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
Consuming raw or undercooked meat, seafood or egg products can increase the risk of contracting a food borne illness.
A 20% service charge will be added to parties of 8 or more |