Robust Wine Bar & Cafe Menu

Spiced Nuts

mixed nuts with cinnamon, coriander, cumin, cardomom, cayenne.

Robust Olives

assortment of olives with thyme, chili flakes, orange, lemon and sherry vinegar.

Artisan Cheese Spread

blend of cheeses rolled with garlic and white wine served with assorted pickles, nuts and lavash.

Spinach And Three Cheese Spread

spinach, roasted artichoke, cream cheese, mozzarella and parmesan cheese with housemade crostini.

Red Pepper Hummus

chickpeas and roasted red peppers topped with kalamata olives, served with warm pita bread and pickled vegetables.

Mediterranean Chicken Skewers

herbed marinated chicken breast with a piquant romesco sauce.

Baked Camembert

french camembert wrapped in puff pastry, baked to a golden brown and topped with balsamic strawberries.

Herbed Polenta Cake

crispy polenta, ragu of wild mushrooms, spring vegetables with a vegetable demi-glace.

Sea Scallops

seared sea scallops atop polenta with basil, crispy pancetta and parmesan broth.

Crab Cakes

eastern shore lump crab cakes with a roasted garlic aioli.

Roasted Rack Of Lamb

rack of lamb with mint, fava beans, peas, fingerling potatoes, natural pan jus.

Herb Roasted Trout

roasted trout, glazed turnips and carrots with brown butter, shallots and banyuls.

Pork Tenderloin

pork tenderloin with root vegetable gratin, stewed mustard greens with bacon and maple reduction.

Bistro Rib Eye Medallions

rib eye medallions with potato puree, creamed spinach and red wine jus.

Chef’s Daily Selection Of Seasonal Soup

Robust Chowder

gulf rock shrimp, summer corn, spanish chorizo, andouille sausage with potatoes, sweet peppers and onions.

Classic Caesar Salad

fresh crisp romaine, creamy caesar dressing, and shaved parmesan reggiano cheese.

Heirloom Tomato Salad

basil, cipollinis, shallots, ricotta, parmesan, aged balsamic and fresh croutons.

Roasted Beet Salad

roasted beets, goat cheese, oranges with a red wine ver jus dressing.

French Vanilla Creme Brulee

Fruit Cobbler

apples and caramel with a crunchy oat topping served with vanilla ice cream.

Dreamsicle Bread Pudding

white chocolate, orange zest and caramel suace, served with house made dreamsicle ice cream.

Chocolate Lava Cup

dark chocolate cake with a raspberry sauce served in a hot cup with house made vanilla ice cream.

Peanut Butter And Jelly Semi Freddo

peanut butter and jelly frozen italian cream mousse with cinnamon toast.

Chef’s Selection of Robust Dessert-Style Cheeses

apples, dates and spanish “marcona” almonds.

Robust Dessert Flight

1 dark chocolate truffle, 1 raspberry chocolate truffle, with 2 oz pour sugar creek ruby port.

Roasted Mushroom Flatbread

assorted mushrooms with carmelized onions, spinach, creamy parmesan sauce and arugula.

Smoked Salmon Flatbread

smoked salmon with potato, browned-butter egg salad, capers and fennel fronds.

Smoked Salmon Flatbread

smoked salmon with potato, browned-butter egg salad, capers and fennel fronds.