Chilled jumbo shrimp served with cocktail sauce.
Acadian Mussels in a curry coconut broth.
Encrusted with our house Togarashi mix and seared to rare. Served over wakame and finished with chili oil. 4 ounce portion.
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.
Sautéed or Steamed Vegetable du Jour
Sautéed Onions and Mushrooms
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.
Sautéed shrimp in garlic, Chardonnay, tomato, mushroom and preserved lemon butter sauce, served over herbed angel hair pasta.
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 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.
A medley of fresh vegetables and Vermont Fresh linguine tossed in a light cream sauce.
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.
ST. LOUIS SPARE RIBS
Tender, “fall off the bone” pork ribs, finished with house BBQ or spicy maple sauce.
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.
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.
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.
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.
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.
The Chef’s favorite, a bone-in New York Strip.
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