MAKE YOUR ON-LINE
RESERVATION HERE
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Restaurant Hours:
Brunch
Sunday: 10am - 2:00pm
Lunch
Tuesday~Friday: 11:30am - 2:00pm
Dinner
Tuesday~Friday: 4:00pm - 9:00pm
Saturday: 4:00pm - 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
Happy Hour in McCubbin’s Tavern:
1/2 price on all wines by the glass and bottled beer, 4 to 6 pm, Tuesday through Sunday. Valid for Small Plates Menu only. |
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Brunch
| Lunch
| Dinner
| Small
Plates
A La Carte Menu
Appetizers House Cured and Smoked Salmon Trio /Saumon en Trois Façons 15
Horseradish and red beet cured salmon on a lavender honey crème fraîche panna cotta and a beet chip; cucumber gravlox mousse with fennel and a grapefruit dill vinaigrette and fresh dill and grapefruit “caviar”; and hot smoked salmon “tar-tare” tossed with capers, chervil, red onion, and hard boiled egg, on grilled pita with a tomato vinaigrette (Cremant D’Alsace Brut) Veal Cheeks / Joues de Veau 12.50
With chanterelle mushrooms sautéed with garlic, butter, shallots and chervil, served with sweet & sour red cabbage and a champagne gelée with tarragon (J Lohr “7 Oaks” Cabernet Sauvignon) Stuffed Calamari / Calamari Farci 11.50
Calamari stuffed with shredded braised oxtail, squash, zucchini and tomato served with a celery root, parsnip and vanilla puree and a port wine demi glace (Labouré Roi Pinot Noir) Textures of Beets / Assortiment de Betteraves 10.50
Campari poached candy stripe beets over beet greens with a beet vinaigrette, pomegranate seeds, beet chutney and beet chip napoleon topped with beet foam and beet powder and beet gelée (Labouré Roi Pinot Noir) Foie Gras Mousse / Mousse de Foie Gras 15.50
Served on a duck fat brushed brioche crouton topped with pickled grape slices and sauterne aspic and finished with a port wine gastrique (Petite Vedrines Sauternes)
Soups French Onion Soup / Soupe à L’Oignon Gratinée 7
French onion soup with a touch of white wine
(Irony Chardonnay) Soup of the Day / Soupe du Moment 6
Announced daily Seafood Soup of the Day / Soupe du Moment de la Mer 8
Announced daily
Salads
Mesclun Greens with Vegetable Garniture 8
With raspberry honey vinaigrette
(Bogle Merlot)
Stacked Caesar Salad 9
Served with our own homemade dressing
(Brancott Sauvignon Blanc) Sous Vide Lemon Balsamic Chicken Salad / Salade au Poulet Sous Vide Citronné 12.50
With crispy julienne capicola, olives, pickled red onions, house made truffled
mozzarella roulade, tomatoes, candied lemon zest and an aged balsamic
vinaigrette over spinach and arugula (Labouré Roi Pouilly Fuisse) Ahi Tuna Niçoise Salad/ Salade Niçoise Au Thon 11.50
Mustard and pepper crusted, seared and tossed with tomatoes, haricot
verts, hard boiled egg, capers, olives, sliced fingerling potatoes and a
Dijon black pepper vinaigrette over spinach (S. A. Prum Riesling)
Plat Principaux
Served with Appropriate Starch and Vegetable
Sous Vide Cod / Cabillaud Sous Vide 27
With butter and bay leaf, a white bean puree, wilted mustard greens, pink grapefruit
caviar and a balsamic-fig coulis (Bouchard Chardonnay) Pork Chop / Côte Du Porc 26.50
Brined and grilled, with a roasted shallot polenta cake, green beans lyonnaise with julienne
capicola, glace de viande with scallions and bacon jam (Colores Del Sol Malbec) Rabbit Fricasse / Fricassée De Lapin 24.50
Pan seared rabbit leg and rabbit loin roulade stuffed with rabbit sausage over gnocchi in a
roasted shallot mornay with peas, Malibu carrots, baby turnips and parsley, garnished
with a parmesan tuille and pea tendrils tossed in garlic oil (Labouré Roi Pinot Noir) Filet Mignon / Filet De Boeuf 34
Cooked to order and served with a gallette of potatoes dauphinoise,
grilled asparagus and “a la Espagnol” sauce (J Lohr “7 Oaks” Cabernet Sauvignon)
Crab Cakes / Croquettes De Crabe 32
Jumbo lump, baked and served with a whole grain mustard pan sauce, topped with fried leeks
and a side of salt roasted fingerling potatoes and asparagus (Brancott Sauvignon Blanc)
Lamb Medley / Agneau en Deux Façons 32
Garlic and rosemary marinated seared lamb chops and house made sausage with Malibu
carrots, baby turnips, carnival cauliflower, a potato, celery-root and cauliflower puree,
pea tendrils tossed with garlic oil and chickpea crackers spiced with rosemary
(J Lohr “7 Oaks” Cabernet Sauvignon)
Seafood Ciopinno / Cioppino de Fruits de Mer 28
Smoked shrimp, crawfish and clams with buttered linguini tossed with garlic,
shallots and tarragon in a smoked paprika, tomato and roasted red pepper clam broth, with
sautéed fennel, artichoke hearts, roasted red pepper and wilted arugula with a grana padana
olive bread crostini (Tiziano Chianti Classico) Duck Cassoulet / Cassoulet de Castelnaudary 27.50
White beans, garlic, tomato, salsify, mirepoix and fennel in a rich duck breast stew
with house made duck andouille sausage, , garnished with a spiral salsify chip and
micro greens tossed in an orange peel vinaigrette (Jean Luc Columbo Côtes Du Rhone Rouge) Sea Bass / Bar sur son Lit de Salade Tiède 30
Over a warm potato salad of chanterelles, asparagus, purple potatoes, house-smoked bacon,
onion, garlic and arugula tossed with bacon fat and red wine vinegar with arugula pistou
with a crème fraîche swirl, garnished with a herb silhouette (Irony Chardonnay) Venison Ravioli Ragout / Ravioli De Cerf aux Blettes 28.50
House made venison ravioli stuffed with cheese, Swiss chard, braised venison, served with
venison sausage and a ragout of roasted tomatoes, chanterelles, onion, garlic, golden
beet, celery root, and rosemary spiced pine nuts with a Marsala venison jus
(Colores Del Sol Malbec) Provençal Stuffed Zucchini / Courgette Farci à la Provençale 22.50
Garlic roasted eggplant puree, fennel pistachio baklava with an orange-oregano honey,
julienne squash, zucchini, red onion and carrots tossed with a tomato and cardamom sauce
(Tiziano Chianti Reserva) The Wine Tastings, suggested with each dish, are $6 each for a 3 Ounce pour.
Full glasses are also available.
01/01/12
Dessert
Any Selection from our Dessert Tray 10.50
or
Imported Cheese Plate 12.50
There will be a $2 charge for splitting Appetizers, Salads and/or Desserts and a $5 charge for splitting Entrées.
The Wine Tastings, suggested with each dish, are $6 each for a 3 Ounce pour.
Full glasses are also available.
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