Menu

TOWSON TAVERN

 Lunch Menu

~ Soups and Appetizers ~

French Onion – Le Gruyere, Rustic Croutons |9

Roasted Broccoli Bisque ‘St. Malchi’ Reserves, Brown Butter Crumbs |9

Lebanese Plate – Olive Tapenade, Hummus, Bean Dip, Marinated Olives, Bibb Lettuce, Grilled Flatbread |14

Tavern Tots Cajun Remoulade, Horseradish Dijon Aioli, Black Truffle Bacon Parmesan Ranch |8

Spicy Cheese Spread –Fish Peppers, Grilled Bread, Vegetable Crudité |9 GF

Ceviché – Scallops, Shrimp, Jalapeño, Onion, Cilantro, Citrus Marinade |14 GF

~ Salads ~

Add to Any Salad: Garlic Marinated Chicken 7, (5) Grilled Shrimp 10, Scallop 12

Beets & Brussels – Assorted Beets, Pistachio Pesto, Brussels, Pea Shoots, Prosciutto, Mozzarella |13 GF

Marinated Kale – Assorted Kale, Crimini Mushrooms, Pickled Onions, Fried Garlic, Benne Dressing |12 GF

Red KurriRoasted Red Kurri Squash, Spinach, Arugula, Fennel Pear Vinaigrette –|13 GF

Cobb Salad – Mixed Greens, Tomato, Blue Cheese Crumbles, Red Onion, 6 Minute Egg, Bacon, Red Wine Vinaigrette |11

Coffee Rubbed Steak Salad Mixed Field Greens, Chimichurri Vinaigrette, Roasted Red Peppers, Fingerling Potatoes, Crumbled Bleu, Spiced Honey |14

~ Sandwiches~

All Sandwiches are Served with a Choice of Side.

El Capitan – Hot Capicola, ‘St. Malachi’ Reserves, Cherry Hots, Pistachio Pesto, Grilled Baguette |14

Bmore BBQRettland Farm Pork Shoulder, Napa Fennel Slaw, Whiskey-Cider Glaze, Pickles |14

Meatball Sub – Dry-aged Beef, Spicy Tomato Sauce, Fresh Mozzarella, Basil, Toasted Baguette |14

Turkey Club Pecan Smoked Bacon, Tender Greens, Swiss, Tomato, Aji Verde |10

Tavern Burger Voted Baltimore’s Best!  Roseda Farms Dry-Aged Beef, Sweet Potato Fries, Works |13

Prime Rib Dip – Crispy Leeks, Melted Provolone & Mozzarella, House Jus |14

B.L.T. Applewood Smoked Bacon, Heirloom Tomato, Bibb Lettuce, Dijon Horseradish Aioli, Grain Wheat |10

Chipotle Shrimp Salad Wrap Fresh Shrimp Salad, Lettuce, Tomato |14

Maryland Crab Cake Shaved Romaine, Old Bay Aioli, Toasted Brioche |16

Blackened Chicken Wrap – Black Beans, Rice, Chipotle Ranch, Lettuce, Cilantro, Pickled Onion |12

Reuben – Shaved Corned Beef & Pastrami, Gruyere, 1000 Island, Sauerkraut, Marble Rye |13

TOWSON TAVERN

Dinner Menu

Elevated Seasonal Fare meets Neighborhood Casual

~Snacks~

Mixed Pickles Assorted Pickled Vegetables & Egg |3GF

Heirloom Popcorn – Appalachian Sweet Flint, Herb Butter, ‘Batch 11’ |4 GF

Deviled Eggs 2 Ways – Crispy Ham & MD Crab |5 GF

Fried Brussels – Aji Cristal Buffalo, Blue Cheese |7 GF

Hog Wings – Pork Shanks, “Gold Fever”, Radishes, Scallion |6

Cornmeal Fried Oysters – Local Oysters, Chervilaise, |6

~Soups & Salads~

French Onion – Gruyere, Croutons, Cracked Pepper |10

Portuguese Stew – Chorizo, Sea Island Red Peas, Lardons, Kale |10

Baby Kale – Toasted Almonds, Shallots, Granny Apple, Celery Dressing |12 GF

Beets & Brussels – Candy Cane Beets, Pistachio Pesto, Brussels, Prosciutto, Feta |13 GF

Red KurriRoasted Red Kurri Squash, Tender Greens, Fennel, Candied Cashews, Pear Vinaigrette |13 GF

Peach & RicottaGrilled Peaches, Caputo Bros. Ricotta, Tat Soi, White Balsamic |14 GF

~ Flatbreads & Things on Toast~

Thai Crab Toast – Thai Basil Mayo, Yellow Curry Dust, Scallion | 11

Smoked Ham Toast – Scallion Cream Cheese, Hard Egg, Pea Shoots, Grilled Baguette |7

White Flatbread – Grilled Chicken, Shiitake, Broccoli, Mozzarella, Manchego |13

Chef’s Flatbread – Spicy Tomato Sauce, Meatballs, Fonduta, ‘St. Malachi’ Reserves, Basil |13

~ Share Plates~

Chicken Enchilada – Fire-Roasted Salsa, Hawk’s Hill Cheddar, Pink Beauty Radish, Cilantro |11

Chorizo Nachos – Crispy Pita, Chiles, Onion, Tomato, Hawk’s Hill Habańero Cheddar, Lettuce, Sour Cream |12

Ricotta Infornata – Caputo Bros. Baked Ricotta, Peach Jam, Warm Baguette |12

Ceviché – Shrimp, Scallops, Chiles, Onion, Cilantro, Citrus Marinade, Potato Chips, Popcorn |14 GF

Lebanese Plate – Olive Tapenade, Hummus, Bean Dip, Marinated Olives, Grilled Pita |14

Tuna Poke – Fish Sauce, Gochujang, Nori, Toasted Benne, Gem Lettuce |16 GF

Beef Tartare – Horseradish Aioli, 63° Egg, “Batch 11”, Fried Capers, House Potato Chips |16 GF

Cheese Board – Assorted Cheeses from ‘The Farm at Doe Run’, Grain Mustard, Cran-Jam, Toasted Pecans |16 GF

~From the Butcher~

Proudly serving Roseda Farms Beef and Rettland Farm Pork.  All of our beef and pork is carefully selected & pasture-raised.  Our Beef is dry-aged for 14-21 days to provide remarkable flavor.

12oz. NY Strip – Potato & Leek Puree, Fried Brussels, Salsa Verde |38 GF

8oz. Beef Tenderloin – Roasted Elba Potatoes, Sautéed Spinach, Shiitake Madeira Cream |30 GF

Steak Frites – 7oz. Skirt, Hand-cut Fries, Crispy Shallots, House Steak Sauce, Shallot Confit Aioli |28

~From the Sea~

New Bedford, MA Scallops – Sunchoke Cream, Smoked Ham, Tat Soi, Granny Smith Apple, Chervil |28

Chesapeake Crab Cake – Creamy Fennel Slaw, Japanese Sweet Potatoes, Aji Verde, Fennel |Single 28/ Double 40

Cioppino – Gulf Shrimp, Jumbo Lump Crab, Scallop, Fennel, Spicy Tomato Broth, Grilled Baguette |28 GF

Busch River, MD Rockfish – Shiitake Pho Broth, Braised Leeks, Baby Spinach & Mushrooms, Hoisin, Thai Basil, Cilantro |26

~Entrees~

Peruvian ½ Chicken – Carolina Gold Rice, Menestra, Aji Verde, Pink Beauty Radish, Cilantro |24 GF

Wild Mushroom Penne – Various Mushrooms, Kale, ‘St. Malachi’ Reserves, Madeira Cream Sauce |22

~Sides~

(À la Carte)

Japanese Sweet Potatoes – Maple Brown Butter |7 GF

Fried Reddale Potatoes – Paprika Herb Butter |7

 

 

GF – Can be prepared gluten free