GF - Gluten Free  VG - Vegetarian  V - Vegan

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Soups

LEEK AND POTATO (GF VG)     9
Sweet leeks and Yukon gold potato blended in a rich cream.

CLAM CHOWDER     10
Hearty clams and potatoes in a creamy broth.

MINESTRONE (V)    9
Tender vegetables and beans served with Ditalini pasta.

Burrata Panzanella (Summer)

Salads

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

CAESAR SALAD     9
Crisp Romaine tossed with a Creamy Caesar Dressing and Asiago Crostini’s

HOUSE SALAD (GF VG)    9
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)     9
Thinly Sliced Roasted Beets served with Frisee tossed in an Apple Vinaigrette

SPINACH & CRAISIN SALAD (VG)     11
Spinach and Craisins tossed in a Raspberry Vinaigrette with a Walnut Crusted Boursin Cheese Medallion

BURRATA PANZANELLA     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

JUMBO LUMP CRAB CAKE     18
Pan Seared served with a Roasted Red Pepper Sauce.

STUFFED MUSHROOMS (VG)     11
Jumbo Mushrooms stuffed with Roasted Vegetables, Fresh Herbs, Asiago, Panko, served with Mushroom Cream Sauce
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THAI SHRIMP     15
Wild Shrimp with a Sweet/Spicy Thai Chili Sauce with Marsala Wine
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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)     11
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

Thai Shrimp

Sandwiches

Served with truffle parmesan fries. Or 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     20
Lump Crab Cake topped with Kimchi Aioli and Mixed Greens on Brioche
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GARVAN'S GORGONZOLA BURGER     17
8oz Certified Angus Beef topped with Caramelized Onions, Gorgonzola and Arugula on your Choice of Brioche or Russo's Focaccia. 

CORNED BEEF REUBEN     16
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 (V)    16
Housemade Black Bean and Veggie Burger topped with Lettuce, Tomato and Onion on Brioche. Served with Truffle Parmesan French Fries

Entrees

SHEPHERD'S PIE     18
Braised Lamb with Onions, Carrots and Peas topped with Roasted Golden Mashed Potato

SHRIMP SCAMPI     21
Wild Shrimp tossed with Scampi Butter White Wine sauce and Fresh Parsley on a bed of Linguini

SEARED SEA SCALLOPS (GF)     24
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 FRIES    36
12oz Certified Angus Beef Ribeye served with Truffle Parmesan Fries with a dollop of Garlic Aioli

WILD MUSHROOM PRIMAVERA (VG)     16
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     21
Lump Crab Cake served with Sautéed Spinach and Creamy Parmesan Risotto.

BANGERS AND MASH     17
Irish Bangers and Yukon Gold Mashed Potatoes with Caramelized Onion Gravy

CHICKEN AND WILD MUSHROOM     20
Grilled Chicken with Oyster, Shiitake, and Portobello Mushroom and Sun-Dried Tomato Over a bed of Penne tossed in a Black Pepper Cream Sauce.
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GUINNESS LAMB STEW     18
Hearty Chunks of Braised Lamb with Onions, Carrots, Celery, Peas, and Potatoes Stewed in a rich Guinness Lamb Broth.

​SHEPHERDESS PIE (V)    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

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
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Ronnybrook Farm Ice Creams - 7
- Vanilla and Chocolate Ice Cream
- Lemon Sorbet