Tuesday, January 22, 2013

Menu 1.22
I
CLAM SALAD. 3
crostini
Northshire Hefeweizen  > 5

MASA CAKE. 4
avocado, cheddar, chipotle sour cream, cilantro, scallion
Miquel Laurent Rose > 6.5

SEARED SCALLOPS. 5
wasabi cream, fried wontons
Harpoon Cider  > 5

POLENTA FRIES. 4
sriracha mayo
Stoudt’s Pilsner > 5


II
CRISPY RICE CAKE. 5
sesame soy dressing, seaweed salad
Serbal Viognier > 6.5

KALE & CABBAGE SALAD. 6
beets, goat cheese, balsamic vinaigrette
Finca la linda Malbec  > 6.5

SWEET POTATO SOUP. 5
coconut milk
Founders Centennial IPA  > 5

FLATBREAD PLATE. 7
hummus, babaganoush, tapenade
Northshire Battenkill Amber > 5

CALLAHAN FARM PORK SAUSAGE. 9
squash puree, beets
Peak Organic Hop Noir > 5

III
ROASTED FLOUNDER. 16
roasted pepper cream, beluga lentils, kale
Chateau Mezain Sauvignon Blanc

CARBONARA. 14
cajon moon farm pork belly, peas, parmesan, linguine
Joseph Mellot Pinot Noir > 7.5

ROASTED PARMELEE CHICKEN. 16
roasted red onions, edamame,
thai style chicken broth, kale
Aresti Gewurztraminer > 6.5

CALLAHAN LAMB & VEGETABLE CURRY. 15
squash, carrots, tomato, onion, garlic, chili
Santa Julia Rsv Cabernet > 7

SAUTEED BLACK TIGER SHRIMP. 16
rice noodles, coconut broth, cabbage, carrots, cilantro , scallion
Picco Maccario Chardonnay’ > 7

IV
CHOCOLATE CAKE. 5
ganache, whipped cream

CHAI PANNA COTTA. 4

APPLE TART.5
whipped cream