Our Menus: Dinner - Weekly Specials - Dessert
WEEKDAY SPECIALS
MONDAY: FRIED CHICKEN DINNER
16.95
with Garlicky Mashed Potatoes, Sauteed Chard and Chef Susan's Great-Grandmother's Buttermilk Biscuit with Wild Mushroom Gravy
TUESDAY: WAGYU BEEF BURGER
13.95
The Tavern B4 Burger boasts one-half pound of Wagyu beef, Tavern Barbecue Sauce, House-Cured Bacon and Tavern Beer Cheese. On grilled ciabatta with spicy chipotle mayo and a heap of hand-cut fries $13.95
WEDNESDAY: OPEN-FACED SOUTHWESTERN STEAK SANDWICH
15.25
with Avocado, Lime-Chipotle Vinaigrette and Crispy Onion Rings
THURSDAY: TAVERN FISH TACOS
13.95
with Avocado, Black Bean-Mint Relish, Spicy Gaujillo Sauce and Roasted Peanuts
S T A R T E R S
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
9.25
A changing selection-ask your server!
CRISPY LOBSTER AND CRAB CAKES
10.50
with Green Godess Dressing
CALAMARI
9.25
Crispy Fresh Rhode Island Calamari with Curried Arugula Slaw
GNOCCHI
8.50
with Pesto, Cream, Pine Nuts and Parmesan
BEEF CARPACCIO
11.75
with Capers, Pickled Onions and Shaved Parmesan Cheese
Recommended Wine: 2007 Zeepard Shiraz $9.25/glass
TAVERN POTATO CHIPS
6.75
with Rosemary, Balsamic Syrup, White Truffle Oil and Parmesan Cheese
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SALAD 1
7.50
Fennel, Raw Mushroom and Radish Salad with Lemon and White Truffle Oil
SALAD 2
7.50
Organic Field Greens with Buttermilk Blue Cheese, Cherry Tomatoes and Red Wine Mustard Vinaigrette
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CURRIED BUTTERNUT SQUASH SOUP
8.00
with Roasted Coconut and Almonds
WILD MUSHROOM CHOWDER
8.50
with Blue Cheese Toast and Crispy Potato Strings
M A I N D I S H E S
PORK
22.75
Grilled Pork Tenderloin with Creamy Cheese Grits, Caramelized Brussels Sprouts,
Pear-Cranberry Relish, and Bourbon Brown Butter
Wine suggestion: 2007 Hahn Estates Cabernet Franc 9.00/glass
TILAPIA
21.75
Potato-Crusted with Jasmine Rice Pilaf, Seasonal Vegetables and Herbed Mustard Cream
Wine Suggestion: 2010 Mohua Sauvignon Blanc 9.25/glass
POT ROAST
24.75
Zinfandel-Braised Short Rib with Roasted Garlic Mashed Potatoes and Pennsylvania Dutch Black Vinegar Sauce
Wine suggestion: 2009 Villa San-Juliette Petite Sirah 10.25/glass
DIVER SEA SCALLOPS
24.50
Pan-Seared Scallops with Mushroom-Leek Risotto, Tarragon and Chives
Wine suggestion: 2009 Larrochette Manciat White Burgundy 10.25/glass
POTATO GNOCCHI
16.95
with Seasonal Vegetables, Fontina and Basil
Suggested Wine: 2007 E. Guigal Cote du Rhone 9.50/glass
PASTA
18.75
Pappardelle with Turkey Meatballs, Roasted Tomatoes, Tarragon and Wild Mushrooms
Wine suggestion: 2009 Casa Castilla Monastrell 8.50/glass
CHICKEN
19.75
Herb-Marinated Miller’s Farm Chicken Breast and Thigh with Lemon-Orange Linguini, Market Vegetables and Sherry-Mustard Vinaigrette
Wine suggestion: 2009 Casa Castillo Monastrell 8.50/glass
WHITEFISH
23.75
Pan-Roasted Lake Huron Fillet with Zucchini, Fingerling Potateos, Tomatoes, House-Cured Bacon, Olives and Rosemary
Wine suggestion: 2009 Rebenhof Weingut Riesling Kabinett 10.00/glass
DUCK CONFIT
21.75
Crispy Slow-Cooked Moulard Leg with Butternut-Apple Mash, Caramelized Brussels Sprouts, Roasted Pecans and Rich Pan Juices
Wine suggestion: 2010 Alfredo Roca Pinot Noir 8.25/glass
LAMB
23.50
Ownesboro-Style Smoked Lamb Shoulder BBQ with Double Corn Cake and Traditional Black Sauce
Wine suggestion: 2008 Barco Negro Red 8.50/glass
BEEF
24.75
Pepper-Crusted Beef Tenderloin with White Truffle Tavern Fries and Zinfandel Reduction
Wine suggestion: 2009 Catina Valpentena Corvina 7.75/glass
