518 863 3089

518 863 3089

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The Local Dining and Spirits

The Local Dining and Spirits The Local Dining and Spirits The Local Dining and Spirits

NEW HOURS

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Welcome 518 -863- 3089

Menu / Price List

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12

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22

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12

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15

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22

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Menu

Appetizers

bRUSCHETTA

10

Fresh Tomatoes, basil, garlic & Olive Oil on a Homemade Friselle

Crispy Crab Cake

14

Served with Housemade Remoulade 

Bang Bang Shrimp (8)

14

Battered Shrimp, with spicy Aioli Sauce

Breaded Cheese Curds

11

Served with Tangy Honey Sauce

Bone In Wings(10)

14

Mild, Sweet & Sassy, Honey BBQ, or Garlic Parm

Beef Empanadas

13

Served with Housemade Pico De Gallo

Salads

Seared Ahi Tuna

19

Ahi Tuna served on Mixed Greens, Tomatoes, Cukes and Home croutons

Caesar Salad

13

romaine, Homemade croutons, Shaved parm.

Add Chicken  6  or Shrimp  8

Grilled Chicken Salad

16

Mixed Greens Salad topped with Grilled Chicken 

Black and Bleu Salad

19

Mixed Greens Salad topped with Blackened Steak and crumbled bleu cheese

Entrees

All entrees Served with Soup or Salad

Chicken Teriyaki

25

Served with Steamed white rice and stir fry Vegetables

Chicken Parmesan

27

Breaded chicken Cutlet marinara and Mozz. Cheese

Chicken Marsala

27

served over pasta and side of House Vegetables

Filet Mignon Tips

34

Sauteed tips and mushroom buttons topped with Gorgonzola

Grilled Ribeye

36

Grilled to perfection topped with sauteed mushrooms

Steak Marsala

29

served  choice of pasta and side of House Vegetables

10 oz Pork chop

24

 Grilled 10 oz  Pork with Jack Daniels Sauce

Honey Garlic Salmon

28

Honey garlic glaze and side of House Vegetables

Crispy Shrimp

26

over Pimento Mac & Cheese

Herb Cracker Crumb Haddock

26

Baked Haddock with Ritz Cracker Crumb Topping

Fish Tacos (3)

23

Fried Haddock or Baked with cilantro Lime Slaw and House made 

Pico De Gallo

robs Penne Ala Vodka

23

Robs special recipe Vodka sauce

Add Chicken - 6  or shrimp 8

Eggplant Parmesan

24

Hand breaded eggplant baked with marinara, topped with Mozzarella side of pasta.

Prices are Subject to change.

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