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 tossed in a fennel, Ouzo cream sauce.
Served with grilled crostini  13.00

Bacon & Malt Mussels
One pound of fresh P.E.I. mussels tossed with bacon jam & baby spinach.
Topped with French fries with malt vinegar aioli  13.00

Tempura Brussels Sprouts
Served with Sriracha~honey dipping sauce  9.00

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!  11.50

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

Fresh Duck Spring Rolls
Duck confit, braised red cabbage, carrots & scallion spring rolls,
with a miso~ginger dipping sauce  11.00

Chicken Quesadilla
Buffalo chicken, caramelized sweet onions & crumbled blue cheese  10.50

Beef Sliders
Three brioche sliders with slow braised b.b.q. beef, blue cheese crumbles, b.b.q. Vidalia onions
& house pickled 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
dressing on the side with 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
Mixed artisan greens, sauteed field mushrooms, fresh Vermont goat cheese,
grape tomatoes, English cucumber & pepitas. Served with a side of honey dijon
vinaigrette & grilled crostini  9.50

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

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 mashed potatoes & Chef’s vegetable du jour  29.00
Suggested Wine~ Pinot Noir

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~ Cabernet Sauvignon

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~ Zinfandel

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 Straws
Aromatic Truffle Oil
Applewood Bacon Jam

From the Sea

Seafood Bayou
Fresh fruits of the sea~tossed with white wine, butter, sweet tomatoes,
habanero peppers, andouille sausage, garlic, heavy cream & quattro formaggio
over fettuccini. Our seafood selections change nightly  29.00
Suggested Wine~ Chardonnay/Sparkling Wine

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

Salmon
Wild caught when available & organic Faroe Islands, when wild is not available.
Pan seared & served with Yukon Gold mash & wilted kale. Finished with sweet corn relish Mkt

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~ Riesling

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

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

Sky

Bayou Chicken
Coleman’s organic 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 breasts served with vegetable studded Israeli
cous cous & wilted kale.
Finished with fresh ciliegine mozzarella & tomato~basil pesto 24.00
Suggested Wine~ Pinot Noir

Blackened Chicken
Twin Coleman’s organic boneless breasts pan blackened in Cajun spices.
Served with fresh herb risotto & Chef’s vegetable du jour. Topped with mango chutney 24.00
Suggested Wine~ Sauvignon Blanc

Green Mountains Chicken
Twin Coleman’s organic chicken breasts topped with sautéed field mushrooms, Vermont
cheddar & baby spinach. Served over Yukon Gold mash 24.00
Suggested Wine~ Malbec

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 & house pesto sauce 20.00
Suggested Wine~ Unoaked Chardonnay

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~ Riesling

Baja Enchiladas
Corn tortillas layered with sweet corn, zucchini, summer squash, red potatoes,
house enchilada sauce & cotija cheese. Served over wilted kale & rice.
Topped with fresh salsa, roasted jalapenos & avocado crema 21.00
 Suggested Wine~ Rosé

Add

Chicken: 7
White Gulf Shrimp: 10
Jumbo Sea Scallops: 12                                                                                              Salmon: 10                                                                                             Tuna: 9