ESTABLISHED  1945           2327  N  MAIN  STREET   815.962.8758         info@theolympictavern.

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APPETIZERS
M ARI NATED  O LI VES EXTRA VIRGIN OLIVE OIL, HERBS. 4. BAR   MIX WARM MIX OF PRETZELS, NUTS, AND MUNCHIES. 4. PI NT   OF  ASPAR AG US   BEER BATTER DIPPED ASPARAGUS, HERBED GREEK YOGURT DRESSING. 6. C RABCAKE S   LUMP BLUE & SURIMI CRAB MEAT, PANKO, LEMON HERB AIOLI. 12. BRU SC HETTA GRILLED CROSTINI, FRESH BASIL, TOMATO, EXTRA VIRGIN OLIVE OIL, BALSAMIC VINEGAR, RED ONION, PARMESAN. 6. BEER   BATT ERE D  O NION   RING S   SIERRA NEVADA BEER BATTER DIPPED SWEET YELLOW ONIONS, WITH CHIPOTLE RANCH. 6. C HEES E   CU RD S   WISCONSIN CHEDDAR CURDS, FRIED AND SERVED WITH RANCH DRESSING. 6. POTATO   SKI NS FRIED RUSSET SKINS, MELTED CHEDDAR JACK, SCALLIONS & BACON, SOUR CREAM. 8. C RABBY  MU SH ROOMS   LUMP & SURIMI CRABMEAT, BUTTON MUSHROOMS, BRANDY CREAM SAUCE. 8. WI SC ONS IN  CH EES E   FRIE S CRINKLE CUT FRIES, BACON, BEER & CHEDDAR SAUCE, SCALLIONS 6. ADD BISON CHILI FOR +1 WI NG S   OR  CH ICKE N   STRIPS CHOOSE PLAIN, MILD BUFFALO, HOT BUFFALO, NUCLEAR BUFFALO, SPICY GINGER SESAME,
OR ANCHO CHILI BEER-B-Q. 6./HALF DOZEN, 10./DOZEN. C OCON UT   SH RI M P COCONUT CREAM, SWEET SOY. 8. M EAT  BOA RD 8.      CH E E SE   BOAR D 8.       B OTH   B OA R D     14. ART IC H OKE  S P IN ACH   D IP   SERVED HOT WITH MELTED MOZZARELLA, TORTILLA CHIPS AND FRESH VEG. 8. HU M MU S   PLATE TAHINI, CHICKPEAS, GARLIC, EXTRA VIRGIN OLIVE OIL, LEMON, PITA CHIPS, VEGGIES 8. ADD FETA CHEESE 3. SC OTC H  E G G HARD BOILED EGG, SAGE PORK WRAPPED SAUSAGE, PANKO, FRIED WITH GREENS & MUSTARD VINAIGRETTE. 6. CAL AM AR I SEASONED FLOURED & FRIED, MARINARA, GARLIC MAYO 12. SU PER   NACHO S HOMEMADE SHARP CHEDDAR CHEESE SAUCE ON CRISPY WHITE CORN TORTILLA CHIPS, BISON STOUT CHILI, SOUR CREAM, JALAPENOS, BLACK OLIVES & TOMATOES. 8.

SOUPS & SALADS
ADD CHICKEN OR STEAK FOR 3. ADD SHRIMP SCALLOPS, OR SALMON 5. , FRE NC H  ONI ON THYME SHERRY BEEF BROTH. MELTED SWISS & PROVOLONE, CROSTINI. 4./5. BAK ED   POTATO   S OUP CREAM OF POTATO SOUP, HAM, BACON, CHEDDAR, GREEN ONION. 4./5. STOU T   BIS ON   CHI LI GROUND BEEF, PORK & BISON, LEFT HAND MILK STOUT, CHIPOTLE PEPPERS, SERVED WITH GREEN ONION, SOUR CREAM & CHEDDAR JACK CHEESE. 4./5. ADD TORTILLA CHIPS 2. SOU P   OF   THE  DAY 3./5. BERRY   AL MOND   SALAD MIXED GREENS, FRESH BERRIES, TOASTED ALMONDS, RASPBERRY BALSAMIC VINAIGRETTE. 8. CAES AR ROMAINE, CROUTONS, PARMESAN, CREAMY CAESAR, GRAPE TOMATO. 8. GREE K ROMAINE, FETA, KALAMATAS, TOMATOES, RED ONION, CUCUMBERS, ARTICHOKE HEARTS, 9. TACO   S ALAD YOUR CHOICE OF GRILLED CHICKEN OR STEAK, SHREDDED LETTUCE, TOMATO, CHEDDAR JACK, SOUR CREAM, BLACK OLIVES IN A FRIED FLOUR TORTILLA. 10. SE ARED   TU NA  LE TTUCE   W RA P S BIBB LETTUCE, SESAME GINGER SAUCE, WASABI PEAS, SHREDDED CARROTS, CUCUMBER, CRISPY WONTONS, WASABI PEAS. 14. C HEF’ S  CHO PPE D   SALAD   HONEY ROASTED TURKEY, SMOKED HAM, BACON, SWISS, CHEDDAR, TOMATO, CUCUMBERS, BIBB, ROMAINE & ICEBERG, CHOPPED & TOSSED WITH YOUR CHOICE OF DRESSING. 10.

PASTA
SERVED WITH SOUP OR SALAD. ADD CHICKEN OR STEAK +3, ADD SHRIMP SALMON OR SCALLOPS +5. , C HEES E   MAN ICOT TI RICOTTA FILLED NOODLES, BAKED WITH MARINARA, MOZZARELLA AND PARMESAN, FRESH BASIL 12. SE AFOOD  PO MODO RO MUSSELS, SHRIMP, DRY PACK SCALLOPS, CALAMARI, SPICY MARINARA, FETTUCINE NOODLES 19. BEEF   TORTE LL IN I         BEEF AND VEAL FILLED PASTA, FRESH VEG, CRISPY PANCETTA, PARMESAN CARBONARA SAUCE. 14. SQUA SH  R AV I OL I SAGE GARLIC BROWN BUTTER SAUCE, SPINACH, TOASTED PINE NUTS, TOMATO 14. CAPEL L I NI  PR IMAVE RA AGLIO Y OLIO, CHEF’S VEG, PARMESAN 12. SU RF   &   TURF GRILLED SHRIMP, PRIME RIB, GARLIC HERB BUTTER, PEPPERS & ONIONS, TWISTY CAVATAPPI NOODLES. 19. GROWN   UP  M AC  N   CHZ CAVATAPPI, SHARP CHEDDAR AND BLEU CHEESE, GARLIC BREADCRUMBS. 12. FET TU C IN E   AL FRED O WIDE NOODLES, PARMESAN CREAM 12. ST U FFED  CHI CKEN   PARME S AN RICOTTA STUFFED CHICKEN BREAST, PARMESAN BREADCRUMBS, FETTUCINE MARINARA 16.

SANDWICHES
CHOOSE FRIES, CUP OF SOUP OR FRESH FRUIT. PICKLE ON REQUEST. SUBSTITUTE A SOFT FLOUR TORTILLA +1 OR GLUTEN FREE WRAP +2. , BU RGE R 80/20 GROUND CHUCK, LETTUCE, TOMATO, ONION, MAYO, BUTTER TOASTED BUN. 8.5 DOUBL E  T ROUBL E TWIN 8OZ GROUND CHUCK PATTIES, BACON, CHEDDAR SAUCE, ONION RING, FRIED EGG, PRETZEL BUN. 14. C HI CKEN  S ANDW I CH 6OZ SPLIT CHICKEN BREAST, LETTUCE, TOMATO, ONION, MAYO, BUTTER TOASTED BUN. 8. C RABBY  CHI CK EN GRILLED CHICKEN BREAST, SURIMI CRAB, SWISS, MAYO, LETTUCE, TOMATO, ONION ON A TOASTED BUN. 9. SC H NIT ZEL   SAN DWICH BREADED & FRIED PORK TENDERLOIN, BEER MUSTARD, MAYO, SAUERKRAUT, PRETZEL BUN. 9. N O   BREAD   FR ED GRILLED 8OZ BURGER, SAUTEED FRESH VEGGIES, MELTED MONTEREY JACK CHEESE, SCALLIONS. 10. TRY IT “NO RED MEAT PETE” STYLE WITH CHICKEN BREAST. 10. BIS ON  BURG ER GROUND BISON, GORGONZOLA, BACON, WHOLE WHEAT BUN. 12. BU FFAL O  CH ICKE N   SANDW IC H SPICY FRIED CHICKEN, BLEU CHEESE DRESSING, CARROTS & CELERY, SOFT TOASTED BUN. 9. I TAL I AN  BEE F SHAVED SIRLOIN, CHOICE OF PEPPERONCIN OR HOT GIARDINERA, ON SOFT TOASTED FRENCH BREAD, AU JUS. 8. RI BE YE   SANDW I CH 6OZ GRILLED RIBEYE STEAK, AU JUS. 10. MAKE IT A PHILLY CHEESE WITH ONIONS & CHEESE SAUCE FOR +1. REU B EN THICK SLICED CORNED BEEF, SAUERKRAUT, 1000 ISLAND DRESSING, TOASTED MARBLE RYE. 9. CAL IF ORNI A   RE UBE N HONEY ROASTED TURKEY BREAST, AVOCADO, PROVOLONE, 1000 ISLAND SLAW. 9. BLACK   B EAN   BURG E R CHIPOTLE BLACK BEAN BURGER, CHIPOTLE MAYO, LETTUCE, TOMATO, ONION, WHOLE WHEAT BUN. 9 PI G   SA N DWICH 8 HOUR ROASTED PORK SHOULDER, SWEET & SMOKY BEER-B-Q SAUCE, COLE SLAW, TOASTED BUN. 9. M EAT BALL VEAL & PORK MEATBALLS, MARINARA, FRENCH BREAD 8. B. L .T.   A HALF POUND OF APPLEWOOD SMOKED BACON, LETTUCE, TOMATO, & MAYO. 9.

ENTREES
SERVED WITH SOUP OR SALAD AND CHOICE OF SIDE. STEAK TEMPS RARE/MEDIUM/WELL (WELL NOT RECOMMENDED) ADD GRILLED SHRIMP SCALLOPS OR SALMON TO ANY STEAK +5. , BEEF   TE ND ERLO IN LEAN & SUPER TENDER, 9OZ, PAN SEARED. 27. N Y   S T RIP   STEA K 14OZ, FLAVORFUL & LIGHTLY MARBLED, OUR FAVORITE CUT OF BEEF, CHAR GRILLED. 21 RI BE YE 14OZ GENEROUSLY MARBLED, RICH & BEEFY, CHAR GRILLED. 25. FL AT   IRO N 10OZ FLAT IRON CHAR GRILLED 17. STOU T   BRAIS ED   SH ORT   RIB BRAISED BEEF SHORT RIB, MASHED POTATOES & GUINNESS MUSHROOM GRAVY. 17. BAB Y  BACK   RIBS BABY BACK RIBS, SPICE RUBBED, GRILLED, SLOW ROASTED & BASTED WITH BEER BBQ SAUCE. HALF 15. / FULL 21 AP PL EJACK  P ORK   CHOP 12OZ PAN SEARED PORTERHOUSE PORK CHOP, SAUTEED ONIONS & APPLES, BRANDY CREAM. 17. GRI L L ED  S ALM ON ATLANTIC SALMON FILET, SEASONED AND CHAR GRILLED, LEMON DILL BUTTER. 15. C RAB   S TUF FE D   SOLE TENDER SOLE FILETS, LUMP CRABMEAT STUFFING, CHAMPAGNE CREAM SAUCE. 17. FI SH   &  CHI PS SIERRA NEVADA BEER BATTER DIPPED COD, FRENCH FRIES, TARTAR SAUCE. 14. BAK ED   CO D BROILED WITH WHITE WINE & OLD BAY BUTTER SAUCE. 14. BAC ON   W RAP P ED   M E ATL OAF BISON, PORK & BEEF MEATLOAF, MASHED POTATOES WITH STOUT GRAVY & MUSHROOMS. 13. SE ARED   SE A   SCALL OPS   SEARED DRY PACK SCALLOPS, OVER GINGER SAUTEED ASIAN VEGGIES, SWEET SESAME SAUCE. 23. C OCON UT   FRIE D   SH RIMP COCONUT BREADED & FRIED SHRIMPS. COCONUT CREAM, SWEET SOY SAUCE. 17. SA LTI M BOCCA FLOURED & PANFRIED CHICKEN BREAST, CRISPY PROSCUITTO, SAGE BUTTER SAUCE 15.

PIZZAS
PLEASE ALLOW 20 MINUTES. 14 OR 16 INCH THICK CRUST. GLUTEN FREE 10 INCH CRUST +2. C HEES E   PIZZA TOMATO SAUCE, THREE CHEESE BLEND. 12. / 14. M ARGH ER ITA FRESH TOMATO, MOZZARELLA, BASIL. 14. / 16. C OWB OY   P IZZA BEER-B-Q SAUCE, CHEDDAR, PULLED PORK, ONION 16. / 18. T HE   RUBE CORNED BEEF, 1000 ISLAND, SAUERKRAUT, SWISS 16. / 18. SI C I LIA N SALAMI, PEPPERONI, PROSCIUTTO, CAPICOLA, HERB RICOTTA, 16. / 18. U PTOW N  P IZZA ARTICHOKE & SPINACH DIP, GRILLED CHICKEN, TOMATOES, 16. / 18. BU FFAL O  CH ICKE N   P IZZA FRIED CHICKEN STRIPS, BUFFALO SAUCE, BLEU CHEESE & MOZZARELLA, CARROTS & CELERY, 16. / 18. PRI MAV ERA ZUCCHINI, PEPPERS, OLIVES, ONIONS, TOMATOES, BROCCOLI, PIZZA SAUCE & MOZZARELLA 16. / 18.

P IZ Z A  TO PPI N G S
BBQ, ALFREDO, GARLIC HERB OIL, ARTICHOKE SPINACH DIP 1000 ISLAND - 1.50 L / 2.50 XL , EXTRA CHEESE, ONIONS, GREEN OLIVES, BLACK OLIVES, TOMATOES, BASIL, PINEAPPLE, JALAPENOS, GREEN ONIONS, ZUCCHINI, BROCCOLI 1.50 L / 2.50 XL SHRIMP SAUSAGE, PEPPERONI, ANCHOVIES, , CHICKEN, STEAK, BACON, BBQ PORK, SALAMI, PROSCIUTTO, CAPICOLA, CHICKEN STRIPS, BACON, 3.50 L / 4.50 XL

SIDES
FRENCH  FRIES    3.   GARLIC  MASHED   POTATOES  4,     POTATOES  AU  GRATIN  5. SWEET  POTATO  FRIES    5.   BAKED  POTATO    4.   CHEF’S  FRESH  VEG    4.   GRILLED  ASPARAGUS    5.   SIDE  SALAD  3. FRESH  FRUIT  3. CAESAR  SALAD  5.  

KIDS MENU
CHICKEN  STRIPS    6.   CAVATAPPI  NOODLES   (MARINARA,  ALFREDO   OR  HOMEMADE   CHEDDAR  SAUCE)  6.    

FOR KIDS 12 AND UNDER SERVED WITH CHOICE OF FRIES OR FRUIT.

ALL  BEEF  HOT  DOG  6. KIDS  FRIED  COD    6.   BABY  BACK  RIBS    8.   KIDS  FLATIRON  STEAK  8.   GRILLED  CHEESE  6.

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