FIFE 'n DRUM DINNER MENU

The Fife 'n Drum's Famous Onion Soup!

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.


This menu begins Thursday January 26, 2017


our NIGHTLY SPECIALS are featured on the Specials Board & Kindly Turn Off Your Mobile Devices in the Dining Rooms

      • gf = gluten free
      • Please let us know if you have any food allergies, we will do our best to accommodate your dietary restrictions.


A P P E T I Z E R S

      • Soup du Jour | 7
      • French Onion Soup Gratinée baked with Croutons and Gruyère Cheese | 9
      • Mac ' Cheese with Bacon, Apples and Smoked Cheddar | 13
      • Chicken Pho with Spinach, Rice Noodles, Cilantro and Pickled Green Chilies | 14 gf
      • Crispy Potato Crusted Oysters with Thai Apple Slaw & Ginger Crema | 15 gf
      • Grilled Baeurnwurst | German Pork and Beef Farmers Sausage | with Sauteed Cabbage, Mushrooms, Bacon and a Warm Fingerling Potato Salad | 13 gf
      • Crispy Spring Roll du Chef with Spicy Thai Sauce | 9
      • Pizza Margherita with Hand Thrown Crust with Fresh Mozzarella, Crushed Tomatoes, Garlic, and Fresh Basil | 13


S A L A D S

      • Mesclun Greens Salad with Grape Tomatoes, Cucumbers and Radish ~ Dressing Choices: House, Vinaigrette or Creamy Blue Cheese | 7 gf
      • Warm Farro Salad with Grilled Shrimp, Baby Kale, Cabbage, Onions and Bacon Pommery Vinaigrette | 15
      • Arugula Salad with Roast Yellow Beets, Crispy Pancetta, Roast Apples, Walnut Crusted Goat Cheese, Pomegranate Jewels and a Champagne Vinaigrette | 13 gf
      • Caesar Salad for Two prepared tableside | 26

S P E C I A L T I E S of the H O U S E

Roast Half Duck Flambé carved tableside and served with Sauce du Jour | 30

Filet Mignon au Poivre Flambé flambéed tableside with Brandy, finished with Heavy Cream, Mustard and Bordelaise Sauce with Green Peppercorns  | 39

 


E N T R É E S

        • Cider Braised Brisket with Horseradish Hollandaise and Warm Bacon Fingerling German Potato Salad | 25 gf
        • Corn Flake Crusted Fried Chicken with a Sage Dijon Cream Gravy and Green Onion Mashed Potatoes | 23
        • Pan Seared Diver Scallops with an Artichoke Spinach Risotto, Pancetta and a Warm Butternut Squash Vinaigrette | 30 gf
        • Beef Goulash | Beef Tenderloin Tips Slowly Braised with Smokey Paprika, Onions and Sour Cream served over Egg Noodles | 24
        • Baked Mezza Rigatoni with Meatballs Ricotta, Fontina Cheese and San Marzano Tomato Sauce | 24
        • Grilled Filet Mignon with Béarnaise Sauce | 36 GF
        • Shepards Pie | Slow Braised Lamb Leg with Mushrooms, Root Vegetables and a Rosemary Guinness Sauce with a Mashed Potato Crust | 26
        • Eggplant Rollatini with Spinach, Ricotta, Sun Dried Tomato Olive Pesto, San Marzano Tomato Sauce and Mozzarella | 22 gf
        • Sesame Crusted Pork Tenderloin with a Warm Soba Noodle Salad, Baby Bok Choy and a Soy Honey BBQ Sauce | 24
        • Lobster and Shrimp Newburg with Orecchiette Pasta, Root Vegetables, Sherry Cream Lobster Sauce and a Cracker Crumb Crust | 27


S I D E S

            • Wilted Baby Spinach with Garlic and Olive Oil | 7
            • Baked Potato | 5
            • Sweet Potato Fries with Brown Butter Cider Emulsion | 8

 

 

 

 

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