기아즈비즈 타버

chesapeake bay lump crabmeat, Smithfield ham, and smoked salmon with sweet pickled relish

with house made citrus cocktail sauce and a lemon wedge

in puff pastry, stuffed with cardamom-spiced apples and finished with raspberry coulis and sprinkles of cinnamon and sugar

served with sweet corn relish and citrus cocktail sauce

layered with mascarpone cheese and fresh raspberry purée

lightly spiced and served with citrus cocktail sauce and a lemon wedge

lightly spiced grilled shrimp with wilted field greens and finished with balsamic glaze

fresh chicken stock simmered with roasted peanuts, garlic and ginger

home style stock baked in a crock with crouton and melted gruyere

with dried cranberries, toasted almonds and shaved gruyere

horseradish dressing, ripe tomato and vidalia onion

roasted peanuts, shaved gruyere and white grapes in balsamic vinaigrette

field greens topped with walnuts, gorgonzola, red onion and tomato with balsamic vinaigrette

slow roasted with yorkshire pudding, horseradish sauce, whipped potatoes, and vegetables du jour

dry aged and rubbed with herbs and spices, house made demi-glacé, grilled asparagus, whipped potatoes

served with mint cabernet sauce, herb roasted potatoes and vegetables du jour

beef tenderloin tournedos sautéed with Bordeaux, shallots and fresh thyme; served with garlic - scented spinach and whipped potatoes

boneless thick - cut pork chop with brandied apples, whipped potatoes and vegetable du jour

served with vegetable du jour, whipped potatoes topped with crispy shoestring onions and roasted red pepper rémoulade

with sautéed greens and herb roasted potatoes

jumbo shrimp atop sautéed lump crabmeat, broiled in a rich sherry cream sauce, served with risotto and vegetables du jour

made with beef and veal with Port wine and mushroom demi-glacé, whipped potatoes and vegetables du jour

grilled breast of duck with scalloped potatoes, corn pudding, rhotekraut and port wine orange glace

A colonial favorite-tender cuts of lamb and beef in a savory red wine stew topped with whipped potatoes and pastry crust

flame-roasted seasonal vegetables layered with imported brie and topped with a roasted red pepper puree, served with risotto

served with roasted potatoes, sautéed spinach and topped with savory pan drippings

a good bloody mary

cranberry juice & champagne

peach brunch cocktail

coffee & cocoa, served with brandy

champagne & orange juice

resting over biscuits & jumbo lump crab ckake with hollandaise sauce, asparagus & home fries

scrambled eggs, maple sausage & country bacon with home fries

served with home fries

with blueberries and sliced bananas

on a biscuit with ham, hollandaise sauce, asparagus & home fries

our traditional breakfast repast but for a smaller appetite

with Tavern fries

with honey mustard sauce & Tavern fries

field greens with Tavern vinaigrette & roasted peanuts

field greens topped with walnuts, gorgonzola cheese, red onion & tomato with balsamic vinaigrette

on a baguette with French onion au jus & homemade potato salad

on whole grain bread with crisp lettuce, tomato & Tavern fries

crispy bacon, lettuce, tomato & mayo on wheat toast with homemade potato salad

served with crispy onion rings, bacon, lettuce, tomato, homemade potato salad & cole slaw

served with red onion, tomato, lettuce, homemade potato salad & cole slaw

on Sally Lunn Bread with homemade potato salad & cole slaw

corned beef on grilled rye bread with rotkraut & russian dressing

on colonial brown bread with tomato & & crispy romaine lettuce

with lettuce & double glouchester cheese on toasted sally lunn bread

tuna salad on biscuit topped with melted cheddar

with crispy onions & citrus cocktail sauce

on baguette with french onion au jus & horseradish sauce

layered with bacon, fried onions, lettuce, tomato & choice of cheese (stilton, american, swiss, cheddar )

topped with stilton cheese & fried sweet potatoes served with crisp lettuce & ripe tomato

with garlic & ginger

crock of savory madeira onion soup with crouton, double glouchester cheese

served with roasted peanuts, grapes & shredded glouchester cheese

iceberg horseradish dressing, beefsteak tomato & red onion

cucumbers, radish, fowl, ham gherkins apples, hard boiled eggs over crisp lettuce

served with red onion, slivered almonds, dried cranberries & shredded glouchester

served with hand-cut fries, sweet corn salad & citrus cocktail sauce

with hand-cut fries & cole slaw

sweet & sour beef, braised with red wine & bacon, served with hand-cut fries, rotkraut & applesauce

stew of chicken, leek & prunes, baked in a crock with puff pastry crust

orange infused duck sausage over red cabbage

veal cutlet breaded & pan fried with hand-cut fries

with honey mustard & tavern fries

with tavern fries

lettuce, tomato served with tavern slaw and fries

a good bloody mary

cranberry juice & champagne

peach brunch cocktail

coffee & cocoa, served with brandy

champagne & orange juice

resting over biscuits & jumbo lump crab ckake with hollandaise sauce, asparagus & home fries

scrambled eggs, maple sausage & country bacon with home fries

served with home fries

with blueberries and sliced bananas

on a biscuit with ham, hollandaise sauce, asparagus & home fries

our traditional breakfast repast but for a smaller appetite

with Tavern fries

with honey mustard sauce & Tavern fries

field greens with Tavern vinaigrette & roasted peanuts

field greens topped with walnuts, gorgonzola cheese, red onion & tomato with balsamic vinaigrette

on a baguette with French onion au jus & homemade potato salad

on whole grain bread with crisp lettuce, tomato & Tavern fries

crispy bacon, lettuce, tomato & mayo on wheat toast with homemade potato salad

served with crispy onion rings, bacon, lettuce, tomato, homemade potato salad & cole slaw

served with red onion, tomato, lettuce, homemade potato salad & cole slaw

on Sally Lunn Bread with homemade potato salad & cole slaw

jumbo shrimp, poached and chilled, with our house made citrus cocktail sauce

crispy and lightly fried golden brown over our house made marinara sauce

with house made citrus cocktail sauce and a lemon wedge

diced roma tomato, basil garlic on toasted crostini drizzled with a balsamic glaze

layered with mascarpone cheese and fresh berry purée or hot honey

mixed greens, granny smith apples, goat cheese toasted walnuts, with a sherry truffle vinaigrette

crisp romaine tossed with caesar dressing and parmesan cheese, topped with butter toasted croutons

tomato, red onion, applewood bacon, gorgonzola crumbles and topped with a creamy horseradish dressing

roasted peanuts simmered in fresh chicken stock pureed with garlic and ginger

clams, shrimp, crabs, scallops, potato, celery carrots in a rich cream sauce

home style stock baked in a crock with crouton and melted gruyere

a sweet brioche style bread enjoyed at Gadsby's Tavern for centuries

8 ounce grilled tenderloin topped with a wine demi-glaze, with diced yukon potatoes, mushrooms

slow roasted with yorkshire pudding, horseradish sauce, mashed red potatoes and fresh seasonal vegetables

served with mint cabernet sauce, roasted potatoes and asparagus

pan seared, topped with our house made remoulade sauce, with a corn and tomato medley and roasted potatoes

roasted half duck with corn pudding, scalloped potatoes, rhotekraut and a cherry orange glace

on a bed of couscous, corn, tomato, spinach and 4 types of wild mushrooms

with a roasted red pepper sauce, on a house made potato cake complimented with a corn tomato

our version of a Thomas Jefferson favorite

chunks of breast chicken and vegetables in a tasty gravy with a flaky, puff pastry crust

a bed of couscous, corn, tomato, spinach and 4 types of wild mushrooms

a hearty stew of andouille, chicken, shrimp, okra, green Peppers, sweet onions and cajun spices served over rice

served with jollof rice, plantains and fresh mango salsa

lightly fried, with collard greens and jollof rice, topped with a creamy alfredo sauce

half chicken in a creamy mushroom marsala sauce, with collard greens and slightly spicy red beans and rice

corned beef on grilled rye bread with rotkraut & russian dressing

on colonial brown bread with tomato & & crispy romaine lettuce

with lettuce & double glouchester cheese on toasted sally lunn bread

tuna salad on biscuit topped with melted cheddar

with crispy onions & citrus cocktail sauce

on baguette with french onion au jus & horseradish sauce

layered with bacon, fried onions, lettuce, tomato & choice of cheese (stilton, american, swiss, cheddar )

topped with stilton cheese & fried sweet potatoes served with crisp lettuce & ripe tomato

with garlic & ginger

crock of savory madeira onion soup with crouton, double glouchester cheese

served with roasted peanuts, grapes & shredded glouchester cheese

iceberg horseradish dressing, beefsteak tomato & red onion

cucumbers, radish, fowl, ham gherkins apples, hard boiled eggs over crisp lettuce

served with red onion, slivered almonds, dried cranberries & shredded glouchester

served with hand-cut fries, sweet corn salad & citrus cocktail sauce

with hand-cut fries & cole slaw

sweet & sour beef, braised with red wine & bacon, served with hand-cut fries, rotkraut & applesauce

stew of chicken, leek & prunes, baked in a crock with puff pastry crust

orange infused duck sausage over red cabbage

veal cutlet breaded & pan fried with hand-cut fries

with honey mustard & tavern fries

with tavern fries

lettuce, tomato served with tavern slaw and fries

a good bloody mary

cranberry juice & champagne

peach brunch cocktail

coffee & cocoa, served with brandy

champagne & orange juice

resting over biscuits & jumbo lump crab ckake with hollandaise sauce, asparagus & home fries

scrambled eggs, maple sausage & country bacon with home fries

served with home fries

with blueberries and sliced bananas

on a biscuit with ham, hollandaise sauce, asparagus & home fries

our traditional breakfast repast but for a smaller appetite

with Tavern fries

with honey mustard sauce & Tavern fries

field greens with Tavern vinaigrette & roasted peanuts

field greens topped with walnuts, gorgonzola cheese, red onion & tomato with balsamic vinaigrette

on a baguette with French onion au jus & homemade potato salad

on whole grain bread with crisp lettuce, tomato & Tavern fries

crispy bacon, lettuce, tomato & mayo on wheat toast with homemade potato salad

served with crispy onion rings, bacon, lettuce, tomato, homemade potato salad & cole slaw

served with red onion, tomato, lettuce, homemade potato salad & cole slaw

on Sally Lunn Bread with homemade potato salad & cole slaw

jumbo shrimp, poached and chilled, with our house made citrus cocktail sauce

crispy and lightly fried golden brown over our house made marinara sauce

with house made citrus cocktail sauce and a lemon wedge

diced roma tomato, basil & garlic on toasted crostini drizzled with a balsamic glaze

layered with mascarpone cheese and fresh berry purée or hot honey

mixed greens, granny smith apples, goat cheese & toasted walnuts, with a sherry truffle vinaigrette

crisp romaine tossed with caesar dressing and parmesan cheese, topped with butter toasted croutons

tomato, red onion, applewood bacon, gorgonzola crumbles and topped with a creamy horseradish dressing

roasted peanuts simmered in fresh chicken stock pureed with garlic and ginger

clams, shrimp, crabs, scallops, potato, celery & carrots in a rich cream sauce

home style stock baked in a crock with crouton and melted gruyere

a sweet brioche style bread enjoyed at Gadsby's Tavern for centuries

8 ounce grilled tenderloin topped with a wine demi-glaze, with diced yukon potatoes, mushrooms &

slow roasted with yorkshire pudding, horseradish sauce, mashed red potatoes and fresh seasonal vegetables

served with mint cabernet sauce, roasted potatoes and asparagus

pan seared, topped with our house made remoulade sauce, with a corn and tomato medley and roasted potatoes

roasted half duck with corn pudding, scalloped potatoes, rhotekraut and a cherry orange glace

on a bed of couscous, corn, tomato, spinach and 4 types of wild mushrooms

with a roasted red pepper sauce, on a house made potato cake complimented with a corn & tomato

our version of a Thomas Jefferson favorite

chunks of breast chicken and vegetables in a tasty gravy with a flaky, puff pastry crust

a bed of couscous, corn, tomato, spinach and 4 types of wild mushrooms

a hearty stew of andouille, chicken, shrimp, okra, green Peppers, sweet onions and cajun spices served over rice

served with jollof rice, plantains and fresh mango salsa

lightly fried, with collard greens and jollof rice, topped with a creamy alfredo sauce

half chicken in a creamy mushroom marsala sauce, with collard greens and slightly spicy red beans and rice