entley Tavern

Bentley
the tavern

CHARCUTERIE

SHELLS
3+ 15 12 12 OYSTERS 6/12 daily preparation TAVERN CLAMS sausage, garlic, lager broth PRAWNS vodka cocktail, caviar, citrus CRAB CLAWS local seasonal garnish

choice of 2 meats, 2 cheeses choice of 3 meats, 3 cheeses

APPETIZERS
12 10 14 13

BAKED CHEVRE tomato fondu, crostini

ROASTED BEETS yellow frisee, bleu cheese, bacon ANGELOTTI con t duck, crisp shallot, shiitake jus

DIVER SCALLOPS cracklin, english pea, knob onion

SNACKS
8 9 10 10 MUSHROOMS & TOAST manchego, pea vine CRAB CAKES petit salad, remoulade CHICKEN DRUMETTES chili glaze, celery SPARE RIB spiced rub, napa slaw

SOUPS & SALADS

8 7 11 12 12 5

FRENCH ONION SOUP gruyere cheese, crouton SEASONAL SOUP seasonal garnish

FIELD GREEN SALAD shaved carrot, english cucumber sherry-orange vinaigrette BABY ARUGULA SALAD poached pear, brie, candied walnut lemon emulsion SPINACH SALAD bleu cheese, red onion, bacon, hard egg balsamic-dijon dressing add chicken breast

SIDES
5 5 5 5 5 BRUSSEL SPROUTS BROCCOLI RABE MAC & CHEESE MASHED POTATO FRITES

ENTREES
18 22 20 22 20 26 24 14 12 12 1

PASTA summer vegetable, mushroom, chevre HALF CHICKEN buttermilk smashed potato sweetcorn vinaigrette DUCK BREAST aubergine caponata cheddar polenta, saba reduction

BLACK COD sweet & sour peppers, asiago risotto

DESSERT
9 9 9 LEMON CURD swiss meringue, pate sucre DATE & APRICOT BREAD PUDDING rum caramel, bailey whipped 54% CHOCOLATE GANACHE port-cherries, candied orange

PORK SHOULDER czech red cabbage slaw, black pepper spatzle SPRING LAMB RACK herb glazed root vegetable arugula-shallot salad BENTLEYS BURGER LTO, pretzel bun, frites BENTLEYS CHICKEN BREAST brioche, LTO, frites GRILLED CHEESE tomato, frites ADD bacon, forest mushrooms, caramelized onions, pork belly, egg, house pickles, or cheese

STEAK & FRITES strip loin, hand cut fries, steak sauce

EXECUTIVE CHEF:

IAN FLOWERS