Soups

Asian Beef and Sweet Potato Stew
T. Jefferson's Tomato Bisque with Madeira
Soup of the Day

Side Salads

Johnny Appleseed -- Field Greens, Crisp Apple Slices, House-made Garlic Crunch, with Liberty Vinaigrette and a Slice of Humboldt Fog Goat Cheese.

Liberty Salad -- Field Greens, Vine-Ripe Tomatoes, Avocado Slices, Cucumber, Red Bell Pepper and Liberty Vinaigrette.

Caesar Salad -- Available Upon Request.

Entrée Salads

Roasted Duck Salad -- Fire Roasted Marinated Duck Breast with Field Greens, Goat Cheese, Candied Texas Pecans and Seasonal Berry Vinaigrette.

Thai Beef Salad -- Marinated Flat Iron Steak with Mixed Greens, Braised Bok Choy, Asian Noodles, Butter Roasted Pineapple and Apricot Ginger Vinaigrette.

Small Plates

Liberty House Spreads -- Roasted Red Pepper Hummus, Eggplant, Fig and Olive Tapenade with Goat Cheese.

Cabriqueso -- Baked Goat Cheese Layered with Roasted Jalapeño Pesto, Sweet Corn Puree and Piquillo Peppers.

Polynesian Shrimp Cocktail -- Large Citrus Court Bouillon Shrimp with Spicy Pineapple Sesame Cocktail Sauce.

Smoked Salmon Pizza with Lemon Crème Fraiche, Capers, Red Onion and Dill.

Colonial Crab Cake -- Maryland-style Lump Crab with Garlic Aioli and Smoked Paprika Sauce.

Poblano Relleno -- Marinated Chile Stuffed with Chopped Avocado and Roasted Sofrito.

Tuna Tartare -- Sushi Grade Yellow Fin Tuna Dressed with Grapefruit Vinaigrette, Bruniose Daikon Radish, Jalapeño, Sweet Shallot and Avocado Slices.

Big Plates

John Hancock Chicken -- Our Signature Bird, Cooked Under a Brick 'till Crisp, with Liberty Mashed Potatoes and Haricots Verts.

Double Cut Pork Chop -- Thick Double Bone Pork Chop, Served with Napolean Brandy Sauce.

Liberty Lamb -- A Fire Roasted Australian Lamb Loin with House-made Demi-Glace and Liberty Grits.

Seared Scallops -- Large Diver Scallops nestled atop a Jalapeño Polenta Cake with Mango Coulis and Micro Greens.

Liberty Crab Cakes -- Two Colonial Crab Cakes with Garlic Aioli, Smoked Paprika Sauce and Sautéed Fresh Spinach.

C.O.D. -- Chef's Selection of Fresh Fish and Sides.

Cowboy Cut Ribeye -- 16 oz. Bone-in Ribeye Served with Twice Baked Potato.

Freedom Filet -- 8 oz. Beef Filet with Liberty Mashed Potatoes and Seasonal Vegetables. Add Crab Cake.

Saffron Linguini -- Linguini Pasta in a Saffron Cream Sauce with Tomatoes, Kalamata Olives and Basil Pesto. Add Chicken or Shrimp.

Sides

Liberty Bistro Mac and Mascarpone
Sautéed Spinach with Lemon and Garlic
Liberty Grits
Steamed Fresh Broccolini with Brown Butter
Seasonal Vegetables Fire-Roasted Asparagus

Desserts

Vanilla Bean Panna Cotta with Crushed Berry Sauce
Valrhona Chocolate Soufflé
Chocolate Pot de Creme
Seasonal Berry Grunt
Seasonal Brule