Wednesday March 6th, 2013

Wednesday March 6th, 2013

Soups    Bowl 6 / Taste 3              

Beef with Roasted Poblanos & Vegetables over farro


Ceviche of the Day

Cured King Salmon Rolls Japanese Pickles, salmon roe, and tamari-tamarind tongue twister sauce


Small Plates

Mussels Posole    12

PEI mussels steamed in hominy stew with chorizo, peppers, tomatillo, tomato, cilantro, tortilla strips


Pickled Beef Tongue Tostada with black beans, creamy poblano slaw, and lime crema *3   8


Big Plates   

Pistachio Crusted Wild Striped Bass   28

tomato, kalamata, & pepperoncini ragout, fingerlings, Lacinata kale, haricot vert


NWBB Meatless Cassoulet    21

ala Gratin, with Three Smiles Seitan sausage, smoked tofu, flageolet beans, aromatics and herbs *5


Chef’s Pasta of the Day

Mexican Picadillo Ravioli    23 / 18

Tangy meat sauce in chipotle pasta, housemade queso fresco, tomato, green onion, cilantro


Bar Specials  

Featured Wine:   Cottonwood Creek, California  2010   8/32

Red table wine made entirely with organically grown grapes and eco-friendly practices.


Featured Brewski:  Davidson Bros. Brown Authentic Ale   4.75

From our good friends in Glens Falls, an English style brown ale, medium bodied, moderate maltiness.


Featured Cocktail:  Coal Yard Coffee    8

Albany’s own Coal Yard White Whiskey, brown sugar, hot organic coffee, home-made whipped cream.


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