Menu for the new Tavern on the Green

Former Tavern on the Green's Roasted Chicken

Former Tavern on the Green’s Roasted Chicken

Straight from the source, Tavern’s new chef Katy Sparks gives us a sneak peak at what their menu may look like:

BAR SNACKS
Red Chili and Almond Caramel Corn with Smoked Sea Salt
Fried Organic Chicken Livers with a Hot Mustard Sauce and Pickled Golden Raisins
Baked Chorizo with Medjool Dates
Seasonal Crudites with Anchoiade
Roasted Marcona Almonds
Oven-Warmed Olives

SMALL PLATES FROM THE GRILL
Warm Montauk Squid Salad with Fennel, Olives and House-pickled Hot Peppers
Stone Church Duck Livers on Rosemary Skewers with Celery Root-Dried Apricot Slaw
Baby Octopus with Golden Potato Croutons, Red Wine Dressing
Bruschetta with Burrata Cheese, Blistered Tomatoes and Anchovies, Salsa Verde

LARGE PLATES FROM THE GRILL
(served with signature Chimichurri sauce)

Free Range Chicken in a Marjoram-Cumin marinade, Fresh Cranberry Beans and Blistered Tomatoes, Shishito peppers and Cippolini
Grass-fed Ribeye Steak with Pickled Bone Marrow, Grilled Leeks with Romesco and Patatas Bravas
Local Lamb Chops with Saffron and Ginger, Farro with Medjool dates and Almonds
Honjake Sustainably Farmed Salmon with New Potatoes,Wild Arugula and Harissa Aioli
Marinated Skirt Steak with Red Onion Marmalade, Dandelion greens and Golden potato croutons, Fresh Farm Egg
Heritage breed Pork Chop, Cauliflower Gratin, Caramelized Apple-Sage
Grass-fed Beef Burger on Rosemary Focaccia with Aioli and Homemade Potato Chips

SMALL PLATES FROM THE PLANCHA
Crimini Mushrooms with VT blue cheese, Red Chili and Basil, Baguette
Blistered Citrus Salad with Feta, Radish and Mint
Spice-seared Shrimp on Creamy White Grits, Meat Hook Chorizo
Fresh Sardines in vine leaves with Lemon and Sumac
Seared Hudson Valley Foie Gras with Burnt Orange and Coriander
Local Sea Scallops with Citrus Butter, Fried Shallots and Capers

LARGE PLATES FROM THE PLANCHA
Chickpea Polenta with Lamb Ragout and Fava Beans with Mint
Marinated Vermont Quail, blistered Red Grape and Pinenut relish
Whole Baby Chicken with Apple, Sage and Garlic Potatoes
Honjake Salmon with Sweet and Sour Red Cabbage,
Horseradish Crème Fraiche
Skate with Meyer Lemon, Toasted Almond and Wild Arugula

SEASONAL SIDE DISHES
Grilled Local Asparagus with Lemon Aioli
Grilled Leeks with Romesco
Sliced Heirloom Tomatoes with Sel Gris
Wilted Greens with Lemon, Anchovy and Garlic
Blistered Young Carrots with Orange and Sumac
Farro with Medjool dates and almonds
Cauliflower Gratin
Creamed Kale
Golden Potato Puree
Patatas Bravas

DESSERTS
Warm Apple Tart with Anise Ice Cream
Mast Brothers Chocolate Torte with Burnt Orange Ice Cream
Meyer Lemon Panacotta with Huckleberries and Toasted Pistachio
Medjool Date and Honey Semifreddo with a Bittersweet Chocolate Sauce
Butterscotch Pudding with Red Chili and Almond Caramel Corn

Selection of 3 Farmstead Cheeses with Spiced Toasts

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