Steamed whole soybeans seasoned with fresh lime juice and sea salt.
Served hot with herbed butter and garlic-infused olive oil.
Red chile ginger marinated ahi tuna, tossed with mandarin oranges and avocados served with a wasabi cream drizzle and wonton crisps.
Minimum 2 skewers. Served with 3 sauces: wasabi cream, sriracha-miso and Thai peanut.Chicken, beef, or veggie....$5 eachShrimp....$6 each
With Mahogany mustard
With classic buffalo sauce or ghost chile dry rub.
Garlic sage marinated gulf shrimp, grilled and served with green chile, white cheddar grits.
Made with our own beer batter, jicama coleslaw, chipotle aioli and fresh salsa.
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 | Grilled Shrimp $8
Choice of ranch, gorgonzola, balsamic, dijon, maple, guajillo lime vinaigrette or sriracha Caesar dressing.
Mixed greens, toasted pepitas, jicama, roasted golden beets, haystack mountain goat cheese with a guajillo lime vinaigrette.
Romaine, diced grilled chicken, gorgonzola, egg, bacon, avocado and tomato with dijon vinaigrette.
Siracha Dressing, Fried Somen Noodles, Nori, Parmesan Cracker
Mixed greens, toasted walnuts, Vermont cheddar, gala apples and dried cranberries with a maple syrup vinaigrette.
Tender red chile-rubbed sirloin steak with caramelized onions, poblano chiles and white American cheese.
American, Jack, Cheddar or Swiss
Bacon, Gorgonzola & Basil Pesto
Blackened chicken, jack cheese, lettuce, jicama coleslaw and mayo on a brioche bun with creole remoulade.
Available any style
Sauteéd Mushrooms, Caramelized Onions and Swiss Cheese
Roasted Green Chiles, Cheddar, Jack and Chipotle Aioli
With garlic mashers and jicama coleslaw.
Garlic Mashed Potatoes, Jicama Coleslaw, Homemade Sausage Gravy and Maple Bourbon Reduction
Rice noodles, mixed veggies in miso broth.
Pan-seared and served over ginger rice noodles and fresh vegetables with mango salsa.
With homemade tartar sauce, jicama coleslaw andfries.
Penne pasta, mixed vegetables & braised greens in a roasted red pepper pesto sauce tossed with fresh parmesan.
Cabernet braised elk topped with a whipped Yukon potato crust, served with crispy fried brussel sprouts.
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.
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.
8 oz filet grilled medium rare, served with a truffle twice baked potato, porter cream and wild mushroom demi-glace.
Baked with a fresh herb and pecan crust, wild rice pilaf, heirloom tomato cream and juniper berry pesto.
Sriracha marinated tofu served flaming hot with jasmine rice, cucumber salad, fresh mint and cilantro. Roll together in bibb lettuce with Nouc Cham and Thai peanut 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.
Pan-seared rare and served over seasoned Israeli couscous salad with serrano lime mojo and sriracha-miso sauces.
8 oz loin grilled medium rare and served with a toasted quinoa relleno, serrano lime mojo and Oaxaca yellow bell pepper sauces.
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
Flavorful Blend of Juniper Berries and Fresh Herbs
Smoked Chile and Pepper Purée
Roasted Heirloom Tomatoes Infused with Cream
Local favorite Japanese sweet and spicy sauce.
Spicy Smoked Chile and Garlic Mayonnaise
A creamy blend of peanut butter and Thai spices.
This irresistible mixture of sweet, sour and salty with a touch of spice is a traditional Vietnamese dipping sauce.
Spicy Tropical Fusion
Fresh Fruit Enhanced Salsa Fresca
Dark Beer and Cream Infusion
A Traditional Spicy Cuban Condiment
Asian Influenced American Classic
A mustard-based french sauce with a creole kick.
A Japanese Nose Burner
Veal stock reduction with mixed seasonal mushrooms.
For Kids 12 and Under
with creme anglaise and chocolate sauce
an American classic served a la mode
server will describe
served warm with cream cheese topping