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145 Bumble Bee Rd #2158, McHenry, MD 21541
Nutrition Facts & Calorie Information
Sous vide short ribs over mashed potatoes and smothered in house-made French onion broth, paired with balsamic marinated cippolini onions and roasted carrots. [GF]
Tossed in your preferred wing sauce Buffalo, Sweet Heat, Smoky BBQ, Korean BBQ, Ghost Pepper BBQ, Old Bay, Garlic Parmesan, or Gochujang. [GF]
Your choice of ranchero chicken or steak, seasoned rice, avocado, black beans over beer cheese and topped with sour cream and Pico de Gallo. [GF]
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Cheddar cheese, lettuce, tomato, crispy onions and finished with smokey BBQ.
Hand cut fries, cheese curds, fresh herbs, grated parmesan, white truffle oil, and topped with black garlic aioli. [VG] [GF]
House made meatloaf using local beefalo topped with smokey BBQ sauce and served with mashed potatoes and garlic peas.
Cheddar cheese, lettuce, tomato, crispy onions and finished with smokey BBQ.
Hand breaded chicken breast topped with melted mozzarella cheese curd and parmesan, served over linguini, tossed in a fire roasted red pepper marinara.
Bacon jam, smoked gouda, arugula and black garlic aioli.
House made meatloaf using local beefalo topped with smokey BBQ sauce and served with mashed potatoes and garlic peas.
Hand breaded chicken breast topped with melted mozzarella cheese curd and parmesan, served over linguini, tossed in a fire roasted red pepper marinara.
Pistachio crusted Norwegian cold-water salmon over sweet potato gnocchi tossed in garlic and sage brown butter, and served with broccolini. [P]
Sous vide top sirloin, sliced thin, gruyere cheese, Dijon horseradish mayo, pressed between baguette bread and served with house made au jus.
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Download MacrosMap →Blackened grilled chicken breast, lettuce, tomato, avocado and roasted red pepper ranch on a brioche bun.
Hand battered shrimp tossed in buffalo sauce, and served with house-made ranch.
Lean Teres Major steak, sautéed with onions and red peppers, finished with demi-glace, cheese blend, garlic herb brie and arugula, served on toasted naan bread.
Sous vide and pan seared duck breast, served medium, over wild rice and asparagus, finished with blackberry thyme gastrique, chevre cheese, and crushed candied walnuts.
Your choice of ranchero chicken or steak, seasoned rice, avocado, black beans over beer cheese and topped with sour cream and Pico de Gallo. [GF]
A house favorite. In house-brined corned beef with sauerkraut, 1000 Island and Swiss cheese on marbled rye bread.
Sous vide top sirloin, sliced thin, gruyere cheese, Dijon horseradish mayo, pressed between baguette bread and served with house made au jus.
Bacon jam, smoked gouda, arugula and black garlic aioli.
Pistachio crusted Norwegian cold-water salmon over sweet potato gnocchi tossed in garlic and sage brown butter, and served with broccolini. [P]
Sous vide and pan seared duck breast, served medium, over wild rice and asparagus, finished with blackberry thyme gastrique, chevre cheese, and crushed candied walnuts.
Blackened grilled chicken breast, lettuce, tomato, avocado and roasted red pepper ranch on a brioche bun.
Lump and claw crab meat in a blend of cheeses, Old Bay seasoning, and herbs, served in a bread bowl. [P]
A house favorite. In house-brined corned beef with sauerkraut, 1000 Island and Swiss cheese on marbled rye bread.
Tossed in your preferred wing sauce Buffalo, Sweet Heat, Smoky BBQ, Korean BBQ, Ghost Pepper BBQ, Old Bay, Garlic Parmesan, or Gochujang. [GF]
King oyster mushrooms on top of black garlic risotto, served with broccolini and finished with a touch of truffle oil. Add 8 oz Sirloin for additional cost. [VG] [GF]
Bacon-wrapped all beef hot dog flash-fried, and topped with beer cheese, house-made cucumber slaw and finished with siracha in a New England style roll.
Lump and claw crab meat in a blend of cheeses, Old Bay seasoning, and herbs, served in a bread bowl. [P]
Lean Teres Major steak, sautéed with onions and red peppers, finished with demi-glace, cheese blend, garlic herb brie and arugula, served on toasted naan bread.
House-made brownie with vanilla bean ice cream and chocolate sauce.
Hand cut fries, cheese curds, fresh herbs, grated parmesan, white truffle oil, and topped with black garlic aioli. [VG] [GF]
A blend of cheese, roasted garlic, and spinach, served with warm pretzel nuggets or raw vegetables. [VG]
Sous vide short ribs over mashed potatoes and smothered in house-made French onion broth, paired with balsamic marinated cippolini onions and roasted carrots. [GF]
Meaty king oyster mushrooms, Swiss cheese, finished with demi-glace.
Soft pretzel bites and rich beer cheese. [VG]
Soft pretzel bites and rich beer cheese. [VG]
King oyster mushrooms on top of black garlic risotto, served with broccolini and finished with a touch of truffle oil. Add 8 oz Sirloin for additional cost. [VG] [GF]
Flash fried cauliflower tossed in house-made buffalo sauce, on a bed of arugula, topped with bleu cheese crumbles, served with your choice of ranch or bleu cheese dipping sauce. [VG] [GF]
House-made brownie with vanilla bean ice cream and chocolate sauce.
Hand battered shrimp tossed in buffalo sauce, and served with house-made ranch.
Fresh baby kale, roasted beets, red onion, chevre cheese, topped with candied walnuts and served with maple balsamic vinaigrette. [GF] [VG]
Fresh blackberries, blueberries, avocado, cucumber, mint, over a bed of arugula, topped with chevre cheese, hazelnuts and served with a maple lime dressing. [GF] [VG]
Meaty king oyster mushrooms, Swiss cheese, finished with demi-glace.
[VG]
Hand-battered buttermilk chicken tenders served with your choice of dipping sauce
Fresh blackberries, blueberries, avocado, cucumber, mint, over a bed of arugula, topped with chevre cheese, hazelnuts and served with a maple lime dressing. [GF] [VG]
House made vegan “burger” patty, topped with a maple mustard sauce, arugula and pickled onions. [V]
[VG]
Romaine lettuce and baby kale tossed in house-made truffle Caesar dressing, topped with smoked cracked pepper, croutons and fresh grated parmesan.
Hand-battered buttermilk chicken tenders served with your choice of dipping sauce.
Fresh baby kale, roasted beets, red onion, chevre cheese, topped with candied walnuts and served with maple balsamic vinaigrette. [GF] [VG]
Marinated cauliflower steak served with baby potatoes and broccolini. [V] [GF]
Romaine lettuce and baby kale tossed in house-made truffle Caesar dressing, topped with smoked cracked pepper, croutons and fresh grated parmesan.
Flavor varies weekly.
Flash fried cauliflower tossed in house-made buffalo sauce, on a bed of arugula, topped with bleu cheese crumbles, served with your choice of ranch or bleu cheese dipping sauce. [VG] [GF]
Bacon-wrapped all beef hot dog flash-fried, and topped with beer cheese, house-made cucumber slaw and finished with siracha in a New England style roll.
Marinated olive medley and sundried tomatoes blistered over a honey whipped goat cheese served with toast points and finished with balsamic reduction. [VG]
[VG]
House made vegan “burger” patty, topped with a maple mustard sauce, arugula and pickled onions. [V]
Flavor varies weekly.
A blend of cheese, roasted garlic, and spinach, served with warm pretzel nuggets or raw vegetables. [VG]
Marinated olive medley and sundried tomatoes blistered over a honey whipped goat cheese served with toast points and finished with balsamic reduction. [VG]
Marinated cauliflower steak served with baby potatoes and broccolini. [V] [GF]
[VG]
Carrots, cucumbers, cherry tomatoes, and red onions on Arcadian spring greens. [GF] [V] [VG]
Carrots, cucumbers, cherry tomatoes, and red onions on Arcadian spring greens. [GF] [V] [VG]
Discover the nutritional content of menu items at MoonShadow in McHenry, MD. Our comprehensive nutrition database provides detailed calorie counts and macronutrient breakdowns (protein, carbohydrates, and fat) for each menu item.
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