FALL 2009 (Sample)
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Appetizers
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| A Combination of Fall Favorites & Light Starters |
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| Grilled Malapeqe Oysters |
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Finished Over a Bed of Spinach with Warm Panchetta Bacon Vinaigrette
$12 |
| General Tso's Chicken |
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New Twist on an Asian Classic - East Meets West Over Jasmine Rice
$9 |
| Golden Fried Calamari |
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Tender Tubes only, Lightly Fried with Spiraccha Aioli
$12 |
| Fall Roasted Bruschetta |
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Served with Plum Tomato Dipping Sauce
$9 |
| New England Crab and Codfish Mousse Cakes |
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With Shoestring Slaw and a Citrus Aioli
$11 |
| Classic House Escargot |
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Stewed with Tomatoes, Basil and Roasted Garlic
with Basil and Asiago Crustini
$10 |
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| Fall Soup & Salad Selections |
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| Unique Combinations from the Farmers Market and Local Farms |
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| Hudson Valley Salad Melange |
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Seared Fois Gras, Granny Smith Apples, Candied Walnuts
Calvados Brandy Vinaigrette |
| $9 |
| Hearts of Romaine Caesar Salad |
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Peccorino Romano Cheese, Anchovies & Garlic Croutons
with Our Classic Zesty Dressing
$9
With Marinated, Charred Shrimp, Salmon or Chicken
$16 |
| French Onion Soup |
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Classic Preparation with Six Onions, Caramelized,
Braised with Veal Stock and Marsala Wine
Finished with Gruyere and Extra Virgin Olive Oil
$9 |
| Roasted Butternut Bisque |
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Roasted with Amber Maple and Finished with Fall Spice Creme Fraiche
$8 |
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| Fall Signature Entrees |
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| Each Entree is preceded with a Daily Chef Created Salad, Warm Bread & Herb Dipping Oil.
An additional charge may be applied for substitutions of other salads. All Entrees are accompanied with Garlic Mashed Potatoes
Topped with a Dollop of Sweet Potato Mash and Grilled Vegetables |
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| Pork Schnitzel Normandy |
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Pan Seared Center Cutlet
Finished with Apple Jack and Carmelized Onion Brandy Cream
$19 |
| Sliced Breast and Braised Leg of Long Island Duckling |
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Classic Confit Preparation
with Cranberry Port Wine Demi Glace
$21 |
| Braised Twin Lamb Shanks |
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Slowly Braised with Root Vegetables, Red Wine and Veal Demi
$18 |
| Parsnip Encrusted North Atlantic Salmon |
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Braised in Toasted Leeks, Chablis with a Lemon Herb Butter
$21 |
| Broiled Deep Sea Scallops |
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Finished with a Sun-dried Tomato Cream Sauce
$22 |
| Half Whole-Roasted Young Chicken |
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Served with Accented Pan Jus with Rosemary and Sage
$18 |
| Grilled Delmonico Steak |
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Generous Sixteen Ounce Cut
Charred and Finished with Portobello Mushroom Brown Butter
$24 |
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| Small Plates & Light Eats |
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| Smaller Portions for the Not So Hungry |
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| Open Faced Filet Mignon Sandwich |
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With Brie and Carmelized Onions
$16 |
| House Barbeque Chicken Quesadilla |
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North Carolina Braised with Monterey Jack and
Shoestring Slaw
$13 |
| Szechuan Shrimp Lomein |
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Shoestring Vegetable Stir Fried with House Lomein
in a Wasabi Ginger Broth
$15 |
| Homemade Pumpkin Ravioli |
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Fall Spiced Ravioli Finished with Marscapone Maple Cream Sauce
$12 |
| Chicken and Crab Enchilada |
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With Monterey Jack, Pico de Gallo and Sour Cream
$14 |
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| Tavern's Original Specialty Pizzas |
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Our Grilled Pizzas are Made from Scratch.
Please Allow 25 Minute Cook Time |
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| The House Pie |
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Spicy Sausage, Carmelized Onion & Plum Tomato
$15 |
| The Shrimp Scampi |
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Broken Shrimp, Roasted Garlic, Tomatoes
& Three Cheeses
$16 |
| The Roasted Veggie Pie |
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Winter Vegetables Broiled with Parmesan Cheese
$13 |
| The House Cheese Pizza |
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Variation of a Traditional Grilled Crust with Cheese on the Bottom
$10 |
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| Ask Your Server for Today's Dessert Selections |
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| Gourmet regular and decaffeinated coffee, an assortment of black and herbal teas, cappuccino,
espresso and lattes. |
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