Crusted cremini mushrooms, stuffed with lemon, garlic & goat cheese, served with a garlic tomato coulis & herb salad
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
Marinated chicken oysters, fried crispy & served with Bang Bang sauce
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
NY Strip or filet mignon, with roasted garlic smashed potatoes, seasonal vegetables & house steak sauce
Pan roasted breast of chicken Forestiere, smothered with a baby portabella mushroom gravy & perched on creamy polenta
A knife & fork Western BBQ burger, with sharp American cheese, crispy shallots & smothered in bacon BBQ sauce
Korean BBQ tofu, served with kimchi fried ancient grains & drizzled with Kalbi sauce, garnished with fresh cilantro & crispy rice paper
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.