Earls Kitchen + Bar (Legacy West)

Served with tender cauliflower, buffalo sauce, and vegan ranch dip.

Served with blackened salmon with confit garlic butter, spring onion rice, and seasonal vegetables.

Tender pork, braised low and slow, with warm potato salad, smoky bacon, coleslaw

Served with tender cauliflower, buffalo sauce, and creamy ranch dip.

Served with sweet Atlantic lobster, shrimp, celery root ravioli, lobster cream sauce, and freshly grated grana Padano.

Avocado, tempura shrimp, cucumber, mango, unagi sauce, sriracha mayo

Three toasted nori tacos with crispy shrimp, sriracha mayonnaise, pickled ginger and fresh shiso

Three toasted nori tacos with marinated ahi tuna, sriracha mayonnaise, pickled ginger and fresh shiso

Chipotle aioli, jalapeño, pickled onion, market vegetables, lemon

Golden panko crusted cake, fennel slaw, remoulade

Jumbo Lump crab and warm melted aged white cheddar dip, crisp market fresh vegetables, toasted sourdough.

Served with corn tortillas, white cheddar, cabbage, jalapeño crema, slow-roasted achiote chicken, cilantro, and fresh-cut salsa.

Served with tender cauliflower, buffalo sauce, and creamy ranch dip.

Served with our custom salt and pepper blend, and truffle aioli.

With ketchup

Earls famous dry ribs, savory and seasoned with coarse salt and black pepper

Served with soy marinated ahi tuna, avocado, cucumber, radish, mango, mixed greens, and macadamia nuts.

New England style, with full cream, chopped tomatoes, parsley, a hint of smoky bacon

Crisp romaine lettuce, mixed greens, roasted yams + cauliflower, white cheddar, quinoa almond crumble, broccoli pesto, white balsamic dressing

Romaine + mixed greens, quinoa almond crumble, red grapes, radish, feta, tossed in an orange white balsamic vinaigrette

Served with jasmine rice, daikon, red cabbage, avocado, mushrooms, cucumber, snap peas, and sesame salt.

Tomatoes, onions, lettuce, pickles, mayonnaise and mustard, on a vegan bun.

Served with tender cauliflower, buffalo sauce, and vegan ranch dip.

Crisp romaine lettuce, mixed greens, roasted yams + cauliflower, quinoa almond crumble, broccoli pesto, white balsamic dressing

Crisp romaine lettuce, mixed greens, quinoa almond crumble, white balsamic dressing

Three tacos with crispy tofu, sriracha mayonnaise, pickled ginger and fresh shiso.

Vegetarian with some modifications from our kitchen. 100% plant based burger, tomatoes, onions, lettuce, pickles, mayonnaise, and mustard, on a toasted brioche bun.

Corn tortillas, white cheddar, cabbage, jalapeno cream, slow roasted achiote chicken, cilantro, fresh cut salsa

Twin 4 oz patties, smoked bacon, tomatoes, onion, lettuce, pickles, mayonnaise and mustard, on a toasted brioche bun

Twin 4 oz patties, smoked bacon and avocado, aged cheddar, banana peppers, tomatoes, onion, lettuce, sriracha mayo, on a toasted brioche bun

Twin 4 oz patties, habanero jack cheese, secret sauce, on a toasted brioche bun

Fresh shiro miso-marinated sea bass, mushroom dashi broth, tri-coloured quinoa, seared bok choy

Served with two golden panko-crusted cakes, remoulade, and house greens salad.

Served with sweet Atlantic lobster, shrimp, celery root ravioli, lobster cream sauce, and freshly grated grana Padano.

Oven roasted salmon, spring onion rice and seasonal vegetables

Served with blackened salmon with confit garlic butter, spring onion rice, and seasonal vegetables.

Served with jasmine rice, daikon, red cabbage, avocado, mushrooms, cucumber, snap peas, and sesame salt.

Served with jasmine rice, soy marinated ahi tuna, avocado, cucumber, radish, mango, and macadamia nuts.

Blackened full breast of chicken, garlic butter, warm potato salad, smoky bacon, coleslaw

Tender pork, braised low and slow, with warm potato salad, smoky bacon, coleslaw

Can’t decide? We made it easy, with warm potato salad, smoky bacon, coleslaw

Served with buttery garlic mashed potatoes and seasonal vegetables

Served with buttery garlic mashed potatoes and seasonal vegetables

Black Angus Ribeye with buttery mashed potatoes and seasonal vegetables

With French fries and confit garlic butter

Made from scratch peppercorn sauce, seasonal vegetables, buttery mashed potatoes

Tataki-style steak, ponzu sauce, yuzu crab roll, spicy tuna roll, crispy shrimp roll or crispy tofu roll

Gluten aware with some modifications from our kitchen. Served with seasonal vegetables, buttery mashed potatoes, and your choice of grilled garlic prawns or Cajun roasted lobster tail or crab cake.

Earls’ famous spice blend, confit garlic butter, buttery mashed potatoes, seasonal vegetables

Black Angus ribeye with truffle butter, mashed potatoes and seasonal vegetables

Triple-layered white confetti cake, salted toffee buttercream, honeycomb snaps, crisp pearls

Warm pudding cake, chocolate and toffee sauces

Graham cracker crust, chantilly cream, maple crumble

Peanut butter mousse, raspberry coulis, crushed peanuts

Original, tropical or sugar free.

4 x Full Racks of BBQ Ribs, 8 x 4 oz Angus Chuck Burger Patties, 4 x Salmon Fillets, 2lb x Chicken Wings.

8 x 6 oz Chicken Breasts, 8 x 4 oz Angus Chuck Burger Patties, 4 x Salmon Fillets, 2lb x Chicken Wings.

All the spice and everything nice to make our Cajun Chicken with warm potato salad and coleslaw.

A barbecue lover’s dream. Includes a full rack of fall-off-the-bone pork ribs, warm potato salad and coleslaw.

Consciously-sourced salmon topped with fennel slaw, paired with spring jasmine rice, crisp asparagus, and Feta Caper + Dill Aioli.

Do-it-yourself tacos with all the delicious fixin's: shredded Yucatan chicken, fresh pico de gallo, white cheddar, tortillas, and Valentina Hot Sauce for that extra kick.

Served with parmesan, chives, garlic butter, and field greens.

Served with hot fried chicken thigh, golden waffles, and maple syrup.

Served with a fried egg, smoked bacon, aged cheddar, tomatoes, onion, lettuce, pickles, mayonnaise, and mustard, and on a toasted brioche bun with crispy potatoes.

Two poached eggs, smashed avocado, classic hollandaise, and a toasted sourdough english muffin with crispy potatoes.

Two poached eggs, lobster + shrimp, avocado, classic hollandaise, and a toasted sourdough English muffin with crispy potatoes.

Served with sautéed mushrooms, wilted spinach, truffle butter, parmesan, and field greens.

White cheddar, parmesan, chives, and field greens.

Served with parmesan, chives, garlic butter, and field greens.

Served with two eggs sunny side up and on warm artisan bread with crispy potatoes.

Served with a fried egg, smoked bacon, aged cheddar, tomatoes, onion, lettuce, pickles, mayonnaise, and mustard, and on a toasted brioche bun with crispy potatoes.

Served with two eggs sunny side up, two crispy bacon strips, and crispy potatoes.

Served with hot fried chicken thigh, golden waffles, and maple syrup.

Two poached eggs, smashed avocado, classic hollandaise, and a toasted sourdough english muffin with crispy potatoes.

Two poached eggs, classic hollandaise, ham, and a toasted sourdough English muffin. Served with crispy potatoes.

Two poached eggs, lobster + shrimp, avocado, classic hollandaise, and a toasted sourdough English muffin with crispy potatoes.

May be served raw or undercooked. Smoked bacon, tomatoes, onion, lettuce, pickles, mayonnaise, and mustard, on a toasted brioche bun.

Vegetarian with some modifications from our kitchen, gluten aware with some modifications from our kitchen, coconut milk marinade, vegan ranch dip.

Gluten aware with some modifications from our kitchen. Corn tortillas, white cheddar, cabbage, jalapeño crema, slow roasted achiote chicken, cilantro, fresh cut salsa.

Served with creamy ranch dip.

Spicy red pepper glaze, crispy onions, sesame seeds.

Vegetarian with some modifications from our kitchen, gluten aware with some modifications from our kitchen. Smashed avocado, pico de gallo, fresh lime, cilantro.

Vegetarian with some modifications from our kitchen, gluten aware with some modifications from our kitchen. Tossed with fresh garlic and parsley, with creamy ranch dip.

Vegetarian with some modifications from our kitchen, gluten aware with some modifications from our kitchen. With our custom salt and pepper blend, truffle aioli.

Vegetarian with some modifications from our kitchen. Whipped ricotta, mozzarella, grana padano, herbs.

Vegetarian with some modifications from our kitchen. Oven toasted with extra virgin olive oil, balsamic drizzle, grana padano, herbs.

Vegetarian with some modifications from our kitchen, gluten aware with some modifications from our kitchen. Roasted squash, beets, green goddess dressing, pumpkin seeds, crispy chickpeas.

Vegetarian with some modifications from our kitchen, gluten aware with some modifications from our kitchen. Grape tomatoes, cucumber, feta, toasted pumpkin seeds, champagne shallot vinaigrette.

Crisp romaine, croutons, Parmesan, creamy caesar dressing.

New England style, with full cream, chopped tomatoes, parsley, a hint of smoky bacon.

Your pick of caesar or field greens salad, served with clam chowder.

Gluten aware with some modifications from our kitchen. Roasted squash, beets, toasted pumpkin seeds, crispy chickpeas.

Gluten aware with some modifications from our kitchen. Grape tomatoes, cucumber, toasted pumpkin seeds, champagne shallot vinaigrette.

Gluten aware with some modifications from our kitchen. Coconut milk marinade, vegan ranch dip.

Jasmine rice, avocado, daikon, mushrooms, red cabbage, snap peas, sesame salt.

Hot stone rice bowl, sesame chili sauce, with carrots, mushrooms, and zucchini.

Vegetarian with some modifications from our kitchen. Teriyaki tofu, Japanese rice, bok choy, mushrooms, snap peas, cashews.

Gluten aware with some modifications from our kitchen. Tomatoes, onions, lettuce, pickles, mayonnaise, and mustard, on a vegan bun, with French fries or vegan greens salad.

May be served raw or undercooked. Tomatoes, onion, lettuce, pickles, mayonnaise, and mustard, on a toasted brioche bun.

May be served raw or undercooked. Smoked bacon, tomatoes, onion, lettuce, pickles, mayonnaise, and mustard, on a toasted brioche bun.

Vegetarian with some modifications from our kitchen. 100% plant based burger, tomatoes, onions, lettuce, pickles, mayonnaise, and mustard, on a toasted brioche bun.

May be served raw or undercooked. Smoked bacon and avocado, aged cheddar, banana peppers, tomatoes, onion, lettuce, sriracha mayo, on a toasted brioche bun.

Gluten aware with some modifications from our kitchen. Corn tortillas, white cheddar, cabbage, jalapeño crema, slow roasted achiote chicken, cilantro, fresh cut salsa.

Gluten aware with some modifications from our kitchen. Corn tortillas, white cheddar, cabbage, jalapeño crema, slow roasted achiote chicken, cilantro, fresh cut salsa.

Committed to conscious and sustainable sourcing, may be served raw or undercooked. Marinated ahi, cucumber, avocado, sriracha mayo, unagi sauce, topped with crispy stringy potato.

Committed to conscious and sustainable sourcing, may be served raw or undercooked. Avocado, shrimp, cucumber, mango, unagi sauce, sriracha mayo.

May be served raw or undercooked. Tataki-style steak, ponzu sauce, spicy tuna roll, crispy shrimp roll or chopped scallop roll.

Committed to conscious and sustainable sourcing, may be served raw, or undercooked, vegetarian with some modifications from our kitchen. Jasmine rice, daikon, red cabbage, avocado, mushrooms, cucumber, snap peas, sesame salt.

Vegetarian with some modifications from our kitchen. Teriyaki chicken, Japanese rice, bok choy, mushrooms, snap peas, cashews.

Committed to conscious and sustainable sourcing, may be served raw or undercooked. Jasmine rice, soy marinated ahi tuna, avocado, cucumber, radish, mango, macadamia nuts.

May be served raw or undercooked, vegetarian with some modifications from our kitchen. Hot stone rice bowl, sesame chili sauce, with carrots, mushrooms, zucchini, and soft poached egg.

Roasted full breast of chicken, truffle mashed potato, house jus, roasted vegetables, crispy potato.

Gluten aware with some modifications from our kitchen. Blackened full breast of chicken, garlic butter, warm potato salad, smoky bacon, coleslaw.

Tender pork, braised low, and slow, with warm potato salad, smoky bacon, coleslaw.

Can’t decide? We made it easy, with warm potato salad, smoky bacon, coleslaw.

May be served raw or undercooked, gluten aware with some modifications from our kitchen. Double-cut, bone-in, brined chop, bacon jus, caramelized onion, roasted vegetables, buttery mashed potatoes.

Gluten aware with some modifications from our kitchen. Classic sirloin served with buttery mashed potatoes and seasonal vegetables.

Gluten aware with some modifications from our kitchen. Served with buttery mashed potatoes and seasonal vegetables.

Gluten aware with some modifications from our kitchen. Locally raised, all natural black Angus Beef, with buttery mashed potatoes and seasonal vegetables.

Gluten aware with some modifications from our kitchen. With French fries and confit garlic butter.

May be served raw or undercooked. Made from scratch peppercorn sauce, seasonal vegetables, buttery mashed potatoes.

6 oz. filet with truffle butter, mashed potatoes and seasonal vegetables.

Gluten aware with some modifications from our kitchen. Served with seasonal vegetables, buttery mashed potatoes, and your choice of sautéed garlic shrimp or Cajun roasted lobster tail.

Gluten aware with some modifications from our kitchen. Served with seasonal vegetables, buttery mashed potatoes, and your choice of sautéed garlic shrimp or Cajun roasted lobster tail.

Gluten aware with some modifications from our kitchen. Served with seasonal vegetables, buttery mashed potatoes, and your choice of sautéed garlic shrimp or Cajun roasted lobster tail.

May be served raw or undercooked. Tataki-style steak, ponzu sauce, spicy tuna roll, crispy shrimp roll or chopped scallop roll.

Sweet Atlantic lobster, wild gulf shrimp, celery root ravioli, lobster cream sauce, freshly grated grana padano.

Seared wild Atlantic sea scallops, tarragon, cauliflower, braised mushrooms.

Committed to conscious and sustainable sourcing, may be served raw or undercooked. Pan seared with caramelized onion, mashed potato, cauliflower, basil puree, sweet pepper broth.

Committed to conscious and sustainable sourcing, may be served raw, or undercooked, gluten aware with some modifications from our kitchen. Feta, caper, and dill aioli, spring onion rice and seasonal vegetables.

Committed to conscious and sustainable sourcing, may be served raw, or undercooked, gluten aware with some modifications from our kitchen. Blackened salmon with confit garlic butter, spring onion rice, and seasonal vegetables.

Committed to conscious and sustainable sourcing, may be served raw, or undercooked, vegetarian with some modifications from our kitchen. Jasmine rice, daikon, red cabbage, avocado, mushrooms, cucumber, snap peas, sesame salt.

Warm pudding cake, chocolate, and toffee sauces, with vanilla ice cream, hazelnut crumble.

Graham cracker crust, fresh berries, whipped chantilly cream.

Graham cracker crust, chantilly cream, hazelnut streusel.