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 Côtelettes de Boeuf à l’Asiatique / Asian BBQ Beef Short Rib Egg Roll
Braised with lemongrass & BBQ and in an egg roll served with tempura dipping sauce, sweet chili sauce and a cold soba noodle salad (Ravenswood Zinfandel, Sonoma County)
Cari de Chèvre / Curried Goat
Braised goat topped with sultanas and goat cheese served in a papadum with pickled cauliflower (Colores del Sol Malbec, Argentina)
Panini aux Aubergines / Eggplant Panini
Roasted marinated eggplant served on olive rosemary bread with Boursin cheese,
sundried tomato & artichoke pesto and arugula, served with romesco sauce and vegetable chips (Martin Codax Tempranillo, Spain)
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 a quail egg (Natura Sauvignon Blanc, Chile) Salade Maison / House Salad
Mesclun greens with vegetable garniture and a raspberry walnut vinaigrette
(Bogle Merlot, California) Salade de Poulet à la Marocaine / Moroccan Chicken Salad
Moroccan style chicken served cold over Moroccan cous cous with dried apricots,
candied almond slices, tossed with a citrus olive oil and white balsamic vinaigrette
(Martin Codax Albariño, Spain) Entrées
Côtelettes de Boeuf Braisées / Braised Beef Short Ribs
Beef short ribs braised with green peppercorns and dark rum, served with brown jasmine rice and pineapple & brown sugar glazed baby carrots (Ravenswood Zinfandel, Sonoma County)
Poisson du Jour / Fish du Jour
Served with a vera cruz sauce with tomatoes, peppers, olives, paprika & olive oil and saffron rice (Martin Codax Tempranillo or Albariño, Spain)
Longue de Porc en Robe de Lard / Bacon Wrapped Pork Loin
Served with a brandied apricot BBQ sauce, grilled baby squash and yucca fries
served in a spring roll wrapper box (Ravenswood Zinfandel, Sonoma County)
Gratin d’Aubergines / Eggplant Parmesan
Fried eggplant layered with tomato & basil sauce, provolone, parmesan and Asiago cheeses, served over fettuccini (A Mano Chianti Classico, Tuscany)
Dessert
Dessert Tray Selection or Imported Cheese Plate A La Carte Menu Appetizers Gougères au Canard / Duck Gougères 15
Savory pastry puffs stuffed with a duck & foie gras sausage, served on top of mâche with a roasted shallot & chervil dressing, truffle peelings and finished with brandy syrup (S.A. Prum Blue Slate Riesling, Germany)
Poêlée de Pétoncles / Seared Scallops 12
Porcini dusted seared scallops served with a creamy leek & wild mushroom ragout
and salsify chips (Touraine Sauvignon Blanc, Loire Valley)
Escargots à la Tunisienne / Escargot “Tunisian” 13
Sautéed with thyme, rosemary, garlic, caraway, coriander, butternut squash, onion,
chilies and tomatoes (Martin Codax Albariño, Spain)
Conque en Croûte d’Amandes / Almond Crusted Conch 10
Pan fried and served over coconut rice with a mango & cucumber salsa
(Bogle Chardonnay, California)
Bretzel au Crabe et au Fromage / Crab & Cheese Pretzel 12
A house-made soft pretzel topped with our crab & cheese and Himalayan sea salt
(Touraine Sauvignon Blanc, Loire Valley)
Soups
Soupe à L’Oignon Gratinée / French Onion Soup 7
French onion soup with a touch of white wine
(Irony Chardonnay, Napa Valley)
Soupe du Jour 6
Announced daily
Soupe du Jour de la Mer 8
Seafood Soup Du Jour
Announced daily
Salads
Salade au Pâté de Lapin / Rabbit Pate Salad 12
With prosciutto crisps, served over bibb lettuce, finished with a
lemon & parsley vinaigrette and shaved parmesan (S.A. Prum Blue Slate Riesling, Germany)
Salade aux Agrumes / Citrus Salad 11
Mandarin orange supremes, macadamia nuts and hearts of palm stuffed with a date, mascarpone & orange zest filling served over spinach, finished with candied citrus
and a mango & mint dressing (Casal Garcia Vinho Verde Rosé, Portugal)
Salade Superposées de Crabe / “Stacked” Crab Salad 14
A “stacked” salad of crab, corn, avocado, and tomatoes, topped with micro greens and a chipotle & sherry vinaigrette (Martin Codax Albariño, Spain)
Entrées
All Entrées served with Appropriate Starch and Vegetable Terrine de Fruits de Mer / Bouillabaisse Terrine 28
Served warm with rouille on a crouton and finished with a red pepper foam
(Casal Garcia Vinho Verde Rosé, Portugal)
Suprême de Poulet / Chicken Breast Supreme 24
Southwestern seasoned, pan seared and served with cilantro & saffron rice, and
agave nectar, tequila & cumin glazed baby carrots, finished with a blood orange & jalapeno sauce *This dish contains MSG due to the traditional Sazon seasoning* (Martin Codax Albariño, Spain)
Carré d’Agneau Poêlé / Seared Lamb Rack 28
Served with a wild mushroom & gruyere cheese risotto and haricots verts sautéed with chestnuts,finished with a lamb demi glace (Ravenswood Zinfandel, Sonoma County)
Trio de Grillades / Mixed Grill 30
Braised veal cheeks with demi glace over roasted salsify with garlic transparency;
game hen ballotine with a spinach, shallot & bacon stuffing, served with a parmesan potato galette and finished with a roasted shallot & parmesan Mornay; pork tenderloin dusted with truffle flour salt, pan seared and served with broccolini and finished with a brandy pan sauce (Labouré Roi Pinot Noir, France)
Semoule de Maís aux Crevettes / Shrimp and Grits 27
Pan seared shrimp served over bacon cheddar grits with a smoky tomato ragout with baby zucchini & squash, pearl onions and garlic (Martin Codax Albariño, Spain)
Souris d’Agneau Braisée / Braised Lamb Shank 27
Red wine braised lamb shank served with a ragout of fingerling potatoes, artichokes, roasted tomatoes, chick peas, smoked paprika, olive oil, fresh basil, finished with Bulgarian feta (A Mano Chianti Classico, Tuscany)
Duo d’Alligator / Alligator Two-Ways 25
Alligator fritters and sausage served with a Caribbean slaw and a sweet potato & plantain pureefinished with a papaya mustard and plantain chips (Martin Codax Tempranillo, Spain)
Poitrine de Porc Farcie / Stuffed Pork Belly 27
Pork belly stuffed with ground veal, wild mushrooms, ham, lemon, parsley, shallots and garlic; served with a German potato salad with a beer & caraway mustard dressing, sauerkraut and finished with a smoked pork beer sauce (S.A. Prum Blue Slate Riesling, Germany)
Filet de Mignon de Boeuf / Beef Filet 32
Cooked to order and served with lobster risotto made with smoked gouda & tarragon, broccolini and finished with a cracked black pepper demi glace (Bogle Merlot, California)
Gnocchi à la Méditerranéenne / Mediterranean Gnocchi 20
Gnocchi tossed with mushrooms, black olives, garlic, shallots, red onion, tomato, and artichokes; finished with a balsamic tomato sauce, fresh basil and shaved Grana Padano cheese (A Mano Chianti Classico, Tuscany)
Saumon / Salmon 27
Salmon marinated with lemon and dill, pan seared and served with a French lentil salad, baby carrots and topped with lemon & dill crème fraìche and tobiko caviar
(Touraine Sauvignon Blanc, Loire Valley) 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.
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