Tavern on the Hill

Baked in a Garlic, Herb and Lemon Sauce

Served with a Spicy Red Pepper Sauce

A Traditional Cheese from Cyprus. Lightly Sautéed with Olive Oil and fresh Tomato

Thin sliced, char-grilled

Fresh Oysters Baked on Rock Salt with Cream Spinach

In a Ginger Thai Oriental Sauce

Served with a Wasabi Dipping Sauce

with grilled mushrooms in a fresh tomato vodka sage sauce

Served with Sherry wine

The Classic French Onion Soup Glazed with Gruyere Cheese

Crisp Romaine Lettuce, Tomatoes, Spring Onions, Fresh Herbs in a Balsamic Vinaigrette,Topped with Imported Roquefort Cheese

julienne cabbage, greek olives and red onions in a virgin olive oil and balsamic vinegar, topped with crumbled bleu cheese

tossed crispy romaine with anchovies and garlic croutons with the taverns exclusive caesar dressing topped with grated parmesan

Sautéed Chicken Breast in a Classic Marinara Sauce with parmesan

Sautéed Chicken Breast with Fresh Spinach, Proscuitto ham, Mushrooms and Sundried Tomato in light cream Sauce

Sautéed Chicken Breast with Capers and Mushrooms in a Lemon Wine Sauce

Sautéed Chicken Breast with Mushrooms in a Marsala Wine Sauce

An Extra Thick, French Cut Rib Loin Chop. With Olive Oil Fried Italian Peppers, Onions Tomato

Served with a Mushroom Bordelaise Sauce or With Roquefort Cheese Crust

Tavern's Exclusive. Extra Thick Bone-In Strip Loin AGED U.S.D.A. PRIME BEEF Seasoned with Sea Salt and Cracked Black Pepper and Grilled with Fresh Rosemary, Sage, Garlic and Olive Oil

Aged 4-6 Weeks for Tenderness and Flavor AGED U.S.D.A. PRIME BEEF

Well Aged, Extra Thick Cut, Rich and Flavorful. AGED U.S.D.A. PRIME BEEF

This Steak is Cut Bone in. Well Marbled and Extremely Flavorful

Our House Specialty, mixed Jumbo Lump Crab Meat

"The Tavern's Way" Three Large Broiled Prawns, Stuffed with Crab Meat, Wrapped with a Fillo Ribbon

The Tavern's Recipe, Served with a Wasabi Dipping Sauce and Wakame Seaweed Salad

Roasted Mushrooms, Sun Dried Tomatoes and Truffle Vinegar

Fresh out of Boston Market

Extra Large, Hand Picked Scallops; Served with an Exotic Mushroom, White Truffle, Lemon Butter Sauce

Fresh Oven-Baked Clams, Mussels and Shrimp with Oregano, Fresh Tomato, Garlic and Olive Oil, Served over Pasta

Mediterranean Style - The Tavern's Exclusive Recipe, with Spinach, Sundried Tomatoes and Fresh Herbs

Prime Colorado Lamb, Double Porterhouse Cut. Seasoned with Herbes de Provence

Porterhouse Cut Veal Chop, Served with Sautéed Mushrooms and The Tavern's Special Demi-glace

Thin Sliced Veal Cutlets Toped with Proscutto and Melted Taleggio Cheese In a lemon and Porcini Mushroom Sauce

We Use Only Prime Veal, Cut and Ground Fresh Daily. Served over Linguine in a Home Made Marinara Sauce

Thin Sliced Veal in a Classic Marinara Sauce; With Ricotta and Parmesan Cheese Stuffed Manicotti

Baked in a Garlic, Herb and Lemon Sauce

Served with a Spicy Red Pepper Sauce

A Traditional Cheese from Cyprus. Lightly Sautéed with Olive Oil and fresh Tomato

Thin sliced, char-grilled

Fresh Oysters Baked on Rock Salt with Cream Spinach

In a Ginger Thai Oriental Sauce

Served with a Wasabi Dipping Sauce

with grilled mushrooms in a fresh tomato vodka sage sauce

Served with Sherry wine

The Classic French Onion Soup Glazed with Gruyere Cheese

Crisp Romaine Lettuce, Tomatoes, Spring Onions, Fresh Herbs in a Balsamic Vinaigrette,Topped with Imported Roquefort Cheese

julienne cabbage, greek olives and red onions in a virgin olive oil and balsamic vinegar, topped with crumbled bleu cheese

tossed crispy romaine with anchovies and garlic croutons with the taverns exclusive caesar dressing topped with grated parmesan

Sautéed Chicken Breast in a Classic Marinara Sauce with parmesan

Sautéed Chicken Breast with Fresh Spinach, Proscuitto ham, Mushrooms and Sundried Tomato in light cream Sauce

Sautéed Chicken Breast with Capers and Mushrooms in a Lemon Wine Sauce

Sautéed Chicken Breast with Mushrooms in a Marsala Wine Sauce

An Extra Thick, French Cut Rib Loin Chop. With Olive Oil Fried Italian Peppers, Onions & Tomato

Served with a Mushroom Bordelaise Sauce or With Roquefort Cheese Crust

Tavern's Exclusive. Extra Thick Bone-In Strip Loin AGED U.S.D.A. PRIME BEEF Seasoned with Sea Salt and Cracked Black Pepper and Grilled with Fresh Rosemary, Sage, Garlic and Olive Oil

Aged 4-6 Weeks for Tenderness and Flavor AGED U.S.D.A. PRIME BEEF

Well Aged, Extra Thick Cut, Rich and Flavorful. AGED U.S.D.A. PRIME BEEF

This Steak is Cut Bone in. Well Marbled and Extremely Flavorful

Our House Specialty, mixed Jumbo Lump Crab Meat

"The Tavern's Way" Three Large Broiled Prawns, Stuffed with Crab Meat, Wrapped with a Fillo Ribbon

The Tavern's Recipe, Served with a Wasabi Dipping Sauce and Wakame Seaweed Salad

Roasted Mushrooms, Sun Dried Tomatoes and Truffle Vinegar

Fresh out of Boston Market

Extra Large, Hand Picked Scallops; Served with an Exotic Mushroom, White Truffle, Lemon Butter Sauce

Fresh Oven-Baked Clams, Mussels and Shrimp with Oregano, Fresh Tomato, Garlic and Olive Oil, Served over Pasta

Mediterranean Style - The Tavern's Exclusive Recipe, with Spinach, Sundried Tomatoes and Fresh Herbs

Prime Colorado Lamb, Double Porterhouse Cut. Seasoned with Herbes de Provence

Porterhouse Cut Veal Chop, Served with Sautéed Mushrooms and The Tavern's Special Demi-glace

Thin Sliced Veal Cutlets Toped with Proscutto and Melted Taleggio Cheese In a lemon and Porcini Mushroom Sauce

We Use Only Prime Veal, Cut and Ground Fresh Daily. Served over Linguine in a Home Made Marinara Sauce

Thin Sliced Veal in a Classic Marinara Sauce; With Ricotta and Parmesan Cheese Stuffed Manicotti