
Black Rail Kitchen + Bar
To Go Cocktails

To-Go Cocktail - Puns and Roses (16 oz)
*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.

To-Go-Cocktail El Camino (16 oz)
*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.
Shares

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

Crispy Pork Belly
Asian glaze, cucumber salad, sesame seeds, and green onions.

Burrata + Focaccia
Housemade pesto, blistered cherry tomatoes, balsamic glaze

Angel's Salumi Charcuterie Plate
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
Kino White Mexican Garlic Shrimp garlic, olive oil, chili de arbol, housemade focaccia

Chicken Wings
spicy harissa glaze, shaved carrots +celery. feta dipping sauce.
Crispy Brussel Sprouts
Fried Brussel sprouts tossed in spices (salt, pepper, chili flakes, cumin, Aleppo, ras al hanout, garlic, onion) topped with pickled shallots, with dill labneh
Vegetable Frito Misto
gluten-free chickpea flour coated fried seasonal vegetables served with a calabrian chili aioli and lemon
Roasted Garlic Hummus
Roasted garlic hummus served with house made pita and crudité vegetable
Salads
Little Gems Salad
Our version of a Caesar with parmigiano reggiano, achiote dressing, lemon zest, ciabatta croutons

Roasted Beet Carpaccio Salad
Beets with cara cara oranges, black radishes, wild arugula, marcona almonds, and a champagne-shallot vinaigrette.
Charred Octopus Salad
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).

Wild Arugula + Watercress Salad
Pickled peaches, goat cheese, marcona almonds, cara cara oranges, citrus agave vinaigrette

Heirloom Tomato + Burrata Salad
Heirloom tomatoes with seasonal fruit, housemade pesto, burrata cheese, crostini, toasted pine nuts, micro greens, sumac dressing Allergens: gluten, nuts, garlic
Flatbreads & Pasta

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

Chorizo Salami Flatbread
our house made pizza dough topped with marinara sauce, chorizo, salami, feta cheese, red onions, and cilantro.
Housemade Casarecce
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.

Linguini with Roasted Mussels + Clams
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.

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

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

Black Rail 1/2 Lb. Burger
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

Buttermilk Fried Chicken Caesar Sandwich
Chickpea fried chicken breast, romaine lettuce, sliced tomatoes, housemade caesar dressing, toasted telera roll

Duroc Pork Loin French Dip
Spicy mustard, house pickle, havarti, pork jus, toasted telera roll

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

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

Moroccan Braised Lamb Meatballs
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.

Jidori Airline Chicken Breast
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.

Whole Branzino
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

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

Grilled Salmon
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.

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

Pork Chop
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.

Grilled New York Steak
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.

Spicy Seafood Cioppino
clams, mussels, shrimp, salmon, spicy tomato broth, herbed rice, grilled focaccia
Sides
Crispy Potatoes
seasoned, crispy fingerling potatoes served with garlic aioli.
Oven-roasted Wild Mushrooms + Shallots
Herbed Rice
Grilled Broccolini
Grilled broccolini topped with preserved lemon, pickled Fresno chilis, and parmesan breadcrumbs
Grilled Asparagus
5 pieces of asparagus that are cooked in the broiler with a garlic confit and parmesan cheese. Served with a charred lemon.