308 Fayette Street
Conshohocken, PA 19428
610-567-0366

Today's Hours
Lunch: Closed
Dinner: 5:00pm - 9:30pm

Spring and Summer Dinner Menu

$38 includes starter, entrée and dessert

Starters

Mixed Greens Salad

tossed in our house Balsamic Vinaigrette, topped with dried cranberries, sunflower seeds, blue cheese crumbles and tomato wedges

Baked Tavern Egg

shallots, prosciutto, English peas, scallions and Asiago cheese baked into an egg dip. Served with rusks

Crustini

artisan bread topped with a sun-dried tomato and roasted garlic jam, shaved cucumber and topped with avocado sour cream, black pepper olive oil and micro greens

Sausage and Mozzarella Stuffed Onion

served over a light tomato sauce and finished with a basil and garlic aioli

Shrimp and Avocado Potato Stack

shrimp and avocado potato salad layered between sliced ripe tomato, accented with roasted red pepper and parsley puree

Escargot

baked with spinach, diced tomato and a garlic and fresh parsley butter. Finished with Asiago cheese

Roasted Beet Salad

spring mix tossed with our roasted onion vinaigrette, topped with crumbled feta cheese, roasted almond slivers and fresh roasted sweet beets

Crab Dip

petite jumbo lump crab meat, spinach, roasted red pepper and Swiss cheese baked into a cream cheese dip. Served with rusks

Poached Shrimp

served over roasted carrot and onion puree, baby spinach tossed with a poppy vinaigrette and topped with pickled carrot and red pepper salad

Desserts

Delicious Desserts

Your server will describe today's selections.

Entrées

Grilled Chicken Spring Pasta

spring vegetables sauteed with penne pasta in a light olive oil and garlic-lemon butter sauce

Bone-in Pork Chop

pickle brined and grilled, served over vanilla sweet potato mousse and green beans. Finished with demi-glace and horseradish and brown sugar sour cream

Salmon

poached in a Kim-chi style broth with sesame-soy risotto and caramelized baby bok choy

Grilled New York Strip Steak

grilled and paired with roasted garlic potato mousse, asparagus spears and herbed compound butter ($3 upcharge)

Breast of Duckling

pan roasted, served with vanilla sweet potato mousse, green beans, triple sec and dried cranberry demi-glace and caramelized endive

Yellowfin Tuna

cracked black pepper crusted and seared to RARE, paired with risotto and asparagus spears, topped with Salsa Criolla

Rack of Lamb

oven roasted and accompanied by smoked red skin potatoes, green beans and cajun-maple demi-glace

Mahi Mahi

pan bronzed and served with duck fat roasted potatoes and braised BBQ slaw

Braised Yankee Chicken

drumsticks braised with red potatoes, onion, carrot, celery and garlic. Finished with a chicken veloute sauce

Please note: Menu subject to change without notice.