Mid Day Fare
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