City Tavern

Sauteed Pennsylvania mushrooms, sally Lunn crouton, sauce bearnaise.

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

Broiled duck and pork sausage, sweet and sour cabbage.

Herbed romoulade.

Shrimp, and cocktail sauce. Gluten-free.

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

A spicy colonial classic. Beef, taro root, habanero, allspice, and greens. Gluten-free.

New England style, corn, potatoes and cream

Our Chef's daily specialty.

Julienned carrots, cucumber, field greens, raspberry shrub & extra virgin olive oil vinaigrette. Gluten-Free.

Sliced tomatoes, red onions, fresh basil, olive oil, and balsamic vinaigrette. Gluten-free.

Crisp romaine, imported Roquefort cheese, fresh bacon bits, and Burgundy-Dijon mustard vinaigrette. Gluten-free

Fresh garden greens and Burgundy-Dijon mustard vinaigrette. Gluten-free.

Poached asparagus, cornichons and pumpernickel.

Shrimp and crabmeat, fresh garden greens and herbed remoulade. Gluten-free.

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

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

Clover-honey glaze, mango chutney, mashed potatoes, and vegetable of the season. Gluten-free.

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

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.

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

Marinated in Washington's Porter, pan-seared, greens, mashed potatoes and vegetables of the season.

Beef, pork and venison sausage, imported Hengstenberg sauerkraut, mashed potatoes, Dijon mustard. Gluten-free.

Herbed Remoulade, Pommes Frites and coleslaw

Pan-seared beef medallions, burgundy demi-glaze sauce, mashed potatoes, asparagus, and sauce bearnaise.

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

Citrus marinated, pan-seared, sauce bearnaise, mashed potatoes and vegetable of the season.

Handmade veal sausage, imported Hengstenberg sauerkraut, mashed potatoes, fried onion garni, Dijon mustard.

Sauteed Pennsylvania mushrooms, sally Lunn crouton, sauce bearnaise.

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

Herbed Remoulade.

roiled duck and pork sausage, sweet and sour cabbage.

Herbed remoulade.

Shrimp, and cocktail sauce. Gluten-free.

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

Prosciutto ham, poached asparagus, cornichons and pumpernickel.

A spicy colonial classic. Beef, taro root, habanero, allspice, and greens. Gluten-free.

New England style, corn, potatoes and cream.

Our Chef's daily specialty.

Julienned carrots, cucumber, field greens, raspberry shrub & extra virgin olive oil vinaigrette. Gluten-Free.

Sliced tomatoes, red onions, fresh basil, olive oil, and balsamic vinaigrette. Gluten-free.

Crisp romaine, imported Roquefort cheese, fresh bacon bits, and Burgundy-Dijon mustard vinaigrette. Gluten-free

Fresh garden greens and Burgundy-Dijon mustard vinaigrette. Gluten-free.

Smoked salmon, smoked trout, shrimp and crabmeat, fresh garden greens and herbed remoulade. Gluten-free.

Marinated and sauteed beef tenderloin tips, mushrooms, sour cream-Dijon sauce herbed egg noodles and vegetable of the season.

Egg dipped, pan-seared veal cutlet, mushrooms, asparagus, and sauce bearnaise, mashed potatoes, vegetable of the season.

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

Clover-honey glaze, mango chutney, mashed potatoes, and vegetable of the season. Gluten-free.

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

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

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

Herb crusted New York strip steak, jumbo garlic shrimp, mashed potatoes and vegetable of the season. Gluten-free.

This dish, reminiscent of ham, is a classic example. Salt cured and smoked, imported Hengstenberg sauerkraut, mashed potatoes, Dijon mustard. Gluten-free.

Marinated and sauteed chicken breast, Madeira?mushroom demi-glaze, mashed potatoes and vegetable of the season.

n 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, sauteed tomatoes, and herbs, linguine

Pennsylvania trout, brown butter, capers, lemon sauce, herbed barley, asparagus, and sauce bearnaise.

Citrus marinated, pan-seared, Sauce Bearnaise, mashed potatoes, and vegetable of the season.

Pan-seared beef medallions, Burgundy demi-glaze sauce, mashed potatoes, asparagus, and sauce bearnaise.