Executive Chef: Jonathan Harris

TO SHARE
CHARCUTERIE AND ARTISINAL CHEESE | 20
prosciutto, spanish chorizo, soppressata, local
and imported cheeses, accoutrements

BURRATA | 16
apple butter, apples, black pepper candied bacon,
toasted pistachios, fig balsamic glaze, crostini

TUNA NACHOS* | 19
ahi tuna, wonton chips, sesame, jalapenos,
sriracha aioli, sweet chili, seaweed salad
SALADS
THE LIBRARY | 12
baby greens, cherry 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 +7 | grilled shrimp +9 | steak* +13 | salmon +12
STARTERS
STEAK CROSTINI* | 15
mushroom-gorgonzola cream sauce, fresh herbs,
balsamic reduction, toasted crostini

CALAMARI FRITTI | 14
hot cherry peppers, lemon garlic aioli, marinara

MAC & CHEESE | 12
house cheese blend, bread crumbs

PULPO | 19
grilled octopus, warm gigante beans, mediterranean
olives, calamata olive tapanade

LOADED NACHOS | 14
house made thin sliced russet potato chips, cheddar cheese, bacon,
jalapenos, olives, tomatoes, red onions, pico de gallo, sour cream
[grilled chicken + 7 | buffalo chicken + 7 | steak* + 10]

STEAMED MUSSELS | 15
prince edward island mussels, garlic, andouille
sausage, plum tomato, white wine
[add linguini +7]

ORANGE GINGER CHICKEN | 14
sriracha aioli, wasabi peas, sesame seeds, crispy rice noodles

CRISPY BRUSSELS SPROUTS | 14
honey sherry, apples, goat cheese, almonds

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

TRUFFLE FRIES | 9
hand cut, shaved pecorino, lemon garlic aioli

CRAB CAKE | 17
broiled jumbo lump 4 oz. crab cake, remoulade
sauce, baby arugula, lemon

SMOKED WINGS | 14
dry rubbed and pecanwood smoked, house
pickled veggies, pickled ranch
 ENTREÉS

RIGATONI BOLOGNESE | 28
traditional bolognese sauce, herb ricotta, grana padano,
fresh and locally made rigatoni by Passionately Pasta

LINGUINI AND CLAMS | 32
garlic, white wine, butter, parsley, lemon, linguini

SPICY RIGATONI | 28
San marzano tomatoes, cream, parmigiano reggiano,
Calabrian chilis, burratini, fresh basil, fresh and
locally made rigatoni by Passionately Pasta

CAMPANELLE | 26
pancetta, wild mushrooms, sweet potato
cream sauce, grana padano, fresh and locally
made campanelle by Passionately Pasta

CHICKEN PARMESAN | 26
breaded chicken cutlets, pomodoro, mozzarella,
parmigiano reggiano, linguini

SEAFOOD PASTA | 37
shrimp, lump crab, scallops, oven roasted tomatoes,
spinach, garlic, white wine butter sauce, linguini

MAPLE GLAZED CHICKEN | 28
twin 6 oz. grilled chicken breasts, butternut
squash puree, fingerling potatoes, honey garlic
roasted brussels sprouts, maple-dijon glaze

DUCK BREAST* | 28
pickled baby carrots, honey garlic roasted
brussels sprouts, roasted delicata squash, sweet
potato puree, amarena cherry sauce

SHRIMP AND GRITS | 28
asiago cheese grits, corn, andouille sausage,
cajun butter sauce, tomato jam

GRILLED SALMON* | 31
faroe island salmon, huckleberry agrogolce,
wild rice pilaf, roasted root vegetables,
honey garlic roasted brussels sprouts

SCALLOPS | 35
pan seared sea scallops, sauteed spaghetti squash,
roasted root vegetables, candied bacon, pomegranate
molasses, pomegranate seeds, harvest chutney

BRAISED SHORT RIBS | 34
asiago cheese grits, roasted cauliflower, red
wine jus, buttermilk fried onions

CAULIFLOWER STEAK | 24 V
braised beluga lentils, roasted root vegetables,
honey garlic roasted brussels sprouts, candied
pumpkin seeds, fall harvest chutney

FILET MIGNON* | 44
8oz black angus, garlic mashed potatoes,
asparagus, gorgonzola butter, red onion jam

NEW YORK STRIP* | 38
12oz black angus, garlic mashed potatoes, bordelaise
sauce, green beans, caramelized cippolini onions

RIBEYE* | 42
14 oz. black angus, porcini mushroom crust, creamed
spinach, fingerling potatoes, black truffle butter

THE LIBURGER* | 20
1/2 lb. angus blend burger, caramelized
onions, smoked white cheddar, comeback sauce,
lettuce, tomato, pickle, brioche bun, fries
SIDES


Grilled Asparagus | 9
Roasted Cauliflower | 9
Roasted Garlic Mashed Potatoes | 7
Roasted Green Beans | 7
Creamed Spinach | 9
Hand Cut Fries | 7
Asiago Cheese Grits | 7

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

20% GRATUITY WILL BE AUTOMATICALLY APPLIED TO PARTIES OF 8 OR MORE.

 Copyright © The Library Wine Bar Bistro 2024 | All Rights Reserved. | Wallingford, CT | 203-678-4656