Soups and Salads
Soups and SaladsRobust Chowder
$7.00
Gulf rock shrimp, corn, Spanish chorizo and Andouille sausage with diced potatoes, sweet peppers and onions.
Chefs Seasonal Daily Soup
$6.00
Call restaurant for today's selection.
Country Onion Soup
$9.00
Classic onion soup with 5 onion blend, bacon lardons, sherry, beef stock, garlic croutons and burnt cheese.
Caesar Salad
$7.00
Romaine lettuce, garlic croutons, shaved Parmesan and classic Caesar dressing.
Beet Salad
$8.00
Roasted beets with pistachio whipped goat cheese, haricot verts, spinach, champagne vinaigrette and pistachio bread crumbs.
Robust Salad
$8.00
Mesclun mix lettuce, cucumber, cherry tomatoes and garlic croutons with lemon poppy seed dressing.
Heirloom Tomato Salad
12.00
Local heirloom tomatoes, cracked black pepper ricotta cheese, baby arugula, micro basil and balsamic reduction.
$Cheese Plate
Cheese PlateIberico - Spain
$8.50
Cousin of Manchego. Cow, sheep and goats milk cheese. Semi-firm. Rich and buttery texture. Pasteurized.
Rogue Smokey Bleu - Oregon
$9.50
Cow's milk cheese smoked with hazelnut shells. Sweet, nutty, savory flavors envelop the sweet, rich, raw milk cheese. Unpasteurized.
Delice de Bourgogne - France
$9.00
Triple cream cow's milk cheese with a bloomy rind, creme fraiche like tang, creamy smooth texture. Pasteurized.
Prairie Breeze - Iowa
$9.50
Hard texture, cheddar. Crumbly yet creamy with a little crunch from calcium crystals developed in the aging process. Pasteurized.
Rembrandt Gouda - Holland
$10.00
52 Week aged, cow's milk with a firm texture and a rich, tangy flavor.
Chefs 4 Cheese Sampler
18.50
Iberico, Spain rogue smokey bleu, Oregon delice de bourgogne, France prairie breeze and Iowa.
$Shareables
ShareablesMushrooms and Salami
$10.00
Roasted hen of the wood mushrooms, arugula, sherry vinaigrette, shaved Parmesan and sopressata.
Escargot Nouvelle
$12.00
French escargot sauteed with pancetta over garlic toast with herb swirled veal demi.
Brussels Gratin
$10.00
Seared brussel sprouts, cherry tomatoes and caramelized onion in brown butter and topped with pecorino cheese.
Farmhouse Meatballs
$10.00
Pork and beef meatballs over masa grits griddlecake with salsa birria.
Sweet Pepper Hummus
$8.00
Puree of chickpeas with roasted red peppers, piquillo peppers, piment de espilette and smoked paprika, topped with Spanish olives and cotija.
Baked Camembert
$14.00
40 oz. Camembert wheel wrapped in puff pastry with apple-date puree, fresh chives and Spanish almonds.
Spinach and Artichoke Dip
$9.00
Spinach, roasted red peppers and artichokes with mozzarella, Parmesan, cream cheese and crostini.
Crab Cakes
14.00
Lump crab cakes with cucumber-pickled ginger salad and wasabi aioli.
$Flatbreads
FlatbreadsGreek Flatbread
$14.00
Red onion, cherry tomatoes, artichokes, arugula, mozzarella and feta over roasted garlic sauce.
Heirloom Tomato Flatbread
$14.00
Heirloom tomato chutney, fresh mozzarella, basil and balsamic glaze.
Salsiccia and Cremini Flatbread
14.00
House made Italian sausage with sauteed cremini mushrooms over duxelle with fontila and mozzarella.
$Charcuterie Plates
Charcuterie PlatesSalami Finocciona Plate
$6.00
From the Tuscan region of Italy. Pork salami infused with fennel and garlic.
Sweet Coppa Plate
$6.00
Air dried whole pork shoulder with delicate flavor.
Prosciutto Plate
$6.50
Salt- cured and dry aged a minimum of 230 days to ensure tender and sweet flavor.
Felina Salami Plate
$6.00
Air dried lean pork infused with red wine and garlic.
Bresaola Carpaccio Style Plate
$8.00
Dry - aged salt - cured beef, very lean, seasoned with traditional herbs and spices. Topped with Parmesan cheese, arugula and a touch of truffle oil.
Chefs Charcuterie Sampler Plate
16.00
Sweet coppa, toscano salami, pate, prosciutto, whole grain mustard, house pickles and French ficelle bread.
$Robusters
RobustersSirloin Steak Medallion
$24.00
Seared steak over potato pave with haricot verts, pearl onions and au poivre sauce.
Half Chicken
$22.00
Braised half chicken with a southwest tomato broth with pearl onions, bell peppers and fingerling potatoes.
Crab Stuffed Trout
$23.00
Seared rainbow trout stuffed with blue crab lemon, piquillo peppers and bread crumbs over Yukon potato - broccolini hash.
Ratatouille Gratin
$19.00
Layers of squash, eggplant, bell peppers and tomatoes with Parmesan cheese and topped with herb ricotta.
Shrimp Orzo
$22.00
Sauteed pistachio pesto shrimp with sun-dried tomatoes, diced prosciutto and asparagus over orzo pasta.
Pork Loin
$22.00
Herb marinated pork loin over coriander brussel sprouts, vegetable couscous and ginger-apple chutney.
Steak Frites
$28.00
Grilled ribeye steak with caramelized shallot butter, garlic Parmesan frites with a fig and arugula salad.
Steak Frites
$26.00
New York strip steak with grilled asparagus, caramelized shallot butter and garlic Parmesan frites.
Robust Surf and Turf
36.00
5 oz. beef tenderloin and 2 jumbo scallops with oven roasted potato cake, asparagus and sauce choron.
$Soup and Salads Lunch
Soup and Salads LunchRobust Chowder Lunch
$7.00
Gulf rock shrimp, corn, Spanish chorizo, and Andouille sausage with sweet peppers, potatoes and onions.
Chefs Daily Soup Lunch
$6.00
Call restaurant for today's selection.
Country Onion Soup Lunch
$9.00
Classic onion soup with 5 onion blend, bacon lardons, sherry, beef stock, garlic croutons and burnt cheese.
Caesar Salad Lunch
$7.00
Romaine lettuce, garlic croutons, shaved Parmesan and classic Caesar dressing.
Beet Salad Lunch
$8.00
Roasted beets with pistachio whipped goat cheese, haricot verts, spinach, champagne vinaigrette and pistachio bread crumbs.
Robust Salad Lunch
$8.00
Mesclun mix lettuce, cucumber, cherry tomatoes and garlic croutons with lemon poppy seed dressing.
Heirloom Tomato Salad Lunch
12.00
Local heirloom tomatoes, cracked black pepper ricotta cheese, baby arugula, micro basil and balsamic reduction.
$Cheese Plates Lunch
Cheese Plates LunchIberico - Spain Lunch
$8.50
Cousin of Manchego. Cow, sheep and goats milk cheese. Semi-firm. Rich and buttery texture. Pasteurized.
Rogue Smokey Bleu - Oregon Lunch
$9.50
Cow's milk cheese smoked with hazelnut shells. Sweet, nutty, savory flavors envelop the sweet, rich and raw milk cheese. Unpasteurized.
Dlice de Bourgogne - France Lunch
$9.00
Triple cream cow's milk cheese with a bloomy rind: creme fraiche like tang and creamy smooth texture. Pasteurized.
Prairie Breeze - Iowa Lunch
$9.50
Hard texture, cheddar. Crumbly yet creamy with a little crunch from calcium crystals developed in the aging process. Pasteurized.
Rembrandt Gouda - Holland Lunch
$10.00
52 Week aged cow's milk with a firm texture and a rich, tangy flavor.
Chef's 4 Cheese Sampler Lunch
18.50
Iberico, Spain, rogue smokey bleu,- Oregon delice de bourgogne - France, prairie breeze - Iowa.
$Shareables Lunch
Shareables LunchFarmhouse Meatballs Lunch
$10.00
Pork and beef meatballs over masa grits griddlecake with salsa birria.
Spinach and Artichoke Dip Lunch
$9.00
Spinach, roasted red peppers, artichokes, cream cheese, mozzarella and Parmesan cheese with crostini.
Sweet Pepper Hummus Lunch
$8.00
Puree of chickpeas with roasted red peppers, piquillo peppers, piment de espilette and smoked paprika. Topped with Spanish olives and cotija.
Baked Camembert Lunch
$14.00
4 oz. camembert wheel wrapped in puff pastry with apple date puree, fresh chives and Spanish almonds.
Mushroom and Salami Lunch
$10.00
Roasted hen of the wood mushrooms, arugula, sherry vinaigrette, shaved Parmesan and sopressata.
Smoked Salmon Tartine Lunch
13.00
Smoked salmon with hard boiled eggs, chives and herb ricotta over toasted ciabatta.
$Flatbreads Lunch
Flatbreads LunchGreek Flatbread Lunch
$14.00
Red onion, cherry tomatoes, artichokes, arugula, mozzarella and feta over roasted garlic sauce.
Heirloom Tomato Flatbread Lunch
$14.00
Heirloom tomato chutney, fresh mozzarella, basil and balsamic glaze.
Salsiccia and Cremini Flatbread Lunch
14.00
House made Italian sausage with sauteed cremini mushrooms over duxelle with fontina and mozzarella.
$Charcuterie Plates Lunch
Charcuterie Plates LunchSalami Finocciona Plate Lunch
$6.00
From the Piedmonte region of Italy. Pork salami infused with fennel and garlic.
Sweet Coppa Plate Lunch
$6.00
Delicately spiced and air dried whole pork shoulder.
Prosciutto Plate Lunch
$6.50
Salt-cured and dry-aged a minimum of 230 days to ensure tender and sweet flavor.
Bresaola Carpaccio Style Plate Lunch
$8.00
Dry-aged, salt-cured beef, very lean, seasoned with traditional herbs and spices. Topped with Parmesan cheese, argula and touch of truffle oil.
Chefs Charcuterie Sampler Plate Lunch
16.00
Sweet coppa, genova salami, pt, prosciutto, whole grain mustard, cornichons and French ficelle.
$Sandwiches Lunch
Sandwiches LunchPortabella French Dip Lunch
$10.00
Roasted portabella, caramelized onions and provel cheese with vegetable au jus on a hoagie. Served with choice of side.
Chicken Salad Lunch
$12.00
Classic chicken salad with roast chicken, celery, marcona almonds and creamy mayonnaise dressing on soft brioche bun. Served with choice of side.
BBQ Turkey Wrap Lunch
$12.00
Mesquite turkey breast with apricot BBQ sauce, cheddar cheese and creamy coleslaw in sun-dried tomato tortilla. Served with choice of side.
Crab Cake Sandwich Lunch
$14.00
Lump crab meat with cucumber, pickled ginger salad and wasabi aioli on soft brioche bun. Served with choice of side.
BBLT Lunch
$12.00
Crisp bacon, Brie cheese, tomato jam, arugula and basil aioli on toasted sourdough. Served with choice of side.
Roast Beef Melt Lunch
$12.00
Shaved roast beef, red onion and red pepper coulis finished with melted cream cheese on brioche bun. Served with choice of side.
Pit Ham Presse Lunch
$12.00
Smoked pit ham with Gruyere cheese and garlic-honey mustard on pretzel bun. Grilled on a panini press and served with choice of side.
Bistro Burger Lunch
12.00
6 oz. of locally sourced beef, prepared to your liking on toasted brioche. Served with choice of side.
$Desserts
Chocolate Trifle
$8.00
Chef's choice of layered chocolate mousse with delectable fillings.
Apple Cobbler
$8.00
Spice glazed apples over vanilla ice cream and cobbler topping.
Salted Caramel Cheesecake
$8.00
Graham cracker crust topped with caramel and fleur de sel.
Creme Brulee
$8.00
Classic Tahitian vanilla custard with burnt sugar topping and berries.
Pound Cake
$8.00
Citrus pound cake topped with marscarpone whipped cream and strawberries.
Dessert Cheeses
$12.00
Chef's selection of 2 types of cheese served with fruits and marcona almonds.
Dessert Flight
$10.00
1 Dark chocolate truffle and 1 raspberry chocolate truffle with 2 oz. of ruby port.
Menu for Robust Downtown at The MX is provided by findrestaurantmenu.com
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