Winter 2014 – Dinner Menu

CLICK HERE for a PDF of the FULL WINTER 2014 MENU!

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NWBB CLASSIC SPICY STARTERS

CAGE PAN BLACKENED STRINGBEANS

6 personal dish / 9 family
double mustard creole remoulade *6!

SAIGON STREET STYLE FRIED CALAMARI 12
cucumber noodles, peanut and chile-garlic sauces

PURPLE HAZE SHRIMP Original Psychedelic Gastronomy 10
ginger, habanero, pineapple, red cabbage *9

CRISPY CHICKEN or SEITAN WINGS 7
seasoned, roasted and flash fried – lower fat, higher flavor.
choose “DOBE” with pique sauce *5
or glazed with your choice of Ric’s signature sauces:
Meanhouse *5, Jerk *7, Dirty Blonde *8.5, Korean BBQ *8, Purple Haze *9

WINTER APPS

LAMB “ALBONDIGAS”   9

mint chimichurri, canela pan sauce

TAMARIND-COCONUT PEI MUSSELS   10 app / 18 dinner with “chat” fries

caramelized onion, cilantro, lemon, “chat masala”

PIRI CAULIFLOWER NUGGETS   9

celeriac-bleu mousse, fried parsley

CRISPY CAPE COD MONKFISH CHEEKS   10

black bean-black garlic sauce, green bean shavings

MARINATED, RAW, CURED

DAILY CEVICHE 10 
DAILY OYSTERS           ½ dozen   MARKET PRICE

Choose a sauce: chipotle cocktail, kim chee ice, Latin pique sauce, fresh buttermilk mignonette

Maui Poke of AHI TUNA  chili mayo and seaweed  12   *3

SMALL PLATES

WARM CURRIED CASHEWS   6

WASABI-TOBIKKO DEVILED FEATHER RIDGE EGG 4.50

A CASUELA OF WARM OLIVES 5

FOUR-CHEESE SMOTHERED EGGPLANT “MEATBALLS”   9

in charred tomato ragout

CRISPY BRUSSELS SPROUTS CHIPS   7

with Pecorino or nutritional yeast

HICKORY SMOKED CHICK PEA HUMMUS with olives and flatbread  7 *3
GREEK EGGPLANT DIP with olives and flatbread   
DIPS COMBO PLATE with olives and flatbread  10

FORBIDDEN PLEASURES

CHICKEN LIVER PATE   8

mustard, cornichons, caperberries and croustades

LOCAL PORK CHEEK PARFAIT   9

rutabaga whip, cowgirl bleu

KOREAN STYLE PORK BELLY   9

pineapple-daikon kim chee and gochujang BBQ sauce *6.5

ROASTED BEEF MARROW BONES   10

fig jam, sea salt and toast 

SAMPLERS AND SHARE PLATES

VEGGIE TAPAS PLATE 15
chick pea hummus, eggplant dip, tofu feta, garlic confit, olives, mushroom ceviche, house made pickles, almonds, flat bread…

NWBB PIGGY NACHOS 13/ 14 (sub vegan mozz)
with pig “carnitas”, Cabot extra sharp cheddar, corn-black beans salsa, pickled jalapeno, crema, baby cilantro *5

BRUSSELS SPROUTS TRIO   10

balsamic-rosemary roasted, garlic-walnut sautéed and shaved with prosciutto and sage

NEW-OLD WORLD CHEESE PLATE 14
3 artisan selections with fig jam, rice crackers and almonds

WINTER SALADS

WINTER GREEN GODDESS shaved broccoli, Brussels, kale, cerignola olive, roasted chickpeas, green yogurt dressing   11 / 8

 NWBB KALE SALAD apple chutney, local chevre, curry vinaigrette, curried cashews   11 / 8

HUDSON VALLEY mixed baby lettuces, apples, grilled red onions, filberts, bleu, hard cider vinaigrette 11 / 8

SEXY CAESAR SALAD anchovies optional, CAGE croutons 11 / 8
SIMPLE SALAD choose classic vinaigrette, curry vinaigrette, white balsamic, gorgonzola ranch 8 / 5

Salad Toppers

Grilled or Blackened Boneless Chicken or Tofu 5        Shrimp or Salmon 8

HOUSE SPECIALTY BIG DINNERS

ROPA VIEJA 23
Wear your Old Clothes Tonight! all natural beef, pot roasted all day
with sofrito, olives and wine… with black beans, brown rice,
island yams, plantain chip

NEW WORLD CLASSIC JERK CHICKEN DINNER 22
Free Bird Free Range – marinated with allspice, thyme, onion, molasses,
soy and hot pepper… grilled and finished slow… with black beans,
brown rice, island yams, plantain 4*, 7* or 10*

THAI BBQ SALMON*   26
glazed with a masaman lime, fish sauce, lemongrass & garlic dressing, with mung sprout-peanut slaw, brown rice, greens *3

SILVER FERN FARM GRASSFED CENTER CUT RIBEYE   35

rubbed with Tuscan herbed salt and grilled, plated with buttered broccoli and creamy mashers OR fries

with choice of toppings: chile-lime butter, cowgirl bleu butter OR chimichurri

NO CRASH BROWN RICE “RISOTTO” 21 / 15

with mixed mushrooms, sweet peas, sage, Asiago

THAI-ITALIAN LOVE – PANANG CURRY BOLOGNESE 22 / 16
pappardelle tossed with local beef in a nicely spiced tomato, coconut
and kaffir lime sauce *6

YELLOW CURRY SHRIMP AND FAT NOODLES 22 / 16
with fresh julienne veggies and basil *6
SUB TOFU 18 / 13

BLUECORN CRUSTED SEITAN MEDALLIONS 22
hearty “wheat meat” cutlets with roasted tomatillo salsa, brown rice,
black beans and fresh veggies

 

BIG PLATE OF BROWN RICE, BLACK BEANS & TODAY’S VEGGIES 17 
WITH CHIMICHURRI GRILLED TOFU 20

WINTER SUPPERS

   “BANDARI” STYLE SEAFOOD BOWL   32 / 22

Gulf shrimp, today’s catch, mussels, calamari and crab braised with baby potatoes,

carrots, chick peas and “Kenyan coast” spices *3

RIC’S BEST” SMOKED GOUDA STUFFED, BACON WRAPPED, MAPLE GLAZED MEATLOAF   22

with smoked hock gravy, creamy mashers and balsamic Brussels sprouts

               CHICKEN FRIED NORTH CAROLINA CATFISH   23

with cider laced cream gravy, “red beans and rice,” braised greens

WINTER VEGETABLE “TANDOORI”   21

perfumed basmati rice, black lentils, coconut milk raita, red onion chutney, papadam *4

              NWBB HOUSE MADE PASTA OF THE DAY   depends

 

 

 

the Ric-ter scale

I rate our recipes’ heat levels to
help you order without fear.
Some dishes we’ll gladly adjust,
some we would rather not.

*0 – *3 Simply, Brightly Seasoned
*4 – *6 Assertively Spiced, Not Too Hot
*7 – *8
Authentically & Honorably Spicy
*9 – *10 for Aficionados & Thrill Seekers Only

Dishes ordered *9 or higher cannot be returned.
Drink some cold Riesling… you’ll cool down.

• All Grilled Items are Available “Simply Grilled”
••Gluten Free Brown Rice Pasta is Always Available, add $2

* We Serve Different Species of Salmon
throughout the season to be a sustainable as possible

Ultra Flatbread Piadina Pizza

yeast free, cast iron grilled, finished in a super hot oven

Our Piadinas enough for 1 as a light meal or serves up to 4 as an appetizer

vegan mozzarella available for $1      make any pie gluten free – add $2

OLD WORLD “Tomato Pie”   smooth tomato sauce, fresh tomatoes, Romano  

New World   ”pizza” sauce, basil, mozzarella, Romano    12

MARRAKESH EXPRESS   mashed eggplant, falafel “meatballs”, local feta or tofu feta and kalamatas   12

Tie-Dye Pie   Purple Haze sauce and 4 cheeses… gooey pain! *8   12

Basque Case   chorizo, Manchego, roasted peppers, tomato sauce, herbs (or sub seitan chorizo)   12

TOSCANO   fig jam, arugula, gorgonzola and truffle oil   12

ADD ONS $2   CHORIZO, ROASTED MUSHROOMS, ROASTED PEPPERS, EGGPLANT BALLS, EXTRA CHEESE

New World Sandwich Bar

A Good Sandwich is a Messy Affair!

Our sandwiches are a meal – plated with lettuce, tomato, pickles and your choice of side.

ROUND BUNS OR GRILLED FLAT BREAD GLUTEN FREE BUN – add $1.50

North East Family Farm LOCAL BEEF BURGER   15 

BURGER DELUXE   17    2011 ‘Best Burger in the Capital Region’ – NY Beef Council 

peppered bacon, cheddar, grilled onion, chipotle aioli, fries

CUBAN POT ROAST SANDO pickles, roasted peppers, mustard-mayo, Swiss   15

CRISPY SEITAN “PARM” Pizza sauce and mozzarella OR vegan mozzarella   15

GRILLED OR BLACKENED CHICKEN BREAST creole remoulade   13

GRILLED OR BLACKENED SALMON creole remoulade   15

MUSHROOM TRIO MELT grilled red onion and vegan rosemary aioli, choose Swiss OR vegan mozz   14

Extra Fixin’s     $1 each

Cheeses: Gorgonzola • Swiss • NY Cheddar • R&G Goat • Manchego • Mozzarella • Vegan Mozz

Stuff: Peppered Bacon • Grilled Red Onions • Roasted Mushrooms • Jalapenos • Roasted Red Peppers

Sauces: Purple Haze • Meanhouse BBQ •  Dirty Blonde BBQ •  JERK Sauce •  Korean BBQ

    Chipotle Aioli • Vegan Rosemary Aioli • Green Salsa • Sri Rachi Aioli  • Chile-Garlic sauce

Free Stuff – Organic Ketchup • French Dijon • Grainy Mustard • Sour Cream • Table Sauces

 

Sides   $5

Gluten Free Fries          Brown Rice & Black Beans

Island Yams          Braised Greens

Cuban Black Beans          Veggie of the Day

Creamy Mashers

Red Beans & Rice (not vegetarian)

side of Organic Brown Rice OR Basmati Rice   $2.50

KIDS STUFF $7

(under 12 please)
served with a soft drink, milk or juice

PASTA WITH RED SAUCE OR BUTTER-N-CHEESE
KIDS ROPA & RICE
KIDS MILD WINGS & FRIES

We Think Before We Buy… Global Flavor, Local Pride !

At NWBB, we serve our own style of Global Neighborhood Cuisine – the lustily spiced dishes of the American Melting Pot!
Many of our ingredients are regional, organic and sustainable… and that list keeps growing!
We use local tomatoes in the summer, dried in the winter – fresh corn in the summer, polenta in the winter. Simple stuff, right?
We buy regional and natural meats from Northeast Family Farm Cooperative (northeastfamilyfarms.com),
Niman Ranch (nimanranch.com) and Naturewell (naturewell.com). Our chicken is Freebird (freebirdchicken.com).
Our seafood is sustainable, as recommended by Sea2Table (sea2table.com) and the Monterey Bay Seafood Watch.

We can all live better if we begin to expect restaurants to make great meals without encouraging chemists to invent indestructible foods.

Thank You for Your Enthusiasm & Support!