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.

Roasted garlic hummus served with house made pita and crudité vegetable

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

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

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

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

Pappardalle pasta served with short rib braised in red wine reduction, smoked butter, dates, with pickled fresno chilis, parmesan, and breadcrumbs

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 organic chicken breast is seasoned with fresh herbs and EVOO served with brown butter mashed potatoes, sautéed spinach, chicken jus and crispy leeks

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

7oz skin on grilled filet of salmon is grilled and served on top of roasted brussels sprouts, butternut squash, and finished with a caper beurre blanc.

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

House brined bone-in duroc pork chop, with a maple bacon glaze, served over brown butter mashed potatoes and garnished with an apple chutney.

Braised lamb shoulder served over brown butter mashed potatoes and finished with pickled red onions and a micro herb salad.