Garvan's Gastropub | New Paltz, NY
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DINNER MENU

GF - Gluten Free  VG - Vegetarian  V - Vegan

Soups

LEEK 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

Salads

Add Chicken (5) or Shrimp (8) to any salad.

CAESAR SALAD    12
Crisp Romaine tossed with a Creamy Caesar Dressing and Asiago Crostini

HOUSE SALAD GF VG    11
Mixed Greens tossed in Balsamic Vinaigrette with Candied Walnuts and Gorgonzola

APPLE & ARUGULA SALAD GF V     12
Apples, Arugula, and Fennel tossed with Roasted Cipollini Vinaigrette

BEET CARPACCIO GF V     12
Thinly Sliced Roasted Beets served with Frisee tossed in an Apple Vinaigrette

SPINACH & CRAISIN SALAD VG     13
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 Roasted Heirloom Cherry Tomatoes, Basil Oil and Crostini
(Fall/Winter) Fennel and Apple Bruschetta with White Balsamic Vinaigrette

Appetizers

JUMBO LUMP CRAB CAKE     19
Pan Seared served with a Roasted Red Pepper Sauce.

THAI SHRIMP GF    15
Wild Shrimp with a Thai Chili Sauce with Marsala Wine

STUFFED MUSHROOMS VG     12
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     17
Topped with Fig Jam, Gorgonzola and Prosciutto di Parma
*Replace Prosciutto with Dressed Arugula for a Vegetarian option*
BEEF SLIDERS     15
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     20
Chef's Choice of Local and Imported Cheeses, Corey's Local Pickles, Olives and Crostini

STREET CORN CARROTS GF VG    17
Chili Roasted Organic Tri-Color Carrots served with Garlic Aioli, Cilantro Pesto, and Queso

Entrees

GARVAN'S GORGONZOLA BURGER     28
10oz Certified Angus Beef topped with Caramelized Onions, Gorgonzola and Arugula on Brioche. Served with Parmesan Truffle Fries

WILD SALMON GF     37
Garvan's Favorite! Simply grilled and Served with Risotto, Garlic Green Beans and Lemon Beurre Blanc Sauce

CHICKEN AND WILD MUSHROOM PENNE     28
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 Vegetable Du Jour

DUCK BREAST GF    36
Maple Farms Duck Breast served with a Port Wine and Luxardo Cherry Reduction, and Brûlée Sweet Potato and Asparagus

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     32
Sautéed Jumbo Shrimp served over a bed of Linguini tossed with a Scampi Butter Sauce and Fresh Parsley

​
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    38
Perfectly Seared over a bed of Asiago Risotto and Arugula. Served with a Lemon Beurre Blanc
​
GUINNESS LAMB STEW     2
Hearty Chunks of Braised Lamb with Onions, Carrots, Celery, Peas, and Potatoes Stewed in a rich Guinness Lamb Broth

PORK CHOP     36
(Spring) Scarpariello - Baked Pork Chop with Banana Peppers, Garlic and Tomatoes smothered in a White Wine Lemon Sauce
(Fall/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     30
Sweet Butternut Squash Ravioli sautéed with Jumbo Shrimp Tossed in a Sage Brown Butter Sauce

STUFFED CHICKEN BREAST     31
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    29
Sweet Butternut Squash Ravioli and Roasted Butternut Squash Tossed in a Sage Brown Butter Sauce

New Entree and Dessert Specials Daily!

Desserts

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

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)


Slainté! Céad míle fáilte​


Hours

Tuesday - Sunday: 12pm - 9pm
​Closed Mondays

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Address

215 Huguenot St. | New Paltz, NY 12561

Telephone

845-255-7888
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  • Home
  • Menu
    • Lunch
    • Dinner
    • Drinks & Wine
    • Vegetarian
  • Events
  • Weddings
  • Ireland and Italy Tours
  • Contact