| Shrimp & Grits |
$12.00 |
Tender shrimp atop grit cake finished with tasso and parmesan cream |
| Clamari |
$12.00 |
Small tender squid battered and fried with saffron aioli |
| Saffron Mussels |
$10.00 |
Fresh mussels steeped in saffron, garlic, shallot and white wine paired with garlic crostini |
| Warm Crab Gratin |
$12.00 |
Crab spread baked to a golden brown accompanied by garlic and parmesan croustade |
| Tomato and Mozzarella |
$11.00 |
Fresh tomato and mozzarella with basil oil, 10 year balsamic and toasted pine nuts |
| French Onion |
$5.00 |
Caramelized onions in a beef broth with gruyere gratin |
| Caesar Salad |
$5.00 |
Romaine, house croutons and parmesan tossed in the library club caesar dressing |
| Fresh Tomato Gazpacho |
$6.00 |
Chilled tomato and peasant bread soup with avocado oil |
| Hearts of Romaine |
$8.00 |
Tender hearts of romaine with shaved onion, house croutons and cucumber dill dressing |
| Filet Mignon |
$32.00 |
8 oz hand cut tenderloin wrapped in bacon then grilled, accompaniment of Maitre d Hotel butter |
| Striploin |
$30.00 |
12 oz hand cut striploin w/ sautéed onions and mushrooms finished by Maitre d hotel butter |
| Hangor Steak |
$28.00 |
Grilled 10 oz Hangor steak sliced thin on the bias and accompaniment of port wine reduction |
| Backwoods Ribeye |
$28.00 |
14 oz hand cut ribeye seasoned and grilled, honey demi glace and tobacco onions |
| Marinated Whole Chicken |
$26.00 |
Whole marinated chicken that has been roasted and accompanied by roast pan jus |
| Maine Lobster |
|
A one pound average lobster, served with clarified butter, remoulade and fresh lemon |
| Trout Meniere |
$28.00 |
Local North Carolina trout sauteed with brown butter and lemon |
| Pasta And Shells |
$28.00 |
Littleneck clams and mussels steeped and tossed with tomato, pepper, asparagus and fettuccini finished with beurre rouge |
| Trout Amandine |
$26.00 |
Local trout with almonds and citrus reduction |
| Mushrooms |
$7.00 |
Mushroom melange sauteed with garlic and shallot |
| Asparagus |
$7.00 |
Fresh Asparagus with lemon beurre blanc |
| Truffled Mash Potatoes |
$8.00 |
Potatoes infused with truffles |
| Grilled Lamb Chops |
$28.00 |
Marinated and grilled lamb chops married with black cherry and pomegranate puree |
| Penne And Vegetables |
$18.00 |
A selection of local seasonally fresh vegetables tossed with penne pasta parmesan reggiano and olive oil |
| Roast Bone In Pork Loin |
$28.00 |
Peach and black pepper marinated pork loin, roasted and hand carved accompanied by peach demi glace |
| Roast Venison "Leg Filet" |
$31.00 |
Leg filet of venison roasted to medium and paired with black currant puree reduction |
| Pattisserie "Tropical" |
$9.00 |
Rum moistened cake, coconut macaroon, passion fruit mousse, mango mousse, vanilla sponge cake and mango sauce |
| Sacher Torte |
$9.00 |
Flourless chocolate cake with apricot and ganache |
| Molten Chocolate Souffle "Chambord" |
$10.00 |
Chambord chocolate souffle with raspberry sauce "Chambord" and spice cocoa |
| Cobbler for 2 |
$11.00 |
Hand made cobbler with seasonal fruit and a heap of vanilla bean ice cream: cobblers are made and baked to order please allow for extra time to ensure your satisfaction |
