Dinner Menu Selections

An ever changing collection of the worlds finest cheeses selected by the Ideal Cheese Shop in Manhattan and delivered to your table with crackers, nuts, dried fruit, and grain mustard. 14.

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Appetizers

Deep fried parmesan crusted calamari served with our house recipe marinara sauce and sweet basil aioli.

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9. 3.

Fresh cut golden fried potatoes, tossed with black truffle sea salt and fresh watercress served with our house recipe Belgian aioli.

Fresh Prince Edward Island mussels and sustainably raised rock shrimp steamed in Weyerbachers Blithering Idiot Barley-Wine Style Ale with shaved fennel, watercress, garlic, fresh herbs, and grilled baguette. 7.

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Peppercorn seared yellowfin tuna sliced and served over sauted fennel and baby spinach drizzled with olive oil Lorange.*

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12.

Grilled lamb rib chops presented over fresh mango and chipotle salsa with red curry coconut coulis and fresh chopped cilantro.* Market price

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Tender locally sourced duck confit wrapped with carrots, parsnips, red onion, and napa cabbage in a fresh spring roll, fried and served with chipotle-plum preserves. 9.

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Sweet and spicy South African peppadews stuffed with creamy goat cheese, coconut, and thai basil presented in a chilled martini glass. 8.

Smooth and creamy oven roasted tomato bisque topped with aged cheddar cheese and fresh watercress. Cup

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Soups

3. Bowl 6.

Fresh field greens topped with cherry tomatoes, carrot gaufrettes, red onion, seedless cucumber and house baked croutons with your choice of dressing.

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Salads

5.

Crisp romaine hearts tossed with our house made Caesar dressing, croutons, shaved parmesan cheese, and anchovy fillet.

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6.

Baby spinach leaves tossed with dried cranberries, sliced black grapes, crumbled blue cheese, candied walnuts, honey mustard, and white balsamic reduction. 8.

Hickory smoked half romaine heart drizzled with our house made Caesar dressing, topped with croutons, asiago cheese and anchovy fillet.

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7.

Roasted and chilled vine ripened tomato stuffed with fresh buffalo mozzarella cheese and served over field greens with shredded basil leaves and balsamic vinaigrette. 8.

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Shaved fennel and segmented orange tossed with fresh Napa cabbage in our house made tarragon-poppy vinaigrette.

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7.

Baby spinach leaves tossed with fresh peppercorn-dusted strawberries, crumbled chevre cheese, chopped macadamia nuts, and our herbed white balsamic vinaigrette. 8.

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Add locally sourced grilled chicken breast to any salad for 3. Add sauted rock shrimp to any salad for 4. Add seared tuna to any salad for 8. Add lamb lolipops to any salad for Market price.*

12oz locally sourced skirt steak marinated, grilled, and presented over sauted baby spinach with Belgian frittes and our house recipe Belgian aioli.*

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Entrees

17.

Australian Rack of lamb seasoned with classic herbs de Provence, grilled and presented with smashed bliss potatoes, natural demi-glace, and grilled asparagus spears crowned with fresh parsley and lemon gremolata.* Market Price. Fresh yellowfin tuna and toasted macadamia nuts encrusted in crispy phyllo, fried and served rare with coconut-curry sauce and fresh chipotle-mango salsa.* 19. Locally sourced and naturally raised double cut pork chop dipped in classic sweet corn hush puppy batter and fried, presented over Cajun spiced smashed bliss potatoes with grilled asparagus and white ale remoulade.* 16. 10oz locally sourced all natural ribeye grilled to perfection, presented with smashed bliss potatoes, flamed oyster mushrooms and classic demi-glace, crowned with rich parsley-marrow butter.* 30. Locally sourced French cut duck breast dusted with juniper and black peppercorn, seared and served over our house recipe grilled polenta cakes with grilled asparagus and spicy orange glace.* 23. Locally sourced and certified organic half game hen marinated in fresh herbs, citrus and olive oil, grilled, presented over smashed bliss potatoes with aled and herbed natural jus and sauted baby carrots. 21. Sustainably raised rock shrimp, lump blue crab and sweet jersey corn cakes broiled and served over our house recipegrilled polenta cakeswith white ale remoulade and grilled asparagus. Half 17. Full 23. Asian style boneless beef short ribs slowly braised and presented over our house recipe grilled polenta cakes with our Chinese style barbecue sauce and pan roasted root vegetables. 20. Our house recipe grilled polenta cakes stacked with layers of locally sourced vegetables and fresh herbs finished with fire roasted tomato vinaigrette.

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Casual Fare
Locally sourced and naturally raised beef grilled and served on a Kaiser roll with crisp leaf lettuce, vine ripened tomato red onion, and a dill pickle. Beef 8. (See server for details).* Veggie Burger 7. Turkey Burger

16.

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11.

Locally sourced and naturally raised skirt steak marinated, grilled, sliced, and topped with caramelized onions, sauted oyster mushrooms, and aged cheddar cheese served on baguette with lettuce, tomato and horseradish mayo.* 12. Traditional Philly style cheesesteak served with sauted onions and classic cheese whiz on a baguette. Also available with gruyere or American cheese.

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9.

Fresh locally sourced chicken wings tossed in classic buffalo sauce, brown ale barbecue sauce or garlic and parmesan, with fresh celery and carrot sticks and your choice of buttermilk ranch or creamy blue cheese dressing. 8. House made mozzarella poppers deep fried and served with our house recipe marinara sauce.

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6. 7.

Locally sourced all natural chicken tenderloins hand breaded in house and fried. Served with your choice of honey mustard or brown ale barbecue sauce.

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Traditional hummus infused with garam masala spice garnished with diced peppadew and grilled pita wedges.

6.

Fresh mango and smoked chipotle pepper salsa served with fresh fried corn tortilla chips.

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5.

House recipe guacamole served with fresh fried corn tortilla chips.

5. 3. 9.

Vidalia onion petals battered in beer and fried served with our house recipe Belgian aioli.

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Parmesan encrusted calamari served on an Italian roll with lettuce, tomato and sweet basil aioli.

Sandwiches and burgers are served with your choice of house recipe coleslaw, redskin potato salad or pasta salad. You may add Belgian frittes or Vidalia onion petals for 2.
Leaf Restaurant Cigar Bar and Lounge is committed to supporting our local and global community. We are constantly searching for new and innovative ways to minimize the carbon footprint we leave on this earth. This begins with seeking out fresh, local and sustainable food sources as well as local brewers and vineyards, but it does not end there. Our paper products are made from recycled materials, our equipment is energy star rated, our cooking oils are recycled to make Bio Diesel, and our cleaning products are made from naturally derived ingredients. Thank you for helping us make this world a tastier place, not just for us, but for future generations as well.
* Consumption of raw or undercooked meat, poultry, fish, shellfish, or eggs may increase your risk of food borne illness especially if you have a medical condition.