Food at Tavern on the Green

COLD FIRST COURSES

Baby Romaine Caesar Salad, Parmesan Cheese Garlic Toasts, Marinated Anchovies, Classic Dressing 17.00
Add Pulled Lemon Chicken Breast: 4.00

Classic Iceberg Wedge, Blue Cheese Dressing, Cherry Tomatoes 16.00

Smoked Salmon with New Orleans Chopped Egg Remoulade Salad 18.00

Hard Boiled Duck Eggs, Pickapeppa & Remoulade Sauces 14.00

Arctic Char Tartare with Black Pepper Crème Fraîche, Grilled Garlic Bread 16.00

San Daniele Prosciutto, Buffalo Milk Italian Mozzarella, Grilled Bread, Herbed Tomatoes 19.00

 

HOT FIRST COURSES

Mixed Vegetable, Lightly Creamed Soup with Melted Toasts 14.00

Cremini Mushroom Soup, Fresh Mint & Chipotle Chili Cream 16.00

Twice Cooked Idaho Potato with Sour Cream, Smoked Salmon, Chives, Salmon Trout Caviar 18.00

Roasted Marrow Bones with Parsley & Vidalia Onion Salad, Rosemary Toasts 19.00

 

MAIN COURSES

TOTG 'Cobb' Salad with Pulled Lemon Tarragon Chicken, Blue Cheese, Hard-Cooked Duck Eggs, Bacon, Marinated Tomatoes, Avocado, Green Goddess Dressing 28.00

Lobster and Celery Root Salad in Half Lobster, Herb Mayonnaise, Fingerling Potato and Arugula Salad 24.00

Cave-Aged Gruyere and Ham Toasted Sandwich, Blue Cheese Iceberg 19.00

Cheeseburger, Sesame Potato Bun, Pickles, Tavern Burger Sauce, Potato Chips 18.00

Steak Tartare, Mild Chili Cream, Toasted Papadums 24.00

Roasted Autumn Vegetable Risotto, Arugula, Lemon Zest 22.00

Carbonara Pasta Gratin with Peas, Smoked Bacon Lardons, Parmesan Cheese, Cream 20.00

Arctic Char, Preserved Lemon & Basil Risotto, Winter Citrus & Black Truffle Sauce 32.00

Grilled Chicken, Portabella Mushroom Potato Gratin, Roasted Autumn Vegetables, Shaved Vegetable Salad 26.00

Grilled Beef Filet Mignon, Mac n' Cheese, Haricots Verts, Truffled Foie Gras-Madeira Sauce 52.00

Mac n' Cheese with Buttered Breadcrumbs & Mozzarella

Rich Yukon Gold Potato Mash

Pea Tendrils with Sesame Oil and Lemon

Roasted Yellow Beets with Red Beet & Tarragon Cream

Classic New York Deli Coleslaw

MARINATED OLIVES
with Citrus and Herbs 6.00

MARCONA ALMONDS
with Sour Cherries and Rosemary 7.00

SWEET & SPICED SPANISH PEANUTS 7.00

CLASSIC ICEBERG WEDGE
Blue Cheese Dressing, Cherry Tomatoes 16.00

CREMINI MUSHROOM SOUP
Fresh Mint & Chipotle Chili Cream 16.00

ROASTED MARROW BONES
with Parsley & Vidalia Onion Salad, Rosemary Toasts 19.00

HARD BOILED DUCK EGGS
Pickapeppa & Remoulade Sauces 14.00

SAN DANIELE PROSCIUTTO
Buffalo Milk Italian Mozzarella, Grilled Bread, Herbed Tomatoes 19.00

CHEESEBURGER
Sesame Potato Bun, Pickles, Tavern Burger Sauce, Potato Chips 18.00

CAVE-AGED GRUYERE AND HAM TOASTED SANDWICH
Blue Cheese Iceberg 19.00

 

Menu Available All Day

 

HARD BOILED DUCK EGGS
Pickapepper & Remoulade Sauces 14.00

PRIME BEEF STEAK TARTARE
Mild Chili Cream, Toasted Indian Lentil Cake Papadums 24.00

ARCTIC CHAR TARTARE
with Black Pepper & Fennel Crème Fraîche, Grilled Garlic Bread 16.00

LOBSTER AND CELERY ROOT SALAD
in Half Lobster, Herb Mayonnaise, Fingerling Potato and Arugula Salad 24.00

BABY ROMAINE CAESAR
Garlic Parmesan Toasts, Marinated Anchovies, Classic Dressing 17.00
Add Pulled Lemon Chicken Breast 4.00

CLASSIC ICEBERG WEDGE
Blue Cheese Dressing, Cherry Tomatoes 16.00

 

HOT FIRST courses

NEW ORLEANS ROCK SHRIMP AND CRABMEAT SOUP 
Shrimp Toasts 22.00

CREMINI MUSHROOM SOUP
Fresh Mint & Chipotle Chili Cream 16.00

ROASTED MARROW BONES
with Parsley & Vidalia Onion Salad, Rosemary Toasts 19.00

ROASTED AUTUMN VEGETABLE RISOTTO
Arugula, Lemon Zest 22.00

 

MAIN COURSEs

TOTG 'COBB' SALAD
with Pulled Lemon Tarragon Chicken, Blue Cheese, Hard-Cooked Duck Eggs, Bacon, Marinated Tomatoes, Avocado, Green Goddess Dressing 28.00

CARBONARA PASTA GRATIN
with Peas, Smoked Bacon Lardons, Parmesan Cheese, Cream 20.00

ARCTIC CHAR
Preserved Lemon & Basil Risotto, Winter Citrus & Black Truffle Sauce 32.00

ROAST HALF CHICKEN
Portabella Mushroom Potato Gratin, Shaved Vegetable Salad 28.00

DUCK BREAST
Ginger Wild Rice, Truffled Parsnip, Watercress, Brandied Cherries 38.00

GRILLED PORK TENDERLOIN
Snow Pea & Shiitake Mushroom Warm Salad, Red Radish, Roasted Poblanos & Sesame Lime Juice Sauce 34.00

BRAISED BONE-IN BEEF SHORT RIB
Vermont Cheddar Grits, Truffled Pea Shoots, Smoked Ham Hock & Pea Shoot Purée 36.00

GRILLED BEEF FILET MIGNON
Mac n' Cheese, Haricot Verts, Truffled Foie Gras-Madeira Sauce 56.00

 

A Selection of Side Dishes 9.00

Mac n' Cheese with Buttered Breadcrumbs & Mozzarella

Rich Yukon Gold Potato Mash

Roasted Yellow Beets with Red Beet & Tarragon Cream

Pea Tendrils with Sesame Oil and Lemon

Twice Cooked Idaho Potato with Chive Sour Cream

 

10.00

RICH DARK CHOCOLATE MOUSSE
Mascarpone "Fantasy" Cream, Ginger Cookies 

CHOCOLATE "PARADISE" LAYERED CAKE
Coffee Crème Anglaise, Hot Chocolate Sauce

WARM MIXED BERRIES
with Vanilla Ice Cream and Blueberry Sauce 

BOSC PEARS POACHED IN RED WINE
Salted Caramel Ice Cream 

AMARETTO COFFEE "AFFOGATO"
Hazelnut Ice Cream, Honeycomb, Hazelnuts

MADE TO ORDER INDIVIDUAL RASPBERRY TART
Apricot Glaze

CRÈME BRÛLÉE
Madagascar Bourbon Tahitian Vanilla

WHIPPED CHÈVRE CHEESE
Goat Cheese, Orange Jam, Toasted Hazelnuts

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
Piper-Heidsieck N.V. 21/84

CHAMPAGNE
Veuve Clicquot N.V. 29/112

SAUVIGNON BLANC
Eikendal - Stellenbosch, South Africa 2014 14/52

GRUNER VELTLINER
Forstreiter - Kremstal, Austria 2013 10/40

SEMI-DRY RIESLING
Keuka Lake - Finger Lakes, New York 2013 13/52

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

PINOT GRIGIO
Tenuta Ca'Bolani - Friuli Aquileia, Italy 2013 12/48

CHARDONNAY
Hanging Vine - Lodi, California 2013 11/42

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 12/46

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

CÔTES DU RHÔNE
Domaine Saint-Siffrein - France 2013 13/50

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 9

Perpetual IPA
Hershey, PA 9

Left Hand Milk Stout Nitro
Longmont, CO 9

Mermaid Pilsner
Clifton Park, NY 8

Ommegang Witte
Cooperstown, NY 9

Tröegs LaGrave Triple Golden Ale 375ml
Hershey, PA 12

Allagash Tripel Strong Golden Ale PA
Portland, ME 11

Breckenridge Vanilla Porter
Denver, CO 9

Shake Chocolate Porter
Boulder, CO 9

Wolaver's Oatmeal Stout
Middlebury, VT 8

Racer 5 IPA
Healdsburg, CA 9

Ithaca Flower Power IPA
Ithaca, NY 10

Captain Lawrence Imperial IPA
Elmsford, NY 16oz 14

Doc's Draft Hard Apple Cider
Warwick, NY 8

Clos Normand Cider
Normandy, France 750ml 18

Rodenbach Grand Cru, Flanders Red Ale
Belgium 750ml 28

Radeberger Pilsner
Radeberg, Germany 16oz 7

Baba Black Beer
Salt Lake City, Utah 8

21st Amendment Back in Black
San Francisco, CA 8

Schlafly Session IPA
Saint Louis, MO 8

Tröegs Nugget Nectar Imperial Amber
Hershey, PA 10

Founders Centennial IPA
Grand Rapids, MI 9

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
13

SCOTCH PINE
Monkey Shoulder Scotch
Zirbenz Stone Pine Liqueur
Sweet Vermouth
16

MISSION FIG SIDE CAR
Cognac
Combier
Fig Syrup
Lemon Juice
15

LOS PASTORES
Avua Cachaca
El Buho Mezcal
Orgeat
Lime Juice
Peychaud's Bitters
15

SOFT DRINKS / COFFEE / TEA

Coffee 4

Cappuccino, Espresso, Latté 5

Tea 4

House-Brewed Iced Tea 4

Fountain Sodas 4

Fruit Juices 4

Basket of Assorted Balthazar Bakery Pastries  11.00

APPETIZERS

Persian Yogurt, Mixed Berries, Toasted Almonds, Wild Flower Honey 12.00
Add Granola: 2.00

Smoked Salmon, New Orleans Chopped Egg Remoulade Salad, Toasted Brioche 16.00

Hard Boiled Duck Eggs, Pickapepper & Remoulade Sauces, Toasted Indian Lentil Cake Papadums 14.00 

San Daniele Prosciutto, Buffalo Mozzarella, Cherry Tomato Garlic Toasts 19.00

Twice Cooked Idaho Potato with Sour Ceam, Smoked Salmon, Chives, Salmon Trout Caviar 18.00

SALADS

Baby Romaine Caesar Salad, Parmesan Cheese Garlic Toasts, Marinated Anchovies, Classic Dressing 17.00
Add Pulled Lemon Chicken Breast: 4.00

Classic Iceberg Wedge, Blue Cheese Dressing, Cherry Tomatoes 16.00

Lobster and Celery Root Salad in Half Lobster, Herb Mayonnaise, Fingerling Potato and Arugula Salad 24.00

TOTG 'Cobb' Salad with Pulled Lemon Tarragon Chicken, Blue Cheese, Hard-Cooked Duck Eggs, Bacon, Marinated Tomatoes, Avocado, Green Goddess Dressing 28.00

 

Soups & sandwiches

Cremini Mushroom Soup, Fresh Mint & Chipotle Chili Cream 16.00

Mixed Vegetable, Lightly Creamed Soup with Melted Cheese Toasts 14.00

Classic New York Rib Eye Roast Beef Sandwich, Russian Dressing 22.00

MAIN COURSES

Stack of Buttermilk Pancakes, Bacon, Maple Syrup Butter 19.00

Cherry Ricotta Stuffed Brioche French Toast, Cherry Cream Cheese, Mixed Berries & Oranges, Smoked Bacon 18.00

Smoked Salmon Eggs Benedict with Béarnaise Sauce 28.00

Scrambled Eggs, Asparagus, Fresh Peas, Applewood Smoked Bacon, Sourdough Toast 21.00

Carbonara Pasta Gratin with Peas, Smoked Bacon Lardons, Parmesan Cheese, Cream 20.00

Rib Eye Delmonico Steak with Sunny Side Up Egg, Fingerling Potato Hash, Ranchero Sauce 26.00

 

Applewood Smoked Bacon

6 oz Italian Breakfast Sausage Round

Fingerling Potatoes Sautéed in Duck Fat 

Maple Cream Glazed Jumbo Donut with Bacon

2 Pitchers: Vermont Maple Syrup, Melted Butter

 

 

HOMEMADE YOGURT WITH GRANOLA 6.50

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

ORGANIC EGG FRITTATA
with choice of Bacon or Avocado  6.00 

ASSORTED CROISSANTS
from Balthazar  3.50

MUFFINS
from Amy's Bread  2.50-3.00

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 Green Leaf Lettuce  10.50

CAVE-AGED GRUYERE AND HAM TOASTED SANDWICH
11.00

BUFFALO CHICKEN SANDWICH
Served with Blue Cheese & Watercress
on a Potato Sesame Bun  11.50

GRILLED VEGETABLES WITH FRESH MOZZARELLA
Served in a wrap  9.00

 

SEASONAL SOUP OF THE DAY
Small:  4.50  Large:  6.50

CAESAR SALAD
Romaine Lettuce, Tomato and Croutons  11.50
(Add Pulled Chicken 2.00)

 

YOGURT SMOOTHIES
Mango or Strawberry   5.50

GT’s GINGERADE KOMBUCHA   6.00

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

HOT CHOCOLATE   SM:  4.00   LG:  4.50    

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 ORGANIC ICE CREAM CUPS 
from Blue Marble  3.00

ICE CREAM SANDWICHES  3.50

 

LUNCH PRIX FIXE

95.00

Complimentary Seasonal Cocktail

APPETIZERS

Choice of 1

Classic Tavern Caesar Salad with Garlic-Parmesan Cheese Toasts, Marinated Anchovies

San Daniele Prosciutto with Italian Mozzarella, Black Truffle-Sorrento Lemon Sauce

Shrimp Cocktail with Two Sauces: Classic Cocktail & New Orleans Remoulade

Baked Portobello Mushroom stuffed with Fresh Jumbo Lump Crab, Béarnaise Sauce

MAIN COURSES

Choice of 1

Scrambled Eggs on Buttered Toast, Asparagus, Peas, Lobster Sauce

Caramelized Brioche Pudding, Berries, Bananas Foster Sauce

Poached Salmon, Snow Pea, Asparagus & Fennel Salad, Green Goddess

Braised Lamb Shank, Creamy Rosemary Polenta, Porcini Mushroom-Madeira Sauce

DESSERT

Choice of 1

Rich Chocolate Mousse, White Chocolate Shavings, Ginger Cookies

Warm Mixed Berries, Vanilla or Salted Caramel Ice Cream, Blueberry Sauce

Individual Cheesecakes with Strawberry Sauce

 

18% gratuity added to all checks

Jeremiah Tower, Executive Chef

DINNER PRIX FIXE

125.00

Complimentary Seasonal Cocktail

APPETIZERS

Choice of 1

Shrimp Cocktail with Two Sauces: Classic Cocktail & New Orleans Remoulade

Mixed Seafood Salad with Calamari, Arctic Char, Rock Shrimp & Lobster

Classic Tavern Caesar Salad with Garlic-Parmesan Cheese Toasts, Marinated Anchovies

Baked Portobello Mushroom stuffed with Fresh Jumbo Lump Crab, Béarnaise Sauce

Cremini Mushroom Soup, Fresh Mint & Chipotle Chili Cream

MAIN COURSES

Choice of 1

Grilled Salmon, Snow Pea, Asparagus & Fennel Salad, Basil Hollandaise

Braised Bone-In Beef Short Rib, Sweet Potato Mash, Truffled Pea Shoots, Ham Hock & Pea Shoot Purée

Braised Lamb Shank, Creamy Rosemary Polenta, Porcini Mushroom-Madeira Sauce

DESSERT

Choice of 1

Rich Chocolate Mousse, White Chocolate Shavings, Ginger Cookies

Madagascar Bourbon Vanilla Crème Brûlée

Individual Cheesecakes with Strawberry Sauce

 

18% gratuity added to all checks

Jeremiah Tower, Executive Chef