STARTERS
Shrimp cocktail
Jumbo Tiger Shrimp served with a citrus cocktail sauce. GF
Smoked Norwegian Salmon
Smoked Salmon rolled with an herbed cream cheese. Served atop toast points with thinly sliced red onion and capers. Also Available GF
FRESH LAYERED MOZZARELLA, PROSCIUTTO AND TOMATO
Served with freshly cracked peppercorn medley and chiffonade basil; drizzled with olive oil and an orange balsamic reduction.
STUFFED MUSHROOMS
Stuffed with bacon, Parmesan cheese, basil and seasoned breadcrumbs.
OYSTERS ROCKEFELLER
Baked Oysters topped within a bacon, spinach, Parmesan cheese, and Sambuca cream sauce finished with seasoned bread crumbs. Also Available GFBaked Oysters topped within a bacon, spinach, Parmesan cheese, and Sambuca cream sauce finished with seasoned bread crumbs. Also Available GF
BRIE CHEESE
Baked with honey, brown sugar and toasted almonds. Served in a toasted bread bowl.
ESCARGOT
Escargot baked in an herb garlic butter, served on a toasted puff pastry.
THE FERRACCI
Blackened Filet tips served over fried spinach topped with blUE cheese crumbles, scallions, and port wine reduction. (Generous Helping)
COMBINATION PLATTERS AVAILABLE FOR LARGE PARTIES
A combination of four of the above + marked items.
Soups & Salads
Tavern Onion Soup
Caramelized onions finished in a sherry beef broth with homemade croutons topped with Melted swiss cheese and sliced scallions.
Classic Caesar Salad
Crisp romaine lettuce tossed in our homemade Caesar dressing garnished with croutons, shaved Parmesan, and lemon wedges. or with blackened filet tips, or grilled Sea Scallops.
House Dressings
Garlic Parmesan, Orange Balsamic Vinaigrette, Honey Dijon, and Bleu Cheese.
Traditional German Fare
Kassler Rippchen
Two German smoked pork chops served with pan-fried spaetzle, beef mushroom demi-glace and homemade pickled red cabbage with golden raisins.
Wienerschnitzel
Breaded veal cutlets served with pan-fried spaetzle, beef mushroom demi-glace and homemade pickled red cabbage with golden raisins.
Jagerschnitzel
Pork tenderloin cutlets dredged and pan-fried in a smoked paprika flour, finished with a creamy white wine, thyme, and mushroom demi-glace. Served with pan-fried spaetzle and homemade pickled red cabbage with golden raisins.
Tavern Signature Dishes
Filet Medallions
Two, Four-ounce of carefully selected, hand cut black angus beef grilled to order. GF
Stuffed filet mignon
eight-ounce of carefully selected, hand cut black Angus beef breaded and stuffed with shrimp, bacon, ricotta and herd cream cheese finished with a marsala reduction.
Black and Bleu Medallions
two, four-ounce of carefully selected, hand cut black angus beef medallions blackened in a cast iron skillet topped with bleu cheese crumbles and Port wine reduction. GF
New York Strip
Ten-ounces of marinated grilled center cut NY strip. served with a side of orange chipotle honey. GF
New Zealand Full Rack of Lamb
Frenched and grilled, finished with a wild mushroom marsala reduction with lavender and Mint. GF
Culver Duck Breasts
Two, SIX-ounce Caribbean jerk encrusted duck breasts, served with vanilla, carradamon, and orange marmalade. GF
Springer Mountain Chicken and Risotto
A six ounce Pan seared chicken breast served over wild mushroom risotto and topped with homemade bacon jam. GF
Scallops au Gratin
Pan-Seared sea scallops baked in parmesan cream sauce topped with a basil oil, parmesan, and seasoned bread crumbs. Also available GF
Baked Salmon
Northern atlantic salmon stuffed with tomatoes, spinach, and feta cheese topped with grilled asparagus. served over basmati rice and finished with a citrus herbed compound butter . GF
Crab Cakes
Two Pan-seared Four-ounce crab cakes with onions, peppers and jumbo lump crab meat, served with a side of smoked paprika, jalapeno, and cilantro aioli.
Tavern Trout
Grilled North Carolina Rainbow Trout served skin-on over toasted almond and mushroom wild rice served with asparagus and finished with a dill, horseradish compound butter. GF
Jambalaya
GA “SPICY” blend of shrimp, crawfish tails, bacon, and Andouille sausage, sautéed with vegetables, basmati rice, and cajun spices. Also available VEGETARIAN or GF.
Tavern Pasta
See server or the daily special list for pasta of the day and availability.
*These items are offered cooked to order or may contain raw or undercooked ingredients. Consuming raw or undercooked meats, poultry, seafood, shellfish or eggs may increase your risk of foodborne illness.
Please Allow 2 hours for dinner during peak business hours. Thank you for your patronage.
We reserve the right to add gratuity to any party. All entrées include salad and bread. Most also include a choice of the sides of the day. There is an additional charge for extra sauce as well as an upcharge for Caesar salad and Tavern soup. Split Plate Charge – $ 10. Most items on the menu can be tailored to any individual, according to taste or dietary requirements within the limits of the kitchen. Just ask your server
Sunday Brunch
Brunch items available seasonally, call or see Facebook page for current menu
Cocktails
1. Negroni – Gin, Campari, and Sweet Vermouth garnished with orange and served on the rocks.
2. Old Fashioned – Bourbon, house made simple syrup, Angostura bitters and garnished with orange served on the rocks.
3. Manhattan – Bourbon and Sweet Vermouth, served up or on the rocks.
4. Daiquiri – Dark rum, fresh lime juice, and homemade simple syrup. Shaken and served up.
5. Rye Manhattan – Rye Whiskey, Sweet Vermouth, Angostura bitters, stirred, served neat and garnished with a cherry.
6. Whiskey Sour – Whiskey, lemon juice, homemade simple syrup. Shaken and served on the rocks then garnished with a lemon.
7. Dry Martini – Gin, Vermouth, shaken over ice, strained and garnished with olive and served up.
8. Margarita – Tequila, Cointreau, Triple Sec, and Fresh lime juice served up or on the rocks and Garnished with lime.
9. Moscow Mule – Vodka, Lime juice, Barritts Ginger Beer, served on the rocks in a copper mug.
10. Mojito – Rum, lime juice, muddled fresh mint, house made simple syrup, and a splash of club soda. Served on the rocks and garnished with fresh mint.
11. Sazerac – Absinthe, Rye Whiskey, simple syrup, Peychaud’s bitters, served neat and garnished with a lemon twist.
12. Mai Tai – White Rum, Triple Sec, Pineapple juice, Orange Juice, Lemon Juice, Grenadine, and Dark Rum served on the rocks and garnished with cherries.
13. The Boulevardier –Rye Whiskey, Campari, and Sweet Vermouth served on the rocks and garnished with an orange peel.
14. Dark ’n’ Stormy – Dark Rum and Ginger Beer served on the rocks and garnished with a fresh lime wedge.
15. Espresso Martini – Vodka, Kahlua, and a shot of espresso, shaken, served up, garnished with coffee beans.
16. Chocolate Martini – Smirnoff Whipped Vodka, Godiva chocolate liqueur, Baileys, and Frangelico, shaken and served up.
17. Lemon Drop Martini – Vodka, agave nectar, freshly squeezed lemon, shaken, served up with a sugared rim.
18. Key Lime Martini – Vodka, Malibu rum, homemade sours, shaken, served up with a sugared rim.
19. Gimlet – Gin, fresh lime juice, and homemade simple syrup. Shaken and served up, garnished
with a fresh lime wedged.
20. Rum Old Fashioned – Rum, homemade simple syrup, Angostura bitters and garnished with orange served on the rocks.
21. Tom Collins -Gin, lemon juice, homemade simple syrup, and club soda shaken and served on the rocks. Garnished with a lemon wedge and cherry.
22. French 75 – Gin, Champagne, lemon juice, and homemade simple syrup, shaken and served up garnished with a lemon wedge.
23. Cosmopolitan – Vodka, Cointreau, cranberry juice, shaken, served up.
24. Americano – Campari, sweet vermouth, and club soda and served on the rock and garnished with an orange wedge.
25. Cuba Libre – White Rum and cola served on the rocks garnished with fresh lime.
26. Mint Julep – Bourbon, Fresh mint, and homemade simple syrup served on the rocks and garnished with fresh mint.
27. Sidecar – Cognac, Cointreau, homemade simple syrup, and lemon juice. Shaken, served up, and garnished with an orange peel.
28. White Russian – Vodka, Kahlua, and heavy cream served on the rocks.
29. Black Russian – Vodka and Kahlua served on the rocks.
30. Sparkling Cocktail – Cognac, Prosecco, homemade simple syrup, Angostura bitters served up garnished with an orange twist.
31. Rob Roy – Scotch, Sweet Vermouth, and Angostura bitters. Garnished with cherries.
32. The Aviation – Aviation Gin, Creme de Violette, maraschino liqueur, and lemon juice shaken and served up.
FOOD SPECIALS FACEBOOK
Today marks 30 years of business for the Tavern. However, instead of celebrating, the Tavern family is grieving the loss of Max Hermann and celebrating his life. He built the Tavern from the ground up and established its reputation through dedication and hard-work. He will leave a hole in this community as he was the lifeblood of the Tavern and a pillar of Abingdon. Max was a father and a grandfather. As well as a father-figure to many and a mentor and friend to the countless people who passed through these doors. His contagious smile and laugh will surely be missed. We raise a glass to you, Max. Prost!
Mother's Day dinner at the Tavern! May 12th at 5:30 or 6:00 - reservations required![]()
![]()
Special menu - $100/person (gratuity, tax, and alcohol not incl.)![]()
![]()
Appetizer - Fresh Caprese - layered mozzarella, prosciutto, and tomato topped with chiffonade basil and a freshly cracked peppercorn medley, olive oil, and an orange balsamic reduction, served on toast points ![]()
![]()
Salad - Fresh garden salad with tomato, cucumbers, and carrots served with our garlic parmesan dressing ![]()
![]()
Entrees -![]()
Baked Salmon - North Atlantic salmon stuffed with tomatoes, spinach, and feta cheese, topped with grilled asparagus, and served over Basmati rice, finished with a citrus compound butter ![]()
![]()
Chicken Saltimbocca - Breaded chicken breast stuffed with spinach, prosciutto, and almond pesto, finished with a tarragon bechamel sauce and served with grilled asparagus ![]()
![]()
Filet Au Poivre - 4 oz. filet medallion served over homestyle mashed potatoes and topped with an au poivre sauce and grilled asparagus ![]()
![]()
Dessert- Key lime pie garnished with fresh lime and flowers