City Tavern Restaurant Service List

Dinner

• First Courses

  • Mushroom Toast

    Sautéed Pennsylvania mushrooms, Sally Lunn crouton, sauce Béarnaise

    $12.95

  • Smoked Salmon & Trout

    Peppered smoked salmon, smoked Pennsylvania brook trout, capers, sour cream, red onions & pumpernickel

    $14.95

  • Crab Cakes "Chesapeake Style"

    Herbed remoulade

    $18.95

  • Mallard Duck Sausage

    Broiled duck & pork sausage, sweet & sour cabbage

    $14.25

  • Cornmeal Fried Oysters

    Herbed remoulade

    $15.25

  • Shrimp Cocktail

    Shrimp, cocktail sauce

    • Gluten Free

    $14.95

  • Basil Shrimp

    Shrimp, apple-wood smoked bacon, fresh basil, horseradish barbeque sauce

    • Gluten Free

    $16.95

  • Prosciutto & Asparagus

    Prosciutto ham, poached asparagus, cornichons & pumpernickel

    $17.95

• Soups

  • West Indies Pepperpot

    A spicy colonial classic. Beef, taro root, habanero, allspice & greens

    • Gluten Free

    $11.95

  • Corn Chowder

    New England style, corn, potatoes & cream

    $9.25

  • Tavern Soup du Jour

    Our Chef's daily specialty

    $9.25

• Salads

  • Country Salad

    Julienned carrots, cucumber, field greens, raspberry shrub & extra virgin olive oil vinaigrette

    • Gluten Free

    $10.95

  • Tomato & Onion Salad

    Sliced tomatoes, red onions, fresh basil, olive oil & balsamic vinaigrette

    • Gluten Free

    $14.50

  • Romaine & Roquefort Salad

    Crisp romaine, Roquefort cheese, fresh bacon bits & Burgundy-Dijon mustard vinaigrette

    • Gluten Free

    $17.95

  • Artichoke & Smoked Chicken

    Fresh garden greens & Burgundy-Dijon mustard vinaigrette

    • Gluten Free

    $21.95

  • Seafood Mélange

    Smoked salmon, smoked trout, shrimp & crabmeat, fresh garden greens & herbed remoulade

    • Gluten Free

    $32.95

• Evening Fare ~ Entrees

  • Colonial Turkey Pot Pie

    Tender chunks of turkey, mushrooms, early peas, red potatoes, sherry cream sauce & flaky pastry crust, Pennsylvania Dutch egg noodle accompaniment

    $26.95

  • Escalopes of Veal

    Egg dipped, pan seared veal cutlet, mushrooms, asparagus & sauce Béarnaise, mashed potatoes, vegetable of the season

    $38.95

  • Roasted Duckling

    Clover-honey glaze, mango chutney, mashed potatoes, & vegetable of the season

    • Gluten Free

    $36.95

  • Veal & Herb Sausage "MüNchner Style"

    Handmade veal sausage, imported Hengstenberg sauerkraut, mashed potatoes, fried onions, Dijon mustard

    $23.95

  • Medallions of Venison*

    Leeks, rosemary-bourbon mushroom sauce, herbed barley & vegetable of the season

    $38.95

  • Braised Rabbit

    Marinated & braised rabbit legs, mushroom-vegetable red wine sauce & large egg noodles

    $29.95

  • New York Strip Steak & Jumbo Shrimp*

    Herb crusted New York strip steak, jumbo garlic shrimp, mashed potatoes & vegetable of the season

    • Gluten Free

    Market Price

  • Pork Chop "Apple-Wood Smoked"

    In the 18th century, preserving meats by curing them in salt & then smoking was necessary to survive the long winters. This dish, reminiscent of ham, is a classic example. Salt cured & smoked, imported Hengstenberg sauerkraut, mashed potatoes, Dijon mustard

    • Gluten Free

    $33.95

  • Chicken Breast Madeira

    Marinated & sautéed chicken breast, Madeira–mushroom demi-glaze, mashed potatoes & vegetable of the season

    $28.95

  • Fried Tofu

    In a 1770 letter to Philadelphia's John Bartram, Benjamin Franklin included instructions on how to make tofu Sally Lunn breaded fried tofu, spinach, seasonal vegetables, sautéed tomatoes & herbs, linguine

    $25.95

  • Pan-Seared Brook Trout

    Pennsylvania trout, brown butter, capers, lemon sauce, herbed barley, asparagus & Sauce Béarnaise

    $33.95

  • Fillet of Salmon

    Citrus marinated, pan-seared, Sauce Béarnaise, mashed potatoes & vegetable of the season

    $31.95

  • Medallions of Beef Tenderloin*

    Pan-seared beef medallions, Burgundy demi-glaze sauce, mashed potatoes, asparagus & sauce Béarnaise

    $35.95

  • Tavern Lobster Pie

    Lobster, shrimp, mushrooms, shallots, sherry cream sauce & flaky puff pastry baked in a pewter casserole. Vegetable of the season accompaniment

    Market Price

Children's Menu

• Main

  • Colonial Turkey Pot Pie

    Tender chunks of turkey with fresh vegetables in cream sauce, topped with puff pastry

  • Cornmeal Crusted Chicken Tenders

    Served with honey mustard & pommes frites

  • Grilled Chicken Breast

    Served with buttered noodles

  • Grilled Ham & Cheese

    Served on City Tavern's Sally Lunn bread baked from the 18th century recipe, accompanied by pommes frites

  • Meat & Cheese Pie

    A colonial version of lasagna

  • Fish & Chips

    An olde English favorite

Baked Goods

• Baked Goods

  • Baked Goods

    City tavern's on premise pastry kitchen creates a variety of breads and pastries daily that includes our 18th century recipes of the sally lunn, anadama loaves and the sweet potato biscuits – thomas jefferson's favorite! Our pastry chef recreates the sinful dessert table daily from our fresh fruit cobbler, vanilla bean crème brulee and martha Washington's chocolate mousse cake! Along with changing seasonal desserts.

Libations

• Ales of the Revolution

  • General Washington's Tavern Porter

    Brewed from a genuine recipe on file in the Rare Manuscripts Room of the New York Public Library. A rich, dark brew loaded with flavor

  • Thomas Jefferson's 1774 Tavern Ale

    Thomas Jefferson made beer twice a year. Our version of this ale is made following Jefferson's original recipe, unfiltered, medium bodied, light in color with great taste

  • Poor Richard's Tavern Spruce

    Based on Benjamin Franklin's recipe, written while he was ambassador to France. This beer made with very little hops, has a caramel color, dark molasses hue, a hint of spruce & a dry finish

  • Alexander Hamilton's Federalist Ale

    In the style of the common man's ale, this pale ale is brewed with Pilsner malt, crisp & hoppy with citrus flavors & aromas

• Featured Drinks

  • Shrub

    Shrub dates back to the 1500's, in fact Martha Washington's Booke, 1753, includes recipes using shrub in a variety of ways. Shrub is a drink made from fruit juice vinegar sweetened with sugar and spiked with alcohol or fizzed with soda water. At today's City Tavern we offer raspberry as our featured flavor

  • Apple Cider

    Before mixers, apple cider was a very popular drink and used in many ways. An important social routine in early America, people often warmed up around a central fireplace with a beverage in their hands

  • BG Wines

    Chef Walter Staib, proprietor of City Tavern, has great admiration for Thomas Jefferson. He serves B&G wines from the best regions in France, just as the just founding father & epicurean did. Jefferson stocked the cellars of the White House in 1805 with B&G wines before signing the European Trade Embargo in 1807!

  • Madeira

    The most consumed beverage in Colonial America. Actually considered to be superior in the colonies than back at home in Europe. During the trip to colonies the cast of Madeira heated as they approached the equator improve the quality of the Madeira. In fact, in modern production, the casks are now heated to reproduce effects of the voyage. Madeira's popularity was a result of simple economics. Upon his marriage to Catherine of Braganza, the daughter of Portuguese King John IV, King Charles II gained valuable trade concessions which allowed the English to dominate the Madeira trade. Later King George II enacted laws forbidding the importation of any other wine to the Colonies. The lack of importation duties made Madeira an inexpensive & attractive beverage, even to the tea totaling Quakers

• Winter Drinks

  • Wassail

    Wassail dates back to the old English custom of wassailing during the Christmas and New Year's season. In those days, a big punch bowl was filled with this spiced drink and everyone gathered around the "wassail bowl" to toast the season

  • City Tavern Warmer

    Although Madeira was the drink of choice at City Tavern, rum, brandy and whiskey were also consumed in healthy quantities. This drink combines all three with another common beverage, apple cider

  • Egg Nog

    In February 1796, Isaac Weld wrote about a small entourage of travelers that stopped in Philadelphia for breakfast and enjoyed eggnog, documenting it for the first time!