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What to Eat on Cuffs’ Fry-Heavy New Menu

Vancouver import Raymond Southern is helming the kitchen at Cuffs in addition to The Stanhope Grille and he’s just introduced his first menu, below, at the Irish bar. The selection is heavy on the fried goods: we counted six in the appetizer section alone. There’s also a substantial burger section, including one topped with sage cheddar and caramelized onions.

APPETIZERS
SOUP OF THE DAY 7.00
ask your server
LOBSTER BISQUE WITH COGNAC CREAM 8.00
stanhope grille’s signature item
PT FARMS PULLED PORK SLIDERS
House smoked pork, black pepper brioche, tangy bbq sauce, cuffs’ house made slaw
4.00 EACH
POTATO FRITES 5.00
truffle ketchup
SWEET POTATO FRITES 5.00
Smoked paprika, chipotle and roasted pimento aioli
PORTUGUESE CRISPY CALAMARI 8.00
fried salt and pepper calamari with Portuguese olive-tomato sauce
CRISPY HOME MADE PORK RINDS 6.00
sour cherry and apple compote
ROASTED CRIMINI MUSHROOMS 8.00
manchego fondue
CONFIT AND FRITES 10.00
duck leg, crispy frites in duck fat, fig jam, truffle ketchup
ROASTED RED PEPPER HUMMUS 6.00
grilled pita and crispy cold veggies
CORNMEAL FRIED SHRIMP 8.00
spicy orange marmalade dipping sauce
HOUSE SMOKED BBQ WINGS 8.00
smoky bbq sauce

BAR PLATES
ROMAINE HEARTS CAESAR SALAD
house made dressing, shaved reggiano, aged black garlic, crispy focaccia crouton
CHOPPED MAINE LOBSTER SALAD
romaine, peppers, tomatoes, red onion, celery, yellow beets, creamy buttermilk ranch dressing
*GRILLED FLAT IRON STEAK SALAD
chopped iceberg lettuce, plum tomatoes, cucumbers, Cashel Irish blue cheese dressing, crispy fried spanish onion
CHARCUTERIE SAMPLER
locally procured and family produced selection, crispy focaccia croutons
BLUE MAINE MUSSELS
chorizo, fennel, cherry tomatoes in garnacha tinta broth
BONELESS SHORT RIB
red wine braised with mashed yellow turnips, focaccia bread pudding
“DAY BOAT” COD AND CHIPS
old school with house made slaw and tartar sauce
MISTY KNOLL CHICKEN POT PIE
buttery pie crust
RIGATONI LISCE
slow cooked beef and plum tomato ragout, grana padano, tuscan bread slice
ROASTED PUMPKIN RISOTTO “MAC&CHEESE;” STYLE
creamy risotto with irish bacon, fresh rosemary, grated grana padano

PIZZA & SANDWICHES
PIZZA OF THE DAY
ask your server
BOSTON HOT DOG
simmered all natural dog, house made relish, baked beans on the side
FENWAY STYLE ITALIAN SAUSAGE
Stewed onion and peppers, house made slaw
LOBSTER ROLL
Lobster salad, toasted bun, house made slaw
SANDWICH OF THE DAY
ask your server
MISTY KNOLL TUSCAN STYLE CHICKEN BURGER
grilled chicken breast, tuscan bread, prosciutto, roasted red pepper, manchego-basil pesto, fresh farmers cheese
IRON PAN BURGER
Eight ounce house recipe beef burger, red wine glaze, leaf lettuce, beefsteak tomato, house made relish, tribecca oven challah roll
SAGE CHEDDAR BURGER
Iron pan burger topped with sage cheddar and caramelized onion
LAMB BURGER
Eight ounce house made relish, goat cheese, tribecca oven challah roll
DOUBLE PORTOBELLO MANCHEGO BURGER
Two extra large Portobello mushrooms layered with Manchego cheese, sweet tomato relish, tribecca oven challah roll

Previously: What to Eat at Raymond Southern’s Stanhope Grille

What to Eat on Cuffs’ Fry-Heavy New Menu