TAVERN BEER CHEESE   5.95

with Crunchy Toasts

FLATBREAD   8.95

Herb-Roasted Mushrooms, Leeks, White Truffle Oil and Mozzarella

TAVERN ANTIPASTO   9.50

Herbed Goat Cheese, Basil Pesto, Braised White Beans, Oven-Cured Tomatoes, Marinated Olives, Country Ham and Toasts

MUSSELS   10.50

Skillet Roasted with Bay Leaf, Sweet Garlic and Spicy Chile Peppers

MARKET CHEESE PLATE   8.75

A changing selection-ask your server!

SPRINGROLLS   8.50

Crispy Fried Shrimp Springrolls with Spicy Peanut Dipping Sauce

CALAMARI   9.25

Crispy Fresh Rhode Island Calamari with Curried Arugula Slaw

GNOCCHI   8.50

with Pesto, Cream, Pine Nuts and Parmesan

TAVERN POTATO CHIPS   6.50

with Rosemary, Balsamic Syrup, White Truffle Oil and Parmesan Cheese

SALAD 1   6.75

Fennel, Raw Mushroom and Radish Salad with Lemon and White Truffle Oil

SALAD 2   6.50

Organic Field Greens with Amish Blue Cheese, Cherry Tomatoes and Red Wine Mustard Vinaigrette

ASPARAGUS SOUP   7.50

with Crème Frâiche, Lemon and Mint

WILD MUSHROOM CHOWDER   7.50

with Orange Gremolata

PORK   21.50

Grilled Tenderloin with Roasted Kabocha Squash, Leeks, Bacon,
Apple-Riesling Sauce and Apple-Pecan Relish
Wine suggestion: 2006 Castle Rock Pinot Noir 7.75 glass

TILAPIA   20.50

with Saffron Rice Pilaf and Coarse-Grained Mustard Butter
Wine suggestion: 2007 Omaka Springs Sauvignon Blanc 8.75 glass

POT ROAST   22.50

Zinfandel-Braised with Roasted Garlic Mashed Potatoes and Pennsylvania Dutch Black Vinegar Sauce
Wine suggestion: 2005 Vina Robles “Red4” 9.75 glass

DIVER SEA SCALLOPS   21.75

Pan-Seared with Mushroom-Leek Risotto, Tarragon and Chives
Wine suggestion: 2006 Larochette Manciat White Burgundy 8.75 glass

DUCK CONFIT   19.50

Slow-Cooked Moulard Leg with Mashed Parsnips, Zinfandel-Poached Pear and Pan Juices
Wine suggestion: 2005 De Lozar Tempranillo 8.00 glass

PASTA   18.50

Pappardelle with Turkey Meatballs,
Roasted Tomatoes, Butternut Squash,
Tarragon and Fall Mushrooms
Wine suggestion: 2005 Quinta de Cabriz Red 7.75 glass

CHICKEN   19.75

Herb-Marinated Miller’s Farm Breast and Thigh with Zinfandel-Chanterelle Risotto and Zinfandel-Dried Cherry Butter
Wine suggestion: Hop Kiln "Big Red" 9.50 glass

TROUT   21.75

Pan-Roasted Wild Lake Trout with Zucchini, Fingerling Potatoes, Tomatoes, House-Cured Bacon, Black Olives and Rosemary
Wine suggestion: 2006 Yamhill Valley Pinot Blanc 8.50 glass

LAMB   20.50

Ownesboro-Style Smoked Lamb Shoulder BBQ with Double Corn Cake and Traditional Black Sauce
Wine suggestion: 2005 Domaine Puydeval Red 8.50 glass

BEEF   23.50

Pepper-Crusted Beef Tenderloin with Cheddar-Garlic Scalloped Potatoes and Zinfandel Reduction
Wine suggestion: 2002 Dessert Hills Red Wine 8.75 glass