Food at Tavern on the Green

APPETIZERS & SALADS

Smoked Bluefish Paté with Juniper Salt Toasts 16.00

Serrano Ham, Cave-Aged Gruyere and Sage Sandwich, Anchovy-Caper Sauce 14.00

Wood-Roasted Japanese Eggplant, Pomegranate and Torn Fresh Herbs, Local Greek Yogurt 15.00

Seasonal Greens with Radishes, a Pumpkin Seed Oil, Meyer Lemon and Chive Dressing 12.00

THE TAVERN SALAD Seasonal Greens with Local Soft-Ripened Cheese, La Quercia Speck and Roasted Young Carrots
in a Walnut-Aged Sherry Vinaigrette 18.00

Red Endive with Caramelized Anchovy, Roasted Garlic, Buttermilk and Parmesan 17.00

Cauliflower-Pear Soup with Roasted Walnuts and Pumpernickel Croutons 13.00

Faroe Island Salmon Ceviche with Avocado, Cilantro and Blistered Serrano Chili Peppers with Blue Corn Chips 14.00

 

SANDWICHES

Tuna Melt with Tomato, Pickled Red Onion and Cabot Clothbound Cheddar on Organic Whole Wheat Sourdough 18.00

Roasted Free Range Turkey Breast with Applewood Bacon, Avocado, Lemon Aioli and Greens on Sourdough Pullman 18.00

Cooked Italian Ham and Cave-Aged Gruyere on a Baguette with Cornichons 16.50

Marinated Skirt Steak Sandwich on a Ciabatta Roll 
with Spanish Blue Cheese, Red Onion Marmalade and Tomato 23.00
(Add Bacon 2.00)

Cobb Salad with Marjoram-Cumin Grilled Chicken: Seasonal Greens in a Walnut-Aged Sherry Vinaigrette,
Valdeon Blue Cheese, Hard-Cooked Organic Egg, Bacon, Marinated Tomatoes and Avocado 28.00

Greek Salad with Marinated and Grilled Yellowfin Tuna, Chickpea Puree, Sheep's Milk Feta, Olives,
Tomatoes and Sumac Baked Pita Crisps in a Lemon and Marjoram Dressing 28.00

5 Cheese Mac n' Cheese with Artichoke and Pan-Roasted Oyster Mushrooms
with a Seasonal Greens Salad 22.00

Roasted Local Beets

Patatas Bravas with Aioli

Simply Sautéed Greens

Roasted Carrots

PLOUGHMAN'S LUNCH
a selection of Cheese and Charcuterie with Spiced Nuts, Pickled Radish and Dark Bread 24.00

MARINATED OLIVES
with Citrus and Herbs 6.00

CAROLINA SHRIMP
Traditional Horseradish-Tomato Dipping Sauce with a hint of Fresh Lemon and Ginger 22.00

PUB CHEESE
a spreadable mixture of fresh Chevre, Feta, Valdeon Blue Cheese and Balsamic-Caramelized Shallots
served with Thyme Crostini 14.00

MARCONA ALMONDS
with Sour Cherries and Rosemary 7.00

COOKED ITALIAN HAM AND CAVE-AGED GRUYERE
on a Baguette with Cornichons 16.50

SWEET & SPICED SPANISH PEANUTS 7.00

TWIN CHEESEBURGER DELUXE
2 Classic New York Style Burgers - Fresh Dill Pickles, Citrus-Basil Cole Slaw, Aged Vermont Cheddar,
Shallot Marmalade and Tavern's own Special Sauce
served with Shoestring Potatoes 34.00

THE TAVERN SALAD 
Seasonal Greens with Local Soft-Ripened Cheese, La Quercia Speck and Roasted Young Carrots 
in a Walnut-Aged Sherry Vinaigrette 18.00

 

SMOKED BLUEFISH PATE
(Narragansett, RI) with Juniper Salt toasts 16.00

SMOKED & CURED FISH PLATE
Organic Irish Smoked Salmon, Organic Gravlax Pickled Herring Rollmop served with Cultured Butter, Goat Cream Cheese, Raw Honey-Mustard and Ruis Bread 22.00

FAROE ISLAND SALMON CEVICHE
with Avocado, Cilantro and Blistered Serrano Chili Peppers 14.00

CRUDO OF MAINE SEA SCALLOPS
with Ginger, Lime and Black Sesame Sea Salt 17.00

 

STARTERS

SEASONAL GREENS
with Radishes, a Pumpkin Seed Oil, Meyer Lemon and Chive Dressing 12.00

THE TAVERN SALAD
Seasonal Greens with Local Soft-Ripened Cheese, La Quercia Speck and Roasted Young Carrots
in a Walnut-Aged Sherry Vinaigrette 18.00

RED ENDIVE
with Caramelized Anchovy, Roasted Garlic, Buttermilk and Parmesan 17.00

LOCAL SEA SCALLOPS
with Citrus Butter, Fried Shallots and Capers 18.00

CRIMINI MUSHROOMS
with Spanish Blue Cheese, Red Chili and Basil 9.00

ROASTED JAPANESE EGGPLANT
Pomegranate and Torn Fresh Herbs, Local Greek Yogurt 15.00

WARM LOCAL SQUID SALAD
with Fennel, Olives and House-Pickled Hot Peppers, Ruis Rye Breadcrumbs 12.00

ROASTED MAINE BOUCHOT MUSSELS
with Almond, Garlic, Red Chili and Thyme Breadcrumbs 15.00

SERRANO HAM, CAVE-AGED GRUYERE AND SAGE SANDWICH
Anchovy-Caper Sauce 14.00

CAULIFLOWER-PEAR SOUP
with Roasted Walnuts and Pumpernickel Croutons 13.00

 

MAIN COURSE

LOCAL DAY BOAT TILEFISH
in a Fennel-Saffron Broth with New Potatoes, Sumac-Cured Cherry Tomatoes and Olives with a Blistered Eggplant Relish 32.00

GRILLED YELLOWFIN TUNA
with an Heirloom Bean and Smoked Ham Hock Ragout and a Green Tomato and Kimchi Salsa 38.00

FAROE ISLAND SALMON
with Simply Sautéed Greens, Cumin-Roasted Carrot Puree, Horseradish Crème Fraiche 29.00

½ FREE RANGE CHICKEN 
in a Marjoram-Cumin Marinade with Local Sweet Corn, New Jersey Tomatoes, Roasted Poblano Peppers and Soy-Braised Shiitakes 26.00

BRAISED LAMB
with Fresh Garbanzo Beans in a Red Curry Coconut Milk Sauce with Long Beans and a Fresh Mint Salsa Verde 39.00

GRILLED BERKSHIRE PORK CHOP 
with South Carolina White Grits, Chanterelles, Spinach and Spiced Plums 37.00

BBQ'D PRIME BEEF BRISKET SANDWICH
with a New Potato-Herb Salad, Red Cabbage Slaw and a Yellow Tomato-Radish Relish 28.00

LOBEL'S PRIME NY STRIP STEAK
with Braised Leeks and Patatas Bravas 56.00

5 CHEESE MAC N' CHEESE
with Artichokes and Pan-Roasted Oyster Mushrooms 22.00

 

A Selection of Side Dishes 12.00

Broccoli Rabe with Lemon, Anchovy and Roasted Garlic

Simply Sautéed Greens in Olive Oil with Grey Sea Salt

Patatas Bravas with Aioli

Roasted Carrots with Orange Zest, Sumac and Thyme

Roasted Local Beets with Saba and Toasted Hazelnuts

Creamy White Grits

 

SINGLE ORIGIN CHOCOLATE MOUSSE
with Mast Brother's Dominican Chocolate and Lemon Butter Cookies 14.00

BERRY SHORTCAKE
with a White Cornmeal and Buttermilk Biscuit, Local Lavender 13.00

BROWNIE SUNDAE
with Hibiscus Marinated Cherries, Vanilla Ice Cream, Fudge Sauce and Peanut Popcorn 13.00

BIRTHDAY CAKE
Vanilla Cake, Ricotta Mousse, Raspberry Verjus Coulis, Chantilly Cream 12.00

ASSORTED ICE CREAMS AND SORBETS
from Blue Marble and Il Laboratorio 12.00

SELECTION OF ARTISAN CHEESES
Honeycomb, Spiced Nuts, Marinated Figs 16.00

SÉMILON
Owen Roe, The Parting Glass, Late Harvest - Washington 2007 13.00

RIESLING
Standing Stone Vineyards, Ice Wine - Finger Lakes, New York 2012 13.00

ZINFANDEL
Dashe Cellars, Late Harvest - Sonoma, California 2012 14.00

PORT
Warres, Otima 20 Yr Old Port - Douro, Portugal N.V. 21.00

MADEIRA
Broadbent Selections, 10 Year Sercial - Madeira, Portugal N.V. 14.00

SHERRY
Bodegas 501, Zurbaran Cream Sherry - Andalucia, Spain N.V. 12.00 

WINES BY THE GLASS

PROSECCO
Ca' Furlan Cuvée Beatrice N.V. 12/48

FRANCIACORTA
Ca' del Bosco Cuvée Prestige Brut DOCG N.V. 21/84

CHAMPAGNE
Henriot Brut Souverain N.V. 24/96

CHAMPAGNE
Veuve Clicquot N.V. 28/112

SAUVIGNON BLANC
Eikendal - Stellenbosch, South Africa 2013 13/52

GRUNER VELTLINER
Forstreiter - Kremstal, Austria 2013 10/40

SEMI-DRY RIESLING
Keuka Lake - Finger Lakes, New York 2011 13/52

CHENIN BLANC
Vuvu Cellar - Western Cape, South Africa 2012 12/48

PINOT GRIGIO
Tenuta Ca'Bolani - Friuli Aquileia, Italy 2012 12/48

CHARDONNAY
Hanging Vine - Lodi, California 2012 10/40

CHARDONNAY
The Vineyard at Strawberry Ridge, Ascot Reserve
Connecticut 2012 16/64

PROVENCE
Domaine d'Eole, Cuvée Six Cepages
Coteaux d'Aix-en-Provence, France 2013 12/48

PINOT NOIR
Mouton Noir OPP - Willamette Valley 2013 15/60

MERLOT
Lockhart - California 2011 11/44

CHINON ROUGE
Jean-Maurice Raffault - France 2012 13/52

CÔTES DU RHÔNE
Domaine Saint-Siffrein - France 2012 12/48

MALBEC
Punta Pays - Mendoza, Argentina 2013 10/40

CABERNET SAUVIGNON
Nadia - Santa Barbara, California 2012 14/56 

CABERNET SAUVIGNON
Joseph Phelps Vineyards, Fogdog Napa Valley, California 2011 21/84

BEER

Empire Light
Brooklyn, NY 8

Kelso Pilsner
Brooklyn, NY 8

Captain Lawrence Pale Ale
Elmsford, NY 8

Perpetual IPA
Hershey, PA 8

Southern Tier Pumking
Lakewood, NY 9

Ayinger Oktober Fest-Märzen 500ml
Aying, Germany 11

Mermaid Pilsner
Clifton Park, NY 8

Ommegang Witte
Cooperstown, NY 9

Ithaca Country Pumpkin
Ithaca, NY 8 

Tröegs LaGrave Triple Golden Ale 375ml
Hershey, PA 12

Allagash Tripel Strong Golden Ale PA
Portland, ME 11

Breckenridge Vanilla Porter
Denver, CO 8

Shake Chocolate Porter
Boulder, CO 8

Wolaver's Oatmeal Stout
Middlebury, VT 8

Racer 5 IPA
Healdsburg, CA 8

Ithaca Flower Power IPA
Ithaca, NY 8

Captain Lawrence Imperial IPA
Elmsford, NY 16oz 14

Doc's Draft Hard Apple Cider
Warwick, NY 8

McKenzie's Pumpkin Jack Hard Cider
West Seneca, NY 8

Clos Normand Cider
Normandy, France 750ml 18

Rodenbach Grand Cru, Flanders Red Ale
Belgium 750ml 28

Shiner Bock Dark Lager
Shiner, TX 8

Radeberger Pilsner
Radeberg, Germany 16oz 7

Two Roads Hefeweizen
Stratford, CT 16oz 10

Baba Black Beer
Salt Lake City, Utah 8

21st Amendment Back in Black
San Francisco, CA 8

Schlafly Session IPA
Saint Louis, MO 8

Founders All Day IPA
Grand Rapids, MI 8

Founders Centennial IPA
Grand Rapids, MI 8

Pabst Blue Ribbon Pilsner 16oz
Los Angeles, CA 6

Crispin Cider
Colfax, CA 8

COCKTAILS

BRONX
Dorothy Parker Gin
Orange Juice Sweet & White Vermouth
14

BROOKLYN
Widow Jane Rye Whiskey
Amère Nouvelle
Maraschino Liqueur
Dry Vermouth
15

MANHATTAN
Breuckelen 77 Rye Whiskey
Sweet Vermouth
Angostura Bitters
15

QUEENS
Bootlegger Vodka
Velvet Falernum
Sorel Hibiscus Liqueur
Pomegranate Molasses
Lemon Juice
13

STATEN ISLAND
Cacao Prieto Rum
Coconut Water
Pineapple Juice
Lime Juice
14

BEAU MONDE BLOODY MARY
Absolut Peppar Vodka
Beau Monde Bloody Mix
Spiced Salt
12

SOFT DRINKS / COFFEE / TEA

Coffee 4

Cappuccino, Espresso, Latté 5

Tea 4

House-Brewed Iced Tea 4

Fountain Sodas 4

Fruit Juices 4

PRIX FIXE

45.00

Assorted Pastries with Cultured Vermont Butter and Preserves

CHOICE OF 1

Beau Monde Bloody Mary

White Peach Bellini

Fresh Orange Mimosa

CHOICE OF 1

Persian Yogurt with Homemade Granola and Berries

Smoked Irish Salmon with Ruis Rye Bread, Goat Cream Cheese and Pickled Breakfast Radishes

THE TAVERN SALAD Seasonal Greens with Local Soft-Ripened Cheese, La Quercia Speck and Roasted Young Carrots
in a Walnut-Aged Sherry Vinaigrette

Cauliflower-Pear Soup with Roasted Walnuts and Pumpernickel Croutons

CHOICE OF 1

Stack of Buttermilk Pancakes with Cultured Butter and Vermont Maple Syrup
(Add a Side of Berries  3.00)

Poached Farm Fresh Eggs on Creamy Grits with House-Made Chorizo, Griddled Tomatoes and Onions

Brioche French Toast with Fresh Ricotta, Spiced Apple Compote and Maple-Black Pepper Lacquered Bacon

Grilled Skirt Steak with Patatas Bravas, Red Onion Marmalade, Sunny-Side Up Farm Egg and a Lemon-Tarragon Aioli

Cooked Italian Ham and Cave-Aged Gruyere on a Baguette with Cornichons

Persian Yogurt with Homemade Granola and Berries 12.00

Irish Oatmeal with Brown Sugar and Golden Raisins 12.00

Assorted Pastries with Cultured Vermont Butter and Preserves 6.00 per person

Seasonal Greens with Breakfast Radishes, a Pumpkin Seed Oil, Meyer Lemon and Chive Dressing 12.00

Wood-Roasted Japanese Eggplant, Pomegranate and Torn Fresh Herbs, Local Greek Yogurt 15.00

Blueberry-Buckwheat Pancakes
with Local Lavender-Lemon Butter and Vermont Maple Syrup 18.00

Farm Egg Strata with Sweet Onions, Feta and Chanterelles
with Roasted Fingerling Potatoes with Cumin and Paprika 21.00

Maine Lobster Roll - Traditional New England Style with Purple Cole Slaw,
Heirloom Tomato Salad and Shoestring Potatoes on a Toasted Roll  26.00

Scrambled Local Eggs with Fresh Goat Cheese and Chives
with Applewood Smoked Bacon and a Sourdough Bruschetta 21.00

Cobb Salad with Roasted All-Natural Turkey Breast: Seasonal Greens in a Walnut-Aged Sherry Vinaigrette,
Valdeon Blue Cheese, Hard-Cooked Organic Egg, Bacon, Marinated Tomatoes and Avocado 28.00

 

Applewood Smoked Bacon 6.00

Creamy Grits with Homemade Pork Chorizo 8.00

Roasted Fingerling Potatoes with Cumin and Paprika 6.00

Griddled Tomatoes and Onions 6.00

HOMEMADE YOGURT WITH GRANOLA
White Moustache Yogurt  6.50

FRESH FRUIT SALAD
with a Persian Yogurt-Local Honey Sauce  6.75

MCCANN'S IRISH OATMEAL
with choice of 2 add-ons:
Golden Raisins, Brown Sugar, Almonds,
Walnuts, Maple Syrup, Yogurt, Seasonal Fruit  5.50

ORGANIC EGG FRITTATA
(Available until 11am)
Served on Ciabatta with choice of Bacon or Avocado  6.00 

SELECTION OF OF PASTERIES AND MUFFINS
from Bread Alone and Pain D’Avignon  2.50-3.00

SELECTION OF DONUTS
by Dough  3.00

H&H BAGELS with Ben’s Cream Cheese  2.50
Bagel Additions:
Smoked Salmon (add 4.00)
or Goat Cream Cheese, (add .50)
Mixed Berry Jam  (add .50) 

 

ORGANIC ALMOND BUTTER
Pressed Sandwich of Organic Almond Butter
and Mast Brother's Bittersweet Chocolate or Mixed Berry Jam  7.50

GRILLED CHEDDAR & BACON
Grilled Cabot Clothbound Cheddar Sandwich
with Applewood Smoked Bacon and Pickled Red Onion  9.50

TUNA SALAD
Line Caught Tuna on Ciabatta with a Shaved Fennel and Basil Slaw
and Green Leaf Lettuce  12.50

ORGANIC EGG SALAD
on Whole Wheat Sourdough with Chives
and Green Leaf Lettuce  12.50

AVOCADO BLT
on Whole Wheat Sourdough  10.00

MAINE LOBSTER ROLL
Traditional New England Style  18.50

 

SEASONAL SOUP OF THE WEEK
Small:  4.50  Large:  6.50

SEASONAL GREENS SALAD
with Carrots and Radishes
in a Pumpkin Seed Oil and Lemon Dressing  7.50

TURKEY COBB SALAD
with Roasted Free Range Turkey, Seasonal Greens in a Sherry Walnut Vinaigrette,
Valdeon Blue Cheese, Hard-Cooked Organic Egg, Bacon,
Marinated Tomatoes and Avocado  14.50

CHEESE & CHARCUTERIE
Our selection of 3 Farmstead Cheeses
with Serrano Ham and Sweet Sopressata, Dried Cherries
and Walnuts with Ciabatta Rolls (serves 2)  16.00

HOMEMADE HUMMUS & CHIPS
5.00

YOGURT SMOOTHIES
by Culture   5.50

GT’s GINGERADE KOMBUCHA   6.00

COLD-PRESSED JUICES
from Liquiteria   9.00

COFFEE    
supplied by La Colombe   SM: 2.00   LG:  2.50

ICED COFFEE   SM:  2.50   LG:  3.00

ESPRESSO
Single  2.00   Double  2.50

CAPPUCCINO/LATTE   SM:  3.25   LG:  4.00

SOFT DRINKS
Coke, Diet Coke, Coke Zero, Sprite, Diet Sprite
SM:  2.00   LG:  2.50

ICED TEA   SM:  2.00   LG:  2.50

All Iced Coffee Drinks Add .50

 

Individual Cups of Local Organic Ice Creams, by Blue Marble  3.00
Ice Cream Sandwiches  3.50