City Tavern

Thomas Jefferson made beer twice a year. Our version of this ale is made following Jefferson's original recipe, unfiltered, medium bodied, light in color with great taste

In the style of the common man's ale, this pale ale is brewed with Pilsner malt, crisp & hoppy with citrus flavors & aromas

Before mixers, apple cider was a very popular drink and used in many ways. An important social routine in early America, people often warmed up around a central fireplace with a beverage in their hands

The most consumed beverage in Colonial America. Actually considered to be superior in the colonies than back at home in Europe. During the trip to colonies the cast of Madeira heated as they approached the equator improve the quality of the Madeira. In fact, in modern production, the casks are now heated to reproduce effects of the voyage. Madeira's popularity was a result of simple economics. Upon his marriage to Catherine of Braganza, the daughter of Portuguese King John IV, King Charles II gained valuable trade concessions which allowed the English to dominate the Madeira trade. Later King George II enacted laws forbidding the importation of any other wine to the Colonies. The lack of importation duties made Madeira an inexpensive & attractive beverage, even to the tea totaling Quakers

Although Madeira was the drink of choice at City Tavern, rum, brandy and whiskey were also consumed in healthy quantities. This drink combines all three with another common beverage, apple cider

Served with honey mustard & pommes frites

Served on City Tavern's Sally Lunn bread baked from the 18th century recipe, accompanied by pommes frites

An olde English favorite

Peppered smoked salmon, smoked Pennsylvania brook trout, capers, sour cream, red onions & pumpernickel

Broiled duck & pork sausage, sweet & sour cabbage

Shrimp, cocktail sauce

Prosciutto ham, poached asparagus, cornichons & pumpernickel

New England style, corn, potatoes & cream

Sliced tomatoes, red onions, fresh basil, olive oil & balsamic vinaigrette

Fresh garden greens & Burgundy-Dijon mustard vinaigrette

Egg dipped, pan seared veal cutlet, mushrooms, asparagus & sauce Béarnaise, mashed potatoes, vegetable of the season

Handmade veal sausage, imported Hengstenberg sauerkraut, mashed potatoes, fried onions, Dijon mustard

Marinated & braised rabbit legs, mushroom-vegetable red wine sauce & large egg noodles

In the 18th century, preserving meats by curing them in salt & then smoking was necessary to survive the long winters. This dish, reminiscent of ham, is a classic example. Salt cured & smoked, imported Hengstenberg sauerkraut, mashed potatoes, Dijon mustard

In a 1770 letter to Philadelphia's John Bartram, Benjamin Franklin included instructions on how to make tofu Sally Lunn breaded fried tofu, spinach, seasonal vegetables, sautéed tomatoes & herbs, linguine

Citrus marinated, pan-seared, Sauce Béarnaise, mashed potatoes & vegetable of the season

Lobster, shrimp, mushrooms, shallots, sherry cream sauce & flaky puff pastry baked in a pewter casserole. Vegetable of the season accompaniment