Our Farm-to-Table Philosophy at Tavern

A great meal starts with great ingredients. At Tavern, we strive to find the best local ingredients for our dishes, farmed in a manner that sustains the land for future generations. Whenever possible, the products that we feature on our menu are raised naturally without the use of chemicals, hormones or antibiotics. We are lucky that many of our vegetables are grown at our sister property, The Garrison, whose two-acre farm supplies us with lettuces, tomatoes and produce during the growing season.

We look forward to the time where all restaurants will look to the resources of the land as the future of their community.

Jason Wood, Executive Chef, Highlands Country Club

We serve produce from our own working farm, and we are proud to support our neighbors:

Bread Alone / Glynwood Farm / Hudson Valley Fresh / Padgett Farm
Red Barn Produce / Sprout Creek Farm / Wild Hive / Pampered Cow
Sr. William Farm / Walnut Grove / Hemlock Hill

First

Scotch Egg - 8
with salsa verde

Testa - 10
pan-seared rustic pig's head paté topped with egg yolk ravioli

Kohlrabi & Watercress Salad - 10
fennel, capers, chervil, lemon and olive oil

Warm Apple Soup - 8
with chive oil

Baby Lettuce Salad - 7
simply dressed

Hake Brandade - 11
with pickled red onion and mixed greens

Chicken Liver Mousse - 10
served with house-made pickles and crackers

Local Cheese Selection - 3 for 14
served with house-made pickles and crackers

Second

Razor Clams, Squid and Mussels - 21
with chorizo, radish, smoked couscous, and lemon aioli

Chicken Breast - 23
rolled and stuffed with mushrooms and walnuts, butternut squash, and a warm cabbage salad

Winter Vegetable Terrine - 21
with quinoa, carrot purée, and sautéed winter vegetables

Beef & Barley Stew - 21
with porcini and cremini mushrooms

Diver Scallops - 22
with Brussels sprouts, fingerling potatoes, polenta coins, almonds, and a tarragon purée

Trout - 22
with roasted cauliflower, onion juniper broth, pine nuts, and mâche

Buttermilk Fried Chicken - 22
with roasted sunchokes, pickled beets, olives, and arugula salad

Meatballs & Hay-Smoked Gnocchi - 20
with mushrooms and chili oil in a parmesan broth

Full Tavern Breakfast - 21
with Padgett Farm sausage, bacon, confit onions, blood sausage, brioche, sunny side up egg, & baked beans

Third

Goat Cheese Panna Cotta - 9
with honey, rosemary salt, and pistachios

Chocolate Beet Cake - 9
with crème fraîche

Apple Crumble - 8
with whipped cream

Carrot Cake - 8
with bourbon-infused whipped cream

Local Cheese Selection - 3 for 14
on a brioche roll, served with choice of salad or fries

Sprout Creek Farm: Ouray, Sophie or Eden
Brovetto Dairy Farm: Tilset with Caraway
Twin Maple Farm: Hudson Red

A 20% service charge will be added to parties of 8 or more