Tavern Menu

Fall 2009

Appetizers

Crispy Fried “Icy Bay” Calamari
lightly seasoned flour, creamy lemon & parmesan dipping sauce $12

Crispy Asian Shrimp Roll
julienne vegetables, snow peas, zucchini, carrot, shitake mushroom, cilantro spicy mayonnaise $13

Crispy Pennsylvania Duck Leg Confit
stone ground yellow grits & jalapeno pepper, hickory smoke collard greens, grilled onion slaw, dried cherry sauce $14

Creamy N.C. Crabmeat & Hummus Dip
sliced artichokes, spinach, parmesan cheese, avocado, crispy pita bread, béchamel sauce $14

Aged Proscuitto Ham & Baby Arugula Salad
crispy fried brie cheese, asparagus & granny smith apple slaw, Belgian endive, phyllo dough, egg & parsley sauce $14

Empire Greek Salad
baby romaine lettuce, grape tomatoes, feta cheese, cucumbers, red onion, black olives, zesty garlic & herb vinaigrette $12

House Cured Scottish Salmon Gravlax
grilled vegetable frittata, scallion flatbread, baby romaine & radish, cauliflower puree, caper vert jus vinaigrette $14

Traditional French Onion Soup
Gruyere cheese, toasted garlic crouton, rich broth $10

Entrées

330 Tavern Risotto
roasted butternut squash, Oregon wild mushrooms, corn, red onion, goat cheese, baby arugula, herb Greek olive oil  $25

Grilled Certified Angus Beef Short Ribs
creamy polenta & buffalo mozzarella, braised Swiss chard, spicy apple & red cabbage slaw, natural jus $24

Roasted Five Spice Pennsylvania Duck Breast
fingerling potato & honey roasted pear gratin, butternut squash puree, spicy haricot vert, cherry  juniper reduction  $29

Empire Seafood Paella
steamed mussels & scallops, seasonal fish, saffron rice, chicken, sausage, shrimp, fish fumét & herbs $23

Ashley Farm Chicken Breast Parmigiana
grilled zucchini & yellow squash, creamy country style rice & English peas, braised Swiss chard, hearty tomato sauce $21

Baked Pulled Chicken Penne Pasta
buffalo mozzarella, roasted bell peppers, spinach, cremini mushrooms, vegetables, grape tomatoes,  soft cream sauce $19

Braised Berkshire Farm Pork Osso Bucco
creamy hominy grit stew, sautéed apple & onions, root vegetables, thyme & roasted sweet garlic jus $23

North Carolina Coastal Grouper
Lyonnaise potatoes & red onions, crispy pork belly, Oregon mushrooms, baby zucchini, cider vinegar & molasses jus $25

Crispy Shrimp & N.C. Crabmeat Asian Dumplings
black bean & green tomato ragout, roasted butternut squash compote, cucumber & mango salad, lime cilantro cream $24

Grilled Australian Lamb Rack & Braised Lam Leg Enchilada
dirty Jasmine rice & chorizo sausage, butter braised Savoy cabbage, root vegetables, ruby port & tomato jus  $34

Sautéed Cajun Seasoned Diver Sea Scallops
braised short rib & cappelini pasta ragout, baby romaine, goat cheese, ratatouille, Bok choy, veal & tomato jus  $26

Grilled Certified Angus Beef Ribeye
N.C. sweet potato & duck confit gratin, ratatouille, rutabaga puree, spinach, chipotle & mango butter $34

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Daniel Schurr, Chef de Cuisine

Please, no separate checks

18% gratuity on parties of 7 or more

Please inform your server of any dietary restrictions