West Town Taven menu

Tavern Beer Cheese

With crunchy toasts.

Tavern Potato Chips

With rosemary, balsamic syrup, white truffle oil and parmesan cheese.

Gnocchi

with pesto, cream, pine nuts and parmesan.

Flatbread

Herb-roasted mushrooms, leeks, white truffle oil and mozzarella.

Market Cheese Plate

Calamari

Crispy fresh rhode island calamari with curried arugula slaw

Tavern Antipasto

Herbed goat cheese, basil pesto, braised white beans, oven-cured tomatoes, marinated olives, country ham and toasts.

Mussels

Skillet roasted with bay leaf, sweet garlic and spicy chile peppers.

Crispy Lobster And Crab Cakes

with green godess dressing.

Beef Carpaccio

With capers, pickled onions and shaved parmesan cheese.

House-Made Ice Creams And Brownies

Bourbon Pecan Pie

With caramel sauce and thick cream.

Gala Apple Turnover

With caramel ice cream and caramel sauce.

Lemon Chess Pie

With berry sauce and thick cream.

Chocolate Devil's Food Cake

With chocolate fudge frosting and mint chocolate chip ice cream.

Chef's Whim Ice Cream Sandwich

With fudge brownie and seasonal ice cream.

Chocolate-Peanut Butter-Caramel Tart

Banana Cream Pie

With white chocolate, salted peanuts and whipped cream.

Market Cheese Plate

A changing selection-ask your server!.

Salad 1

Fennel, raw mushroom and radish salad with lemon and white truffle oil.

Salad 2

Organic field greens with buttermilk blue cheese, cherry tomatoes and red wine mustard vinaigrette.

Curried Butternut Squash Soup

With roasted coconut and almonds.

Wild Mushroom Chowder

With blue cheese toast and crispy potato strings.

Potato Gnocchi

With seasonal vegetables, fontina and basil.

Pasta

Pappardelle with turkey meatballs, roasted tomatoes, tarragon and wild mushrooms.

Chicken

Herb-marinated miller’s farm chicken breast and thigh with lemon-orange linguini, market vegetables and sherry-mustard vinaigrette.

Tilapia

Potato-crusted with jasmine rice pilaf, seasonal vegetables and herbed mustard cream.

Pork

Grilled pork tenderloin with creamy cheese grits, caramelized brussels sprouts, pear-cranberry relish, and bourbon brown butter.

Whitefish

Pan-roasted lake huron fillet with zucchini, fingerling potateos, tomatoes, house-cured bacon, olives and rosemary.

Duck Confit

Crispy slow-cooked moulard leg with butternut-apple mash, caramelized brussels sprouts, roasted pecans and rich pan juices.

Lamb

Ownesboro-style smoked lamb shoulder bbq with double corn cake and traditional black sauce.

Diver Sea Scallops

Pan-seared scallops with mushroom-leek risotto, tarragon and chives.

Pot Roast

Zinfandel-braised short rib with roasted garlic mashed potatoes and pennsylvania dutch black vinegar sauce.

Beef

Pepper-crusted beef tenderloin with white truffle tavern fries and zinfandel reduction.