Executive Chef: Jonathan Harris

TO SHARE

Charcuterie and Artisinal Cheese | 20
prosciutto | spanish chorizo | soppressata | local and imported cheeses | accoutrements

Burrata | 16
heirloom tomatoes | basil | balsamic reduction | olive oil | sea salt

Tuna Nachos* | 17
ahi tuna | wonton chips | sesame jalapenos | siracha aioli | sweet chili | seaweed salad
SALADS
The Library | 12
baby greens | grape tomatoes | cucumbers | carrots | shallots | grana padano | balsamic vinaigrette

Caesar | 12
romaine | grana padano | garlic croutons | caesar dressing

Pear Salad | 14
diced pears | candied pecans | crumbled goat cheese | baby arugula | muscatel vinaigrette

Grapes of Wrath | 14
mixed greens | grapes | dried cranberries | gorgonzola | candied walnuts | balsamic vinaigrette

Wedge Salad | 14
baby iceberg | heirloom cherry tomatoes | cucumbers | bacon | crumbled gorgonzola | gorgonzola dressing
Salad Add-Ons
grilled chicken +6 | grilled shrimp +8 | steak* +12 | salmon +10
STARTERS
Steak Crostini* | 15
mushroom-gorgonzola cream sauce | fresh herbs | balsamic reduction | toasted crostini

Loaded Nachos |14
house made thin sliced russet potato chips | cheddar cheese | bacon | jalapenos | olives |
tomatoes | pico de gallo | sour cream

grilled chicken + 6 | buffalo chicken + 6 | steak* + 8

Calamari Fritti | 14
hot cherry peppers | lemon garlic aioli | marinara

Pulpo | 16
grilled octopus | warm fingerling potato salad | olives | roasted peppers | piri piri sauce | saffron aioli

Steamed Mussels |15
prince edward island mussels | garlic | andouille
sausage | plum tomato | white wine
add linguini +7

Orange Ginger Chicken | 14
siracha aioli | wasabi peas | sesame seeds | crispy rice noodles

Mac & Cheese | 12
house cheese blend | bread crumbs
add lobster +14

Crispy Brussels Sprouts | 14
honey sherry | apples | goat cheese | almonds

Meatballs | 14
pork, veal, and beef meatballs | herb ricotta

Eggplant | 13
marinated eggplant | heirloom tomatoes | fresh
mozzarella | pesto vinaigrette | balsamic reduction

Truffle Fries | 9
hand cut | shaved pecorino | lemon garlic aioli
 ENTREÉS
Cavatelli Bolognese | 26
house made ricotta cavatelli | traditional bolognese sauce | basil | ricotta | grana padano

Zuppa Di Pesce | 40
clams | mussels | calamari | shrimp | lobster | linguini | garlic | white wine | red sauce

Linguini and Clams | 28
garlic | white wine | butter | parsley | lemon | linguini

Bucatini | 23
sauteed eggplant | garlic | pomodoro sauce | touch of pesto | shaved ricotta salata
add grilled chicken +6

Lobster Pappardelle | 36
sherry cream | fresh pappardelle | lobster | chives

Chicken Parmesan | 26
pomodoro | mozzarella | parmesan | linguini | basil

Maple Glazed Chicken | 26
twin 6 oz. grilled chicken breasts | butternut squash puree | fingerling potatoes | roasted
brussels sprouts | maple-dijon glaze

Duck Breast* |28
pickled baby carrots | brussels sprouts | roasted delicata squash | sweet potato puree | amarena
cherry sauce

Scallops | 32
pan seared sea scallops | quinoa and apple salad | roasted butternut | sweet potato puree |
candied bacon

Grilled Salmon* | 27
fregola sarda pomodoro | italian salsa verde | grilled eggplant | oven roasted tomatoes |
arugula

Shrimp and Grits | 27
asiago cheese grits | andouille sausage | corn | tomato jam | cajun butter sauce

Cauliflower Steak |22
jasmine rice | chickpea coconut curry | grilled eggpant

Braised Short Ribs | 30
asiago cheese grits | roasted cauliflower | red wine jus | buttermilk fried onions

Filet Mignon* | 40
8 oz. | garlic mashed potatoes | asparagus | gorgonzola butter | red onion jam

New York Strip* | 35
12 oz. black angus strip | garlic mashed potatoes | bordelaise sauce | green beans | caramelized
cippolini onions

Ribeye* | 39
14 oz. black angus | porcini mushroom crust | creamed spinach | roasted fingerling potatoes |
black truffle butter

The Liburger* | 17
1/2 lb. angus blend burger | caramelized onions | smoked white cheddar | comeback sauce |
lettuce | tomato | pickle | brioche bun | fries

SIDES


Grilled Asparagus | 8

Asiago Cheese Grits | 7

Roasted Cauliflower |7

Roasted Garlic Mashed Potatoes |7

Roasted Green Beans | 7

Creamed Spinach | 8

Hand Cut Fries |6

Brunch Buffet

Voted Connecticut Magazine's Best Brunch of 2019!!! Join us every Sunday from 10 am until 2 pm for our Sunday Brunch.

$34.95 per person. 

Our Brunch includes a variety of breakfast and lunch items that rotate weekly. 

Also included is a chef manned create your own omelet station, carving station, and a wide variety of desserts!

*Contact our restaurant for weekly menu updates

**Tables may be subject to a 90 minute dining limit**
Brunch Cocktails 

BOOZY BUBBLES

Library Mimosa | 9 gl / 36 carafe
+1 blood orange juice
Wycliff Brut | orange juice

Bellini | 9 gl / 36 carafe
choice of strawberry | peach | raspberry

Blush Sangria | 9 gl / 36 carafe
house made with seasonal fruit

Aperol Spritz | 9
prosecco | aperol | club soda

French 75 | 9
gin | fresh squeezed lemon simple syrup | champagne


COCKTAILS

Morning Mule | 10
vodka | orange juice | ginger beer 

White Russian | 10
kahlua | vanilla vodka | heavy cream

Tequila Sunrise | 9
tequila | orange juice | grenadine

Brunch Punch | 9
rum | orange juice | pineapple juice | soda | topped with fruit


COFFEE DRINKS

Spiked Double Brewed Ice Coffee | 10
double brewed coffee | baileys | frangelico

Spiked Iced Mocha | 10
iced coffee | chocolate liqueur

Nutty Irishman | 10
coffee | baileys | frangelico

Espresso Martini | 13
fresh espresso | kahlua | vanilla vodka


BLOODYS

Bloody Mary | 10
vodka | house-made bloody mary mix | horseradish | celery

Bacon & Jalapeno Bloody Mary | 12
jalapeno infused tequila | house-made bloody mary mix | sliced bacon | jalapeno garnish

Non-Alcholic
Juice | 4/5
soda | 3
virgin mary | 3.50
mocktail | 5.50
 Copyright © The Library Wine Bar Bistro 2024 | All Rights Reserved. | Wallingford, CT | 203-678-4656