Lunch Menu
Appetizers & Salads
French Onion Soup 10
Crock w/Garlic Toast Swiss Cheese
Soup of the Day
Cup 6 Bowl 8
Baby Field Greens 11
Tossed with Balsamic Vinaigrette
w/ Tomato, Cucumber Radicchio
Tavern Falls Salad 12
Baby Greens w/ Balsamic Vinaigrette
w/Glazed Walnuts, Gorgonzola Apples
Iceberg Wedge Salad 12
Hearts of Lettuce, w/Ranch Dressing
Bacon Bits, Tomatoes Feta Cheese
Arugula & Beet Salad 13
Mandarin Oranges, Gout Cheese,
Glazed Walnuts over Baby Arugula
Classic Caesar Salad 12
Romaine lettuce w/Caesar Dressing
Croutons Shredded Romano Cheese
Wild Greens Salad 13
w/Sliced Pears, Apples Goat Cheese
Glazed Walnuts
Salad & Protein Toppings
Duck Breast – 12 Chicken Breast- 9 Shrimp- 12
Blooming Onion 14
Ale Battered Sweet Vidalia Onion
Deep Fred with Remoulade Sauce
Classic Smoked Salmon 14
Diced Red Onion, Capers, Cornichon Piekles
Creamy Horseradish Sauce Baguette Toast
Albacore Tuna Tartar 14
Served with Avocado Pure
And Honey Soy Sauce
Buffalo Chicken Ribbons 12
Deep Fried-Hot Sauce Marinated Strips, Celery
Blue Cheese Dip Served in a Potato Basket
Burrata Mozzarella 14
Heirloom Tomatoes Fresh Mozzarella
Basil-Oi, Sourdough Bread
Shrimp Cocktail 12
6 Chilled Large Shrimp
Served with Horseradish Cocktail Sauce
Prince E. Island Musscls 15
Fresh Garlic, White Wine, Marinara Sauce
Served with Toast Points
Fried Calamari
Corn flour Dusted e Flash Deep Fried
Served with Marinara Sauce
Small 15 Large 18
Tavern Fare
Fish & Chips 20
Ale-Battered Cod Filet Tartar Sauce
Served w/ French Fries OR Onion Rings
Classic Chicken Pot Pie
Regular 18 Large 20
W/ a Small Caesar or Baby Greens Salad
Cheese Pizza
Medium 14 Large 18
Additional Toppings available
Al Natural Angus Beef Burger 18
Choice of Cheese: American, Jack, Cheddar, Swiss or
Gorgonzola On Brioche Roll French Fries e Slaw
Join us for a very special Sunday Brunch a la Carte Menu
Entrees
Roasted Free Range Half Chicken 22
Semi-Boneless Chicken with Shiitake Mushroom-Madeira Wine Sauce
Served with Mashed Potatoes Vegetables
Sautéed Shrimp Scampi 26
w/Fresh Garlic-Butter Herbs
Served over Fresh Fettuccini
Seafood Medley Pasta 32
Shrimp, Scallops, Calamari e Mussels
Marinara Sauce or / Fra-Diavolo Over Fresh Fettucine
Norwegian Wild Salmon 28
Shitake Mushrooms, Roasted Peppers
Spinach Couscous Pasta Hollandaise Sauce
Wild Mushroom Ravioli 22
Served with Garlic White Wine Sauce
Vilted Spinach Parmesan Cheese
Classic Wiener Schnitzel 26
Veal Cutlet w/ Lemon-Brown Butter
Braised Red Cabbage e Potato Pancakes
Fillet of Sole Amandine 23
Lemon-Butter Toasted Almonds
Served with Rice Pilaf eVegetables
Rotisserie Duck A L’Orange 32
Maple Fam Half Duckling Crisp Tender
Orange Saue, Wild Rice Vegetables
Sesame Crusted Ahi Tuna 24
Topped with Wasabhi-Aioli Drizzle
Over Soba Noodles Julienne Vegetables
BBQ Baby Back Ribs 24
Tender Pork Spareribs w/ our own BBO Sauce
Mashed Potaloes e Vegetables
Pan-Seared Sea Scallops 34
Over Couscous Pasta w/ Shiitake Mushrooms,
Roasted Peppers, Spinach Classic Hollandaise
NY Sirloin Steak 34
Served with Port IWine Demi-Glace
Mashed Potatoes Vegetables
Grilled Beef Tenderloin 40
Mashed Poatoes Vegetables
Wild Mushroom Demi-Glace
Sharing Salads $2.00 extra Entrees $4.00 extra
We strongly suggest no substitutions
Side Dishes
Garlic-Spinach 9 – Mashed Potatoes 5 Wild Rice6 French Fries 5
Steamed Broccoli 5 Roasted Asparagus 9 Parmesan Trufle French Fries 10
“Thoroughly cooking meats, poultry, seafood, sbellish, or eges reduces the risk of food bore ilness”