The Tavern Brunch Menu

Basket of Housemade Baked Goods
Assorted Muffins, Assorted Danish, Scones, Croissants
8

Old Chatham Sheep’s Milk Yogurt Parfait
Granola, Coconut Pecan Praline, Blueberry
Ginger, Lavender Honey
8

Slow Cooked Steel Cut McCann’s Oatmeal
Choice of the Following
Toasted Coconut, Almond & Chocolate
Dried Blueberry, Crystallized Ginger & Banana
Blackberry, Goat Cheese & Lavender Honey
7

Foie Gras Torchon
Crème Brûlée French Toast, Strawberry, Bourbon Maple Syrup
12

Escarole & Roasted Garlic Bean Soup
Grated Parmesan, Extra Virgin Olive Oil
7

Italian Cioppino Chowder
Shrimp, Scallops, Mussels, Clams, Cod, Vegetables, Potatoes
Tomatoes, Toasted Bread
9

SECOND COURSE
Salmon & Potatoes
Scallion Potato Pancake, House Cured Gravlox, Caviar
Poached Egg, Crème Fraîche, Toast
14

Breakfast Burger
Special Blend Burger, Fried Egg, Bacon, Cheddar
Caramelized Onions, English Muffin, Skillet Potatoes
14

Tavern Country Breakfast
Two Pancakes, Two Eggs, Sausage, Bacon, Skillet Potatoes, Toast
13

Lobster Omelet
Asparagus, Goat Cheese, Roasted Tomato, Caviar
Skillet Potatoes, Toast
13

Ricotta Pancakes
Orange Marmalade, Cream Cheese, Candied Almonds, Maple Syrup
12

Cedar Plank Roasted Shrimp
Cheddar Cheese Grits, Gravy, Poached Egg, Scallions
16

Spud & Jowl
Pork Jowl, Potatoes, Onions, Jalapeño
Poached Egg, Hollandaise, Toast
15

Chicken & Waffle
Cornflake Breaded Buttermilk Chicken
Bacon Stuffed Waffle, Pink Peppercorn Honey Butter
Habanero Jelly, Whipped Banana Cream, Maple Syrup
15

SALADS
Frisée
Salt Roasted Beets, Dried Cherries, Capra Sarda, Pistachios, Grapefruit Yogurt Dressing
6

Wild Arugula
Crispy Sopressata, Fennel, Caciocavallino, Toasted Pine Nuts, Extra Virgin Lemon Olive Oil
6

Autumn Salad
Baby Red Oak, Apples, Dates, Pecorino Crotonese, Walnuts, Maple Shallot Balsamic Vinaigrette
7

Add Grilled Chicken
8

SHARING PLATES
Shrimp Cocktail
Cocktail Sauce
¼ lb  9 |  ½ lb 18 |  1 lb 34

Little Neck Clams on the Half Shell
Traditional Cocktail Sauce
½ Dozen 6 | Dozen 12

Oysters on the Half Shell
Chefs Selections of East Coast & West Coast Oysters – Peace Vodka Cucumber Mignonette
Lemon Ginger Relish, Tableside Fresh Horseradish
Each / 3

FLAT BREADS
Spinach & Goat Cheese
Roasted Red & Yellow Peppers, Garlic, Rosemary, Cracked Black Pepper
Extra Virgin Olive Oil
11

Merguez
Cured Olives, Feta, Tomato, Arugula
12

Italian
Hot Italian Sausage, Broccoli Rabe, Peppadew Peppers, Provolone
Roasted Garlic Ricotta
12

Margherita
Fresh Mozzarella, Tomato Sauce, Basil
10

ENTRÉES
Orecchiette & Broccoli Rabe Pesto
Sweet Italian Sausage, Manila Clams, Roasted Tomatoes, Cannellini Beans, Toasted Baguette
13

Grilled French Breast of Murray’s Chicken
Frisee, Smoked Bacon, Green Apple, Gorgonzola, Pine Nuts
Orange Mustard Sherry Vinaigrette
15

Tavern Skillet Burger
Tavern Special Burger Blend, Buttermilk Blue, Caramelized Onions, Butter Brioche Roll
Hand Cut French Fries
15

Pan Seared Trout & Bay Scallops
Cauliflower Puree, Pancetta, Watercress, Onions
14

Hudson Valley Cattle Flat Iron Steak
Arugula, Tomato, Red Onion, Shaved Parmigiana, Extra Virgin Lemon Olive Oil
Toasted Baguette
15

Pan Roasted Salmon
Organic Field Greens, Pear, Dried Cherries, Bleu Cheese, Walnuts
Citrus Champagne Vinaigrette
13


**The Tavern at Diamond Mills is closed for Winter recess Monday, January 30 through Tuesday, March 14. For private event bookings, please call 845.247.0700, extension 531, or email Events@DiamondMillsHotel.com.