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City Tavern Menu

City Tavern Menu

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Published by eaterchi

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Published by: eaterchi on May 14, 2012
Copyright:Attribution Non-commercial

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06/22/2014

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Flatbreads 
applewood smoked bacon, apples and blue cheese
7
 wild mushrooms, roasted garlic purée and crisp black kale
7
baby octopus, tomatoes, arugula and ricotta salata
7
Starters 
sunchoke velvet soup with braised oxtail and marrow dumplings
9
sh and shellsh pie with leeks, lobster-sherry sauce and potato crust
11
  wild mushroom risotto with squash blossoms, peas and chicken jus
10
 whole wheat pasta with smoked duck breast, morels, sugar snaps and egg
15
baby beets with orange, mâche, goat cheese and ennel-anise vinaigrette
10
cobb shrimp salad with avocado, radish, eta and creamy bacon dressing
13
mussels steamed in saison ale with bread crumbs, apples and chorizo
12
deviled arm eggs with smoked salmon, tobiko roe and chive aïoli
10
steak and ale pie with carrots, mushrooms and red wine sauce
14
select oysters on the hal-shell with sour ale mignonette
3 each
Sides 
grilled asparagus, ried egg and béarnaise
8
sweet and sour brussels sprouts with pork belly 
9
baby lettuces and spring vegetables with white balsamic vinaigrette
7
 duck at ried potato chips with garlic and herbs
8
From the Grill
 wild salmon with asparagus, lump crab and blood orange béarnaise
16
mushroom-stued lake trout with gnocchi, brussels sprouts, guanciale and mustard-dill sauce
15
 walleye pike with pea tendrils, artichokes, porcinis and cashew vinaigrette
17
berkshire pork chop with apples, arugula, grilled bacon and banyuls vinegar
18
grass-ed rib-eye with blue cheese-bacon butter, potato purée, ramps and demi-glace
19
Entrées 
sea scallops with cavatelli pasta, hen o the woods, crisp artichokes and goat cheese cream
19
ried amish chicken with acorn squash, bacon and collard greens and lemon-rosemary gravy 
16
 veal short ribs with mascarpone polenta, black kale, cipollini onions and belgium ale sauce
17
bee cheeks braised in porter with trufed taro root purée, baby carrots and baby turnips
18
pan roasted caulifower with arro, dried ruit and pine nut vinaigrette
15
Sandwiches 
with choice of sweet potato fries or duck fat fried chips 
grilled three-cheese o ricotta, burrata and ontina on ocaccia with white trufe oil
9
pork belly sliders on brioche rolls with spicy aïoli and marinated cabbage
9
shrimp po’ boy on butter roll with bibb lettuce and caper berry tartar sauce
11
tuna wrapped in prosciutto on ciabatta with avocado, egg and ginger-mustard sauce
15
aged striploin burger on potato bun with caramelized onions, bacon, edam and sauce poivrade
14
From the Cellar 
artisan cheese and cured meats 
6 each/three or 15holy cow, bittersweet plantation, louisianaashed goat, capriole arm, indianaaged edam, steve-n-sons grasselds, michigancabrales, aged blue veined, spainreblochon, creamy cow & sheep, ranceacorn-ed prosciutto, la quercia, iowalomo resco, iberico pork loin, spaincacciatorini, hunter’s salami, italy country style terrine with wild mushrooms, in-housepork rillettes with cherries, in-house
Sweets 
pistachio crème brûlée with rhubarb preserve
7
chocolate cake with sour cherry gelato
7
lemon olive oil cake with ricotta custard
7
coconut cream pie with shaved resh coconut
7
cookies and gelato
6
20% gratuity will be added to parties o 6 or more.Consuming raw or undercooked meats, poultry, seaood,shellsh or eggs may increase your risk o oodborne illness.

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