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.

4 marinated chicken skewers served with dill labneh and housemade pickled vegetables

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

Housemade pesto, blistered cherry tomatoes, balsamic glaze

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, shaved carrots +celery. feta dipping sauce.

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 version of a Caesar with parmigiano reggiano, achiote dressing, lemon zest, ciabatta croutons

Beets with cara cara oranges, black radishes, wild arugula, marcona almonds, and a champagne-shallot vinaigrette.

Mediterranean octopus is marinated in Greek yogurt, olive oil, lemon peel and garlic before being charred on the plancha. On the bottom of the plate is a saffron skordalia (yukon gold potatoes, garlic, saffron, egg yolk, dijon mustard, lemon juice, aleppo pepper and canola oil). The octopus sits on top of a salad of sliced fingerling potatoes, fire roasted cherry tomatoes, arugula, shaved fennel and dressed with an oregano vinaigrette (shallots, greek oregano, red wine vinegar, olive oil).

Pickled peaches, goat cheese, marcona almonds, cara cara oranges, citrus agave vinaigrette

Heirloom tomatoes with seasonal fruit, housemade pesto, burrata cheese, crostini, toasted pine nuts, micro greens, sumac dressing Allergens: gluten, nuts, garlic

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.

The pasta is made in house and served with fresh clams cooked with garlic, chili flake, white wine and finished with parsley garlic butter. The pasta is finished with evoo.

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

5 jumbo shrimp sauteed and combined with butter,parmesan reggiano, white wine, chili flakes, broccolini, green beans, charred tomatoes, and lemon zest.

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

Chermoula spiced salmon filet, pickled red onions, wild arugula, lemon aioli, housemade focaccia

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.

The Jidori chicken is seasoned with fresh herbs (rosemary, thyme, oregano, garlic, onion, salt and pepper) and roasted in the oven to golden brown. The chicken is served over a mix of farrow, black kale and charred red onion and finished with a tarragon chicken jus.

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 a mix of roasted shallots, pea vines, and sugar snap peas with olive oil, salt, pepper, garlic, fresh herbs. Served with a white truffle pea puree.

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

Bone in duroc pork chop that has been hous-brined (garlic, dark beer, rosemary + water) and cooked on the grill served over crispy fingerling potatoes topped with a dijon balsamic glaze and a peach chutney *This dish is seasonal. Photo may feature different accompaniments than how it is served.

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.

clams, mussels, shrimp, salmon, spicy tomato broth, herbed rice, grilled focaccia