First Courses

• Mushroom Toast$12.95
  Sautéed Pennsylvania mushrooms, Sally Lunn crouton, sauce Béarnaise

• Smoked Salmon & Trout$14.95
  Peppered smoked salmon, smoked Pennsylvania brook trout, capers, sour cream, red onions & pumpernickel

• Crab Cakes "Chesapeake Style"$18.95
  Herbed remoulade

• Mallard Duck Sausage$14.25
  Broiled duck & pork sausage, sweet & sour cabbage

• Cornmeal Fried Oysters$15.25
  Herbed remoulade

• Shrimp Cocktail$14.95
  Shrimp, cocktail sauce

• Basil Shrimp$16.95
  Shrimp, apple-wood smoked bacon, fresh basil, horseradish barbeque sauce

• Prosciutto & Asparagus$17.95
  Prosciutto ham, poached asparagus, cornichons & pumpernickel

Soups

• West Indies Pepperpot$11.95
  A spicy colonial classic. Beef, taro root, habanero, allspice & greens

• Corn Chowder$9.25
  New England style, corn, potatoes & cream

• Tavern Soup du Jour$9.25
  Our Chef's daily specialty

Salads

• Country Salad$10.95
  Julienned carrots, cucumber, field greens, raspberry shrub & extra virgin olive oil vinaigrette

• Tomato & Onion Salad$14.50
  Sliced tomatoes, red onions, fresh basil, olive oil & balsamic vinaigrette

• Romaine & Roquefort Salad$17.95
  Crisp romaine, Roquefort cheese, fresh bacon bits & Burgundy-Dijon mustard vinaigrette

• Artichoke & Smoked Chicken$21.95
  Fresh garden greens & Burgundy-Dijon mustard vinaigrette

• Seafood Mélange$32.95
  Smoked salmon, smoked trout, shrimp & crabmeat, fresh garden greens & herbed remoulade

Evening Fare ~ Entrees

• Colonial Turkey Pot Pie$26.95
  Tender chunks of turkey, mushrooms, early peas, red potatoes, sherry cream sauce & flaky pastry crust, Pennsylvania Dutch egg noodle accompaniment

• Escalopes of Veal$38.95
  Egg dipped, pan seared veal cutlet, mushrooms, asparagus & sauce Béarnaise, mashed potatoes, vegetable of the season

• Roasted Duckling$36.95
  Clover-honey glaze, mango chutney, mashed potatoes, & vegetable of the season

• Veal & Herb Sausage "MüNchner Style"$23.95
  Handmade veal sausage, imported Hengstenberg sauerkraut, mashed potatoes, fried onions, Dijon mustard

• Medallions of Venison*$38.95
  Leeks, rosemary-bourbon mushroom sauce, herbed barley & vegetable of the season

• Braised Rabbit$29.95
  Marinated & braised rabbit legs, mushroom-vegetable red wine sauce & large egg noodles

• New York Strip Steak & Jumbo Shrimp*
  Herb crusted New York strip steak, jumbo garlic shrimp, mashed potatoes & vegetable of the season

• Pork Chop "Apple-Wood Smoked"$33.95
  In the 18th century, preserving meats by curing them in salt & then smoking was necessary to survive the long winters. This dish, reminiscent of ham, is a classic example. Salt cured & smoked, imported Hengstenberg sauerkraut, mashed potatoes, Dijon mustard

• Chicken Breast Madeira$28.95
  Marinated & sautéed chicken breast, Madeira–mushroom demi-glaze, mashed potatoes & vegetable of the season

• Fried Tofu$25.95
  In a 1770 letter to Philadelphia's John Bartram, Benjamin Franklin included instructions on how to make tofu Sally Lunn breaded fried tofu, spinach, seasonal vegetables, sautéed tomatoes & herbs, linguine

• Pan-Seared Brook Trout$33.95
  Pennsylvania trout, brown butter, capers, lemon sauce, herbed barley, asparagus & Sauce Béarnaise

• Fillet of Salmon$31.95
  Citrus marinated, pan-seared, Sauce Béarnaise, mashed potatoes & vegetable of the season

• Medallions of Beef Tenderloin*$35.95
  Pan-seared beef medallions, Burgundy demi-glaze sauce, mashed potatoes, asparagus & sauce Béarnaise

• Tavern Lobster Pie
  Lobster, shrimp, mushrooms, shallots, sherry cream sauce & flaky puff pastry baked in a pewter casserole. Vegetable of the season accompaniment