DINNER MENU

~ APPETIZERS ~

SOUP OF THE DAY  5

FRENCH ONION SOUP  7
A GRATINEE OF SWISS AND MOZZARELLA CHEESES

COCONUT SHRIMP  10
SERVED WITH AN APRICOT AND WASABI CREAM SAUCE

CHILLED JUMBO SHRIMP COCKTAIL  9
A FRESH COCKTAIL SAUCE

CHESAPEAKE BAY CRAB CAKE  10
A REMOULADE SAUCE AND A CARROT-JICAMA SLAW

LOBSTER SPRING ROLL  13
WITH A SWEET SOY REDUCTION AND JAPANESE SEAWEED SALAD

OLD CHATHAM CAMEMBERT CRISP  10
WRAPPED IN PHYLLO DOUGH, SEARED AND SERVED WARM,
WITH A LOCAL APPLE CHUTNEY


~SALADS ~

THE CAESAR SALAD  7
WITH AN ANCHOVY, GARLIC AND EGG VINAIGRETTE,
FINISHED WITH SHAVED PARMESAN CHEESE ~ PETITE CAESAR 4

POACHED PEAR SALAD  7
CRUMBLY BLUE CHEESE, BACON, TOASTED PECANS, BALSAMIC DRESSING

ROASTED BEET AND WALNUT  8
ARUGULA, DRIED CRANBERRIES
AND COACH FARM GOAT CHEESE, WITH A HONEY MAPLE BALSAMIC DRESSING

THE TAVERN HOUSE SALAD  5
A JULIENNE OF ENGLISH CUCUMBER, TOMATOES, RADISHES AND
GREEN BEANS OVER FIELD GREENS WITH AN EMULSIFIED DIJON DRESSING ~ PETITE TAVERN 3


~ ENTRÉES ~

MEDALLIONS OF NATURE VEAL  24
WITH SWEET POTATO AU GRATIN

GRILLED HALF OF A FREE RANGE CHICKEN  19
WITH A CHARRED ROSEMARY PESTO, AND MASHED POTATOES

ROASTED LONG ISLAND DUCKLING  21
HALF OF A LONG ISLAND DUCK WITH A BALSAMIC-FIG GLAZE, AND WILD RICE

GRILLED ATLANTIC SALMON  22
WITH A CHABLIS BEURRE BLANC SAUCE AND POLENTA

PAN SEARED MAINE SEA SCALLOPS  26
A CASINO SAUCE OF BELL PEPPERS, PANCETTA, ONIONS, AND CREAM; WITH WILD RICE

BAKED CRABMEAT STUFFED SHRIMP  23
5 COLOSSAL SHRIMP BAKED & FINISHED WITH A CHARDONNAY BEURRE BLANC SAUCE

SPINACH RAVIOLI  20
WITH SPICY SAUSAGE, ROASTED GARLIC, AND SHALLOTS IN A CRUSHED TOMATO SAUCE

MINT GREMOLATA CRUSTED RACK OF LAMB  28
SERVED WITH MASHED POTATOES AND A MUSHROOM DEMI GLACE

PRIME RIB AU JUS
WITH FRESH HORSERADISH AND FINGERLING POTATOES
(12 OZ ~ 24; 16 OZ ~ 28)

FILET MIGNON  29
GRILLED EIGHT OUNCE FILET, WITH A FORREST MUSHROOM DEMI GLACE SAUCE
AND MASHED POTATOES

STEAK AU POIVRE  27
WITH A BRANDY CREAM SAUCE AND MASHED POTATOES

BONELESS BRAISED BEEF SHORT RIBS  21
WITH MASHED POTATOES

THE BEEKMAN BURGER  12
WITH A CHOICE OF CHEESE AND HOUSE-CUT FRENCH FRIES
OR TAVERN BURGER 14

VEAL BOLOGNESE  20
SERVED OVER FRESH FETTUCINE


~ SIDES ~

SKEWERED JUMBO MUSHROOM CAPS  6
FLAMED IN SHERRY

FRESH VEGETABLE du jour  4

GRILLED ASPARAGUS  4
with Parmesan Reggiano

SUMMER SUCCOTASH  4


R. PRESTON FAUST EXECUTIVE CHEF

FOR RESERVATIONS PLEASE CALL 845-876-1766 EXT. 356