Appetizers

Winging It
Jumbo bone-in chicken wings or boneless tenders tossed in your choice of sauce:
blue cheese~buffalo, apricot~roasted jalapeno, Sriracha~honey, habanero~blueberry b.b.q.  7.35/13.35

Ouzo Mussels
One pound of fresh P.E.I. mussels sauteed in a fennel~Ouzo cream sauce 13.00

Bacon & Malt Mussels
One pound of fresh P.E.I. mussels sauteed with bacon jam, white wine & tomatoes. Finished with French fries & malt vinegar aioli  13.00

Crab Cakes
House made jumbo lump crab & fresh herbs dusted with
Panko breadcrumbs. Served with a spicy remoulade sauce 12.50

Fried Vermont Goat Cheese
Fresh Vermont goat cheese, Panko breaded & flash fried.
Served with Chef’s chutney & crostini bread 9.50

Calamari Ricardo
Crispy rings and tentacles battered & fried. Topped with a
classic Ricardo sauce of garlic, pepperoncini, Kalamata
olives, sun dried tomatoes & roasted red peppers 12.50

Shrimp Cocktail
Jumbo white Gulf Shrimp & house made cocktail sauce…
keeping it simple! 11.00

Fried Dill Pickles
Panko & corn meal breaded spears, flash fried with a side of malt vinegar aioli  7.50

Tempura Brussels Sprouts
Served with Sriracha~honey dipping sauce  9.00

Fresh Duck Spring Rolls
Duck confit, braised red cabbage, carrots & scallions. Served with a miso~ginger dipping sauce  11.00

Beef Sliders
Three brioche sliders with slow braised b.b.q. beef, blue cheese crumbles, b.b.q. Vidalia onions & house picked beets
11.35

 Fields of Green

Asian Spinach Salad
Baby spinach, English cucumber & shaved carrots with crispy rice noodles, purple cabbage, orange segments & cashews. Served with miso~ginger vinaigrette & grilled crostini  9.50  

Caesar Salad
Crisp Romaine hearts & seasoned croutons tossed in a
creamy Caesar dressing & shaved cheeses 9.25
Anchovies upon request

Mushroom & Fresh Vermont Goat Cheese Salad
Sauteed mushrooms & chevre atop artisan greens with
grape tomatoes, English cucumber, toasted pepitas & honey dijon vinaigrette 9.50

Roasted Beet Salad
Crisp Romaine & baby arugula with roasted red beets, chick peas, pickled red onion, cotija cheese, English cucumber, grape tomatoes & shredded carrots. Served with choice of house made dressing 10.00

Land

Filet Mignon
Six ounce cut, cracked black pepper encrusted & seared to your liking.
Finished with a creamy demi glace. Served with garden herb infused risotto & bourbon onion straws 30.00
Suggested Wine~ Merlot

Rib Eye
Twelve ounce blue cheese encrusted rib eye, char grilled to your liking. Finished with a sun dried tomato~roasted red pepper compound butter. Served with Yukon Gold mash & Chef’s vegetable du jour 29.00
Suggested Wine~ Zinfandel

New York Strip
Twelve ounce or eight ounce cut, chipotle rubbed & seared to your liking. Finished with Chef’s chutney du jour. Served with roasted red potatoes & Chef’s vegetable du jour  8 oz  25.00    12 oz  29.00                                                     
Suggested Wine~ Zinfandel

St. Louis Ribs
A pound & a half of ribs dusted in our house brown sugar~spice dry rub & slow braised. Served with French fries & slaw. Finished with our house habanero~blueberry b.b.q. sauce 24.00
Suggested Wine~ Malbec

Brisket
Choice beef brisket braised in a beef jus & espresso cocoa rub. Served with Yukon Gold mash & wilted kale. Finished with an apricot~jalapeno demi glace 24.00
Suggested Wine~ Malbec

Steak Add-Ons $3

Caramelized Vidalia Onions
Sauteed Field Mushrooms
Bourbon Onion Straw
Aromatic Truffle Oil
Applewood Bacon Jam
Bourbon Demi Glace

From the Sea

Salmon
Wild caught when available & organic Faroe Islands, when wild is not available.
Pan seared filet served with Yukon Gold mash & wilted kale.
Topped with sweet corn relish Mkt
Suggested Wine~ Pinot Noir

Fresh Sea Scallops
Sweet sea scallops pan seared. Served with vegetable studded Israelis cous cous
& wilted kale. Finished with fennel cucumber relish  30.00
Suggested Wine~ Chardonnay/Sparkling Wine

Lemon~Pepper Codfish
Fresh Atlantic codfish, dusted in our house lemon~pepper blend & pan seared.
Served with fresh herb risotto & wilted kale. Finished with candied lemon 23.00

Ahi Tuna
Sushi grade tuna encrusted with fresh wasabi & tuxedo sesame
seeds, seared to your liking. Served with Israeli cous cous, seaweed salad, pickled
ginger & sake soy dipping sauce 26.00
Suggested Wine~ Rosé

Seafood Bayou of the Day
A hearty bowl of  fettuccini tossed with habanero peppers,
sweet onions, sweet tomatoes, Andouille sausage, cream, parmesan
& Chef’s choice of seafood 29.00
Please see tonight’s special sheet

 

Bailiwicks strives to adhere to the Monterey Bay Aquarium’s
“best Choice” list for sustainability

Sky

Bayou Chicken
Coleman’s organic boneless chicken breast tossed with
fettuccini in a sauce of habanero peppers, Vidalia onions, sweet tomatoes
Andouille sausage, crawfish tails, cream & parmesan 24.00
Suggested Wine~ Riesling

Chicken Mozzarella
Twin seared Coleman’s organic boneless chicken breasts, served with vegetable
studded Israeli cous cous & wilted kale. Finished with fresh ciliegine mozzarella
& tomato~basil pesto 24.00
Suggested Wine~ Pinot Grigio

Blackened Chicken
Twin Coleman’s organic chicken breasts dusted in Cajun spices.
Served with fresh herb risotto & Chef’s vegetable du jour.
Topped with mango chutney 24.00
Suggested Wine~ Pinot Noir

Marketplace Chicken
Twin Coleman’s organic chicken breasts, pan seared &
topped with sauteed field mushrooms,
Vermont cheddar & baby spinach Served over Yukon Gold mash 24.00
Suggested Wine~ Pinot Noir

Vine

Bella in a Blanket
Large portobella mushroom cap stuffed with baby spinach, artichoke hearts,
roasted red peppers, garlic & provolone cheese, wrapped in puff pastry & baked.
Served over wilted kale with Israeli cous cous, topped with house pesto sauce $20
Suggested Wine~ Pinot Noir

Garden Vegetable Risotto
An assortment of seasonal vegetables, sweet basil, fresh parmesan cheese &
cream. Served with wilted kale & finished with balsamic glaze 22.00

Suggested Wine~ Chardonnay

Baja Enchiladas
Corn tortillas layered with sweet corn, zucchini, summer squash,
red potatoes, house enchilada sauce & cotija cheese. Served over wilted kale
with white rice. Topped with fresh salsa, roasted jalapenos & avocado crema  20.00
Suggested Wine~ Sauvignon Blanc

Fresh Ravioli
We offer a new ravioli nightly, made at the Vermont Fresh Pasta Company  20.00

Add-Ons:
Chicken: $7

Gulf Shrimp:$10

Jumbo Sea Scallops:$12

Bistro Steak: $9