SAMPLE 3 COURSE MENU
(This is merely an example. Current menu items vary depending on seasonal availability. Please call or email if you have questions)
Course One
Seasonal Soup
chef's selection
Chop House Salad
mixed greens | tomato | bleu cheese | farm egg | buttermilk vinaigrette
seasonal Salad
chef's choice
Steak tartare
toasted points | marinated beef | parmesan | pickled red onion
P.E.I. Mussels
house-made steak sausage | creole style shrimp stock | toasted beer bread
Course two
Cast iron seared U-10 prawns
apple cabbage slaw | charred lemon vinaigrette
Course two
Course two
6oz filet mignon
12oz ribeye
8oz Sirloin
Duroc pork loin
seared U10/20 dry scallops
Faroe Island Salmon
grilled cauliflower "steak"
Tavern Burger
tavern sauce | lettuce | tomato | aged cheddar | caramelized onions | brioche bun
sauces
horseradish creme fraiche
chop house steak sauce
demi glace
apple mustard crema
sweet chili soy
chimichurri
sides
creme fraiche mashed potatoes
chevre mac & cheese
asparagus
Duck fat fries
Seasonal Veg
Course three
triple chocolate cake
chocolate espresso cake | chocolate buttercream | raspberry
deconstructed cheesecake
snickerdoodle chevre custard | salted caramel | snickerdoodle crumble