NWHC SUMMER 2015 GF=Gluten Free V=Vegetarian VG= Vegan apps and snacks DAILY OYSTERS chipotle cocktail, kimchi mignonette <GF> 6 for 15 6 RAW LITTLENECKS with chipotle cocktail and horseradish <GF> 6 for 9 CONSTRUCTED IN THE PAN CLAM “CHOWDER” <availabe GF> 10 6 steamed littlenecks with potato, smoked bacon, thyme, leeks, cream, grilled bread MAUI POKE OF CURED SALMON BELLY & AHI TUNA 12 with cucumber, pineapple, sesame, ginger, chile mayo, wonton chips <availabe GF> SEAFOOD RIC’S ORIGINAL PURPLE HAZE SHRIMP <GF> 12 Fiery Psychedelic gastronomy with habaneros, pineapple, ginger, red cabbage, thyme *9 SRI RACHA CRAB RANGOON 9 crispy crab, scallion and spicy cream cheese stuffed wontons with hot mustard dip *6 NWHC CLASSIC SAIGON STREET STYLE FRIED CALAMARI <GF> 13 Rice flour fried American squid, cucumber noodles, tamarind-peanut sauce, chile-garlic sambal dip BOURBON BRAISED PORK BELLY BITES shaved kale, roasted garlic caramel, tingly peanuts <GF> 10 BEEF BULGOGI LETTUCE CUPS Korean BBQ, kim chee and feta * 6 <GF> 8 MEAT CRISPY “PIRI PIRI” CHICKEN LIVERS with celery-bleu salad and Piri Piri mayo *6 <available GF> 8 NWHC CLASSIC “CAGE” PAN BLACKENED STRINGBEANS with Creole Remoulade *6 <GF/VG>7 / 10 SICILIAN STYLE EGGPLANT BALLS baked with four cheeses and Sunday red sauce <V> 8 KETJAP MANIS GLAZED BABY CARROTS satay sauce, herb and sprout salad 8 VEG MUMBAI POUTINE *3 <V/GF> 9 house cut fries, fresh cheese curd or tofu, red onion chutney, smothered with curry gravy <GF/V/Available VG> WARM CURRIED CASHEWS 6 • WARM GARLICKY OLIVES 6 • TUNISIAN WATERMELON SALAD 6 DAILY SELECTION OF SOFT CORN TACOS 4 each TAC0 CHICKEN OR SEITAN WINGS WITH YOUR CHOICE OF RIC’S GLOBAL DIPPING SAUCES 8.50 LATIN STYLE “DOBE” with pique sauce <GF/VG> JAMAICAN JERK with pineapple *4, *7, *10 <VG> DIRTY BLONDE BBQ with pineapple *8.5 <GF/V> <VG> WINGS KOREAN BBQ with kim chi *7 MEANHOUSE RED BBQ with pineapple *5 <GF/VG> CHIMICHURRI Gaucho herb-garlic sauce *2 <GF/VG> NWHC salads <ALL SALADS EXCEPT CAESAR ARE AVAILABLE VG and GF> NWHC KALE SALAD 8/11 curried cashews, crumbled chèvre, peach chutney, curry vinaigrette BEET AND ARUGULA SALAD 11 With orange, pickled onion, white balsamic, California olive oil, chevre “snow” HUDSON VALLEY SALAD 8/11 spring greens, NY apples, Bleu, hazelnuts, grilled red onion, cider vinaigrette SEXY CAESAR 8/11 SALAD Romaine hearts, cage free egg-anchovy dressing, CAGE croutons, Asiago VIETNAMESE SALAD 8/11 raw veggies, greens, herbs, peanuts, sprouts, tamarind dressing SIMPLE DAILY SALAD 6/9 spring greens and mixed veggies your choice of buttermilk bleu, red wine vin, white balsamic SALAD TRIO 15 Kale, Hudson Valley, and Vietnamese SALAD TOPPERS, GRILLED or BLACKENED Chicken or Tofu 5 • Tuna, Salmon, Shrimp 9 THE RICTER SCALE …is how we rate the spiciness of our dishes. *1-3 is mild, *4-6 is bright and assertive, *7-8 is authentically hot *9-10 is for aficianados only! Dishes ordered *8 or higher can’t be returned. Suck it up. HOUSE RULES 1. We don’t split plates in the kitchen, Just ask for share plates nd enjoy yourself 2. We DON’T add automatic gratuity on large parties, but we hope you do! 3. Don’t let children wander unattended. They may be trampled by a stampeding server. GET INFO 4. We have official wine bags for your leftover wine so get that bottle. 5. We run an allergy sensitive kitchen, however it is also a very small and busy kitchen and we cannot guarantee that no cross contamination may take place. If you have extreme or life threatening allergies please dine at your own risk. ricorlando.com • newworldhomecooking.com • newworldcatering.com • newworldbistrobar.com NWHC SUMMER 2015 new world classic big dinners CAMPANELLI’S LOCAL CHICKEN ON THE GRILL <GF> 1/4 bird 18 (Light or Dark) • 1/2 bird 24 • whole bird for the table 36 brined, grilled, and slathered with your choice of Ric’s authentic Global BBQ sauces plated with your choice of beans, rice, yams and greens or fries and greens JAMAICAN JERK *4, *7, *10 DIRTY BLONDE BBQ *8.5 MEANHOUSE RED BBQ *5 CHIMICHURRI *2 NATUREWELL NY STRIP STEAK 28 <GF> grilled or blackened, plated with lemony grilled romaine and house fries or creamy mashers topped your choice of Bleu Butter • Smoked Chile-Lime Butter • Chimichurri TUNISIAN STYLE GRILLED WILD GULF SHRIMP <GF> 23 chermoula sauce, quinoa “cous cous”, grilled scallion, marinated watermelon salad NEW WORLD GRILL THAI BBQ SALMON <GF> 26 addictive peanut slaw, brown rice, braised greens, lemongrass-garlic vinaigrette, Thai herbs *3 (our Salmon is seasonally selected Alaska Wild, Faroe Island or Arctic Char) RIC’s BEST ROPA VIEJA 24 slow and low sofrito-laced Cuban short rib, braised with wine, tomato, garlic, peppers, and olives, plated with black beans, rice, island yams, greens, plantain BACON WRAPPED, SMOKED GOUDA STUFFED MEATLOAF 21 local maple syrup glazed, with creamy mashers, buttered green beans, bourbon gravy PUERTO RICAN “PERNIL” OF PORK, PAPI SANTIAGO STYLE <GF> 21 BAKE/BRAISE garlic stuffed, 20 hour Adobo pork, “mojito” sauce, red beans y yellow rice, plantain spiders THAI ITALIAN LOVE.....TWISTED PASTA BOLOGNESE <Available GF> 22/17 panang curry tomato-coconut cream, natural ground beef, big fat noodles *6 OLD SCHOOL SPAGHETTI AND CLAM SAUCE <Available GF> 21 elemental...sliced garlic, wine, herbs “NO CRASH” WHOLE GRAIN RISOTTO <V/GF> 21/16 with a trio of roasted mushrooms, sweet peas, Asiago, fried sage, truffle essence RIGATONI AND EGGPLANT BALLS <V> 20/15 PASTA/RISOTTO with Sunday red sauce, mixed mushrooms and ricotta BLUE CORN CRUSTED SEITAN CUTLETS <VG> 23 tomatillo salsa, black beans, brown rice, yams, and greens *3 BIG NEW WORLD VEG PLATE <VG/GF> 17 add Chimichurri Grilled Tofu 20 brown rice, black beans, island yams, plantains, braised greens, and whatever veggies we have Gluten Free Pasta add 1.50 VEGETARIAN new world sandos ALL SANDOS are served on a soft bun or grilled flatbread with L-T-P and choice of side Gluten Free Bun 1.50 REAL LOCAL BURGER from Northwinds Farm, Tivoli, Dutchess County, NY 16 BURGER DELUXE NY cheddar, peppered bacon, grilled red onion, chipotle aioli 18 PUERTO RICAN HOT ROAST PORK SANDO with pickles and mustard-mayo 16 GRILLED or BLACKENED SALMON or TUNA or CHICKEN or TOFU w/ Creole remoulade 16 SANDOS “MEANHOUSE” BBQ SALMON or TUNA or CHICKEN or TOFU w/ grilled red onions, Cheddar 16 MUSHROOM TRIO MELT with Swiss, grilled red onions and chipotle aioli <V, available VG> 15 $1 Add-ons: Cabot Cheddar, Swiss, Chèvre, blue, bacon, mushrooms, grilled red onions ADD ANY OF RIC’S GRILL SAUCES $1 sides $5 <all sides are VG/GF> HOUSE FRIES GARLIC MASHERS BRAISED DAILY GREENS ISLAND YAMS w/ coconut oil and citrus SIDES BROWN RICE + BLACK BEANS RED BEANS+YELLOW RICE BEANS ricorlando.com • newworldhomecooking.com • newworldcatering.com • newworldbistrobar.com.