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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


1/2 Pound American-raised Wagyu Beef Burger served on Grilled Foaccia with Herbed Mayo, Tomatoes and Onions with a side of Curried Sweet Potato Chips

WEDNESDAY: OPEN-FACED SOUTHWESTERN STEAK SANDWICH

15.25


with Avocado, Lime-Chipotle Vinaigrette and Crispy Onion Rings

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 Amish Blue Cheese, Cherry Tomatoes and Red Wine Mustard Vinaigrette

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RUSTIC CORN CHOWDER

7.50


with Bacon and Sage
 

GREEN PEA SOUP

7.50


with Ricotta, Honey and Mint

M A I N   D I S H E S

PORK

22.75


Grilled Pork Tenderloin with with Cheddar- Corn Spoonbread,
Pecans, Peas, Mint and Bourbon 
Wine suggestion: 2008 Paso a Paso Tempranilla 8.50/glass

TILAPIA

21.75


Potato-Crusted with Jasmine Rice Pilaf, Seasonal Vegetables and Herbed Mustard Cream
Wine Suggestion: 2009 Mohua Sauvignon Blanc 9.25/glass

POT ROAST

23.75


Zinfandel-Braised Short Rib with Roasted Garlic Mashed Potatoes and Pennsylvania Dutch Black Vinegar Sauce
Wine suggestion: 2008 Vina Robles “Red 4” 10.25 glass

DIVER SEA SCALLOPS

23.50


Pan-Seared Scallops with Mushroom-Leek Risotto, Tarragon and Chives 
Wine suggestion: 2007 Lafon White Burgundy 10.75 glass

DUCK CONFIT

20.75


Crispy Slow-Cooked Moulard Leg with
Parsnip-Potato Cake, Garlic Greens and Savory Apple Butter
Wine suggestion: 2007 Andean Sky Bonarda 7.25 glass

PASTA

18.75


Pappardelle with Turkey Meatballs, Roasted Tomatoes, Tarragon and Wild Mushrooms
Wine suggestion: 2007 Quinta de Cabriz Red 7.75 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: 2008 Lucashof Riesling  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: 2007 Sozke Pinot Gris 9.50 glass

LAMB

22.75


Ownesboro-Style Smoked Lamb Shoulder BBQ with Double Corn Cake and Traditional Black Sauce
Wine suggestion: 2006 Vistalba Malbec/Merlot 9.75 glass

BEEF

24.75


Pepper-Crusted Beef Tenderloin with Cheddar-Garlic Scalloped Potatoes and Zinfandel Reduction
Wine suggestion: 2006 Tulip Hill Cabernet Sauvignon 8.75 glass