FIFE 'n DRUM EASTER 2016 MENU

Easter at the Fife n Drum in Kent, CT

All of our menu items are available for Take Out - just call ahead to have your order ready when you arrive.....and make sure to ask about our daily Lunch & Dinner Specials. Gift Certificates...great choice, simple decision, perfect for holiday gifts, birthdays, or anniversaries.


Kindly Turn Off Your Mobile Devices in the Dining Rooms

Easter March 27, 2016 ~ Dinner Noon - 8:30


A P P E T I Z E R S

    • Soup du Jour | Shrimp Curry Bisque with a Cilantro-Pumpkin Seed Pesto | 7
    • Catsmo Smoked Salmon with Roasted Yellow Beets, Asparagus, Micro Arugula, Chevre and a Caper Chive Vinaigrette | 15
    • Dijon Rabbit Ragu with Mushrooms, English Peas and Pappardelle | 15
    • Warm Spinach, Asparagus, Roast Tomato and Artichoke Dip with Garlic Naan Chips | 12
    • Frito Misto with Calamari, Rock Shrimp, Clam Strips, Zucchini, Red Onions and Hot Cherry Peppers with Tomatillo Salsa | 15
    • Crispy Spring Roll ~ Duck and Vegetable with Spicy Thai Sauce | 9
    • Caesar Salad | 11
    • Mesclun Greens Salad with Grapes Tomatoes, Cucumbers and Radish ~ Dressing Choices: House, Vinaigrette or Creamy Blue Cheese | 7


E N T R E E S

    • Roasted Beef Tenderloin with Dijon Brandy Black Peppercorn Demi Glace and Parsnip Potato Puree | 36
    • Grilled Lamb Top Round with a Mint Verbena Chimichurri, New Potatoes and Roasted Japanese Eggplant | 30
    • Roast Pork Loin with Cornbread Collard Green Stuffing, Maple Mashed Sweet Potatoes and a Southern Comfort Glaze | 25
    • Baked Virginia Ham with an Tamarind Tangerine Glaze, Mashed Potatoes and an Okra Sweet Corn Lima Bean and Red Pepper Succotash | 22
    • Roast All Natural Chicken with Roast Asparagus, Toasted Almond Farro Grain and a Warm Tomato Spring Garlic Salsa | 22
    • Filet of Sole with a Lobster Crab Stuffing, Spring Pea Puree and a Parmigiano Risotto | 28
    • V E G E T A R I A N | Ramen Noodle Bowl with Stir Fried Bean Sprouts, Peas, Carrots, Daikon Radish, Red Peppers, Cabbage, Shiitake Mushrooms, Marinated Tofu and a Mandarin Ginger Honey Drizzle | 22

 

 

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