Second Empire Restaurant And Tavern menu

Vanilla Bean Creme Brulee

traditional vanilla custard & caramelized sugar, topped with fresh berries & almond lace cookie.

Frozen Banana Semifreddo

roasted banana puree folded into a sweet meringue served over a short dough cookie crumble with a hint of cinnamon served with caramelized fresh bananas and a cooki.

Warm Pear & Gingerbread Upside Down Cake

sweet bosc pears, brown sugar, ginger and molasses cake topped with cinnamon vanilla ice cream and shortdough cookie crumble.

Hazelnut Chocolate Roulade

frangelico syrup soaked into a hazelnut sponge cake, filled with chocolate hazelnut mousse and toffee pieces, iced in chocolate ganache and served with whipped cream, lace cookie, chocolate and raspb

Empire Chocolate Souffle

classic chocolate souffle baked to order, topped with powdered sugar, served with chantilly cream or vanilla ice cream.

Coconut Chess Pie

shredded coconut and buttermilk filling baked in a butter short dough, served with toffee caramel ice cream and an almond lace cookie.

Second Empire Key Lime Pie

graham cracker crust & creamy key lime custard, topped with whipped cream, served with fresh blueberries & blueberry sauce.

Homemade Ice Cream And Sorbet

a variety of French-style ice creams and non-dairy sorbets, served with fresh berries and a cookie.

Chocolate Souffle

Soup Du Jour

Empire Baby Mesclun Salad

red oak leaf lettuce, belgian endive, frisee lettuce, baby romaine, radicchio, arugula, dijon mustard & shallot vinaigrette.

Empire Cioppino

sneads ferry clams, bay scallops, shrimp, calamari, seasonal fish, crushed red pepper, grilled red onion, garlic & roasted cherry tomato broth.

Sauteed Asian Spiced Berkshire Farms Pork Belly

cannellini bean & hickory smoked tomato ragout, butternut squash puree, collard green & gouda cheese disc, green tomato mango vinaigrette.

Hickory Smoked Ashley Farms Chicken Ballottine

honey roasted bosc pear & israeli cous cous salad, beets, oregon mushrooms, citrus kale, pea shoots, dried cherry & roasted poblano jus.

Buttermilk Pan-Fried Georgia Quail

ancho grilled red onions, black bean & saffron rice, roasted cherry tomatoes, chow chow, baby arugula, chipotle & dried cherry jus.

Grilled Key West Shrimp & Roasted Asparagus Salad

bibb hearts, grilled corn, crispy rice paper, spicy cucumbers, roasted cauliflower, belgian endive, butternut squash, mango buttermilk dressing.

House Cured Scottish Salmon Gravlax

grilled garlic & parmesan crostini, baby arugula & chopped egg salad, leeks, capers, rutabaga puree, cucumber & pineapple salsa.

Butter Poached Maine Lobster & Yukon Potato Phyllo Cigar

ewephoria gouda cheese, pickled beet carpaccio, roasted butternut squash compote, fennel & snow pea salad, corn & lemongrass vinaigrette.

Traditional French Onion Soup

gruyere cheese, toasted garlic croutons, rich broth.

Chef’s Warm Roasted Root Vegetable Salad

egg, bacon, beets, carrots, rutabaga, parsnips, swiss chard, endive, feta, rosemary & cranberry vinaigrette.

Crispy Fried “Icy Bay” Alaskan Calamari

lightly seasoned flour, zesty tomato & parmesan dipping sauce.

Sauteed Rock Shrimp & Grilled Romaine Heart

crispy pimento cheese, bay scallops, cherry tomatoes, black eyed pea & celery root salsa, warm chipotle & yogurt sauce.

330 Caesar Salad

garlic herb croutons, parmesan cheese crisp, romaine lettuce, anchovy & garlic dressing.

Crispy Empire Chile Relleno

latin seasoned rice, monterey jack, hickory smoked chicken, black bean hummus, chorizo, fresno pepper vinaigrette.

Tavern Greek Salad

romaine & iceberg, olives, pepperoncini, artichokes, tomatoes, feta, red onion, cucumber, garlic herb dressing.

Asian Pork Shoulder Dumplings

braised bok choy, sweet potato puree, soy glazed shitake mushrooms, spicy napa cabbage, soy & scallion vinaigrette.

Warm Crispy Duck Confit Salad

cider braised french lentils & beets, frisee lettuce, red cabbage slaw, roasted shallot & balsamic vinaigrette.

Pulled Chicken Penne Pasta

broccolini, buffalo mozzarella, roasted bell peppers, spinach, mushrooms, vegetables, grape tomatoes, garlic herb jus.

330 Tavern Risotto

grilled french horn mushrooms, snow peas, baby zucchini, grape tomatoes, parmesan cheese, greek olive oil.

Pan-Roasted Ashley Farms Chicken Breast

soft polenta & ricotta, creamy kale & celery root, broccolini, gremolata, rutabaga puree, roasted poblano & apple cream.

Pan-Roasted Scottish Salmon Fillet

creamy collard greens, bacon, harvest grains & black currants, spicy asian eggplant, thyme & red wine reduction.

Tavern Braised Lamb Shank Shepard’s Pie

oregon mushrooms, roasted root vegetables, peas, yukon mashed potatoes, flagship cheddar, savory lamb jus.

Grilled Rosemary & Mustard Pork Porterhouse

roasted cauliflower, eggplant & baby carrots, creamy country rice, swiss chard, bacon, ginger & cider vinegar jus.

Empire Seafood Paella

sneads ferry clams, scallops, seasonal fish, saffron rice, chicken, chorizo sausage, shrimp, fish fumet & herbs.

Braised Short Rib & Veal Cheek Duet

cannellini bean & rigatoni ragout, cherry tomatoes, braised escarole, butternut squash, big boss bad penny reduction.

Grilled Berkshire Farms Pork Rib Chop

nev’s stir fried rice, broccolini, snow peas, bacon, parsnip puree, belgian endive & sweet potato salad, red onion & ancho chili vinaigrette.

Crispy Pan-Fried Chesapeake Bay Striped Bass

grilled prosciutto ham, grain mustard spaetzle & brussels sprouts, melted saffron leeks, smoked cauliflower slaw, dried cherry & poblano jus.

Roasted Latin Seasoned New Bedford Sea Scallops

butternut squash & swiss chard tart, black currants, spicy asian eggplant & haricot vert, white asparagus, roasted beet & bell pepper jus.

“Off The Hook” Ocean Catch

rock shrimp & yogurt stone ground grits, purple asparagus & mushroom salad, broccolini, savoy cabbage, apple & molasses vinaigrette.

Grilled Turbot Fillet

roasted cherry tomatoes & ricotta cheese, chorizo sausage & autumn greens, acorn squash, ditalini pasta, arugula, saffron & thyme fumet.

Roasted Five Spice Pennsylvania Duck Breast

sauteed yukon gold & grilled artichoke hash, kalamata olives, rutabaga puree, creamy celery root & asparagus, spicy fresno & prune jus.

Roasted Australian Lamb Rack

citrus & oregon mushroom risotto, sweet potato puree, butter-braised napa cabbage, roasted baby carrots & escarole lettuce, curry jus.

Grilled New York Center Cut Striploin

creamy fingerling potato & roasted cauliflower mash, sauteed spaghetti squash, spinach, ratatouille, juniper berry & thyme red wine sauce.