GF - Gluten Free VG - Vegetarian V - Vegan
SoupsLEEK AND POTATO (GF VG) 10
Sweet leeks and Yukon gold potato blended in a rich cream. CLAM CHOWDER 12 Hearty clams and potatoes in a creamy broth. MINESTRONE (VG) 9 Tender vegetables and beans served with Ditalini pasta. |
SaladsAdd Chicken (5) or Shrimp (8) to any salad.
CAESAR SALAD (VG) 11 Crisp Romaine tossed with a Creamy Caesar Dressing and Asiago Crostini’s HOUSE SALAD (GF VG) 10 Mixed Greens tossed in Balsamic Vinaigrette with Candied Walnuts and Gorgonzola APPLE & ARUGULA SALAD (GF V) 11 Apples, Arugula, and Fennel tossed with Roasted Cipollini Vinaigrette BEET CARPACCIO (GF V) 11 Thinly Sliced Roasted Beets served with Frisee tossed in an Apple Vinaigrette SPINACH & CRAISIN SALAD (VG) 12 Spinach and Craisins tossed in a Raspberry Vinaigrette with a Walnut Crusted Boursin Cheese Medallion BURRATA PANZANELLA (VG) 17 Seasonal Preparation (Summer & Spring) Mixed Greens with Cucumbers, Tomatoes, Red Onion, tossed in Balsamic Vinaigrette and topped with Croutons (Fall & Winter) Fennel and Apple Bruschetta with White Balsamic Vinaigrette |
Appetizers
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JUMBO LUMP CRAB CAKE 18
Pan Seared served with a Roasted Red Pepper Sauce. THAI SHRIMP (GF) 15 Wild Shrimp with a Sweet/Spicy Thai Chili Sauce with Marsala Wine STUFFED MUSHROOMS (VG) 11 Jumbo Mushrooms stuffed with Roasted Vegetables, Fresh Herbs, Asiago, Panko, served with Mushroom Cream Sauce GREEN CURRY MUSSELS (GF) 18 PEI Mussels with a Mild Green Curry and Coconut Milk sauce topped with Herb Salad FLATBREAD 16 Topped with Fig Jam, Gorgonzola and Prosciutto di Parma *Replace Prosciutto with Dressed Arugula for a Vegetarian option* |
BEEF SLIDERS 14
Certified Angus Beef topped with Gorgonzola, Arugula, and Caramelized Onions, on Brioche GREEK HUMMUS (V) 12 Ground Chickpeas with EVOO, Roasted Garlic, and Tahini served with Olives and Pita CHEESE BOARD 19 Chef's Choice of Local and Imported Cheeses, Frank's Local Pickles, Olives and Crostini STREET CORN CARROTS (GF) (VG) 15 Chili Roasted Organic Tri-Color Carrots served with Garlic Aioli, Cilantro Pesto, and Queso |
Entrees
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GARVAN'S GORGONZOLA BURGER 22
10oz Certified Angus Beef topped with Caramelized Onions, Gorgonzola and Arugula on Brioche. Served with Truffle Fries. WILD SALMON (GF) 35 Garvan's Favorite! Simply grilled and Served with Risotto and Lemon Beurre Blanc Sauce. CHICKEN AND WILD MUSHROOM 27 Grilled Chicken with Oyster, Shiitake, and Portobello Mushroom and Sun-Dried Tomato Over a bed of Penne tossed in a Black Pepper Cream Sauce. RAINBOW SNAPPER 39 Kimchi spiced Snapper served with Baby Bok Choy, Szechuan Glazed Potatoes and Topped with Sesame Garlic Butter Sauce. JACK DANIELS RIBEYE 43 12oz Certified Angus Beef served with a Loaded Potato Croquette, topped with Jack Daniels Dijon Cream Sauce and Roasted Vegetables. DUCK BREAST (GF) 36 Maple Farms Duck Breast served with a Port Wine and Luxardo Cherry Reduction, and Brûlée Sweet Potato and Roasted Vegetables. SHORT RIB RAGOUT 34 Tender Braised Short Rib served with a Red Wine Tomato Sauce and Mire Poixe on a bed of Linguini and topped with Parmesan Cheese. JUMBO SHRIMP SCAMPI 29 Sautéed Jumbo Shrimp served over a bed of Linguini tossed with a Lemon Basil Sauce. SHEPHERDESS PIE (VG) 22 French Lentils, Carrots, Onions, Peas, Nutritional Yeast, and Tomatoes, in a Veggie Stock topped with Baked Mashed Potatoes. **Leonie's Secret Recipe** CHICKPEA CURRY (GF) (V) 26 Roasted Chickpeas and Seasonal Vegetables in a Creamy Green Curry sauce. Served with Saffron Rice and Fresh Herbs. BURRATA RAVIOLI (VG) 29 Rich Burrata Filled Ravioli tossed in a Tomato Basil Sauce, served with Crispy Burrata and Parmesan Cheese. |
BRAISED SHORT RIBS (GF) 43
Bone-In Fork Tender Beef served with Mashed Potato and Asparagus, Topped with Veal Demi-Glace. WILD MUSHROOM PRIMAVERA (VG) 26 Portobello, Oyster, and Shiitake Mushrooms sautéed with Asparagus, French Beans and Sun-Dried Tomato over Penne tossed in a Black Pepper Cream Sauce topped with Spinach. SEARED SEA SCALLOPS (GF) 36 Perfectly Seared over a bed of Asiago Risotto and Arugula. Served with a Lemon Beurre Blanc. GUINNESS LAMB STEW 26 Hearty Chunks of Braised Lamb with Onions, Carrots, Celery, Peas, and Potatoes Stewed in a rich Guinness Lamb Broth. PORK CHOP 36 (Summer) Milanaise - Thinly Pounded Grilled Pork Chop with a Parmesan Panko Crust topped with Arugula tossed in lemon vinaigrette served with Fresh Tomatoes and Parmesan Cheese. (Spring) Scarpariello - Baked Pork Chop with Banana Peppers, Garlic and Tomatoes smothered in a White Wine Lemon Sauce. (Winter) Parmigiana - Breaded Pork Chop topped with Tomato Basil Sauce and Mozzarella Cheese on a bed of Linguine with Parmesan and Basil Oil. SHRIMP & BUTTERNUT SQUASH RAVIOLI 29 Sweet Butternut Squash Ravioli sautéed with Jumbo Shrimp Tossed in a Sage Brown Butter Sauce. STUFFED CHICKEN BREAST 29 Panko Breaded Chicken Breast stuffed with Brie, Boursin Cheese and Roasted Red Pepper Stuffing with a Lemon White Wine Sauce. Served with Mashed Potatoes and Vegetables VEGGIE BURGER (VG) 18 Housemade Black Bean and Veggie Burger topped with Lettuce, Tomato and Onion on Brioche. Served with Truffle Parmesan French Fries BUTTERNUT SQUASH RAVIOLI (VG) 27 Sweet Butternut Squash Ravioli and Roasted Butternut Squash Tossed in a Sage Brown Butter Sauce. |
New Entree and Dessert Specials Daily!
Desserts
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Guinness Crème Brulee - 12
Infused with Smooth, Creamy Guinness with a Caramelized Sugar Top Vanilla Bean Crème Brulee - 12 Topped with Fresh Berries Apple Pie - 10 Upside Down Candied Apple Pie made with "Overlook Farms" Apples (ala mode - 2) Guinness Chocolate Cake - 12 Rich Chocolate Cake infused with Guinness, Topped with Whipped Cream Cheese Icing |
Leonie's Famous Banoffee - 12
An Irish cookie base layered with Homemade Caramel and Sliced Organic Bananas topped with Tia Maria infused Whipped Cream Lemon Polenta Cake - 10 Homemade Lemon Polenta cake served with Fresh Whipped Cream and Lemon Curd Ronnybrook Farm Ice Creams - 7 - Vanilla and Chocolate Ice Cream - Lemon Sorbet |
Drinks
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AFTER DINNER DRINKS
• Coffee - French pressed, Organic Medium Dark Roast 4 • Hot Tea - Barry's Tea & Assorted Herbal Teas 3 • Espresso 4 • Double Espresso 6 • Cappuccino 5 • Latté 5 DESSERT DRINKS
• Apricot Brandy Alexander - Apricot infused brandy, creme de cacao, cream and heavy cream 15 • Espresso Martini - Homemade Espresso, Stoli Vanilla, Xocolatl Mole Bitters 14 • Goodnight Kiss - Coffee infused rum, Marie Brizard White Chocolate creme de cacao, Chambord 12 • Honey Nut - Tito's Vodka, Trader Vic's Macademia Nut Liqueur, Barenjager, Bailey's 12 • Hot Toddy - Tullamore DEW, Honey, Lemon juice, Cloved lemon 12 • Irish Coffee - Tullamore DEW in our French pressed coffee with fresh whipped cream 12 |
CORDIALS AND DIGESTIFS
• Sambuca Romano 10 • Campari 10 • Amaro Montenegro 10 • Domaine du Canton 12 • Raynal VSOP 10 • Remy Martin VSOP Cognac 12 • Benedictine DOM 12 • Taylor Fladgate Ruby Port 10 • Taylor Fladgate Tawny Port 9 • Williams Humbert Dry Sack Sherry 8 (Price shown is for a single shot, add $1 for neat or rocks) |
