Reservations

Upscale Portsmouth Steakhouse Dinner Menu

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

Wagyu Meatballs

House made wagyu meatballs served with Truffle Arrabiata
17

Baked Brie en Croute

with raspberry coulis, crackers and toast points
15

Bang Bang Shrimp (spicy)

crispy friend shrimp, sweet garlic chili aioli
16

P.E.I Mussels

garlic, shallots, white wine, and parsley with grilled sour dough
16

Wagyu Beef Tenderloin Carpaccio

Shallots, capers, parmesan, olive oil with toasted ciabatta bread
15

Japanese Wagyu

3 oz A5 Grade Snow-aged served with a sesame soy dipping sauce
45

Grilled Lamb Chops

3 chops with a kalamata olive tapenade & sundried tomato pesto
18

Roasted Shishito Pepper & 3 Cheese Dip

Chedder gougeres dipping puffs
16

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
14

Jumbo Lump Crab Cake

Mango Jicamaw slaw, orange cardamom emulsion
18

soups and salads

New England Clam Chowder

12

French Onion Soup au gratin

12

Library House Salad

house mixed greens, cucumber, carrot, tomato, choice of: herbed vinaigrette, bleu cheese dressing, or balsamic vinaigrette
12

Crisop Iceberg "Wedge"

Cucumber, cherry tomatoes, carrot, bacon, crumbled blue cheese with buttermilk dressing
12

Burrata "BLT" Salad

Fresh Burrata mozzarella with vine ripened tomatoes, spring greens, thick slice candied bacon and house made shallot vinagrette
14

Classic Caesar Salad

hearts of romaine, our signature Caesar dressing, garlic croutons, shredded parmesan
add white anchovy for...2
12

Roasted Beet Salad

Fresh mixed greens, red and gold beets, candied nuts, and goat cheese with a honey Dijon vinaigrette
12

steaks and chops (a la carte)

Gentleman's Cut *Prime Sirloin 16 oz

57

Club Cut *Prime Sirloin 10oz

46

Filet Mignon 8 oz

46

Filet Mignon 12 oz

56

Bone-In Ribeye (Cowboy Cut) 24 oz

58

Australian Wagyu Sirloin Strip 12 oz

Open grazing, grain finishing, exquisite marbling. Mitchell and Waygu hybrid
64

Alberta Grain Fed, Harmony Frams 12 oz

Pasture reared, sustainably farmed
48

Large Cuts To Share Porterhouse 26 oz

85

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

Parmesan Truffle Fries

12

Lobster Mac and Cheese

18

Bourbon Creamed Corn

10

Potato Au Gratin

13

Sauteed Mixed Mushrooms

9

Creamed or Sauteed Spinach

9

Garlic Mashed Potato

9

Sauteed Broccolini

9

Roasted Brussel Sprouts

with ginger soy sauce
9

Baked Mac and Cheese

10

Asparagus

9

entrees no substitutions, please!

Pan seared Salmon

Orange Blossum dressed watercress and rice pilaf
32

Baked Stuffed Haddock with Lobster

topped with sherried cracker crumbs and lobster with basmati rice and vegetable of the day
36

Rack of New Zealand Lamb 18 oz

Cinnamon and rosemary Port wine reduction
46

Longbone Duroc Pork Chop 12 oz

Brandied cherry mustard
36

Herb Roasted Chicken

Bell & Evans roasted Statler chicken breast, served with herbed white wine sauce, mashed potato, and vegetable of the day.
32

Ratatouille Filled Vegan Ravioli

Roasted cherry tomatoes, extra virgin olive oil, Balsamic reduction
32