Steak House Menu
THE WOBBLY BARN’S WORLD FAMOUS SOUP, SALAD, AND BREAD BAR
House made, comforting soups, freshly baked breads and a salad bar suiting all palettes can be a meal on it’s own.
CHILLED SHRIMP COCKTAIL
Chilled Jumbo Shrimp served with cocktail sauce.
P.E.I. mussels in a curry coconut broth.
CLAMS WITH SAFFRON AND TOMATOES
Steamed Clams served with Cherry tomatoes in a Saffron broth.
SPARE RIB STARTER
Our "fall off the bone" Spare Ribs served with your choice of either our house BBQ or our spicy maple glaze.
MINI CRAB CAKES
Two of our Bluefin Crab Cakes served over wilted greens and finished with a preserved lemon butter sauce and horseradish marmalade.
STEAKS AND CHOPS
These steaks and chops are USDA certified Stock Yards Angus Beef. These entrées are served with a choice of a daily starch.
One of our most marbled and flavorful cuts.
Mixed peppercorn encrusted, finished with a green peppercorn demi-glace.
TOP SIRLOIN 7 oz. / 14 oz.
Finished with a classic Bordelaise.
Australian rack of lamb, marinated in rosemary oil, oven roasted and encrusted with
BEEF TENDERLOIN OSCAR
Three medallions grilled to the guest’s specifications, and finished with asparagus, Blue Crab and classic Béarnaise.
14oz. FRENCH CUT GRILLED PORK CHOP
This Bone-in chop is sure to be the juiciest you’ve ever had. Cumin Rubbed, Grilled to perfection and finished with a Mango-Basil Sauce.
RIB CHOP 16 oz.
DELMONICO 18 oz.
The Chef’s favorite, a bone-in
PORTERHOUSE 18 oz. / 28 oz.
This chop is the best of both worlds.
These House Specialties are USDA certified Stock Yards Angus Beef. These entrées are served with a choice of a daily starch.
FILET MIGNON 7 oz. / 9 oz.
Finished with a tarragon demi-glace.
FILET MIGNON AND LOBSTER
7 oz. filet paired with an oven-roasted 8 oz. lobster tail.
PRIME RIB The Wobbly Cut- 12 oz. /
The “Will” Cut-Named after a doorman who could never get enough of the house favorite.
RACKS OF RIBS ½ Rack / Full Rack
Tender, “fall off the bone” pork ribs, finished with House BBQ or Spicy Maple sauce.
GINGER AND HOISIN DUCK BREAST
Served medium rare over glass noodles with fresh vegetables.
Tender, thin medallions of veal with capers and a lemon beurre blanc.
THE BEAST'S CHOICE
28 oz. Porterhouse coupled with a 3 + pound whole
FROM THE SEA
These entrées are served with a choice of a daily starch.
TOGARASHI AHI TUNA
Togarashi encrusted ahi tuna finished with wasabi crème fraiche, seaweed salad and cilantro oil, served with crispy wonton and glass noodle salad.
GRILLED ATLANTIC SALMON
Served over tabbouleh couscous and finished with curry oil and a roasted red pepper emulsion.
Sautéed shrimp in garlic, chardonnay, tomatoes, mushrooms and preserved lemon butter sauce, served over herbed angel hair pasta.
Pan seared sea scallops with a green curry sauce and papaya mango salsa.
PAN-SEARED CRAB CAKES
8 oz. in total, these crab cakes are nearly 100% all Bluefin crab claw and body meat, finished with preserved lemon butter sauce and horseradish marmalade.
3+ POUND LOBSTER
Potato chip encrusted halibut, pan seared and served over crab mashed potato with a scampi beurre blanc.
FREEKEH AND LENTIL PILAF
Served over wilted kale with roasted mirepoix and a golden raisin and mustard vinaigrette.
A medley of fresh vegetables and homemade Linguine tossed in a light cream sauce.
Available for children ages 10 & under. Served with a choice of a daily starch as well as our World Famous Soup, Salad, and Bread Bar.
Beef Tenderloin Medallions
Grilled Chicken Breast
Mac and Cheese
Quarter Rack of Ribs
The Wobbly Barn's Famous Soup, Salad, and Bread Bar
Sautéed or Steamed Fresh Daily Vegetables
Sautéed Onions and Mushrooms
We recommend any steaks ordered medium well and well done to be “butterfly cut” to ensure even cooking. We are willing to accommodate any dietary needs and please inform your server of any food allergies. The Vermont Department of Heath reminds you eating raw or undercooked foods is potentially dangerous to your health.
CHOCOLATE GANACHE TOWER
A two-tone chocolate delight with layers of rich chocolate ganache and Callebaut chocolate mousse.
MADAGASCAR CRÈME BRULEE
Madagascar vanilla bean custard, hard sugar crust and a maple whipped cream.
Decadent chocolate ice cream served with a dark chocolate cookie crust with a hint of espresso.
NEW YORK CHEESECAKE
A classic cheesecake with graham cracker crust and fresh raspberry coulis.
OLD FASHIONED APPLE CRISP A LA MODE
Seasoned Granny Smith apples with an oat and granola topping served with a scoop of our vanilla ice cream.
MOUNTAIN CREAMERY ICE CREAM, WOODSTOCK, VT
VANILLA ICE CREAM SPECIALTY ICE CREAM
Made with the finest ingredients. Ask your server for details.