Menu

HOURS
BAR OPENS AT 4 P.M.
RESTAURANT OPENS AT 5 P.M.

To reserve a seating please call (573) 443-2779.

 

Dinner Menu

Monday - Saturday 5 - 10 pm

Small Plates

Antipasti Platter
Hand selected cheeses, prosciutto, salami,
roasted garlic and hummus with flat bread . . . 9

Spicy Saffron Lobster Dip
lobster chopped in a creamy blend of cheddar & pepperjack cheese
served with carrot & celery sticks and grilled flatbread. A fan favorite . . . . 10

Crab Cakes
Peppercorn & Flour dusted, pan fried crab cakes
served with apple coleslaw and chipotle aioli . . . 10



Hot’n’ Sweet Shrimp
Gulf shrimp tossed in a hot-n-sweet sauce
and served over a bed of mixed field greens . . . 9

Escargot
Broiled in chef’s pernod infused garlic butter served with toast points . . .

Cilantro Marinated Tacos
Cilantro marinated smoked pork, smoked tomato salsa, cheese
and shredded lettuce, topped with an avocado cholula cream . . . 7

B&B  Meatballs
Simmered in a bacon-bourbon glaze . . . 8

Ahi Tuna Feature . . . 12

Loaded Skins
Baked potato skins topped with a boursin-pepperjack cheese spread,
pancetta, chives and ranch crème fraiche . . . 8

Hummus and Pita
Roasted red pepper and garlic hummus  served with grilled pita bread . . . 5

Hemingway Nachos
Tortilla chips topped with jalapenos, bacon, smoked tomato salsa,
melted pepperjack cheese and cumin marinated pork . . .

Steamed Mussels
 A half pound of fresh mussels, steamed in shallots,
black pepper, lemon and white wine . . . 8

Artisan Flat Breads     . . . 5
Choose from three fantastic artisan flat breads :

• Spinach, Mushroom, and Goat Cheese

• Granny Smith Apple, Bacon, and Cheddar

• Prosciutto, Basil, Parmesan, and Truffle Oil

Pizza . . . 5

Toppings $1 each . . .
Pepperoni, Sausage, Bacon, Ground Beef

Toppings $.50 each . . .
Caramelized Onion, Roasted Red Pepper, Mushrooms,
Peppercini Peppers, Roma  Tomatoes Bleu, Provolone,
Boursin, Pepperjack, Swiss, and Cheddar

Soup and Salad

Soup du jour . . . priced daily
French Onion . . . cup 3.5  bowl  5

The Hemingway
Field greens tossed in a port reduction with air dried strawberries,
spiced pecans and sliced prosciutto . . . 8

*Caesar

Romaine hearts, grape tomatoes, Parmesan and croutons
tossed in our house-made Caesar dressing . . . 7

House Salad
Mixed greens, roma tomatoes, carrots, cucumbers
and Parmesan cheese served with your choice of dressing . . . 5

Roasted Beet Salad
Red beets, slowly roasted and served over mixed greens with spiced pecans,
goat cheese and a white balsamic vinaigrette . . . 6
 
Warm Spinach Salad
With bacon dressing and a poached egg . . . 8

Add to any Salad
Chicken Breast . . . 4
Tenderloin Tips . . . 6
Salmon . . . 5
Tuna . . . 7

 

Pasta

Alfredo Pasta
Chicken, tomatoes, spinach in a parmesan
cream sauce finished with crisp bacon . . . 12

Orrechetti Pasta
With shrimp, julienned zucchini,
yellow squash, red peppers, red onions, spinach,
and chile flakes in a white wine butter sauce . . . 14

Baked Orrechetti
with Italian sausage house-made marinara, mushrooms,
sauteed peppers & onions, topped and baked with fresh mozzarella . . . 12

 

Specialty Crêpes

Crepe Crevette

Sautéed shrimp, basil, proscuitto, spinach, Parmesan cheese
and a red pepper cream sauce  . . . 10

Crepe Champignon
Grilled chicken, steamed asparagus, locally grown organic wild mushrooms
and spinach, sautéed and finished with a creamy Swiss cheese sauce  . . . 9

Crepe Jardin Grilles

Grilled vegetable and mushrooms with chive creme fraiche...9

Sandwiches

Served with your choice of side

Entrees

The freshest ingredients available are used in our house made items

8oz. Filet
Grilled filet topped with a wild mushroom ragoût
served with roasted garlic mashers . . . 24

Chef’s Steak Feature
 . . . Market price

Seafood Paella for Two
Saffron risotto with peppers, onions, fresh fish, mussels, shrimp, scallops & Andouille sausage simmered in a spicy tomato broth . . . 35

Lobster & Brie Stuffed Chilean Sea Bass
With grilled asparagus and chili lime roasted fingerling potatoes. topped with sweet pea - cilantro beurre blanc . . . 23

Pan Seared Scallops
With tarragon gnocchi. topped with a warm arugula salad of shaved onion, bacon and bleu cheese in a honey truffle, mustard vinaigrette . . . 25

Cocoa Rubbed Pork Tenderloin

Served over sweet potato puree with cayenne marshmallow, cider gastrique and cranberry chutney....20

Seared Duck Breast
With lentils, chickpeas, bacon, and mushrooms,
finished with a blood orange glaze . . . 18

Sesame Encrusted Salmon
With wasabi mashers & sweet soy glaze,
accompanied with seasonal fresh vegetable . . . 17

Chicken Cordon Bleu
Chix breast stuffed with ham, Swiss and boursin cheeses. finished with
shiitake dijon sauce, served with studded wild rice pilaf and asparagus . . . 17

Additional Sides . . . 3.5

Grilled Asparagus
Sautéed haricot vert in brown butter
Roasted garlic mashed potatoes
Sweet potato puree with spiced marshmallow

Brussel sprouts with pancetta

Herb roasted fingerling potatoes
Hot and fiery spinachSaffron Risotto
Sautéed wild mushrooms with garlic and white wine 

Friday and Saturday the kitchen stays open till midnight with a great menu of specialty pizzas, sandwiches, and appetizers. PLUS, the bartenders have three AMAZING drink specials .

HWB'S NEW  HAPPY HOUR

DRINK & FOOD SPECIALS

Happy Hour Specials  4 to 7  &  Late Night 9 to 12

 

 

SUNDAY BRUNCH BUFFET

10:00 a.m. to 2:30 p.m.

BRUNCH MENU

Scrambled Eggs

Bacon

Sausage

Biscuits and Gravy

Eggs Benedict

Assorted Pastries

Cereal

French Toast

Crepe Station ~ Savory & Sweet

Omelet Station

Carved Pork Loin

Carved Pineapple Ham

Vegetable of the Day

Pasta of the Day

Mashed Potatoes and Gravy

House Salad

Fresh Fruit

Shrimp Cocktail

Chef's Choice Entrée

Dessert Bars

Adults $15 ~ Seniors $12

Children 6 to 12 $8

5 & Under FREE

Introducing HWB's

Ultra-Premium Bloody Mary Bar

FOR RESERVATIONS CALL
573-443-2779