City Tavern’s primary mission is to interpret and deliver the culinary experience inspired by the customs and foods of 18th century Colonial America. Should you have any culinary requests, please do not hesitate to ask any member of our staff. City Tavern bakes a variety of breads and pastries daily that may include such unique offerings as Sally Lunn, Anadama loaves or sweet potato biscuits – Thomas Jefferson’s favorite! Our baked goods are available for purchase. In order to help us maintain a historic ambiance, please refrain from the use of cellular phones. No smoking please. Thank you.
City Tavern is committed to providing each guest with an authentic historical dining experience, including fresh, farm to table cuisine made daily in our kitchens.
City Tavern opens every day at 11:30 menu, we serve continuously with dinner beginning at 3:00pm.
Please note serves special prix menus for Easter brunch, Mother’s Day, Thanksgiving, Christmas Eve Dinner, New Year’s Eve Dinner (our a la carte are not available on these days) on New Year’s Day we open at 1:00pm serving our dinner menu
(Closed some Mondays in January & February)
(GF) – Gluten Free | * – Vegetarian Selections
Tavern Soup du Jour
Our Chef’s daily specialty
Mallard Duck Sausage
Broiled duck & pork sausage, sweet & sour cabbage
Cornmeal Fried Oysters
Mushroom Toast *
Sauteed Pennsylvania mushrooms, Sally Lunn crouton, sauce Bearnaise
Smoked Salmon & Trout
Peppered smoked salmon, smoked Pennsylvania brook trout, capers, sour cream, red onions & pumpernickel
Basil Shrimp (GF)
Shrimp, apple-wood smoked bacon, fresh basil, horseradish barbecue sauce
West Indies Pepperpot Soup (GF)
A spicy colonial classic. Beef, taro root, habanero, allspice & greens
Corn Chowder *
New England style, corn, potatoes & cream
SALADS & COLD PLATES
Country Salad * (GF)
Julienned carrots, cucumber, field greens, raspberry shrub & extra virgin olive oil vinaigrette
Tomato & Onion Salad * (GF)
Sliced tomatoes, red onions, fresh basil, olive oil & balsamic vinaigrette
Prosciutto & Asparagus
Poached asparagus, cornichons & pumpernickel
Shrimp & Crab Salad (GF)
Shrimp & crabmeat, fresh garden greens & herbed remoulade
Romaine & Roquefort Salad (GF)
Crisp romaine, Imported Roquefort cheese, fresh bacon bits & Burgundy-Dijon mustard vinaigrette
Artichoke & Smoked Chicken (GF)
Fresh garden greens & Burgundy-Dijon mustard vinaigrette
Roasted Duckling (GF)
Clover-honey glaze, mango chutney, mashed potatoes, & vegetable of the season
Veal & Herb Sausage “Münchner Style”
Hand made veal sausage, Pennsylvania Dutch style sauerkraut, mashed potatoes, fried onion garni, Dijon mustard
Medallions of Pork Tenderloin*
Marinated in Thomas Jefferson’s ale, pan seared, greens, mashed potatoes & vegetable of the season
Black Forest Kielbasa
Beef, pork & venison sausage, Pennsylvania Dutch style sauerkraut, mashed potatoes, Dijon mustard
Crab Cake “Chesapeake Style”
Herbed remoulade, pommes frites & coleslaw
Escalopes of Veal
Egg dipped, pan seared veal cutlet, mushrooms, asparagus & sauce Bearnaise, mashed potatoes, vegetable of the season
Colonial Turkey Pot Pie
Tender chunks of turkey, mushrooms, early peas, red potatoes, sherry cream sauce & flaky pastry crust, Pennsylvania Dutch egg noodle accompaniment
Marinated & braised rabbit legs, mushroom-vegetable red wine sauce & large egg noodles
Chicken Breast Madeira
Marinated & sauteed chicken breast, Madeira–mushroom demi-glaze, mashed potatoes & vegetable of the season
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
Pork Chop “Apple-Wood Smoked” (GF)
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, Pennsylvania Dutch style sauerkraut, mashed potatoes, Dijon mustard
Fillet of Salmon
Citrus marinated, pan-seared, Sauce Bearnaise, mashed potatoes & vegetable of the season
Medallions of Beef Tenderloin
Pan-seared beef medallions, Burgundy demi-glaze sauce, mashed potatoes, asparagus & sauce Bearnaise
Tavern Lobster Pie
Lobster, shrimp, mushrooms, shallots, sherry cream sauce & flaky puff pastry baked in a pewter casserole. Vegetable of the season accompaniment
Beef Pie Turnover
Braised beef in our traditional puffed pastry crust, served with sweet & sour cabbage and our vegetable of the season.
Gluten free option; some other dishes may be adapted to gluten free. Please ask your server.
Pennsylvania State & City sales taxes not included. Gratuity is not included. For parties of six or more, a gratuity of 18% will be added. Thank you. All china and pewterware is available for purchase. A sharing charge will be applied when applicable. Not responsible for personal property. All prices subject to change.
Type of Cuisine
City Tavern’s Primary mission is to interpret and deliver the culinary experience inspired by the customs & food of 18th Century Colonial America. Our world-class kitchen & staff will endeavor to satisfy your every request. International acclaimed Chef Walter Staib’s menu is inspired by the 18th century with everything fresh from farm to table. Menu highlights include West Indies Pepperpot Soup, Roasted Duckling, Turkey Pot Pie, Medallions of Beef and much more.
Vegetarian items are available, including a selection of salads, as well as corn chowder, mushroom toast & a tofu dish inspired by Benjamin Franklin’s 1770 letter describing soybeans and “tao-fu”.
Gluten Free Options
City Tavern offers several gluten free options; in fact they are highlighted on the menu. Some highlights include our West Indies Pepperpot soup, basil shrimp, roasted duckling, smoked pork chop & New York strip steak & shrimp as well as a variety of cold plates. Several other dishes can be easily adapted to be gluten free upon request by changing a sauce or accompaniment. Our children’s menu does offer a grilled chicken breast, we can substitute mashed potatoes for the noodles upon request Just let your server know & they will be happy to accommodate.
If you would like to make your visit even more special, we would be happy to make special arrangements. We can offer a champagne toast to meet you at your table; we offer a spectacular sparkling Sparkling Rose from B&G, where we have documentation Thomas Jefferson ordered wine in 1803. We would also be happy to arrange personalized cake made from Martha Washington’s recipe for chocolate mousse cake (a 6 inch cake for $25.00 great for 2-4 people). This requires 48 hours’ notice. You can either call the restaurant or email us at firstname.lastname@example.org
We are certainly happy to adjust our menu to accommodate your request. However, we understand people with food allergies have varying degrees of reactions. As you may know, City Tavern takes great pride in preparing everything it fresh from farm to table. On busy evenings we frequently operate two kitchens and an on premise bake shop where flour, nuts, seafood & dairy is used constantly and great quantities. In spite of our stringent sanitation policies, we would not recommend taking the chance if your allergy is severe. Please let your server know your concerns when you arrive.
Where do I learn more about A Taste of History, Chef Walter Staib’s nonprofit TV show?