Steakhouse Menu

APPETIZERS

 

CHILLED SHRIMP COCKTAIL

Chilled jumbo shrimp served with cocktail sauce.

 

THAI MUSSELS

Acadian 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 our house BBQ or spicy maple glaze.

 

MINI CRAB CAKES

Two of our Bluefin 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.

 

THE WOBBLY BARN'S WORLD FAMOUS SOUP, SALAD AND BREAD BAR

House made, comforting soups, freshly baked breads and a salad bar suiting all palates can be a meal on its own.

 

STEAKS AND CHOPS

These steaks and chops are USDA certified Stock Yards Angus Beef. Entrées are served with a choice of a daily starch.

Add our world famous soup, salad and bread bar to any entrée

 

NEW YORK STRIP

One of our most marbled and flavorful cuts.

 

NEW YORK PEPPERCORN

Mixed peppercorn encrusted, finished with a green peppercorn demi-glace.

 

TOP SIRLOIN

Finished with a classic Bordelaise.

 

DIJON ENCRUSTED RACK OF LAMB

Australian rack of lamb, marinated in rosemary oil, oven roasted and encrusted with Dijon and panko, finished with an herb-infused Merlot demi-glace.

 

BEEF TENDERLOIN OSCAR

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

 

FRENCH CUT PORK CHOP

This bone-in chop is sure to be the juiciest you’ve ever had. Lightly seasoned and seared to golden brown. Served with a Farro Ragout and finished with pan sauce.

 

RIB CHOP

Bone-in ribeye.

 

DELMONICO

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

 

PORTERHOUSE

This chop is the best of both worlds.

 

GRILLED HERBED VEAL CHOP

Finished with an herb infused extra virgin olive oil and opped with roasted cipollini onions, grape tomatoes, and artichoke hearts.

 

SURF AND TURF OPTION

Add one of the following to any one of our steak or chop entrées.

 

8 OZ. COLD WATER LOBSTER TAIL

Served with drawn butter and lemon crown.

 

8 OZ. OF ALASKAN KING CRAB LEGS

Served with drawn butter and lemon crown.

 

4 OZ. CRAB CAKE

Nearly 100% Bluefin crab claw and body meat, finished with a preserved lemon butter sauce and horseradish marmalade.

SHRIMP SCAMPI

A petite portion of our entrée.

 

HOUSE SPECIALTIES

These House Specialties are USDA certified Stock Yards Angus Beef. Entrées are 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.

 

THE MCCOY SPECIAL

filet mignon paired with an oven-roasted 8 oz. lobster tail.

 

PRIME RIB

 

RACKS OF RIBS

Tender, “fall off the bone” pork ribs, finished with House BBQ or spicy maple sauce.

 

PAN SEARED CRISPY DUCK BREAST

Crispy duck breast out of the Hudson Valley served with French green lentils and a bacon date puree.

 

CUMIN RUBBED CHICKEN BREAST

All natural, free range chicken breast served over a black lentil and chanterelle ragout and finished with a tomato vinaigrette.

 

THE BEAST'S CHOICE

We are taking surf and turf to a new level. 28 oz. Porterhouse coupled with a 3+ pound whole North Atlantic lobster.

 

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 SALMON

Served over tabbouleh couscous and finished with curry oil and a roasted red pepper emulsion.

 

SHRIMP SCAMPI

Sautéed shrimp in garlic, chardonnay, tomatoes, mushrooms and preserved lemon butter sauce, served over herbed angel hair pasta.

 

SEA SCALLOPS

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% Bluefin crab claw and body meat, finished with preserved lemon butter and horseradish marmalade.

 

3+ POUND LOBSTER

Whole North Atlantic lobster served with drawn butter and lemon crown.

 

HALIBUT

Potato chip encrusted halibut, pan seared and served over crab mashed potato with a scampi beurre blanc.

 

VEGETARIAN

Add our world famous soup, salad, and bread bar to any entrée

 

FREEKEH AND LENTIL PILAF

Served with wilted kale with roasted mirepoix and a golden raisin and mustard vinaigrette.

 

FRESH PASTA PRIMAVERA

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

 

CHILDREN’S MENU

Available for children ages 10 & under. Served with a choice of a daily starch and our world famous soup, salad, and bread bar.

BEEF TENDERLOIN MEDALLIONS

GRILLED CHICKEN BREAST

MAC AND CHEESE

PRIME RIB

QUARTER RACK OF RIBS

TOP SIRLOIN

THE WOBBLY BARN’S SOUP, SALAD AND BREAD BAR