JUNE 20–21
LET US BEGIN
Lobster Bisque
with crème fraiche
14
Balsamic Grilled Forest Mushroom Salad
grilled portobello, oyster and shiitake mushrooms, baby spinach, goat cheese and balsamic glaze
20
Pear and Arugula Salad
with gorgonzola, walnuts and house made cherry vinaigrette
20
Crab Cake
one large crab cake served with citrus greens and avocado cherry tomato salsa
20
THE MAINS
Gorgonzola Venison Burger
with crumbled zola, bacon, portobello mushrooms and garlic aioli. served with sweet potato fries
25
Pan Seared Duck Breast
locally sourced king cole duck breast served with mashed potatoes and sautéed vegetables. finished with port wine and mixed berry reduction
28
Lemon Pepper Crusted Pacific Halibut
served with roasted fingerling potatoes and sautéed vegetables. finished with cherry tomato chardonnay reduction
34
Guinness BBQ Baby Back Ribs
served with fresh cut fries and coleslaw
26
Stuffed Chicken Supreme
filled with leeks, sundried tomatoes and asiago cheese. served with mashed potatoes, sautéed vegetables and marsala wine reduction
25
Braised Lamb Shank with Mint Jus
14–16oz lamb shank braised for hours. served with mashed potatoes and sautéed vegetables
34
Pan Seared Salmon
served with roasted fingerling potatoes and sautéed vegetables. finished with saffron and tarragon sauce
31
Veal Parmigiana with Linguine Bolognese
tender breaded veal topped with herb tomato sauce and melted mozzarella cheese
28
Lobster Seafood Fettuccine
tossed with fresh fettuccine noodles, tiger shrimps, crabmeat, cherry tomatoes, wilted baby spinach, baby leeks and garlic cream
29
DESSERTS
Caramel Apple Cheesecake
Black Forest Cake
Sticky Toffee Pudding
Key Lime Pie
Chocolate Raspberry Tartufo
GF Crazy Brownie
WEEKEND BRUNCH
every saturday and sunday — 11am–2pm
NEXT LIVE BAND — JUNE 13
featuring 60 cycle hum
© Black Dog Pub 2026