Fine Dining
Experience a culinary journey every night beginning at 3:00pm.
Begin...
Calamari
Southern fried calamari served in a cigar box with lemon and our bayou rémoulade sauce for dipping. 10*
Marrow
Roasted veal marrow bones paired with sauce bordelaise, grilled sourdough, and fresh parsley gremolata salad. 12*
Monk’s Mussels
Fresh Prince Edward Island mussels in Merry Monk’s crème with caramelized lemon, shallot, garlic, and fresh herbs. 10*
Lobster “Pot Pie”
Fresh Atlantic lobster baked with crab meat, red potatoes, green peas, sweet corn, and carrot in a rich pastry crust. 12
Baked Brie
Double cream brie cheese wrapped in pastry with candied walnuts and apricot preserves served with crackers. 8
Cocktail
Gigantic shrimp poached in chardonnay served with our “bloody mary” cocktail sauce in a chilled martini glass. 14
Peppadew Shooters
Sweet piquant peppers stuffed with Thai basil and coconut infused chévre cheese. 7
Bubbling Cauldrons...
Roasted Tomato Soup
Classically creamy roasted tomato soup crocked and baked with crouton, blue cheese, and provolone. 7
Also available naked: Cup 4 Bowl 6
French Onion Soup
Classic recipe onion soup crocked and baked with crouton, Swiss, and provolone. 6
Also available naked: Cup 2 Bowl 4
I Like it Raw...
Add 5oz flat iron steak* for $10, 4oz salmon* for $9, or 6oz chicken for $4 to any salad.
Spinach aux Lardon
Baby spinach, fresh frisee, bacon lardons, red onion, balsamic pickled egg, roasted red tomatoes, and anchovy fillet tossed in our herbed balsamic vinaigrette. 8
Classic Caesar
Crisp halved romaine lettuce hearts tossed in our house recipe Caesar dressing with oven baked croutons and shaved locatelli cheese garnished with anchovy fillet. 6/10*
Pear and Brie
Sliced Bartlet pear and double cream brie cheese presented over fresh field greens with candied walnuts, honey mustard dressing, and white balsamic reduction. 8/15
Garden Salad
Fresh field greens topped with ripe tomato, seedless cucumber, julienned carrot, sliced red onion, house baked croutons, and your choice of dressing. 5/8
Smoked Caesar
Smoked romaine heart drizzled with our house recipe Caesar dressing topped with oven baked croutons and shaved locatelli romano cheese garnished with anchovy fillet. 6/10*
Let Them Eat Steak...
All steaks are seasoned with our signature blend of spices. Please choose grilled, seared, or blackened as your preferred method of preparation.
Kansas City Strip
12oz DRY AGED bone in cut from the strip loin. 42*
Boneless Ribeye
12oz USDA PRIME boneless cut from the rib. 30*
Top Sirloin
8oz USDA PRIME boneless cut from the sirloin. 25*
Filet Mignon
8oz USDA PRIME boneless cut from the tenderloin. 39*
New York Strip
12oz USDA PRIME boneless cut from the strip loin. 36*
Veal Porterhouse
12oz Veal loin chop featuring both strip and filet. 34*
“Cowboy” Ribeye
16oz USDA PRIME bone in cut from the rib. 69*
Accompaniments...
| Twice Baked Potato 3 | Bacon, onion, and mushroom 4 | |
| Roasted Garlic Mashed Potato 3 | Sauce au Poivre 3 | |
| Grilled Jumbo Asparagus 4 | Mushroom bordelaise 3 | |
| Creamed Spinach au Gratin 4 | Béarnaise 3 | |
| Creamed sweet corn 4 | Warm Brown Butter 3 | |
| Butternut Squash Hash 4 | Sauteed Baby Spinach 3 | |
| Creamy Leek Risotto 5 | Snow Crab Cluster 9 | |
| Truffled Frites 2 | Freakishly Large Shrimp 14 | |
| Sautéed Baby Carrots 3 | Chesapeake Crab Cake 10 |
Composed Entrees...
Jail Island Salmon
Pan roasted Jail Island Salmon fillet presented over creamy leek risotto with grilled jumbo asparagus and fresh frisee tossed in our white balsamic vinaigrette. 22*
Steak Frites
10oz USDA Choice Flat Iron steak sliced and served with truffled frites, creamed spinach au gratin, and our horseradish aioli sauce for dipping. 21*
Herb Roasted Chicken
Herb roasted locally sourced and naturally raised half chicken presented over roasted garlic mashed potatoes with sautéed baby carrots and apple-sage gravy. 22
Bourguignon
Classic French preparation of prime filet mignon tips simmered in burgundy wine with pearl onions, baby carrots, and fresh herbs served with roasted garlic mashed potatoes. 29
Chesapeake Crab Cakes
Maryland style crab cakes paired with old bay and scallion mashed potatoes, sautéed baby carrots, and our bayou rémoulade sauce. 17/24
Double Cut Pork
Double cut prime reserve pork chop served over our signature butternut squash hash with grilled asparagus and creamy brandied peppercorn sauce. 24*
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.
Parties of 6 or more may not separate checks and will be charged an automatic gratuity of 18%. Patrons must be at least 18 years of age.
* 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.