DINNER MENU

~ APPETIZERS ~

SOUP OF THE DAY  5

FRENCH ONION SOUP  7
A GRATINEE OF SWISS AND MOZZARELLA CHEESES

LOBSTER CREPE   10
WITH ASPARAGUS AND A LIGHT TOMATO BECHAMEL SAUCE

CHILLED JUMBO SHRIMP COCKTAIL  9
A FRESH COCKTAIL SAUCE

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

PRINCE EDWARD ISLAND STEAMED MUSSELS  8
ASIAN COCONUT BROTH OF GINGER, GARLIC AND SCALLIONS

BEET AND HORSERADISH CURED SALMON  13
SERVED ON A CUCUMBER AND FENNEL 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

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

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

THE 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 ~

BRAISED LAMB SHANK  24
WITH A BRAISING REDUCTION, YUKON MASHED POTATOES AND RATATOUILLE

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

ROASTED LONG ISLAND DUCKLING  21
HALF OF A LONG ISLAND DUCK WITH A BLOOD ORANGE BEURRE BLANC, PARMESAN RISOTTO
AND GLAZED CARROT

CEDAR PLANKED ATLANTIC SALMON  22
WITH RUSTIC MASHED RED POTATOES AND SUMMER SUCCOTASH

PAN SEARED MAINE SEA SCALLOPS  26
SWEET SOY GLAZED WITH SUMMER SUCCOTASH

BAKED CRABMEAT STUFFED SHRIMP  23
COLOSSAL SHRIMP BAKED & FINISHED WITH A CHARDONNAY BEURRE BLANC SAUCE,
PARMESAN REGGIANO RISOTTO AND HARICOT VERTS

PORCINI MUSHROOM RAVIOLI  16
STUFFED WITH CHEESE AND PORCINI MUSHROOMS WITH AN ANDOUILLE SAUSAGE
TOMATO SAUCE

PISTACHIO AND GOAT CHEESE CRUSTED RACK OF LAMB  28
SERVED WITH GORGONZOLA AU GRATIN POTATOES, GLAZED CARROTS AND A MUSHROOM
DEMI GLACE

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

FILET MIGNON  30
GRILLED EIGHT OUNCE FILET, WITH A FOREST MUSHROOM DEMI GLACE SAUCE,
MASHED POTATOES AND HARICOT VERTS

HUDSON VALLEY CATTLE COMPANY DRY AGED NY STRIP  32
16 OZ BONE IN WITH GORGONZOLA AU GRATIN POTATOES AND HARICOT VERTS

BONELESS BRAISED BEEF SHORT RIBS  21
WITH MASHED POTATOES AND GLAZED CARROTS

THE TAVERN BURGER  14
PEPPER JACK, BACON, HORSERADISH SAUCE AND HOUSE-CUT FRENCH FRIES

LINGUINE AND MUSSELS PROVENCAL   17
PRINCE EDWARD ISLAND MUSSELS WITH WHITE WINE, TOMATOES, HERBS AND GARLIC


~ SIDES ~

TRUFFLE RISOTTO  6

SUCCOTASH AND BROILED TOMATO   6

GRILLED ASPARAGUS  4
w/ Parmesan Reggiano

BLACKENED GREEN BEANS  4



R. PRESTON FAUST EXECUTIVE CHEF

FOR RESERVATIONS PLEASE CALL 845-876-1766 Ext. 35

PRICES AND ITEMS SUBJECT TO CHANGE WITHOUT NOTICE