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
