Towson Tavern

Roasted red pepper aioli, horseradish aioli and Cajun ranch dressing.

Served with vegetables and jumbo lump crab.

Served with carrots, celery and fried Pita chips.

Finished with toasted garlic bread and Swiss cheese.

Milk and seasoned rice flour served with banana peppers, sriracha sauce and aioli.

Local greens, red onion, carrots, radish, cherry tomatoes and red wine vinaigrette.

Romaine with shaved Asiago cheese, croutons and creamy Caesar dressing.

Iceberg wedge with chopped bacon, diced tomato, cucumber and scallions finished with bleu cheese dressing.

6 ounces of coulotte steak over mixed greens tossed in balsamic with roasted red peppers, sliced red onion, avocado, cherry tomatoes, croutons and bleu cheese crumbles.

Spinach with raisins, pine nuts, goat Feta cheese and cucumber in onion vinaigrette.

Mixed greens, arugula and fresh basil tossed in tomato vinaigrette with tomato, red onion, croutons, Feta cheese and prosciutto.

Head of romaine grilled with avocado, black bean salsa, Parmesan cheese and dill ranch dressing.

Applewood smoked bacon, avocado, lettuce, tomato and tavern aioli on grilled white bread.

Oven-Roasted chicken breast with lettuce, tomato, Applewood smoked bacon and our tavern aioli on toasted white bread.

Dry-Aged beef on toasted brioche with arugula, roasted garlic cream cheese, Havarti cheese, crispy onion straws and bacon jam.

7 ounces of Creek Stone Farm beef on toasted brioche with lettuce, tomato, Tillamook cheddar cheese and Applewood smoked bacon.

Jumbo lump crab with lettuce, tomato and caper tartar sauce on brioche.

Shaved rib eye with Swiss cheese, finished with truffle aioli on a baguette. Served with a side of French onion for dipping.

Sliced brioche topped with the chef's tuna salad, alfalfa sprouts and sliced red crimson tomato topped with Havarti and cheddar cheese.

Pastrami and corned beef with Swiss cheese, braised sauerkraut and 1000 island dressing on toasted rye.

The chef's own delicate blend of seasonings with lettuce and tomato served in a flour tortilla.

Toasted Multi-Gran with charred scallion dill aioli, lettuce, tomato, red onion and alfalfa sprouts.

House-Roasted turkey breast with Swiss cheese, 1000 island dressing and our creamy slaw on toasted rye.

Fresh pork served on a pretzel roll with coleslaw.

14 ounces of strip served with roasted potatoes and asparagus.

Fresh cut filet mignon wrapped in Applewood smoked bacon and tarragon butter. Served with roasted garlic mashed potatoes and asparagus.

14 ounces of New York strip encrusted in black peppercorns, finished with our brandy cream sauce. Served with roasted potatoes and asparagus.

16 ounces of rib eye grilled to your liking. Served with roasted garlic mashed potatoes, sautéed zucchini and squash.

16 ounces of rib eye blackened and topped with bleu cheese crumbles. Served with house cut fries and asparagus.

Jumbo shrimp, lump crab, day boat scallops, calamari and PEI mussels simmered in a saffron tomato broth.

Jumbo lump crab delicately seasoned. Served with Jasmine rice, sautéed zucchini and squash.

Jumbo lump crab delicately seasoned. Served with Jasmine rice, sautéed zucchini and squash.

Jumbo lump crab with orecchiette pasta tossed in smoked Gouda cheese sauce topped with herbed bread crumbs.

Grilled salmon brushed with basil pesto. Served with root vegetable hash.

Day boat jumbo scallops Pan-Seared over a white bean cassoulet with sautéed rainbow Swiss chard.

10 ounces of pork chop lightly floured and Pan-Seared, finished with a mushroom Marsala sauce. Served with roasted baby carrots and roasted garlic mashed potatoes.

Angel hair pasta sautéed with jumbo shrimp in herbed scampi sauce. Served with garlic bread.

Cast iron seared half chicken over roasted garlic mashed potatoes and bacon braised Swiss chard. Finished with pan gravy.

Succulent and tender short rib served over mashed potatoes and finished with gravy and tempura onion rings.

Fresh poached Maine lobster stuffed in a Top-Split sub roll. Topped with chimichurri aioli and served with french fries and coleslaw.

Grilled portabella mushroom caps filled with homemade ratatouille. Topped with provolone and Parmesan cheeses, finished with balsamic glaze.

Creek Stone Farm beef on toasted brioche with arugula, Havarti cheese, roasted garlic cream cheese, crispy onion straws and bacon jam.