|
specialty cocktails |
‘old mill’ martini - square one rye vodka, dolin vermouth, blue cheese stuffed olive
|
10 |
| prickly pear margarita - tequila, cointreau, prickly pear purée and lime juice |
10
|
man’hatt’an - our own keffer & yajeya barrel bourbon, punt e mes, port-soaked cherry
|
11 |
plum sour - averell plum gin, amaretto disaronno, cointreau, lime juice and soda
| 10
|
| silverado trail strawberry lemonade - strawberry-infused vodka and lemonade on the rocks |
9.5
|
dark n’ stormy - gosling’s ‘black seal’ rum, bundaberg ginger beer on the rocks
|
9
|
spa martini - cucumber-lemon house infused vodka, sweetened lemon juice, ginger syrup
|
9 |
| irish rootbeer float - caamaño bros. sasparilla, bushmills irish whiskey & baileys irish cream |
10
|
small plates |
soy-braised crispy pork belly with watermelon, daikon, fresh herbs and kecap manis
|
15 |
| crab cake with ‘gazpacho style’ salad, roasted tomato vinaigrette, black pepper aïoli |
15 |
| beef satay with cucumber, green papaya and pickled ginger salad, spicy peanut sauce |
13 |
| flash fried calamari with a spicy chipotle chili glaze and pickled ginger |
13.5 |
| macadamia nut crusted goat cheese with port poached figs, apples and crostini |
13 |
| soup of the day |
4/7 |
green plates |
| sweet coconut fried prawns with mango, cucumber and greens, sesame-citrus vinaigrette |
15 |
| baby spinach and duck confit with dates and petit basque cheese, truffle vinaigrette |
13 |
| endive and pear salad with blue cheese, candied walnuts and honey mustard vinaigrette |
13 |
| butter lettuce salad with cherry tomatoes and tarragon-champagne vinaigrette |
9.5 |
| hearts of romaine with caesar dressing, croutons and parmesan cheese |
6/11 |
| add chicken |
8/13 |
big plates |
pan-seared wild king salmon with roasted summer vegetables, black olive tapenade vinaigrette
| 26 |
achiote-marinated chicken breast with quinoa, black kale, grilled pineapple and pan sauce
|
23
|
| pan roasted mussels with applewood smoked bacon, tomatoes and white wine |
14.5 |
| pasta of the day |
a.q. |
| grilled polenta with mushrooms, tomatoes, wilted greens and balsamic glaze |
12.5 |
| masami beef ‘american style kobe’ chuck burger with sun-dried tomato mayonnaise |
15 |
| add avocado |
1.25 |
| add pt. reyes blue cheese |
1.25 |
| add applewood smoked bacon |
1.25 |
| grilled chicken club - avocado, bacon, lettuce, tomato with whole grain mustard aïoli |
15 |
grilled mahi mahi sandwich with remoulade sauce, lettuce and tomato
sandwiches served with a choice of mixed local greens or tarragon tossed french fries |
15 |
