Tavern & Grille - July

MENU FOR WEEK OF JUNE 30TH

SALADS

CAESAR • 5/9 romaine, reggiano parmesan cheese croutons, caesar dressing

WI LM I NGTON COUNT RY C L UB

MEDITERRANEAN • 6.5/12 mixed greens, artichokes, feta, cucumbers, tomatoes peppers, marinated olives, red onion, egg, petite croutons, lemon garlic herb vinaigrette

& GR I L L E

DINNER

CAPRESE • 7/13 tomatoes, fresh mozzarella, basil, pancetta crisp baby arugula, roasted tomato balsamic viniagrette

APPETIZERS

CALAMARI • 12 breaded to order, roasted tomatoes, capers, lemons hot & sweet peppers, marinara sauce

COBB • 6.5/12 mixed greens, bleu cheese avocado, tomato, egg, bacon

SHRIMP TACOS • 12 coriander dusted, cabbage, queso fresco corn relish, tomatillo & avocado salsa

SALAD ADDITIONS + chicken · 5 + salmon, steak · 7 + shrimp (4) · 8 + tuna, crab cake · 10 SOUPS VICHYSSOISE, SNAPPER SOUP DU JOUR • 4.5/8 FRENCH ONION • 5/9 GAZAPACHO • 5/9

WILD MUSHROOM FLATBREAD • 11 leeks, sage, truffle cheese, aged provolone

GRILLED OCTOPUS POMODORO • 14 smoked paprika, baby arugula, heirloom cherry tomatoes spaghetti, rustic tomato sauce

PORK QUESADILLA • 12 pork adobo, caramelized onion, bacon mozzarealla, salsa, sour cream

Please make your server aware of any food related allergies. *Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodbourne illness.

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