SPRING 2009 (Sample)
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Appetizers
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| A Combination of Spring Favorites & Light Starters |
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| Andy's Beignet |
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Southwestern Chicken and Cheddar Fritters with a Tiger Sauce
$8 |
| Golden Fried Calamari |
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Tender Tubes Only, Lightlty Fried with a Spiraccha Aioli
$13 |
| Grilled Vegetable & Three Cheese Bruschetta |
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Served with Plum Tomato Dipping Sauce
$11 |
| New England Crab and Codfish 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 |
| Mussels Meuniere |
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Prince Edward Island, Steamed with Butter, Parsley & White Wine
$12 |
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| Spring Salads & Soup Selections |
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| Unique Combinations from the Farmers Market and Local Farms |
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| Greens and Beans |
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Escarole, Spicy Sausage, Cannellini Beans in a Chicken Broth
Served with Crustini |
| $9 |
| The House Salad |
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Greenhouse Mesclun and Spring Vegetables with Creamy House or Vinaigrette
$8 |
| Hearts of Romaine Caesar Salad |
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Peccorino Romano Cheese, Anchovies & Garlic Croutons
$9
With Grilled Marinated, Charred Shrimp, Salmon or Chicken
$16 |
| Buffalo Chicken Salad |
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Romaine Lettuce with Chunky Blue Cheese
Tossed with Finely Shaved Carrots and Celery
$11 |
| Tossed Calamari Salad |
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Tender Tubes Only, Lightly Fried, Tossed with House Citrus Vinaigrette
Baby Spring Greens, Chopped Tomatoes and Parmesan
$12 |
| The Spinach Salad |
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With Eggs, Bacon, Mushrooms Tossed in Warm Golden Raisin Vinaigrette
$11 |
| Spring Signature Entrees |
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| Each Entree is preceded with a Daily Chef Created Salad, Warm Bread & Herb Dipping Oil.
An upcharge is 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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| Sliced Breast of Long Island Duckling |
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Slowly Seared and Thinly Sliced with Honey Balsamic Glaze
and Four Cheese Risotto
$21 |
| Split-Fire Grilled Atlantic Salmon |
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Light Teriyaki Marinated and accompanied with Honey Balsamic Glaze
$21 |
| Marinated Young Spring Leg of Lamb |
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Sliced and Finished with Caramelized Garlic and Port Blace Deviande
$24 |
| Crumb Crusted Deep Sea Scallops |
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Broiled and Crumb, Finished with Lobster Nage Butter
$22 |
| Pan Seared Scollipinni of Chicken |
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Topped with Aged Proscutto and Fontina Cheese
Fininsed in a Lemon Butter Thyme Fond
$19 |
| Tournedos de Boeuf |
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Grain Fed Cattle, Dry Aged, Iron Skillet Seared
Over a Green Peppercorn Brandy Demi-Cream
$26 |
| Dry Aged New York Sirloin |
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Grilled and Finished in Red Wine Bordelaise Sauce
$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 |
| Pulled Pork Bites |
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Four Petite Potato Rolls with Pulled Pork and Shoestring Slaw
$13 |
| Szechuan Crispy Duck LoMein |
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Wok Seared Shoestring Veg with Ginger and Hoison
Spun with LoMein Noodles
$13 |
| General Tso's Chicken |
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New Twist on Asian Classic
East Meets West Over Jasmine Rice
$13 |
| BBQ Pulled Chicken Quesadilla |
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With Garden Vegetable Relish and Monterey Jack
Accommanied with Lettuce, Tomato, Three Bell Pepper Salsa and Sour Cream
$15 |
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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 Special |
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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 |
| "C.O.B." Pizza |
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Classic Cheese on the Bottom 8 Cut
$10.95 |
| The Roasted Veggie Pie |
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Winter Vegetables Broiled with Parmesan Cheese
$13 |
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| Dessert Selections |
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| Except for Vanilla Bean Ice Cream all Desserts are Homemade, in House |
| Cheesecake DuJour |
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Apple Crisp Ala Mode |
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Granny Smith Apples Baked
with Brown Sugar Crumb
Topped with Vanilla Bean Ice Cream |
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Chocolate Pate |
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| Rich Velvety, Shaven Thin, Served in a Puddle of Sauce Melba
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Warm Amaretto Brownie Sundae |
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Thick Dense Brownie
Layered with Vanilla Bean Ice Cream
Soaked in Amaretto |
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Banana Bread Pudding |
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House Recipe Combining Bruised Bananas,
Egg Custard,
Drizzled
with Bourbon Carmel Sauce |
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Wild Berry Sorbet |
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| A Mixture of Raspberries, Blackberries & Huckleberries |
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Creme Brulee Dujour |
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| "A Must Have" Baked Cream Custard Topped with a Crisp Candied Layer |
| Gourmet regular and decaffeinated coffee, an assortment of black and herbal teas, cappuccino,
espresso and lattes. |
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