GF - Gluten Free VG - Vegetarian V - Vegan
SoupsLEEK AND POTATO GF VG 9
Sweet Leeks and Yukon Gold Potato blended in a Rich Cream CLAM CHOWDER 10 Hearty Clams, Bacon and Potatoes in a Creamy Broth MINESTRONE V 9 Tender Vegetables and Beans served with Ditalini Pasta 
Burrata Panzanella (Winter)
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SaladsAdd 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 10 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 11 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 Cucumbers, Tomatoes, Red Onion, tossed in Balsamic Vinaigrette and Crostini (Fall & Winter) Fennel and Apple Bruschetta with White Balsamic Vinaigrette |
AppetizersJUMBO LUMP CRAB CAKE 18
Pan Seared served with a Roasted Red Pepper Sauce. STUFFED MUSHROOMS VG 12 Jumbo Mushrooms stuffed with Roasted Vegetables, Fresh Herbs, Asiago, Panko, served with Mushroom Cream Sauce THAI SHRIMP 15 Wild Shrimp with a Sweet/Spicy Thai Chili Sauce with Marsala Wine FLATBREAD 17 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 11 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 16 Chili Roasted Organic Tri-Color Carrots served with Garlic Aioli, Cilantro Pesto, and Queso |
SandwichesServed with truffle parmesan fries. Side salad +3
Gluten Free roll +2 CORNED BEEF SANDWICH 16 Toasted Rye with Bronx Corned Beef and served with a Side of Dijon CRAB CAKE SANDWICH 22 Lump Crab Cake topped with Kimchi Aioli and Mixed Greens on Brioche GARVAN'S GORGONZOLA BURGER 18 8oz Certified Angus Beef topped with Caramelized Onions, Gorgonzola and Arugula on Brioche. CORNED BEEF REUBEN 18 Corned Beef, Sauerkraut, Thousand Island Dressing, and Swiss on Marble Rye GRILLED CHEESE VG 17 Fig Jam, Brie, Arugula, and Sliced Granny Smith Apples on Sourdough Texas Toast CRISPY OR GRILLED CHICKEN 17 All natural Chicken Breast with Garlic Aioli and pickles on Brioche BAHN MI 18 Sesame Garlic Short Rib, Pickled Vegetables, Herb Salad, and Kimchi Aioli on a Demi Baguette VEGGIE BURGER VG 16 Housemade Black Bean and Veggie Burger topped with Lettuce, Tomato and Onion on Brioche. Served with Truffle Parmesan French Fries |
Entrees
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SHEPHERD'S PIE 19
Braised Lamb with Onions, Carrots and Peas topped with Roasted Golden Mashed Potato SHRIMP SCAMPI 24 Sautéed Jumbo Shrimp served over a bed of Linguini tossed with Scampi Butter Sauce and Fresh Parsley SEARED SEA SCALLOPS GF 28 Perfectly Seared over a bed of Asiago Risotto and Arugula. Served with a Lemon Beurre Blanc FISH AND CHIPS 18 Alaskan Cod tossed in Harp Beer Batter served with Irish beans, Tartar Sauce and Lemon Wedges STEAK AND FRITES 36 12oz Certified Angus Beef Ribeye served with Truffle Parmesan Fries with a dollop of Garlic Aioli WILD MUSHROOM PRIMAVERA VG 20 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 |
LUMP CRAB CAKE 23
Lump Crab Cake served with Sautéed Spinach, Roasted Red Pepper Sauce and Creamy Parmesan Risotto BANGERS AND MASH 18 Irish Bangers and Yukon Gold Mashed Potatoes with Caramelized Onion Gravy CHICKEN AND WILD MUSHROOM PENNE 24 Grilled Chicken with Oyster, Shiitake, and Portobello Mushroom and Sun-Dried Tomato Over a bed of Penne tossed in a Black Pepper Cream Sauce GUINNESS LAMB STEW 20 Hearty Chunks of Braised Lamb with Onions, Carrots, Celery, Peas, and Potatoes Stewed in a rich Guinness Lamb Broth SHEPHERDESS PIE VG 18 French Lentils, Carrots, Onions, Peas, Nutritional Yeast, and Tomatoes, in a Veggie Stock topped with Baked Mashed Potatoes. **Leonie's Secret Recipe** 
Seared Sea Scallops
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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 |
