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: 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
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
Menu À Prix Fixe
3 Course—$34.00 4 Course—$39.00 5 Course—$44.00
Appetizers Chorizo et Frites de Polenta / Chorizo and Polenta “Fries”
Chorizo, peewee potatoes, paprika onions and duck fat fried polenta strips (A Mano Chianti Classico)
Croquettes de Tilapia / Tilapia Cakes
Butter poached tilapia fish cakes served over a split pea and gnocchi ragout with a Creole whole grain mustard sauce (Jean-Luc Columbo Côtes du Rhone Blanc)
Soups
Soupe du Jour or 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 (Sanoma Vineyards Sauvignon Blanc, California)
Salade Maison / House Salad
Mesclun greens with vegetable garniture and a raspberry walnut vinaigrette
(Bogle Merlot, California) Terrine de Haricots Verts en Salade / Green Bean Terrine Salad
A caramelized onion aspic green bean terrine served with watercress, roasted wild mushrooms and a balsamic walnut vinaigrette (Irony Chardonnay, Napa Valley) Entrées Suprême de Poulet Farcie / Stuffed Chicken Breast
Pan seared chicken breast with a fig stuffing, toasted pine nuts, wilted Swiss chard with sultanas, a dried fruit chutney, a twice baked sweet potato and finished with a fig balsamic chicken demi glace (Sebastiani Chardonnay, Napa Valley)
Poisson du Jour / Fish Du Jour
Ask your server for today’s selection (Ask your server for today’s pairing)
Filet d’Agneau Braisé / Braised Lamb
Irish whiskey braised lamb with a whiskey cheddar whole oat cake, winter vegetables and pea tendrils (Chateau Mylord, Medoc)
Ragoût de Chorizo et de Chou Frisé / Chorizo and Kale Stew
Portuguese kale stew with potatoes, andouillette & chorizo, served with Malibu carrots & pea tendrils in a sheep's milk cheese tuille basket and honey cornbread (RockBare Shiraz, Australia)
Dessert
Dessert Tray Selection or Imported Cheese Plate
A La Carte Menu Appetizers Boulettes de Riz Farcies / Asian Rice Balls 9
Steamed rice balls stuffed with Asian vegetables, scallions, carrots, shisho, baby bok choy, sweet chili sauce, a soy sesame glaze and spicy mustard (S.A. Prum “Blue Slate” Riesling, Germany)
Escargots / Escargot 12
Escargot with fresh shelled peas, Serrano ham, roasted pearl onions and a brandy cream sauce finished with a honey drizzle (Sebastiani Chardonnay, Napa Valley)
Canapés au Porc Cubain / Cuban Pork Canapés 9
Pulled Cuban pork on poblano bread croutons with a key lime jicima slaw and chipotle aioli (A Mano Chianti Classico)
Pétoncles Poêlés / Scallops 11
Paprika seared scallops with tangerine and orange supremes, crushed toasted Marcona almonds, a chili aioli and saffron noodles (Jean-Luc Columbo Côtes du Rhone Rouge) Soups Soupe Du Jour $6
Announced Daily Soupe à L’Oignon Gratinée / French Onion Soup $7
Accented with a touch of white wine
(Irony Chardonnay, Napa Valley)
Soupe Du Jour Aux Fruit De Mer / Seafood Soup Du Jour $8
Announced Daily
Salads
Salade d’Avocat et à l’Orange / Avocado and Orange Salad 10
Orange and tangerine supremes, avocado and toasted pecans over bibb lettuce with an avocado oil and cherry vinegar dressing (Sebastiani Chardonnay, Napa Valley)
Salade aux Lardons de Sanglier / Boar Bacon Salad 12
Sliced asparagus and shaved fennel with frisee, boar bacon, goats cheese and
a lemon oil dressing (Jean-Luc Columbo Côtes du Rhone Blanc)
Salade de Pâtes au Homard / Lobster Pasta Salad 16
Lemon and grape seed oil sous vide lobster tail half over trottole pasta salad with feta, artichokes, roasted red peppers, cucumbers, olives, onions and a grape seed oil vinaigrette (S.A. Prum “Blue Slate” Riesling, Germany )
Entrées
All Entrées served with Appropriate Starch and Vegetable
Risotto du Jour aux Légumes / Vegetable Risotto Du Jour 18
Ask your server for today’s selection (Ask your server for today’s pairing)
Raviolis Grillés aux Légumes / Grilled Vegetable Ravioli 20
House made grilled mushroom and spinach ravioli served with a roasted pepper and
garlic crisp and a sage and creamy leek sauce (Sonoma Vineyards Sauvignon Blanc, California)
Suprême de Poulet Farcie / Stuffed Chicken Breast 22
Pan seared chicken breast with a fig stuffing, toasted pine nuts, wilted Swiss chard with sultanas, a dried fruit chutney, a twice baked sweet potato and finished with a
fig balsamic chicken demi glace (Sebastiani Chardonnay, Napa Valley)
Caille au Miel de Myrtilles / Honey Glazed Quail 25
Blueberry honey glazed quail with smoked bacon quinoa pilaf and broccolini almondine (Bogle Merlot, California)
Tilapia Enrobé de Prosciutto / Prosciutto Wrapped Tilapia 25
Prosciutto wrapped tilapia with a roasted pepper and sundried tomato pesto stuffing, yellow rice and wilted spinach, finished with a red pepper coulis
(Sonoma Vineyards, Sauvignon Blanc, California)
Escalope de Chevreuil / Venison Scaloppini 27
Venison scaloppini with a black currant shallot sauce, quinoa and broccolini
(RockBare Shiraz, Australia)
Porc à la Cubaine / Cuban Pork 27
Served with an ancho sauce, poblano bread pudding and cumin honey carrots and turnips on a corn husk (Chateau Mylord, Medoc)
Cuisse de Canard Farcie / Stuffed Duck Leg 26
Andouille stuffed duck leg with a white bean stew and winter vegetables (A Mano Chianti Classico)
Paupiette de Veau / Veal Scaloppini Roulade 28
Stuffed with mushrooms, gruyere and chopped pine nuts, served with a polenta pancake napoleon layered with cauliflower and leeks , and finished with a rosemary and stout beer sauce (Jean-Luc Colombo Côtes du Rhone Rouge)
Cassoulet de Fruits de Mer / Seafood Cassoulet 30
Navy bean cassoulet with clams, mussels, shrimp, house made seafood sausage, andpeppers & leeks, finished with gremolata (S.A. Prum “Blue Slate” Riesling, Germany)
Filet Mignon de Boeuf / Beef Tenderloin 32
White truffle oil larded filet with a wild mushroom and mascarpone risotto,
Marsala sauce and broccolini (Chateau Mylord, Medoc) Dessert Any Selection from our Dessert Tray 10
or
Imported Cheese Plate 12 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.
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