Thursday, January 29, 2009

After much anticipation......

Black River Cafe
Dinner menu for winter 2009


Appetizers

Cheese Plate 8
An assortment of local cheeses with bread, apples, toasted nuts, and olives

Seared Scallops 9
Seared diver scallops with a bacon cream sauce

Fried Calamari 8
Corn-dusted Point Judith calamari with marinara

Artichoke Crock 6
Artichoke hearts baked with cheeses and herbs with focaccia tuilles

Soup of the Day cup 5 / bowl 6
Always different; always good

House Salad 5
mixed greens with vegetables in a balsamic dressing

Cress Salad 7
Watercress and napa with goat chevre, almonds, and dried cranberries, thyme vinaigrette

Grilled Caesar Salad 8 / with grilled chicken breast 11
Grilled heart of romaine with white anchovies, parmesan cheese, and lemon caesar dressing



Entreés

Zuppa di Pesce 22
Mussels, scallops, squid, cod and lobster in a tomato-lobster broth

Rib Eye Steak Frites 22
Grilled 14-oz. local rib-eye steak with sweet potato fries and swiss chard

Braised Pork Shoulder 14 (half 7)
Braised local pork shoulder with butter-braised cabbage and herb spätzle

Mushroom Risotto 14 (half 7)
Classic parmesan risotto with porcini, button, oyster, and shiitake mushrooms

Lemon-Thyme Chicken 16
Half of a boneless Organic chicken marinated and sauteéd, with root vegetables and bok choy

Braised Short Ribs 18 (half 9)
Local beef short ribs braised in red wine, with roasted root vegetables and swiss chard

Rabbit Ragoût 20 (half 10)
Ragoût of locally farmed rabbit over Ohio City Pasta parpadelle, with herbed ricotta

Macaroni and Cheese 8
Macaroni baked with cheddar, gouda, and parmesan cheeses

Tofu Frites 12
Soy-glazed seared tofu slab with sweet potato fries and swiss chard

4 comments:

Scott Sebastian said...

Ahhh, like stepping into a comfortable pair of slippers.

One pork please.

Cory said...

the menu sounds great... cant wait to come taste the food... what hours you open? find any good sources for local proteins?

Michael Walsh said...

We will open at 5:30 and close at 9 during the week, then 10 friday and saturday for now, there is talk of staying open later on fri and sat if there is a demand.

all our beef is from a local organic farm, I think the name is Silties Farm...anyhow, we go through a specific butcher Dee-Jays, our pork is locally grown too and from the same butcher. The rabbit is local thru Fresh Fork Market. The cheeses are on the cheese plate are local. The chicken is Gerber...a wholesome grower. All the dairy is from Haltzer, eggs are fresh brown amish eggs. We use only domestic squid and scallops which are both sustainable fisheries.

Rachel said...

Yum. Appetizer of scallops for me with a 1/2 portion of mushroom risotto. Or maybe the pork shoulder with the cress salad instead. Yum!