John Hagan's Tavern

with fruit and butter pecan sauce

priced daily.

with two sauces

with squish and pepper salad

with portabella, shiitake and oyster mushrooms

with capers, chopped egg and cucumber dill sauce

with house of bleu cheese vinaigrette

with maytag bleu cheese, spicy pecans, and pear vinaigrette

with goat cheese. cucumbers, olives, tomatoes and greek vinaigrette

4 oz. beef tenderloin, and a crabcake

stuffed with crab imperial baked and served with garlic shrimp sault.

saute with mushroom's chives, and shallots with napoleon brandy demi-glace

with zucchini, mushrooms, and garden peas in a light vegetable since with reggiano parmesan

boneless breast with crabmeat in an old bay sherry cream sauce with mushrooms and peppers

bratwurst, and pork schnitzel with ginger kraut and horseradish sauce

saute with mushrooms, cream and black forest ham, gratinee with gruyere cheese

with lobster, shrimp and scallops, champagne truffle sauce

priced daily.

saute with madeira wine, julienne zucchini, reggiano parmesan, and cream

with bing cherry, port wine sauce

with green goddess butter

with maytag bleu cheese baked onions

with rosemary, roasted garlic, and sage, served with southern-style blackeyed peas

with shrimp, scallops, and crabmeat with mushrooms in a marsala cream sauce.

with creole mustard and rosemary beurre blanc