest of dishes.


Featured Brewski:   Brooklyn Dry Irish Stout  4.75

From famed brewmaster Garrett Oliver comes this true “session beer”, full bodied but mellow.


Featured Cocktail:  Savor Your Thyme    9

Savory thyme-lemon syrup, fresh lemon juice and gin, shaken and served up.



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