est. 1779 - The Tavern The Tavern Restaurant

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Max & Staff Welcome you to the Tavern

* Shrimp Cocktail
     Jumbo tiger shrimp served with a citrus cocktail sauce and lemon.
* Smoked Norwegian Salmon
     Norwegian Smoked Salmon rolled with herbed cream cheese. 
     Served on toast points with thinly sliced red onion and capers.
* Fresh Mozzarella, Prosciutto and Tomato
     Layered, served with cracked black pepper and drizzled with 
     olive oil and an orange balsamic reduction.
* Stuffed Mushrooms
     Stuffed with bacon, parmesan cheese, basil and breadcrumbs.
* Oysters Rockefeller
     Baked Oysters in a Parmesan cream sauce stuffed with spinach,
     bacon, and parmesan cheese.
Brie Cheese
     Baked with honey, brown sugar and toasted almonds. 
     Served in a toasted bread bowl.
     Escargot baked in an herb garlic butter. Served in a toasted puff
Tavern Onion Soup
     Caramelized onions finished in a sherry beef broth with homemade
     croutons and Swiss cheese.
Combination Platters Available for Large Parties
     A combination of four of the asterisked items above.
Per     Person

Tavern Signature Dishes
* Filet Medallions (medium to full-bodied red wine)
Eight ounces of filet tenderloin, sliced into medallions and grilled to order.
Ribeye (medium to full-bodied red wine)
Grilled sixteen ounce Bone-in Ribeye over potato rosti finished with a wild mushroom, rosemary, and red wine veal-glace. 
* Stuffed Filet Mignon (Palermo Style) (complex & mature red wine)
Eight ounce filet with a stuffing of shrimp, bacon, ricotta and herb cream cheese. Breaded and glazed with a Marsala reduction.
Black and Bleu Medallions (spicy and fruit forward red wine)
Eight ounces of blackened filet topped with bleu cheese crumbles and port wine reduction.
Full Rack of Lamb (medium to full-bodied red wine)
Full frenched rack of lamb, slowly grilled and smothered in a Shiitake, Crimini, and Oyster mushroom, lavender and mint sauce.
* NY Strip (medium to full-bodied red wine)
Ten ounces of a seasoned grilled center cut NY Strip. Served with
a Chipotle Honey glaze on the side.
* Chicken Saltimbocca (medium to full-bodied white wine)
Two breaded chicken breasts stuffed with spinach, prosciutto, parmesan, almond and herb puree. Topped with a tarragon béchamel.
Peppercorn Encrusted Duck (spicy and fruit forward red wine)
Two, Six ounce peppercorn encrusted duck breast, served to temperature with a blueberry port wine reduction.
Scallops au Gratin (semi-dry to sweet white wine)
Pan-seared scallops finished with a basil Parmesan cream sauce.
* Baked Salmon (fruity and dry white wine)
Baked Salmon stuffed with tomatoes, spinach and Feta cheese. Served over Basmati rice and grilled asparagus, finished with an herb compound butter.
* Crab Cakes (medium to full-bodied white wine)
Pan seared crab cakes with onions, peppers and jumbo lump crab meat,
served with a jalapeno cilantro mayonnaise.
Tavern Trout (medium to full-bodied white wine)
Grilled North Carolina Rainbow Trout served over toasted almond and mushroom wild rice with asparagus finished with a dill and horseradish butter.
Jambalaya (medium to full bodied red wine)
A "SPICY" blend of shrimp, crawfish tails, bacon and Andouille
sausage, sautéed with vegetables rice and spices.
Also available vegetarian style. $19
Classic Caesar Salad
Crisp romaine lettuce tossed in our homemade Caesar dressing
garnished with homemade croutons, parmesan cheese and lemon

Served with blackened beef tips:  


 Served with pan seared sea scallops:  

Traditional German Fare
* Kassler Rippchen (medium to full-bodied white wine)
Two German smoked pork loins served with spaetzle, beef  mushroom gravy and red cabbage.
* Wienerschnitzel (Hunter's Schnitzel) (semi-dry to sweet white wine)
Pan-fried, breaded veal cutlets served with spaetzle, beef mushroom
gravy and red cabbage.
 Jagerschnitzel (Hunter's Schnitzel) (spicy and fruit forward red wine)
Pork tenderloin cutlets dredged in flour and pan-fried, finished with a 
creamy white wine and mushroom thyme demi-glace. Served with spaetzle and red cabbage.
Daily Specials Available

Salad Dressings
Our salad dressings are all homemade.
You may choose from:

Garlic Parmesan
Honey Dijon
Creamy Bleu Cheese
Orange Balsamic Vinaigrette

After Dinner Drinks
Max's Coffee  $9.00
Bushmill's Irish Whiskey, Bailey's, Kahlua and Coffee

Irish Coffee  $8.50
Bailey's, Irish Whiskey and Coffee

Stagecoach  $8.50
Frangelica, Bailey's and Coffee

Warm Stinger  $8.00
Barenjager (Honey Flavored Liquor) and Lemon Hot Tea

German Brandi/Liquors  $8.00
Kirshwasser Cherry Brandy, Asbach Brandi,
Obstler Apple/Pear Brandy, Apfelkorn Apple Brandy, Baranjager

Sandeman Ruby Port  $6.50
Churchill Port  $7.50

( * ) We ask that parties of 15 or more limit their selections
        to those entrees marked with an asterisk.

All entrees include salad and bread. Most also include a choice 
of the sides of the day. 
                   Split Plate Charge - $10.00
                   Additional Sauces - $  5.00

All of our entrees are prepared by hand at the time they are
ordered. By doing this, we can serve you a quality product in a
quaint atmosphere. Please allow extra time to accommodate
the kitchen while they prepare your order.

All items on the menu can be tailored to any individual,
according to taste or dietary  requirements within limits
of the kitchen. Just ask our server.

We reserve the right to add gratuity to any party.

Make sure to hear about our daily specials, and after dinner,
your server will tell you which of our delicious desserts are
available today.

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Copyright © 2002-2016 - The Tavern - All Rights Reserved.
222 E. Main Street - Abingdon, Virginia 24210