Local green tomatoes, with a summer bean salad & Inglehoffer aioli
Roasted baby octopus, on a crispy pressed potato, topped with extra virgin olive oil, gremolata & frizzled shallots
Ahi grade tuna, marinated in a Hawaiian soy dressing, stacked with avocado salad, pickled cucumber & radish confetti
Crisp iceberg lettuce, bacon, tomato, Lively Run Blue Yonder cheese & shaved red onion, with red wine vinaigrette
Deviled eggs, topped with jumbo lump crab meat, bacon & Green Goddess dressing
Pan seared Bedient Farm pork saltimbocca, finished with brown butter and crispy capers, roasted garlic smashed potatoes and seasonal vegetables
Chef 's selection, with seasonal accompaniments
Fresh market catch, with seasonal accompaniments
Filet mignon, with seasonal vegetables & house steak sauce
Pollo con papas- Argentinian slow smoked chicken, served with fried wedge potatoes & topped with Chef’s Chimichurri
Grass fed beef, sharp American cheese, lettuce, tomato, carnalized onion & TSB sauce, served with house cured pickle & hand cut fries
Seneca Bean & Grain black bean cakes, on Spanish style rice, topped with cumin aioli, salsa verde & roja sauce
Add a footnote if this applies to your restaurant
Copyright © 2023 18th Amendment Kitchen & Cocktail Bar - All Rights Reserved.
Powered by GoDaddy
We use cookies to analyze website traffic and optimize your website experience. By accepting our use of cookies, your data will be aggregated with all other user data.