DINNER MENU

~ APPETIZERS ~

SOUP OF THE DAY  6

FRENCH ONION SOUP  7.5
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

PAN FRIED CRAB CAKES  10
A REMOULADE SAUCE AND A CARROT-JICAMA SLAW

SWEET AND SASSY SHRIMP  9
CRISPY FRIED, SWEET AND SPICY

BRAISED BEEF SPRING ROLL  7.5
WITH A RUBY PORT GASTRIQUE

OLD CHATHAM CAMEMBERT CRISP  10
WRAPPED IN PHYLLO DOUGH, SEARED AND SERVED WARM,
WITH A LOCAL APPLE CHUTNEY


~ SALADS ~

THE CAESAR SALAD  7
WITH SHAVED PARMESAN CHEESE ~ PETITE CAESAR 4

FRESH PEAR SALAD  7.5
CRUMBLY BLUE CHEESE, BACON, TOASTED WALNUTS, BALSAMIC DRESSING

ROASTED BEET AND ARUGULA  8.5
DRIED CRANBERRIES, SPICED WALNUTS
AND COACH FARM GOAT CHEESE, WITH A HONEY MAPLE BALSAMIC DRESSING

THE HOUSE SALAD  5.5
A JULIENNE OF ENGLISH CUCUMBER, TOMATOES, RADISHES AND
GREEN BEANS OVER FIELD GREENS WITH AN
EMULSIFIED DIJON DRESSING ~ PETITE TAVERN 3.5

THE WEDGE  7.5
WEDGE OF ICEBERG LETTUCE, HOUSE SMOKED BACON LARDONES
WITH A GORGONZOLA BLUE CHEESE DRESSING

ZUCCHINI CRUDO  5.5
RIBBION ZUCCHINI IN A CITRUS AND OLIVE OIL VINAIGRETTE TOPPED WITH ASPARAGUS




~ ENTRÉES ~

OSSO BUCO  28
VEAL WITH BRAISING REDUCTION, YUKON GOLD MASHED
POTATOES WITH BROCCOLINI

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

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

CAST IRON SEARED HANGAR STEAK  20
SPICE RUBBED, SEARED AND SLICED HANGAR STEAK WITH
SHALLOT MASHED POTATOES AND ROASTED ASPARAGUS

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

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

HERB CRUSTED RACK OF LAMB  29
SERVED WITH GORGONZOLA AU GRATIN POTATOES,
GLAZED CARROTS AND A MUSHROOM DEMI GLAZE

SEARED LONG ISLAND DUCK BREAST  23.5
WITH A SAGE POLENTA CAKE AND GOLDEN
RAISIN APPLE CHUTNEY

GRILLED HALF OF FREE RANGE CHICKEN  19.5
WITH A CHARRED ROSEMARY PESTO, YUKON GOLD MASHED
POTATOES AND ROASTED ASPARAGUS

PAN SEARED MAINE SEA SCALLOPS  26
SWEET SOY GLAZED WITH BASMATI AND WILD RICE
AND HARICOT VERTS

GRILLED ATLANTIC SALMON  23
WITH COMPOUND BUTTER, BASMATI AND WILD RICE
AND BABY BOK CHOY

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

BEEKMAN FETTUCCINE  18
HOUSE MADE FETTUCCINE, BEEKMAN'S
OWN AMISH PORK SAUSAGE WITH PEAS,
MUSHROOMS AND TOMATO SAUCE

MUSHROOM BOLOGNESE  17
PORTABELLA, SHIITAKE AND BUTTON MUSHROOM
SAUCE, RIGATONI AND A TOUCH OF
COACH FARM RICOTTA

HOUSE POTATO GNOCCHI  18
WITH BLISTERED TOMATOES, SEARED CHICKEN
AND A BASIL PESTO CREAM SAUCE

RIGATONI PESTO  16.5
ROASTED CAULIFLOWER, FRESH BELL PEPPER BLEND
WITH A CILANTRO WALNUT PESTO



~ SIDES ~

BLACKENED GREEN BEANS  4

BABY BOK CHOY & BROCCOLINI  6

HOUSE SMOKED BACON MAC AND CHEESE  6

PARMESAN REGGIANO RISOTTO  5

LOCAL RAMP RISOTTO  5

GRILLED ASPARAGUS  4


R. PRESTON FAUST EXECUTIVE CHEF

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


PRICES AND ITEMS SUBJECT TO CHANGE WITHOUT NOTICE