Steakhouse Menu

APPETIZERS

SHRIMP COCKTAIL
Chilled jumbo shrimp served with cocktail sauce.

THAI MUSSELS
Acadian Mussels in a curry coconut broth.

AHI TUNA
Encrusted with our house Togarashi mix and seared to rare. Served over wakame and finished with chili oil. 4 ounce portion.

SPARE RIBS 
A starter portion of our “fall off the bone” spare ribs, served with your choice of our house BBQ or spicy maple glaze.

MINI CRAB CAKES 
Two of our lump meat crab cakes served over wilted greens with a preserved lemon butter sauce and horseradish marmalade.

SMOKED DUCK CONFIT DRUMSTICKS
Two tender drumsticks smoked and confit finished with a blackberry sauce.

ROASTED MAITAKE MUSHROOMS
With celery root fritter and remoulade. A petite portion of our entrée.

SIDE DISHES

Creamed Spinach
Sautéed Spinach 
Sautéed or Steamed Vegetable du Jour 
Sautéed Onions and Mushrooms 
Sautéed Mushrooms 
Grilled Asparagus 

THE WOBBLY BARN’S WORLD FAMOUS SOUP, SALAD AND BREAD BAR
Housemade, comforting soups, freshly baked breads and a salad bar suiting all palates can be a meal on its own.

HOUSE SPECIALTIES, SEAFOOD AND POULTRY
Entrées are served with a choice of a daily starch. Add our world famous soup, salad and bread bar to any entrée.

ROASTED MAITAKE MUSHROOMS
With celery root fritters and remoulade.

FREEKEH AND LENTIL PILAF
Served with roasted mirepoix, wilted kale, grilled asparagus and golden raisin vinaigrette.

TOGARASHI AHI TUNA 
Togarashi-encrusted and finished with wasabi crème fraiche, seaweed salad and cilantro oil, served with crispy wonton and glass noodle salad.

SHRIMP SCAMPI 
Sautéed shrimp in garlic, Chardonnay, tomato, mushroom and preserved lemon butter sauce, served over herbed angel hair pasta.

HALIBUT
Potato-chip-encrusted Nova Scotia Halibut, pan seared and served over crab mashed potato with scampi beurre blanc.

PAN-SEARED CRAB CAKES
Nearly 100% Lump Blue Crab meat, finished with preserved lemon butter sauce and horseradish marmalade. 9 ounce portion.

POACHED NORTH ATLANTIC SALMON 
Served with a Bing Cherry chutney and your choice of starch.

CUMIN RUBBED COD LOIN
The “Captain’s Cut,” served with a black lentil and chanterelle ragout and finished with an heirloom tomato vinaigrette.

TWO TT’s
Two of our oven roasted 8 ounce North Atlantic lobster tails, served with drawn butter, lemon crown and your choice of starch.

3+ POUND LOBSTER
Whole North Atlantic lobster, served with drawn butter and lemon crown.

PASTA PRIMAVERA 
A medley of fresh vegetables and Vermont Fresh linguine tossed in a light cream sauce.

CHICKEN NORMANDE
All-natural, cage-free statler chicken breast, pan roasted and served with our house mashed potato. Finished with apple and parsnip puree.

PAN SEARED HUDSON VALLEY DUCK BREAST
Served crispy with green French Lentils and bacon date puree.

PRIME RIB

ST. LOUIS SPARE RIBS 
Tender, “fall off the bone” pork ribs, finished with house BBQ or spicy maple sauce.

SHORT RIBS
Braised beef short ribs served over horseradish mashed potatoes with roasted root vegetables and finished with natural jus. Limited Availability

DIJON ENCRUSTED RACK OF LAMB
Australian rack of lamb marinated in rosemary oil. Oven roasted with Dijon and panko and finished with an herb-infused Merlot demi-glace.

THE MCCOY SPECIAL
Named after one of our favorite regulars. A 7 ounce filet mignon with an oven roasted 8 ounce lobster tail.

THE BEAST'S CHOICE 
Our 28 ounce porterhouse coupled with a 3+ pound whole North Atlantic lobster. Includes our world famous soup, salad and bread bar.

HOUSE-AGED SPECIALTIES

Dry-aged for a minimum of 30 days and served with a choice of a daily starch. Add our world famous soup, salad and bread bar to any entrée for $8. Limited availability.

AUSTRALIAN WAGYU TENDERLOIN 
8 ounce filet finished with Sauce Perigueux.

AUSTRAILIAN WAGYU TENDERLOIN OSCAR
Three medallions grilled to your specifications and finished with asparagus, North Atlantic lobster and Bearnaise.

TOMAHAWK CHOP
A 32 ounce cut, finished with Wobbly Steak Butter and served with your choice of starch.

STEAKS AND CHOPS

These steaks and chops are USDA-certified Stock Yards Angus Beef and served with a choice of a daily starch. Add our world famous soup, salad and bread bar to any entrée.

FILET MIGNON 
Finished with a tarragon demi-glace.

NEW YORK STRIP 
One of our most marbled and flavorful cuts.

NEW YORK PEPPERCORN 
Peppercorn encrusted and finished with a green peppercorn demi-glace.

TOP SIRLOIN 
Finished with a classic Bordelaise.

BEEF TENDERLOIN OSCAR 
Three medallions grilled to your specification and finished with asparagus, Bluefin crab and classic Béarnaise.

FRENCH CUT PORK CHOP 
Served bone-in, lightly seasoned and seared to golden brown with a farro ragout. Finished with pan sauce.

RIB CHOP
Bone-in ribeye.

DELMONICO
The Chef’s favorite, a bone-in New York Strip.

PORTERHOUSE
This chop is the best of both worlds.

SURF AND TURF OPTIONS
Add one of the following to our steak or chop entrées.

COLD WATER LOBSTER TAIL
ALASKAN KING CRAB LEGS
CRAB CAKE 
SHRIMP SCAMPI