Upscale Portsmouth Steakhouse Dinner Menu

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Discover a new perspective on steak dining in Portsmouth. The Library Restaurant offers upscale steakhouse fare and a unique historic atmosphere, unlike any other local restaurant. Please scroll below to see our full menu or you may click here to see an image of our menu.

appetizers

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Wagyu Meatballs

House made wagyu meatballs served with Truffle Arrabbiata

Baked Brie en Croute

with raspberry coulis, crackers and toast points

Bang Bang Shrimp (spicy)

crispy fried shrimp, sweet garlic chili aioli

P.E.I Mussels

garlic, shallots, white wine, and parsley with grilled sour dough

Wagyu Beef Tenderloin Carpaccio

Shallots, capers, parmesan, olive oil with toasted ciabatta bread

Japanese Wagyu

3 oz A5 Grade Snow-aged served with a sesame soy dipping sauce

Grilled Lamb Chops

3 chops with a kalamata olive tapenade & sundried tomato pesto

Roasted Shishito Pepper & 3 Cheese Dip

Cheddar gougeres dipping puffs

Oysters on the Half-Shell (each)

with red onion mignonette

3.5

Colossal Shrimp (each)

with classic cocktail sauce

4.5

Spring Spritz Cocktail

Bubbles and fruit infused Vodka

Jumbo Lump Crab Cake

Mango Jicamaw slaw, orange cardamom emulsion

soups and salads

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New England Clam Chowder

French Onion Soup au gratin

Library House Salad

house mixed greens, cucumber, carrot, tomato, choice of: herbed vinaigrette, bleu cheese dressing, or balsamic vinaigrette

Crisop Iceberg "Wedge"

Cucumber, cherry tomatoes, carrot, bacon, crumbled blue cheese with buttermilk dressing

Burrata "BLT" Salad

Fresh Burrata mozzarella with vine ripened tomatoes, spring greens, thick slice candied bacon and house made shallot vinagrette

Classic Caesar Salad

hearts of romaine, our signature Caesar dressing, garlic croutons, shredded parmesan
add white anchovy for...2

Roasted Beet Salad

Fresh mixed greens, red and gold beets, candied nuts, and goat cheese with a honey Dijon vinaigrette

steaks and chops (a la carte)

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Gentleman's Cut *Prime Sirloin 16 oz

Club Cut *Prime Sirloin 10oz

Filet Mignon 8 oz

Filet Mignon 12 oz

Bone-In Ribeye (Cowboy Cut) 24 oz

Australian Wagyu Sirloin Strip 12 oz

Open grazing, grain finishing, exquisite marbling. Mitchell and Waygu hybrid

Alberta Grain Fed, Harmony Frams 12 oz

Pasture reared, sustainably farmed

Large Cuts To Share Porterhouse 26 oz

Toppers
Add on to any steak or chops:
Steak au Poivre - cracked Indonesian peppercorn and cognac...6
Steak Oscar - jumbo lump crab meat, asparagus and bearnaise...16
Lobster Tail...20 or Two Jumbo Shrimp...9
Bacon Tomato Jam...6, Truffle Butter...6, Carmelized Onion...3, Blue Cheese Crust...4
‍*Only 1% to 2% of the beef produced each year qualifies as USDA Prime. The USDA's standards are high, and so are ours!

Sauces
Bearnaise, Cognac Peppercorn, Madeira-Gorgonzola, House Steak Sauce, Horseradish Cream

sides served family style for two or more

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Parmesan Truffle Fries

Lobster Mac and Cheese

Bourbon Creamed Corn

Potato Au Gratin

Sauteed Mixed Mushrooms

Creamed or Sauteed Spinach

Garlic Mashed Potato

Sauteed Broccolini

Roasted Brussel Sprouts

with ginger soy sauce

Baked Mac and Cheese

Asparagus

entrees no substitutions, please!

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Pan Seared Salmon

Orange Blossom dressed watercress and rice pilaf

Baked Stuffed Haddock with Lobster

topped with sherried cracker crumbs and lobster with basmati rice and vegetable of the day

Rack of New Zealand Lamb 18 oz

Cinnamon and rosemary Port wine reduction

Longbone Duroc Pork Chop 12 oz

Brandied cherry mustard

Herb Roasted Chicken

Bell & Evans roasted Statler chicken breast, served with herbed white wine sauce, mashed potato, and vegetable of the day.

Ratatouille Filled Vegan Ravioli

Roasted cherry tomatoes, extra virgin olive oil, Balsamic reduction