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View our Weekly Specials Menu here
View our Dessert Menu here
S T A R T E R S
TAVERN BEER CHEESE 5.95 |
with Crunchy Toasts
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FLATBREAD 8.95 |
Herb-Roasted Mushrooms, Leeks, White Truffle Oil and Mozzarella
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TAVERN ANTIPASTO 9.50 |
Herbed Goat Cheese, Basil Pesto, Braised White Beans, Oven-Cured Tomatoes, Marinated Olives, Country Ham and Toasts
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MUSSELS 10.50 |
Skillet Roasted with Bay Leaf, Sweet Garlic and Spicy Chile Peppers
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MARKET CHEESE PLATE 8.75 |
A changing selection-ask your server!
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SPRINGROLLS 8.50 |
Crispy Fried Shrimp Springrolls with Spicy Peanut Dipping Sauce
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CALAMARI 9.25 |
Crispy Fresh Rhode Island Calamari with Curried Arugula Slaw
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GNOCCHI 8.50 |
with Pesto, Cream, Pine Nuts and Parmesan
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TAVERN POTATO CHIPS 6.50 |
with Rosemary, Balsamic Syrup, White Truffle Oil and Parmesan Cheese
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SALAD 1 6.75 |
Fennel, Raw Mushroom and Radish Salad with Lemon and White Truffle Oil
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SALAD 2 6.50 |
Organic Field Greens with Amish Blue Cheese, Cherry Tomatoes and Red Wine Mustard Vinaigrette
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ASPARAGUS SOUP 7.50 |
with Crème Frâiche, Lemon and Mint
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WILD MUSHROOM CHOWDER 7.50 |
with Orange Gremolata
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M A I N D I S H E S
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
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TILAPIA 20.50 |
with Saffron Rice Pilaf and Coarse-Grained Mustard Butter
Wine suggestion: 2007 Omaka Springs Sauvignon Blanc 8.75 glass
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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
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DIVER SEA SCALLOPS 21.75 |
Pan-Seared with Mushroom-Leek Risotto, Tarragon and Chives
Wine suggestion: 2006 Larochette Manciat White Burgundy 8.75 glass
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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
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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
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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
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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
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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
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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
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