Black Rail Kitchen + Bar

*must be 21 or older to order. All alcohol purchases must be accompanied by food. serves about 4 cocktails. Refreshing and crisp, with a soft floral note. Made with vodka, orange curacao, rose water, lemon, and sumac. To serve, we recommend that you shake well with ice and strain into a martini glass.

*must be 21 or older to order. All alcohol purchases must be accompanied by food. serves about 4 cocktails. Herbed and spicy take on a classic margarita. Tequila is infused in house with jalapeños and cilantro, then is combined with agave and fresh lime juice. To serve, we recommend that you shake well with ice and strain into a salted glass.

A charcuterie board of lomo, black truffle salami, soppresata, whipped ricotta, marinated olives, cornichons, whole grain mustard, and housemade focaccia

Kino White Mexican Garlic Shrimp garlic, olive oil, chili de arbol, housemade focaccia

spicy harissa glaze, pickled vegetables, feta dipping sauce.

Housemade pesto, blistered cherry tomatoes, balsamic glaze

Asian glaze, cucumber salad, sesame seeds, and green onions.

saffron skordalia, blistered cherry tomatoes, arugula, Greek oregano dressing

Fried Brussel sprouts tossed in spices (salt, pepper, chili flakes, cumin, Aleppo, ras al hanout, garlic, onion) topped with pickled shallots, with dill labneh

gluten-free chickpea flour coated fried seasonal vegetables served with a calabrian chili aioli and lemon

Roasted garlic hummus served with house made pita and crudité vegetable

Our housemade dough topped with garlic purée, charred tomatoes, fresh mozzarella, basil, EVOO, parmesan

our house made pizza dough topped with marinara sauce, chorizo, salami, feta cheese, red onions, and cilantro.

The pasta is made in house and is tossed in a traditional roman italian sauce made from red onion, garlic, chili flake, pancetta, and san marzano tomatoes. It is finished with a touch of butter, parm cheese, olive oil, basil, and topped with burrata cheese, micro basil, and parmesan bread crumbs.

Housemade ziti, san marzano tomatoes, onions, celery, carrots, red wine, oregano, basil, parmesan cheese

with pappardelle pasta +pickled red onions, micro salad Detailed Description: Braised lamb shoulder (celery, onions, carrots, dry dates, red wine, pomegranate molasses, san marzano tomato, tomato paste, rosemary, oregano) served over housemade pappardelle pasta and finished with pickled red onions and a micro herb salad.

clams, mussels, shrimp, salmon, spicy tomato sauce broth served over linguine

our burger is cooked to the guest’s preferred temperature and served on the brioche bun spread with the black garlic aioli, topped with havarti cheese, crispy pancetta, and the lettuce and tomato. Served with crispy fingerling potatoes topped with garlic aioli

Chickpea fried chicken breast, romaine lettuce, sliced tomatoes, housemade caesar dressing, toasted telera roll

Spicy mustard, house pickle, havarti, pork jus, toasted telera roll

2 carnitas, pickled onion, avocado salsa, arugula, blistered cherry tomatoes, poblano crema, house made pita

Three large meatballs made with a blend of lamb and beef, Moroccan spices, egg and breadcrumbs. They are finished in a harissa tomato sauce and served over basmati rice. The dish is topped with green olives, feta cheese, red onions, and an herb salad.

served with crispy patatas bravas and salsa verde

A one-pound branzino is butterflied and marinated with Mediterranean spices before it is grilled. Served with a walnut-caper salsa and finished with wild arugula and shaved fennel

A whole head of cauliflower marinated in Zatar spices. Served with lentils and quinoa, charred tomato salsa, labneh and micro salad

7 oz skin on filet of salmon (seasoned with salt and pepper only, and from Patagonia) is grilled and served with swiss chard and a smoked tomato vinaigrette over a polenta cake.

Bone in duroc pork chop that has been house-brined (garlic, dark beer, rosemary + water) and cooked on the grill then topped with stone ground mustard and balsamic-maple glaze. Served over butternut squash and sauteed spinach

mushrooms, carrots, bacon, pearl onions, browned butter mashed potatoes

5 jumbo shrimp marinated with harissa, garlic, and herbs, grilled and plated on creamy polenta with charred broccolini and blistered tomatoes. Finished a balsamic glaze and olive oil.

7 oz tenderloin, wild mushrooms, roasted shallots, red wine reduction.

10 oz New York steak is seasoned with salt and pepper and grilled. It will be topped with a shallot herb demi-glace. It is served with crispy fingerling potatoes with a house garlic aioli drizzle.