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