Garvan's Gastropub menu — United States

A selection of local and imported cheeses served with house-made pickles, olives, and toasted bread slices.

These roasted mushrooms are filled with a blend of vegetables, fresh herbs, and Asiago cheese, topped with crispy panko breadcrumbs and served in a savory mushroom cream sauce.

A crispy flatbread topped with sweet fig jam, tangy gorgonzola cheese, and fresh arugula.

Wild shrimp sautéed in a Thai chili sauce with a touch of Marsala wine.

A crispy flatbread topped with sweet fig jam, tangy Gorgonzola cheese, and thinly sliced Prosciutto di Parma.

Three mini beef burgers topped with creamy Gorgonzola cheese, sweet caramelized onions, and fresh arugula, served on toasted brioche buns.

A creamy blend of chickpeas, roasted garlic, and tahini, served with extra virgin olive oil, olives, and pita bread.

A pan-seared cake made with large pieces of crab meat, served with a roasted red pepper sauce.

Roasted tri-color carrots seasoned with chili, topped with garlic aioli, cilantro pesto, and Parmesan cheese.

A creamy, smooth soup made with sweet leeks and Yukon Gold potatoes.

A creamy soup made with tender clams, savory bacon, and diced potatoes.

A hearty Italian vegetable soup featuring beans and small tube-shaped pasta.

A fresh mix of greens tossed in balsamic vinaigrette, topped with sweet candied walnuts and tangy Gorgonzola cheese.

This spinach salad is served with dried cranberries, a raspberry vinaigrette, and a walnut-crusted Boursin cheese.

This salad features fresh apples, peppery arugula, and crisp fennel, finished with a roasted cipollini onion vinaigrette.

A crisp romaine lettuce salad served with a creamy Caesar dressing and crunchy Asiago cheese-topped croutons.

Thinly sliced roasted beets served with frisée lettuce and a light apple vinaigrette.

This dish features creamy burrata cheese served with a seasonal selection of fresh vegetables, fruits, and toasted bread.

A mild yellow coconut curry featuring potatoes, chickpeas, and assorted vegetables, served over brown rice and garnished with fresh scallions and cilantro.

This vegetarian pasta dish features penne tossed with a medley of wild mushrooms, fresh asparagus, French beans, and sun-dried tomatoes in a black pepper cream sauce, finished with spinach and Asiago cheese.

A housemade black bean and vegetable patty served on a brioche bun with lettuce, tomato, and onion, accompanied by parmesan truffle fries.

Tender pasta pillows filled with sweet butternut squash, served in a savory sage-infused brown butter sauce.

A hearty vegetarian casserole featuring a savory blend of lentils, carrots, onions, and peas in vegetable stock, topped with a layer of creamy mashed potatoes.

These ravioli are filled with creamy burrata cheese, served in a tomato basil sauce, and topped with crispy burrata and parmesan cheese.

Pan-seared wild Alaskan sockeye salmon served with creamy Asiago cheese risotto, garlic-sautéed green beans, and a lemon butter sauce.

Pan-seared sea scallops served over creamy Asiago cheese risotto with fresh arugula and a bright lemon butter sauce.

Large shrimp served over linguine pasta in a garlic and herb butter sauce.

Jumbo shrimp served with butternut squash-filled pasta in a savory sage brown butter sauce.

This 8-ounce yellowfin tuna steak is seasoned with a savory spice blend, seared medium-rare, and served with chili garlic broccolini, brown rice, and a spicy wasabi sauce.

Pan-seared duck breast served with a port wine and cherry sauce, accompanied by caramelized sweet potato and asparagus.

This panko-crusted chicken breast is stuffed with creamy Brie and Boursin cheeses and roasted red peppers, served with a lemon white wine sauce, mashed potatoes, and seasonal vegetables.

Grilled chicken and a blend of portobello, oyster, and shiitake mushrooms are served with penne pasta in a black pepper cream sauce, topped with sun-dried tomatoes and asiago cheese.

A 12-ounce bone-in pork chop served with mashed potatoes, asparagus, and a savory caramelized onion sauce.

This 10-ounce Certified Angus Beef burger is topped with caramelized onions, Gorgonzola cheese, and arugula on a brioche bun, served with a side of Parmesan truffle fries.

Tender lamb slow-cooked with carrots, onions, celery, peas, and potatoes in a savory Guinness-infused broth.

Slow-cooked beef short rib served over linguini pasta in a red wine and tomato sauce with sautéed vegetables and parmesan cheese.

Slow-cooked, bone-in beef short ribs served with mashed potatoes, asparagus, and a savory veal reduction sauce.

A 12-ounce Certified Angus Beef ribeye served with a loaded potato croquette, seasonal vegetables, and a Jack Daniel’s Dijon cream sauce.

A rich, creamy custard infused with Guinness stout and finished with a crisp, caramelized sugar crust.

This dessert features a buttery cookie crust layered with homemade caramel and fresh bananas, topped with whipped cream infused with coffee liqueur.

A rich vanilla custard topped with a crisp layer of caramelized sugar and fresh berries.

A moist, gluten-friendly cake made with cornmeal and lemon, served with fresh whipped cream and tangy lemon curd.

This dessert features caramelized apples from Overlook Farms baked into a traditional pie crust.

A selection of premium ice creams and sorbet sourced from Ronnybrook Farm, featuring vanilla, chocolate, and lemon flavors.

A moist chocolate cake made with Guinness stout and finished with a creamy whipped icing.

A rich, organic medium-dark roast coffee prepared using a French press for a full-bodied flavor.

A selection of hot black and herbal teas served by the cup.

A concentrated, small serving of rich coffee brewed by forcing hot water through finely-ground beans.

A concentrated, double-shot serving of rich, dark-roasted coffee.

A rich espresso topped with equal parts steamed milk and creamy foam.

A smooth espresso drink made with steamed milk and a thin layer of foam.

This dessert cocktail is a creamy blend of apricot-infused brandy and chocolate liqueur.

A chilled cocktail featuring fresh espresso, vanilla-infused vodka, and chocolate-spiced bitters.

This dessert cocktail features a blend of coffee-infused rum, white chocolate liqueur, and black raspberry liqueur.

This dessert cocktail features a blend of Tito's vodka, macadamia nut liqueur, honey liqueur, and Bailey's Irish Cream.

A warm, soothing blend of Tullamore DEW whiskey, honey, and lemon, garnished with a clove-studded lemon slice.

A warm, sweetened coffee drink featuring Tullamore DEW Irish whiskey topped with a layer of fresh whipped cream.

A sweet, anise-flavored Italian liqueur typically served as an after-dinner digestive.

Campari is a bitter Italian aperitif known for its vibrant red color and complex herbal and citrus flavor profile.

Amaro Montenegro is a traditional Italian herbal liqueur known for its balanced, bittersweet flavor profile and aromatic notes of botanicals and citrus.

Domaine de Canton is a ginger-flavored liqueur made with a cognac base.

Raynal VSOP is a smooth French brandy aged in oak barrels, typically enjoyed as an after-dinner digestive.

A smooth, aged French brandy known for its balanced notes of vanilla, stone fruit, and toasted oak.

Bénédictine D.O.M. is a sweet, golden-colored herbal liqueur made from a secret blend of 27 botanicals and spices.

A sweet, fortified red wine from Portugal, typically served as an after-dinner drink.

A sweet, fortified wine from Portugal with rich notes of dried fruit and nuts, typically enjoyed after a meal.

A medium-dry, fortified Spanish wine with a balanced flavor profile, traditionally enjoyed as an after-dinner drink.