208 Talbot Restaurant & Wine Bar Menu

Soup du Jour

208 Salad

Ixed greens, sliced cucumber, red onion, roasted mushrooms & grape tomatoes tossed in a gorgonzola vinaigrette

Watermelon Salad

Peppery arugula tossed in a citrus-mint vinaigrette with refreshing diced watermelon, thinly sliced radish, cucumbers, feta cheese, kalamata olives & toasted pine nuts

Asparagus Ravioli

A pair of housemade ravioli filled with fresh asparagus puree, Mascarpone & Parmesan cheeses in a roasted tomato beurre blanc, topped with crispy prosciutto bacon

Shrimp Spring Rolls

A pair of crispy spring rolls filled with diced gulf shrimp, scallions, julienne carrot, cabbage & shitake mushrooms over sesame seaweed salad with a sweet chili dipping sauce

Littleneck Clams

Sauteed in white wine, garlic, diced tomatoes, house cured bacon & fresh basil pesto

Crispy Fried Calamari

Lightly dusted with seasoned flour & flash fried, paired with a chipotle aioli & vietnamese sweet chili dipping sauce

Ahi Tuna Sashimi

Blackened ahi tuna, seared rare, sliced & fanned around house pickled vegetables & finished with a soy-lime dipping sauce, hoisin & wasabi cra me & crispy lotus chip

Crab & Avocado Salad

Fresh sliced avocado, tomatoes & cucumber support jumbo lump crabmeat tossed in a champagne shallot vinaigrette, finished with balsamic reduction & baby arugula

Korean Grilled Steak Caesar Salad

Fresh heart of romaine, split & grilled dressed with gochujang spiced caesar, complemented by marinated beef, wonton crisps, lotus chips & parmesan reggiano

Lobster Pierogi

A trio of housemade pierogi filled with maine lobster, whipped potato, sauteed leeks & Mascarpone cheese, finished with a sherry-lobster-garlic sauce & fresh chive cra me

Roasted Mushroom Pizza

Mascarpone & smoked gouda cheeses combined with a malange of roasted mushrooms on a delicate lavosh crust topped with baby arugula & drizzled with white truffle oil

Smokey Burger

Topped with roasted mushrooms, smoked gouda, lettuce, tomato & house cured bacon on a brioche bun, paired with hand cut fries & zesty house ketchup

Southwestern Burger

Finished with crunchy vegetable slaw, fresh avocado, pepper jack cheese & chipotle aioli on a brioche bun with hand cut fries & zesty house ketchup

Blackened Fish Tacos

Zesty spiced mahi mahi, crunchy vegetable slaw, avocado relish & pico de gallo fill a pair of warm flour tortillas, finished with a chipotle cra me & sour cream

Beef Bahn Mi

Asian marinated sliced new york strip combined with tangy pickled vegetables, siracha mayonnaise & fresh cilantro on rustic french bread, accompanied by house cut fries

Crab Pesto Pizza

Jumbo lump crab, roasted sliced tomato, fresh herb pesto, mascarpone & mozzarella cheeses top a thin, crisp lavosh crust

Softshell Crab BLT

Local softshell crab dusted in seasoned flour & flash fried with house cured bacon, baby arugula & tomato on toasted brioche with roasted garlic-lemon aioli & a small 208 Salad

Vegetable Fried Rice

Classically prepared with diced seasonal vegetables, egg, toasted sesame seeds, scallions, sesame oil, soy & siracha, finished with hoisin & wasabi cream

Crab Cake Sandwich

Pan seared & served on a potato roll with housemade remoulade sauce, lettuce & tomato with a side 208 Salad

Vegetable Fried Rice with Korean Fried

Scallops Risotto

A trio of pan seared sea scallops complement a mushroom & leek risotto, finished in a roasted tomato beurre blanc

Vegetable Fried Rice with Petite Shrimp

Seafood Fettucine

Gulf shrimp, jumbo lump crab & littleneck clams sauteed in white wine & garlic with grape tomatoes & spinach, tossed with housemade noodles in a saffron shellfish sauce

Vegetable Fried Rice with Jumbo Lump Crab

Blackened Mahi Mahi

Served over cheddar-jalapeno grits with sauteed spinach & finished with a cajun tomato butter & garnished with sauteed crawfish

Braised Beef Short Rib

Slowly braised in aromatics, served with yukon gold mash & sauteed spinach in a reduction of the natural jus, capped with frizzled onions & dollop of horseradish cra me

Miso Glazed Duck Breast

Sliced & fanned around duck confit vegetable fried rice with a pomegranate-orange beurre blanc

Zucchini Crusted Salmon

Pan roasted organic scottish salmon accompanied by zucchini, squash & tomatoes over basmati rice, garnished with a pair of jumbo gulf shrimp in a lemon-caper beurre blanc

Sesame Ahi Tuna

Seared rare, fanned around a rice noodle bundle tossed with julienne vegetables in a siracha-soy butter, topped with crispy lotus root

Crab Cake

Pan seared jumbo lump crab cake placed over fried green tomatoes with a succotash of diced zucchini, red bell pepper & fresh cut corn in a jalapeno-lime butter

Crab & Veal Scaloppini

Veal loin pounded thin, paired with jumbo lump crabmeat & sauteed in white wine with lemon, garlic, shallots, tomatoes, spinach & capers, complemented by housemade fettucine, finished with parmesan

Softshell Crabs

A pair of local softshells, lightly dusted in seasoned flour & flash-fried, placed over a sauté of fresh cut corn, diced French beans & red bell pepper with roasted fingerling potatoes in a sweet co

Pan Seared Wild Halibut

Served in a mediterranean shellfish broth with julienne leek, fennel, asparagus & roasted fingerling potatoes, garnished with a trio of littleneck clams

Rack of Lamb

Herb & mustard crusted, accompanied by charred brussel sprouts tossed with bacon & yukon gold mash in a berry-balsamic demi-glace

Seafood Risotto

A combination of maine lobster, sea scallops & little neck clams surround a mushroom & leek risotto enhanced with petite shrimp & jumbo lump crab, finished in a saffron shellfish sauce

Certified Prime New York Strip

Seasoned with chefs spice blend, seared & placed over sauteed mushrooms with grilled asparagus & goat cheese potato croquettes in a madiera demi-glace