Executive Chef: Jonathan Harris

TO SHARE
CHARCUTERIE & ARTISANAL CHEESE | 22 
prosciutto, spanish chorizo, soppressata, local and imported cheeses, accoutrements 

BURRATA | 16 
heirloom tomatoes, aged balsamic, evoo, basil, sea salt, arugula 

TUNA NACHOS* | 21 
ahi tuna, wonton chips, sesame, jalapenos, sriracha aioli, sweet chili, seaweed salad
SALADS
THE LIBRARY | 14
 baby greens, cherry tomatoes, cucumbers, carrots, shallots, grana padano, balsamic vinaigrette 

CAESAR | 14 
romaine, grana padano, garlic croutons, caesar dressing 

PEAR SALAD | 16 
diced pears, candied pecans, crumbled goat cheese, baby arugula, muscatel vinaigrette 

GRAPES OF WRATH | 16 
mixed greens, grapes, dried cranberries, gorgonzola, candied walnuts, balsamic vinaigrette 

WEDGE SALAD | 16 
baby iceberg, heirloom cherry tomatoes, cucumbers, bacon, crumbled gorgonzola, gorgonzola dressing 

CHOPPED ANTIPASTO | 18
romaine, radicchio, soppresata, ciliegine mozzarella, shaved parmesan, mediterranean olives, pepperoncini, tomatoes, cucumbers, red wine vinaigrette
Salad Add-Ons
grilled chicken +7 | grilled shrimp +9 | steak* +13 | salmon +12
STARTERS
STEAK CROSTINI* | 15 
mushroom-gorgonzola cream sauce, fresh herbs, balsamic reduction, toasted crostini 

CALAMARI FRITTI | 16 
hot cherry peppers, lemon garlic aioli, marinara 

MAC & CHEESE | 13 
house cheese blend, bread crumbs 

PULPO* | 22 
heirloom tomato salad, preserved lemon vinaigrette 

LOADED NACHOS | 15 
house made thin sliced russet potato chips, cheddar cheese, bacon, jalapenos, olives, tomatoes, red onions, pico de gallo, sour cream 
[grilled chicken + 7 | buffalo chicken + 7 | steak* + 10] 

STEAMED MUSSELS* | 16 
Prince Edward Island Mussels, fennel-tomato broth, white wine, garlic, saffron, grilled crostini 
 [add linguini +7]
 
ORANGE GINGER CHICKEN | 15 
sriracha aioli, wasabi sesame seeds, crispy rice noodles 

CRISPY BRUSSELS SPROUTS | 14 
honey sherry, apples, goat cheese, almonds 

MEATBALLS | 16 
pork, veal, and beef meatballs, herb ricotta 

TRUFFLE FRIES | 10 
hand cut, shaved pecorino, lemon garlic aioli 

CRAB CAKE | 18 
broiled jumbo lump 4 oz. crab cake, remoulade sauce, baby arugula, lemon
 ENTREÉS

RIGATONI BOLOGNESE | 31 
traditional bolognese sauce, herb ricotta, grana padano, fresh and locally made rigatoni by Passionately Pasta 

CLAMS CASINO LINGUINI* | 32 
steamed littlenecks, pancetta, peppers, onions, garlic, white wine butter sauce, oreganata bread crumbs

SPICY RIGATONI | 28 
san marzano tomatoes, cream, parmigiano reggiano, calabrian chilis, burratini, fresh basil, fresh and locally made rigatoni by Passionately Pasta 

CHICKEN PARMESAN | 30 
breaded chicken cutlets, pomodoro, mozzarella, parmigiano reggiano, linguini 

MAPLE GLAZED CHICKEN | 30 
twin 6 oz. grilled chicken breasts, butternut squash puree, fingerling potatoes, honey garlic roasted brussels sprouts, maple-dijon glaze 

SHRIMP AND GRITS* | 28 
asiago cheese grits, corn, andouille sausage, cajun butter sauce, tomato jam 

GRILLED SALMON* | 33 
cajun grilled, corn, zucchini, lemon jasmine rice, pickled red onions, mango chutney, sorghum popcorn 

SCALLOPS* | 38 
corn succotash, edamame, peppers, onions, zucchini, bacon lardons, basil oil

BRAISED SHORT RIBS* | 36 
asiago cheese grits, truffle roasted cauliflower, red wine jus, buttermilk fried onions 

FILET MIGNON* | 49 
8oz black angus, garlic mashed potatoes, asparagus, gorgonzola butter, red onion jam 

NEW YORK STRIP* | 43 
12oz black angus, garlic mashed potatoes, bordelaise sauce, green beans, caramelized cippolini onions

RIBEYE* | 46
 14 oz. black angus, porcini mushroom crust, truffle roasted cauliflower, fingerling potatoes, black truffle butter 

THE LIBURGER* | 22 
1/2 lb. angus blend burger, caramelized onions, smoked white cheddar, comeback sauce, lettuce, tomato, pickle, brioche bun, fries 
+2.50 Truffle Fries 

ARTICHOKE CAKES (VEGAN) | 25 
panko crusted, lemon jasmine rice, zucchini, roasted tomatoes, vegan feta, white sauce 

BUCATINI | 28 
zucchini pesto, roasted tomatoes, zucchini, ciliegine mozzarella, basil, oreganata breadcrumbs 

LOBSTER ROLL* | MP 
1/4 lb, toasted broche bun, hand cut fries, lemon, butter, chives 
+2.50 Truffle Fries
SIDES


Grilled Asparagus | 9
Truffle Roasted Cauliflower | 9
Roasted Garlic Mashed Potatoes | 7
Roasted Green Beans | 7
Hand Cut Fries | 7
Asiago Cheese Grits | 7

*THESE ITEMS MAY BE SERVED UNDERCOOKED. CONSUMING RAW OR UNDERCOOKED MEATS, POULTRY, SEAFOOD, SHELLFISH, OR EGGS MAY INCREASE YOUR RISK OF FOODBORNE ILLNESS. PLEASE INFORM YOUR SERVER IF A PERSON IN YOUR PARTY HAS A FOOD ALLERGY

REVISED JUNE 2026

Brunch Buffet

Voted Connecticut Magazine's Best Brunch of 2019!!! Join us every Sunday from 10 am until 2 pm for our Sunday Brunch.

$34.95 per person. 

Our Brunch includes a variety of breakfast and lunch items that rotate weekly. 

Also included is a chef manned create your own omelet station, carving station, and a wide variety of desserts!

*Contact our restaurant for weekly menu updates

**Tables may be subject to a 90 minute dining limit**
Brunch Cocktails 

BOOZY BUBBLES

Library Mimosa | 9 gl / 36 carafe
+1 blood orange juice
Wycliff Brut | orange juice

Bellini | 9 gl / 36 carafe
choice of strawberry | peach | raspberry

Blush Sangria | 9 gl / 36 carafe
house made with seasonal fruit

Aperol Spritz | 9
prosecco | aperol | club soda

French 75 | 9
gin | fresh squeezed lemon simple syrup | champagne
COCKTAILS

Morning Mule | 10
vodka | orange juice | ginger beer 

White Russian | 10
kahlua | vanilla vodka | heavy cream

Tequila Sunrise | 9
tequila | orange juice | grenadine

Brunch Punch | 9
rum | orange juice | pineapple juice | soda | topped with fruit
COFFEE DRINKS

Spiked Double Brewed Ice Coffee | 10
double brewed coffee | baileys | frangelico

Spiked Iced Mocha | 10
iced coffee | chocolate liqueur

Nutty Irishman | 10
coffee | baileys | frangelico

Espresso Martini | 13
fresh espresso | kahlua | vanilla vodka


BLOODYS

Bloody Mary | 10
vodka | house-made bloody mary mix | horseradish | celery

Bacon & Jalapeno Bloody Mary | 12
jalapeno infused tequila | house-made bloody mary mix | sliced bacon | jalapeno garnish

Non-Alcholic
Juice | 4/5
soda | 3
virgin mary | 3.50
mocktail | 5.50

20% GRATUITY WILL BE AUTOMATICALLY APPLIED TO PARTIES OF 8 OR MORE.

 Copyright © The Library Wine Bar Bistro 2026 | All Rights Reserved. | Wallingford, CT | 203-678-4656