Soup & Salads
Soup of the Day
Chef’s Creation with Fresh Market Ingredients ~ 6
House Salad
Cucumber Wrapped Mixed Greens, Red Onions, Shredded Carrots, Cherry Tomatoes & Red Peppers, Tossed in a House Vinaigrette ~ 6
Harvest Salad
Beetroot & Goat Cheese, Dried Cranberries & Toasted Pumpkin Seeds On a Bed of Mixed Greens & Finished with a Balsamic Reduction ~ 8
The Library Caesar
Romaine Hearts, Seasoned Croutons, Double Smoked Bacon With a Creamy Housemade Caesar Dressing ~ 9
Maple Roasted Butternut Squash & Spinach Salad
With Currants, Goat’s Cheese & Red Onion Finished with a Sage Spiced Vinaigrette ~ 8
Caramelized Pear & Prosciutto Salad
With Rosemary Spiced Walnuts, Gorgonzola & Mixed Greens Finished with a Brown Sugar & Cider Vinaigrette ~ 11
Apple Pecan & Brie Salad
Crispy Phyllo Wrapped Brie Sliced Apples, Brown Sugar & Bourbon Raisins, Candied Pecans & Mixed Greens Finished with Balsamic Reduction ~11
Appetizers
Bruschetta
Diced Tomatoes, Fresh Basil, Red Onion, Garlic Tossed in olive Oil served on Crispy Focaccia, Drizzled With Balsamic Reduction, Garlic Aioli & Goat Cheese ~ 11
Three Cheese Spinach & Artichoke Crostinis
Roasted Garlic, Bell Pepper Jam & Balsamic Reduction Served on Toasted French Baguette ~ 9
Coconut Shrimp
Butterflied Jumbo Shrimp, Tossed in Sweet Coconut Shavings Served with Curried Cilantro Yogurt ~ 13
Escargots Au Gratin
Oven Baked Escargots, Cremini Mushroom, Garlic Cream, Pink Peppercorns & Parmigianino ~ 8
Crispy Calamari
Lightly Dusted in Seasoned Flour Served with House-made Tzatziki & Lemon Wedge ~ 11
Sweet Potato Gnocchi
Hand made Gnocchi, Smoked Bacon, Sautéed Onions Finished with a Bourbon & Gorgonzola Cream ~ 10
Risotto & Parmesan Crab Cakes
Lemon Herb Crusted with Sundried Tomato & Basil Served with a Spicy Remoulade Sauce ~ 11
Entrees
The Library Steak
8 oz. Grilled Striploin Topped with a Portabello Mushroom Tower & Gorgonzola Served with Garlic Mashed Potatoes Finished with Demi Glaze ~ 27
Guinness Braised Lamb Shank
Served with a Sweet Potato & Parmesan Croquettes Topped with Apple Cider Marinated Scallions Drizzled with Mint Oil & Red Wine Gastrique ~ 22
Beef Bourguignon
Brandy & Burgundy Wine Marinated Braised Beef Caramelized Onions, Bacon, Mushrooms & Roasted Garlic Mashed Potatoes Topped with Creme Fraiche & Chives ~ 21
Pan Seared Baby Beef Liver
Topped with a Shallot & Apple Chutney, Crispy Pancetta Served with Garlic Mashed Potatoes Finished with a Sherry Gastrique ~ 17
Guinness Braised Baby Back Ribs
Brushed with Bourbon & Brown Sugar BBQ Sauce served with Pomme Frites & House Slaw ~ $24
Maple Pecan Crusted Duck
With a Jack Daniel’s Sour Cherry Compote
Served with Sweet Potato Gnocchi in a Cinnamon Cream Sauce ~ 21
Chicken Supreme
Three Cheese & Artichoke Stuffed Chicken Topped with a Fire Roasted Tomato Cream Served with Roasted Potatoes ~ 19
Salmon En Croute with a Lemon Dill Butter
With Herbed Cream Cheese, Caramelized Onion & Sauteed Spinach Served with a Wild Rice Mix ~ 22
Herbed Crusted Cod & White Wine Saffron
Baked with Chorizo Sausage, Shallots, Potatoes & Carrots Topped with Roasted Cherry Tomatoes ~ 19
Grilled Chicken Pesto Alfredo
Spinach, Sauteed Mushrooms & Roasted Red Peppers, Tagliatelle Noodles Tossed in our Creamy Garlic & Parmesan Sauce ~ 18
Vegetarian ~ Substitute Herbed Goat Cheese Stuffed Portobello
Zucchini Bolognese
Spicy Tofu, Sweet Basil & Tomato Marinara Tossed in Zucchini Noodles Topped with Pine Nut Parmesan and a Basil Pesto Served with Grilled Seasonal Vegetables ~ 16
Spicy Garlic Black Beans & Quinoa Cakes
Topped with a Sweet Bell Pepper and Pineapple Marmalade Served with a Mixed Rice Blend & Grilled Seasonal Vegetables ~ 16
All of our Entrées are served with Fresh Seasonal Vegetables
