Starters

Oyster's on the Half Shell

Fresh raw oysters, shucked, served with cocktail sauce and lemon. Market Price

Steamed Clams (12)

Fresh clams steamed in garlic, white wine, butter, lemon and herb de province. 15

Crab and Artichoke Dip

Fresh crab meat sautéed with garlic, artichokes and spinach in a light parmesan cream sauce. 16

Sweet Chili Calamari

Lightly breaded fried calamari tossed with zesty sweet chili sauce, balsamic glaze, crispy fried onions and cilantro. 15

Oysters Rockefeller

Shucked oysters stuffed with sautéed fennel, red onion, garlic, spinach and a smoky bleu cream sauce. Market Price

Pot O Mussels Madness

Prince Edward Island Mussels steamed in a pot with your favorite sauce. 16
Classic - Garlic, butter, white wine and fresh herbs.
Coconut Red Thai Curry - Thai spices with coconut cream.
Provencale - Garlic, roma tomatoes, red onions, herb de province.

Beans & Greens

Cannellini beans and arugula sautéed in a white wine garlic sauce. 10

Seared Ahi Tuna

6 oz. Sesame seared tuna with wakame, wasabi, spicy sriracha, sesame ginger and soy sauce. 16

Brie en Croute

Melted brie cheese in delicate puff pastry with raspberry sauce, toasted almonds and flatbread crackers. 15

Chicken Wings

Mild, medium, hot, nuclear, BBQ, golden, garlic parmesan and sweet chili.
(5)   6.95
(10)   11
(20)   21

Dinner Entrées

Signature Dishes

Fish en Papillote

Fresh fish steamed in parchment paper and topped with tomato, garlic, thyme and capers. Served with rice pilaf and fresh vegetable. 22

Shrimp Asiago

Sautéed shrimp, onion, garlic, artichoke hearts and sundried tomatoes in a pesto white wine cream sauce over fettuccine with Asiago cheese. 26

Blackened Catfish Creole

Fresh catfish Cajun grilled and served over spicy Creole sauce and rice. 20

Fresh Grilled Salmon Oscar

Topped with jumbo lump crab, asparagus, hollandaise, served with rice pilaf. 32

House Crab Cakes

Our award winning recipe! Served with a side of fresh vegetables and house remoulade sauce. 29

Shrimp Jambalaya

Our award winning recipe with no fillers! Served with a side of fresh vegetables and house remoulade sauce. 24

Grouper Seafood Etouffee

Grilled, topped with seafood Etouffee (shrimp, scallops, crawfish, peppers and onions) over rice pilaf. 30

Beef & Lamb

Truffle Glazed Steak

Black Angus Reserve Sirloin grilled and served over sweet potato Brussel sprout hash. 26

Tavern BBQ Burger

1/2 lb. grilled Black Angus Reserve ground beef topped with bacon, BBQ sauce, cheddar, crispy onions, lettuce, tomato and onion. 14

Steak & Frites

12 oz. grilled Black Angus Reserve New York Strip steak served with sea salt french fries and fresh vegetable du jour. 32

Add a 4 ounce Crab Cake to your New York Strip for an additional. 12

Grilled Tenderloin Beef Tips

Black Angus Reserve tips tossed in a beef and mushroom demi glaze over garlic smashed potatoes. 22

Osso Bucco

Slow roasted braised fork tender lamb shank topped with lamb au jus, served over garlic smashed potatoes. 32

Poultry

Asiago Gnocci

Delicate gnocchi filled with asiago cheese served with a herb de provence cream sauce with grilled chicken, steamed broccoli and sautéed red bell peppers. 24

Chicken Parmesan

Hand breaded and topped with house marinara sauce, melted mozzarella cheese and served with a side of penne pasta. 20

Chicken Marsala

Pan seared chicken breast in a marsala mushroom sauce and served with garlic smashed potatoes. 22

Sautéed Chicken Tenderloins Pompeii

Sautéed chicken tenderloins, tomatoes, cremini mushrooms, black olives, banana peppers, baby spinach in a white wine garlic sauce tossed with penne pasta. 20

Vegetarian

Crimini Mushroom Raviolis

In a madeira walnut cream sauce served with wilted spinach. 20

Eggplant Parmesan

Hand breaded and topped with house marinara sauce, melted mozzarella cheese and served with a side of penne pasta. 18

Vegan Adventure

A stir fry of mixed vegetables in sesame oil with a rice wine soy sauce, served over Chinese rice noodles, and topped with crispy tofu and sides of pickled ginger and wasabi. 20


Salads

Keuka Lake Salad Fromage

Fresh arugula tossed with our own strawberry Dijon dressing and topped with poached pears, sundried cranberries, walnuts and chevre cheese. 14

Beets & Chevre

Fresh diced beets marinated in light, tangy vinaigrette topped with local goat cheese and pickled carrots. 13

Caprese

Fresh mozzarella, sweet basil, vine ripened tomatoes drizzled with extra virgin olive oil and balsamic glaze. 14

Caesar

Romaine lettuce, Caesar dressing, sundried tomatoes, shaved parmesan cheese and garlic croutons. 10

Tavern Mixed Green 7

Served with choice of one of our house dressings.
Blackened chicken additional   6
Blackened catfish additional   9


House dressings

Balsamic Vinaigrette, Horseradish, French and Strawberry Dijon, Creamy or Crumbly Bleu Cheese, and Ranch

Soups

Famous Seafood Chowder    cup 6 bowl 8

Baked French Onion au Gratin    7

Childrens Menu

Specially formulated for children under twelve and served with apple sauce.

Kids Chicken Fingers    8

Kids Grilled Cheese Sandwich    5

Kids Mini Burger    8

Pasta Marinara    5

The Village Tavern Restaurant is open 7 days a week ~ Serving lunch and dinner! ~ Takeout Available!
~ Dog Friendly Outdoor Seating!

Wine Spectator Awards of Excellence

Award of Excellence since 1995!