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. Also included with all entrées.
THE TASTE OF VERMONT
The opportunity to taste what the great state of Vermont has to offer, food sourced from local Vermont farms. These entrées are served with a choice of a daily starch as well as our world famous soup, salad and bread bar.
TENDER STUFFED QUAIL
Semi-boneless, Cavendish Farm quail, stuffed with wild rice and mirepoix, smothered in a mountain huckleberry stock.
ITALIAN CHICKEN ROULADE
Tender breast of chicken from the Misty Knoll’s Farm, butterflied and layered with cured Italian meats, fresh Vermont mozzarella, roasted garlic and fresh basil leaves, served with a Chianti demi-glace.
GRILLED BONELESS PORK LOIN
This Vermont pork loin is grilled and stuffed with spinach, goat cheese, fresh garlic, sun-dried tomatoes and pine nuts, finished with a rich bing cherry sauce.
BOYDEN FARMS BEEF OSSO BUCCO
Coming from Boyden Farms this osso bucco is prepared with a variety of different influences. Please ask your server about today’s preperation.
STEAKS AND CHOPS
These steaks and chops are naturally raised, hormone and antibiotic free, ensuring the quality of beef that is to be consumed in the manner that it was raised. These entrées are served with a choice of a daily starch as well as our world famous soup, salad and bread bar.
NEW YORK STRIP 8 oz. / 12 oz.
One of our most marbled and flavorful cuts.
NEW YORK PEPPERCORN 8 oz. / 12 oz.
Mixed peppercorn encrusted, finished with a green peppercorn demi-glace.
TOP SIRLOIN 7 oz. / 11 oz.
Finished with a classic Bordelaise.
DIJON ENCRUSTED RACK OF LAMB
Two, double-bone racks of Australian lamb, marinated in rosemary oil, oven roasted and encrusted with Dijon and panko, finished with an herb-infused Merlot demi-glace.
THE WOBBLY BARN STEAK TEMPERATURE GUIDE
Blue 85°-95°, red throughout, cold center
Rare 95°-105°, red throughout, cool center
Med-Rare 105°-115°, red throughout, slightly cool center
Medium 115°-125°, pink throughout, slight red and warm center
Medium-Well 125°-140°, slightly pink center, warm throughout
Well 140°+, cooked through, no color, hot center
RIB CHOP 16 oz.
Bone-in Ribeye.
DELMONICO 18 oz.
The Chef’s favorite, a bone-in New York.
PORTERHOUSE 18 oz.
This chop is the best of both worlds.
HOUSE SPECIALTIES
These House Specialties are USDA certified Stock Yards Angus Beef. These entrées are served with a choice of a daily starch as well as our world famous soup, salad and bread bar.
FILET MIGNON 7 oz. / 9 oz.
Finished with a tarragon demi-glace.
FILET MIGNON AND LOBSTER
An 7 oz. filet paired with an oven-roasted lobster tail. Please ask your server for available lobster sizes and prices.
PRIME RIB The Wobbly Cut- 12 oz. / The Six Mountain Cut
The “Will” Cut-Named after a doorman who could never get enough of the house favorite. Please ask your server.
RACKS OF RIBS ½ Rack / Full Rack
Tender, “fall off the bone” pork ribs, finished with your choice of House BBQ, Chicago or Spicy Asian sauce.
FROM THE SEA
These entrées are served with a choice of a daily starch as well as our world famous soup, salad and bread bar.
TOGARASHI AHI
Togarashi encrusted Ahi finished with wasabi crème fraiche and cilantro oil, served with crispy wonton and glass noodle salad.
FRESH ATLANTIC SALMON
Cedar-planked Scottish salmon finished off with a balsamic butter.
SCAMPI PRAWNS
Sautéed shrimp in garlic, chardonnay, tomatoes, mushrooms and preserved lemon butter sauce, served over herbed angel hair pasta.
SEA SCALLOPS
Citrus rubbed and seared with pink peppercorn, Hawaiian pink salt, buerre blanc and gremolata, finished with a tropical relish and served over wilted greens.
PAN-SEARED CRAB CAKES
These crab cakes are nearly 100% all Maine crab meat, finished with preserved lemon butter and horseradish marmalade.
FRESH PASTA
This entrée is served with our world famous soup, salad and bread bar.
DAILY PASTA
Please ask your server for today’s pasta.
VEGETARIAN
This entrée is served with our world famous soup, salad and bread bar.
MASCARPONE FARRO
Creamy Vermont mascarpone farro, mixed with asparagus, wild leeks, grape tomatoes, torn basil and Vermont Mozzarella.
SIDES AND SIDE DISHES
Roasted Garlic and Onion Confit
Creamed or Sautéed Spinach
Daily Fresh Vegetables
Sautéed Onions and Mushrooms
Sautéed Mushrooms
Oscar Style
Fromage Bleu
Teriyaki
Fresh Grilled Asparagus
Green Peppercorn Demi-Glace
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.