Steamed whole soybeans seasoned with fresh lime juice and sea salt.
With Mahogany mustard
Served hot with herbed butter and garlic-infused olive oil.
With classic buffalo sauce or ghost chile dry rub.
Prince Edward Island mussels steamed in a red curry and kaffir lime broth served with toasted baguette.
Red chile ginger marinated ahi tuna, tossed with mandarin oranges and avocados served with a wasabi cream drizzle and wonton crisps.
Garlic sage marinated gulf shrimp, grilled and served with green chile, white cheddar grits.
crab, black truffle, pickled mustard seeds
Mahogany's version of the French classic because "everything is better with beer." Available in one size.
Add to any salad: Grilled Chicken $6 | Blackened Salmon $11 | Chile Rubbed Beef Tournedo $11
Choice of ranch, gorgonzola, balsamic, dijon, maple, guajillo lime vinaigrette or sriracha Caesar dressing.
Siracha Dressing, Fried Somen Noodles, Nori, Parmesan Cracker
Mixed greens, toasted pepitas, jicama, roasted golden beets, haystack mountain goat cheese with a guajillo lime vinaigrette.
Mixed greens, toasted walnuts, Vermont cheddar, gala apples and dried cranberries with a maple syrup vinaigrette.
With garlic mashers and jicama coleslaw.
With homemade tartar sauce, jicama coleslaw andfries.
Garlic Mashed Potatoes, Jicama Coleslaw, Homemade Sausage Gravy and Maple Bourbon Reduction
Penne pasta, mixed vegetables & braised greens in a roasted red pepper pesto sauce tossed with fresh parmesan.
Rice noodles, mixed veggies in miso broth.
Cabernet braised elk topped with a whipped Yukon potato crust, served with crispy fried brussel sprouts.
Pan-seared and served over ginger rice noodles and fresh vegetables with mango salsa.
Served with a sizzling platter of fresh vegetables.
Naturally raised bone-in chicken stuffed with cranberries and pecans served over wild rice pilaf with cider green chile and porter cream sauces.
8 oz strip grilled medium rare, topped with garlic sage pesto and served over cheddar mashed potatoes, Oaxaca yellow bell pepper and porter cream sauces.
Naturally raised 8 oz aspen ridge filet grilled medium rare served on a garlic mashed potato tostada with wild mushroom demi-glace and porter cream sauces.
Pan-seared rare and served over seasoned Israeli couscous salad with serrano lime mojo and sriracha-miso sauces.
8 oz filet grilled medium rare, served with a truffle twice baked potato, porter cream and wild mushroom demi-glace.
8 oz loin grilled medium rare and served with a toasted quinoa relleno, serrano lime mojo and Oaxaca yellow bell pepper sauces.
Baked with a fresh herb and pecan crust, wild rice pilaf, heirloom tomato cream and juniper berry pesto.
Hudson Valley duck pan-seared medium, served with Cuban fried plantains, guava habanero and sriracha-miso sauces.
Additional Sauces + $0.50 Each
Sweet and Spicy Cider Reduction
Spicy Tropical Fusion
Flavorful Blend of Juniper Berries and Fresh Herbs
Fresh Fruit Enhanced Salsa Fresca
Smoked Chile and Pepper Purée
Dark Beer and Cream Infusion
Roasted Heirloom Tomatoes Infused with Cream
A Traditional Spicy Cuban Condiment
Local favorite Japanese sweet and spicy sauce.
Asian Influenced American Classic
A Japanese Nose Burner
Veal stock reduction with mixed seasonal mushrooms.
For Kids 12 and Under
with creme anglaise and chocolate sauce
server will describe
an American classic served a la mode
served with coffee whipped cream and chocolate shavings
served warm with cream cheese topping