Garvan's Gastropub Menu

served with a wild mushroom cream sauce

wild shrimp, Thai chili sauce, marsala wine

Certified Angus Beef, gorgonzola, arugula, and caramelized onions, on a fresh brioche

EVOO, roasted garlic, tahini hummus with olives and warm pita

Chef's choice of local and imported cheeses, served with local pickles, olives and crostini

Chili roasted organic tri color carrots tossed in garlic aioli, cilantro pesto, and queso

hearty clams and potatoes in a creamy broth

tender vegetables and beans served with ditalini pasta

mixed greens, candied walnuts, and gorgonzola tossed in a balsamic vinaigrette

apples, arugula, and fennel tossed with roasted cipollini vinaigrette

thinly sliced roasted beets and frisée tossed in an apple vinaigrette

craisins and spinach tossed in a raspberry vinaigrette topped with a walnut crusted boursin cheese

SEASONAL PREPARATION Summer + Spring - mixed greens, cucumbers, tomatoes, red onion, and croutons tosses in a balsamic vinaigrette. Fall + Winter - fennel and apple bruschetta with white balsamic vinaigrette.

jumbo lump crab cake, kimchi aioli, and mixed greens on a brioche

8oz Certified Angus Beef, caramelized onions, and arugula served on a brioche or Russo's Deli focaccia

corned beef, sauerkraut, thousand island dressing and swiss cheese on marbled rye

fig jam, arugula, and sliced granny smith apples on sourdough Texas toast

all natural chicken breast with garlic aioli and pickles on a brioche

sesame garlic short rib, pickled vegetables, herb salad and kimchi aioli served on a demi baguette

house made burger with black beans, spices and vegetables topped with lettuce, tomato and onion on a brioche

wild shrimp, scampi butter, white wine and fresh parsley served on linguini

parmesan risotto, wilted arugula, with a lemon beurre blanc

Alaskan cod tossed in a Harp beer batter served with Irish beans, tartar sauce, and lemon

Certified Angus Beef 12oz ribeye, truffle parmesan fries, served with garlic aioli

portobello, oyster and shittake mushrooms sauteed with sun-dried tomatoes, asparagus, and french beans over a bed of penne tossed in a black pepper cream sauce and topped with spinach

served with sauteed spinach and creamy parmesan risotto

Irish bangers served with yukon gold mashed potatoes topped with caramelized onion gravy

grilled chicken with oyster, shiitake, and portabello mushrooms and sun-dried tomato over a bed of penne tossed in a black pepper cream sauce

hearty chunks of braised lamb with onions, carrots, celery, peas, and potatoes stewed in a rich Guinness lamb broth

french lentils, carrots, onions, peas, nutritional yeast, tomato and vegetable stock topped with baked mashed potatoes

wild shrimp, Thai chili sauce, marsala wine

Certified Angus Beef, gorgonzola, arugula and caramelized onions on brioche

roasted vegetables, asiago, panko, and fresh herbs stuffed in jumbo mushrooms and topped with a mushroom cream sauce

PEI mussels, mild green curry, coconut milk with an herb salad

EVOO, roasted garlic, and tahini hummus served with olives and pita

fig jam, gorgonzola, and prosciutto di Parma toasted on flatbread

Chef's choice of local and imported cheeses, Frank's local pickles, olives and crostini

chili roasted tri-color carrots, garlic aioli, cilantro pesto, queso

simply grilled with parmesan risotto and lemon beurre blanc

kimchi spiced, baby bok choy, Szechuan glazed potatoes, sesame garlic butter sauce

12oz CAB, with loaded potato croquette, topped with Jack Daniels cream sauce, served with roasted vegetables

Maple Farms duck breast with port wine and Luxardo cherry reduction served with brulée sweet potato and roasted vegetables

tender braised short rib with a red wine tomato sauce and mirepoixe, on a bed of linguini and topped with parmesan

sautéed jumbo shrimp served over a bed of linguini tossed with a lemon basil sauce

bone-in fork-tender beef short ribs served with mashed potato and asparagus topped with veal demi glace

Portobello, oyster, and shiitake mushrooms sautéed with asparagus, french beans, and sun-dried tomatoes over penne tossed in a black pepper cream sauce topped with spinach

perfectly seared over a bed of asiago risotto and arugula served with a lemon beurre blanc

hearty chunks of braised lamb with onions, carrots, celery, peas, and potatoes stewed in a rich Guinness lamb broth

SEASONAL PREPARATION Summer - milanaise, thinly pounded with a parmesan panko crust, served with arugula and tomatoes with a lemon vinaigrette with parmesan. Spring - scarpiello - banana peppers, garlic, tomatoes with a white wine lemon sauce. Winter - parmigiana - breaded pork chop with tomato basil sauce and mozzarella cheese on a bed of linguini with parmesan and basic oil

sweet butternut squash ravioli sautéed with jumbo shrimp tossed in a sage brown butter sauce

brie, boursin, and roasted red pepper stuffing topped with a lemon white wine sauce and served with mashed potatoes, and roasted vegetables

french lentils, onions, peas, nutritional yeast, tomatoes and vegeable stock topped with baked mashed potatoes **Leonie's Secret Recipe**

housemade burger made with black beans, spices, and vegetables, topped with lettuce, tomato, and onion on a brioche bun. Served with truffle parmesan french fries

butternut squash filled ravioli tossed in a brown butter sage sauce with roasted butternut squash

seasonal vegetables, roasted chickpeas, and green curry with coconut milk served with saffron rice and herbs

rich burrata filling served with tomato basil sauce, crispy burrata, and parmesan