First Courses & Soups

Mallard Duck Sausage

Broiled duck & pork sausage, sweet & sour cabbage …. 9.25

Smoked Salmon & Trout

Peppered smoked salmon, smoked Pennsylvania brook trout, capers, red onions & pumpernickel …. 9.25

Giant Cornmeal Fried Oysters

Herbed remoulade … 9.25

Basil Shrimp

Jumbo shrimp, apple-smoked bacon, fresh basil, horseradish barbeque sauce .. 10.95

Mushroom Toast

Sauteed Pennsylvania mushrooms, Sally Lunn crouton, sauce Bearnaise . 8.95

West Indies Pepperpot Soup

A spicy colonial classic. Beef, taro root & greens …7.50

Hearty Turkey Noodle

Turkey, vegetables & Pennsylvania Dutch style egg noodles..6.25

Tavern Soup du Jour

Our Chef’s daily specialty ......................................5.50

Salads & Cold Platters

Country Salad

Julienned carrots, cucumber, tomato, field greens, raspberry shrub & extra virgin olive oil vinaigrette......6.50

Tomato & Onion Salad

Sliced tomatoes, red onions, fresh basil, olive oil & balsamic vinaigrette...9.25

Artichoke & Smoked Chicken

Fresh garden greens & Burgundy-Dijon mustard vinaigrette....12.25

Salmagundi

An 18th century classic. Fresh garden greens, ham, smoked turkey, smoked chicken, salami, cheddar cheese, hard-boiled egg, olives & choice of dressing ...................................................................................13.95

Shrimp & Crab Salad

Shrimp, crabmeat, greens & herbed remoulade.......16.95

Black Forest Ham & Asparagus

Imported Black Forest ham, poached asparagus, cornichons & pumpernickel....14.95

Romaine & Roquefort Salad

Crisp Romaine, Roquefort cheese, fresh bacon bits & creamy parmesan cheese dressing...11.95

Entrees

Colonial Turkey Pot Pie

Tender chunks of turkey, mushrooms, early peas, red potatoes, sherry cream sauce & flaky pastry crust baked in a pewter casserole. Egg noodle accompaniment......12.95

Braised Rabbit

Marinated & braised rabbit leg, mushroom-vegetable red wine sauce & large egg noodles....15.95

Roasted Duckling

Clover-honey glaze, chutney, herbed barley, asparagus & sauce Bearnaise....17.95

Wiener Schnitzel

Pan-fried breaded veal cutlets, pommes frites & vegetable of the season....14.95

Fried Tofu

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, sauteed tomatoes & herbs, linguine...9.95

Chicken Breast Madeira

Marinated & sauteed chicken breast, Madeira-mushroom demi-glaze, mashed potatoes & vegetable of the season ......13.95

Medallions of Pork Tenderloin

Marinated in Thomas Jefferson’s ale, pan seared, greens, mashed potatoes & vegetable of the season.......15.95

Beef Pie

Twice cooked beef, simmered with mushrooms & herbs, rich red wine sauce, baked in puff pastry, sweet & sour cabbage ...13.95

Crab Cake “Chesapeake Style”

Herbed remoulade, pommes frites & coleslaw...18.95

Tenderloin of Beef

Pan seared medallions of beef, green peppercorn sauce, mashed potatoes & vegetable of the season..19.95

Paillard of Salmon

Citrus marinated, pan-seared, mashed potatoes & vegetable of the season & sauce Bearnaise...14.95

Veal & Herb Sausage “Münchner Style”

Hand made veal & herb sausage, fried onions, mashed potatoes & Pennsylvania Dutch style sauerkraut..11.95

Tavern Lobster Pie

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

Pork Chop “Apple-Wood Smoked”

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. Pennsylvania Dutch style sauerkraut, mashed potatoes, Dijon mustard .........................................................................18.95