Soup and Salad

• Southwest Quinoa Salad$12.00
  Tender quinoa tossed with roasted heirloom cherry tomatoes, cucumber and fire-grilled poblano peppers and topped with avocado and fried tortilla strips. Choose a dressing: Bleu Cheese Dressing, Italian Dressing, Ranch Dressing, Thousand Island Dressing, French Dressing.

• Greene County Cobb Salad$12.50
  Diced chicken, bleu cheese, hard-boiled eggs, diced tomatoes and cucumbers. Choose a dressing: Bleu Cheese Dressing, Italian Dressing, Ranch Dressing, Thousand Island Dressing, French Dressing.

Pastas

• Mushroom Florentine$13.00
  Heirloom cherry tomatoes, sauteed mushroom blend and baby spinach with linguine tossed in a Parmesan cream sauce.

• Shrimp Scampi$15.00
  Traditional Gulf shrimp scampi tossed with linguine, roasted heirloom cherry tomatoes and baby spinach.

Starters

• Pot Stickers$9.50
  6 house-made pot stickers with your choice of: pork or vegetable, drizzled with a sweet and sour sauce. Choose a style: Pork, Vegetable.

• Chicken Quesadilla$10.00
  Quesadilla filled with cheddar cheese, smoked Gouda, sauteed peppers, onions and natural, antibiotic-free chicken.

Tavern Favorites

• Served with truffle salt fries.
• Grilled Chicken Sandwich$11.50
  Grilled, antibiotic-free chicken breast topped with fontina cheese, bacon, arugula and apple butter.

• The Huffman Dam Burger$12.50
  Angus brisket chuck burger cooked to perfection, smothered in smoked Gouda and bacon and topped with a fried egg. Choose a meat preparation: Rare, Medium Rare, Medium, Medium Well, Well Done.

Tavern Specialties

• Served with your choice of 2 sides.
• 13 oz. Peach Glazed Bone-In Chop$12.50
  Frenched bone-in 13 oz. pork chop grilled to perfection and covered with a peach glaze. Choose first side: Side Salad with Bleu Cheese Dressing, Baked Potato, Haricot Vert, Heirloom Young Carrots, Tri-Colored Quinoa. Choose second side: Side Salad with Bleu Cheese Dressing, Baked Potato, Haricot Vert, Heirloom Young Carrots, Tri-Colored Quinoa.

• Vegan Stuffed Peppers$12.00
  Tri-colored pepper slices filled with quinoa mix atop a beet puree and drizzled with balsamic glaze. Choose first side: Side Salad with Bleu Cheese Dressing, Baked Potato, Haricot Vert, Heirloom Young Carrots, Tri-Colored Quinoa. Choose second side: Side Salad with Bleu Cheese Dressing, Baked Potato, Haricot Vert, Heirloom Young Carrots, Tri-Colored Quinoa.