Restaurant Hours:

Brunch
Sunday: 10am - 2:00pm

Lunch
Tuesday~Friday: 11:30am - 2:00pm

Dinner
Tuesday~Friday: 5:00pm - 9:00pm
Saturday: 5:00pm - 10:00pm
Sunday: 4:00pm - 8:00pm

McCubbin’s Tavern Dining Lounge with Small Plate Menu:
(seating in this area is first come first serve with no reservations required)
Tuesday~Friday: 4:00pm - 9:00pm
Saturday: 4:00pm - 10:00pm
Sunday: 4:00pm - 8:00pm
Brunch | Lunch | Dinner | Small Plates

 

Menu À Prix Fixe
3 Course—$39.00     4 Course—$44.00      5 Course—$49.00
 

Appetizers

Champingnons Farcis / Stuffed Portabella
Filled with a truffled goat’s cheese omelette   (Sherwood Estate Pinot Noir, New Zealand)


Tarte aux Tomates / Tomato Tart
Made with oven roasted tomatoes, rosemary, Roquefort, walnuts and basil and an
herb vinaigrette   (A. Orlando “Layer Cake,” Côtes du Rhone)


Brochettes de Crevettes / Shrimp Skewer
White pepper shrimp on a sugar cane skewer with micro cilantro and a mango coulis    (Domaine de la Gilles Noblet, Macon-Fuisse)

Soups


Soupe du Jour or Seafood Soupe De La Mer
Announced Daily
 

Salads


Salade César / Caesar Salad
“Stacked” Caesar salad with croutons, parmesan cheese, Beefsteak
tomatoes, delicate white anchovies and quail eggs   (Domaine Girard Sancerre)


Salade de Morue Fumée / Smoked Whitefish Salad
Smoked cod salad with chives, olive oil and field greens in a fried wonton cup
(Hall Sauvignon Blanc, Napa Valley)


Salade de Betteraves / Beet Salad
Baby beets and beet greens with marinated goat’s cheese and an orange walnut vinaigrette    (Paul Jaboulet Côtes du Rhone, Blanc)

Entrées


Filet de Porc / Pork Tenderloin
With a rhubarb pear chutney, farro pilaf and haricots verts
(Sherwood Estate Pinot Noir, New Zealand)


Gigot d’Agneau Braisé au Miel /  Honey Braised Lamb
With coriander, mustard seed, parsley and cilantro; served with a “salad” of potatoes “arrugadas,” grilled asparagus and roasted tomatoes with a sherry vinaigrette    (Quattro Mani Montepulciano d’Abruzzo)


Poisson du Jour / Fish of the Day
Ask your server for today’s selection   
(Ask server for daily selection)


Bifteck d’Epaule / Shoulder Steak
Cooked to order and served with a yucca gratin, a sorrel salad and a porter beer bordelaise    (Ravenswood Cabernet Sauvignon, Sonoma County)


Dessert
Dessert Tray Selection


Prix Fixe includes Coffee, Iced Tea and Soft Drinks
The Wine Tastings, suggested with each dish, are $6 each for a 3 Ounce pour.
Full glasses are also available.

A La Carte Menu

Appetizers


Côtelettes de Boeuf / Short Ribs      $12
Korean style short ribs cooked until tender and crispy with a sweet
and spicy sauce of Anchos and honey    (Essencia de Monte Monastrell, Yecla)

Fruits de Mer en Quatre Façons / Seafood Four Ways      $14
A petite crab cake, poached shrimp, a grilled scallop and octopus ceviche
 (Paul Jaboulet Côtes du Rhone, Blanc)

Fonds d’Artichauts Farcis / Stuffed Artichoke Bottoms      $12
Artichoke bottoms stuffed with lobster and served with a Calvados cream sauce
(Domaine Lalanne Ugni Blanc, Gascogne)

Cuisses de Grenouilles / Frogs Legs      $10
Breaded and fried, served with a crème fraìche cider dip and greens tossed
in a shallot and hazelnut dressing    (Murphy-Goode Chardonnay, Sonoma Valley)

 

Soups

Soupe A L’Oignon Gratinée / French Onion Soup      $6
French onion soup with a touch of white wine 
(Murphy-Goode Chardonnay, Sonoma Valley) 

Soupe du Jour      $6
Announced daily

Soupe du Jour De La Mer       $8
Seafood Soup Du Jour


Salads

Salade Maison / House Salad      $7
Mesclun greens with vegetable garniture and a raspberry walnut vinaigrette
(Hugh Hamilton Merlot, Australia)

Salade d’Oseille aux Fraises / Sorrel and Strawberry Salad      $10
Served with crispy fried shallots, shaved Pecorino Romano and a kiwi vinaigrette   
(Domaine Lalanne Ugni Blanc, Gascogne)

Carpaccio d’Elan et Mâche / Elk Carpachio and Mache     $14
Served with shaved fennel and a citrus vinaigrette   
(A. Orlando “Layer Cake,” Côtes du Rhone)

Salade de Melon en Chemise / Proscuitto Wrapped Melon     $9
Served with spiced pecans over spring greens with a creamy basil dressing
(Cavas Submarinus Chardonnay, Chile)

Salade aux Beignets de Crabe / Crab Fritter Salad     $14
Frisee and arugula tossed with lemon oil, topped with crab fritters and drizzled with a sweet and spicy tomato vinaigrette    (Quattro Mani Montepulciano d’Abruzzo)


Entrées
All Entrées served with Appropriate Starch and Vegetable

Quiche Printanière / Spring Vegetable Quiche      $18
Ramps, artichokes, asparagus, morels and wild mushrooms in a rich
custard pie with gruyere and nutmeg     (Paul Jaboulet Côtes du Rhone, Blanc)

Suprême de Volaille au Cari / Curry Coconut Chicken Breast      $20
Pan roasted chicken breast with new potatoes, bamboo shoots and onions in coconut milk and curry with baby green squash    (Domaine Lalanne Ugni Blanc, Gascogne)

Poulet de Cornouailles / Game Hen      $24
With handmade papardelle pasta, grapes, cashews, a brown butter sauce and fresh thyme with wilted greens    (Sherwood Estate Pinot Noir, New Zealand)

Magret de Canard / Duck Breast      $27
White tea brined, served with a brie and sweet potato roesti, wilted dandelion greens and a blackberry and port reduction    (Raymond Merlot, Napa Valley)

Pétoncles Poêlés / Scallops      $27
Pan seared and served with lemon grass risotto, a ponzu glaze and enoki mushrooms    (Hall Sauvignon Blanc, Napa Valley)

Flétan en Croûte de Panko / Halibut      $28
Pan roasted with an olive and panko crust, butter poached zucchini, a polenta cake and a romesco sauce    (Paul Jaboulet Côtes du Rhone, Blanc)

Blanquette de Veau / Braised Veal Blanquette      $28
Tender braised veal in a rich white bordelaise sauce with cipollini onions, pea tendrils, baby carrots and wild mushrooms on a white bean puree    (Chateau Bois-Martin, Pessac-Léognan)

Crépinette d’Agneau / Rack of Lamb      $29
Crepinette wrapped with a Swiss chard, golden raisin and pine nut stuffing,
served with a goats cheese and lentil stuffed pepper and a rich lamb sauce   
(A. Orlando “Layer Cake,” Côtes du Rhone)

Steak du Jour / Steak of the day     $ Market Price
Cooked to order and served with a bourbon peppercorn sauce with
blue cheese butter, a pecan crusted potato croquette and wilted greens   
(Ravenswood Cabernet Sauvignon, Sonoma County)

Pâtes au Homard / Squid Ink Pasta with Lobster      $29
Hand made squid ink pasta with lobster claw and knuckle with wilted spinach and tomato with a fennel and tarragon cream sauce    (D’Arenberg Rousanne, Australia)

Trio de Grillades / Mixed Grille      $29
Spring lamb, elk and buffalo sausage with a golden beet and leek gratin, wild rice and a wild mushroom and parsley “pistou”    (Michel Torino Malbec, Argentina)

Osso Bucco de Boeuf / Braised Beef Osso Bucco      $30
Served with truffled polenta and baby spring vegetables   
(Sherwood Estate Pinot Noir, New Zealand)

Dessert

Any Selection from our Dessert Tray        $10
or
Imported Cheese Plate        $10

There will be a $2 charge for splitting Appetizers, Salads or Desserts and a
$5 charge for splitting Entrees.

The Wine Tastings, suggested with each dish, are $6 each for a 3 Ounce pour.
Full glasses are also available.