FIFE 'n DRUM MOTHER'S DAY 2017 MENU

Brunch served 11:30 to 2:00 and Dinner served 2;00 to 8:30 pm. 

. Our Mother's Day menu, as well as all our menu items are available for Take Out. If your Mom cannot make it to the Fife, just call ahead to have your order ready when you arrive. Gift Certificates for your Mom are a great choice and a simple decision.

B R U N C H | $29

11:30 to 2:00

Choice of

Bloody Mary, Bellini, Glass of House Wine, OR Glass of Champagne

Soup du Jour | Smoked Salmon Chowder with Dill and Creme Fraiche OR Mixed Green Salad

• Eggs Benedict with Canadian Bacon and Hollandaise Sauce
• Roast Prime Rib au Jus – Horseradish Crème and Garlic Mashed Potatoes gf
• Grilled Lamb Top Round - Warm Lentil Salad, Grilled Japanese Eggplant, Baked Garlic Panko Tomato and a Mint Preserved Lemon Emulsion gf
• Pecan Crusted Brook Trout- Sage Parsley Bergamot Brown Butter and Wild Rice gf
• Whole Grain Crusted French Cut Chicken Breast –Roast Garlic Fava Bean Mashed Potatoes, Hot Cherry Peppers and an Arugula Pesto gf
• Roast Pork Loin; Caramelized Peaches, Corn Bread Pudding and a Chipotle Honey Glaze
• Gobetti Pasta - Sweet Sausage, Fava Beans, Artichokes, Roast Eggplant, Spinach, Mascarpone and Lemon Zest
• Vegan Buddha Bowl; Quinoa, Wild Rice, Black Beans, Asparagus, Spinach, English Peas, Avocado, Red Cabbage and Sesame Dressing gf

A' la Carte

French Onion Soup Gratinée - Baked with Croutons and Gruyere Cheese | 9

Mesclun Greens Salad | 7 gf

Caesar Salad | 12 ~ add Chicken | 6 ~ add Shrimp | 10

Greek Salad – Cold Poached Shrimp, Romaine, Cucumber, Tomatoes, Olives, Feta Crumbles, Pepperoncini and an Oregano Roast Tomato Vinaigrette | 15 gf

Trio of Bruschetta –Tomato & Basil, Fava Bean Tapenade, and English Pea with Ricotta and Prosciutto | 14

Lump Crab Salad – Avocado, Ruby Grapefruit Supremes, Chives, Baby Watercress and Soy Rice Wine Vinaigrette | 15

Vegan Grain Bowl – Kamut Ancient Grain, Sugar Snap Peas, Mandarin Oranges, Arugula, Red Onions, Tamari Almonds, Red Cabbage, Avocado and a Meyer Lemon Ginger Vinaigrette | 13

Frittata – Potatoes, Sweet Sausage, Green Onions, Spinach and Fontina Cheese served with a Mixed Green Salad | 15

Pizza Margherita - with Whole Milk Mozzarella, San Marzano Tomato Sauce and Fresh Basil | 13

D I N N E R

2:00 to 8:30

A P P E T I Z E R S

• Mesclun Greens Salad with Grape Tomatoes, Cucumbers and Radishes ~ Dressing Choices: House, Vinaigrette or Creamy Blue Cheese | 7
• Caesar Salad | 12 ~ add Grilled Chicken | 6 ~ add Grilled Shrimp | 10
• Soup du Jour Smoked Salmon Chowder with Dill and Crème Fraiche | 7
• Greek Salad – Cold Poached Shrimp, Romaine, Cucumber, Tomatoes, Olives, Feta Crumbles, Pepperoncini and an Oregano Roast Tomato Vinaigrette | 15 gf
• Trio of Bruschetta –Tomato & Basil, Fava Bean Tapenade, and English Pea with Ricotta and Prosciutto | 14
• Lump Crab Salad – Avocado, Ruby Grapefruit Supremes, Chives, Baby Watercress and Soy Rice Wine Vinaigrette | 15
• Vegan Grain Bowl – Kamut Ancient Grain, Sugar Snap Peas, Mandarin Oranges, Arugula, Red Onions, Tamari Almonds, Red Cabbage, Avocado and a Meyer Lemon Ginger Vinaigrette | 13
• Frittata – Potatoes, Sweet Sausage, Green Onions, Spinach and Fontina Cheese served with a Mixed Green Salad | 15
• Pizza Margherita - with Whole Milk Mozzarella, San Marzano Tomato Sauce and Fresh Basil | 13

E N T R É E S

• Roast Prime Rib au Jus – Horseradish Crème and Garlic Mashed Potatoes | 31 gf
• Pecan Crusted Brook Trout- Sage Parsley Bergamot Brown Butter and Wild Rice | 25 gf
• Grilled Lamb Top Round - Warm Lentil Salad, Grilled Japanese Eggplant, Baked Garlic Panko Tomato and a Mint Preserved Lemon Emulsion | 28 gf
• Whole Grain Crusted French Cut Chicken Breast –Roast Garlic Fava Bean Mashed Potatoes, Hot Cherry Peppers and an Arugula Pesto | 23 gf
• Roast Pork Loin – Caramelized Peaches, Corn Bread Pudding & a Chipotle Honey Glaze | 23
• Gobetti Pasta - Sweet Sausage, Fava Beans, Artichokes, Roast Eggplant, Spinach, Mascarpone and Lemon Zest | 23 gf
• Vegan Buddha Bowl – Quinoa, Wild Rice, Black Beans, Asparagus, Spinach, English Peas, Avocado, Red Cabbage and Sesame Dressing | 22 gf

FIFE 'n DRUM DINNER MENU

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 May 11, 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 Orecchiette Pasta with Four Cheese SHerry Cream Sauce | 13
• Grilled Octopus with Gojuchang Chili Garlic Sauce over Kimchi Fried Rice | 16 gf
• Lump Crab Salad with Avocado, Grapefruit Supremes, Baby Watercress, Chives and a Soy Rice Wine Dressing| 15
• Trio of Bruschetta: | English Pea Prosciutto Ricotta / Tomato Basil / Fava Bean Olive Tapenade ~ with a White Balsamic Drizzle | 13
• Crispy Calamari with Pepperoncini’s and Garlic Parsley Crema | 13 gf
• Crispy Spring Roll du Chef with Spicy Thai Sauce | 9
• Pizza Margherita with Hand Thrown Crust with San Marzano Tomato Sauce, Whole Milk Mozzarella 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
• Baby Spinach Cobb with Poached Chicken, Bacon, Avocado, Tomato, Raspberries, Blue Cheese and Raspberry Hibiscus Vinaigrette | 13 gf
• Greek Salad with Cold Poached Shrimp, Romaine, Olives, Cucumbers, Red Onions, Grape Tomatoes, Feta and Oregano Roast Tomato Vinaigrette | 15 gf
• Vegan Grain Bowl | Kamut Ancient Grain, Sugar Snap Peas, Mandarin Oranges, Arugula, Red Onions, Tamari Almonds, Red Cabbage, Avocado and Meyer Lemon Ginger Vinaigrette | 13
• 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

• Duck and Pork Meatloaf with a Hoisin Black Tea Lacquer, Sugar Snap Peas, Oyster Mushrooms, Ginger Scallion Brown Rice and Pickled Veggies | 24
• Whole Grain Crusted Frenched Chicken Breast with Roast Garlic Fava Bean Mashed Potatoes, Arugula Pesto and Hot Cherry Peppers | 23
• Bacon Wrapped Grilled Pork Loin with Caramelized Peaches, Corn Bread Pudding and a Chipotle Honey Glaze | 23
• Pecan Crusted Brook Trout with Sage Parsley Bergamot Brown Butter and Wild Rice | 25 gf
• Red Shrimp with Manilla Clams, Cherry Peppers, Capers, Preserved Lemon, Red Onion and a Tomato Olive Basil Gazpacho over Black Squid Ink Spaghetti | 27
• Grilled Filet Mignon with Béarnaise Sauce | 36 GF
• Gobetti Pasta with Sweet Sausage, Fava Beans, Artichokes, Roast Eggplant, Spinach and Marscapone Lemon Zest Sauce | 24
• Grilled Lamb Top Round with Warm Lentil Salad, Grilled Japanese Eggplant, Baked Garlic Panko Tomato and a Mint Preserved Lemon Emulsion | 28
• Steak Frittes | Grilled Hanger Steak with House Cut Fries, Tarragon Aioli, Arugula Greens and a Roast Tomato Vinaigrette | 28 gf
• VEGAN | Orecchiette Bolognese with English Peas, Lentils, Mushrooms, Eggplant, San Marzano Tomatoes and Cashew “Parmesan” | 22

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

 THIS WEEK AT THE FIFE

Dolph, Audrey and Elissa thank all our loyal customers for their support and friendship.

January 20, 1973 - 2017~ The Fife 'n Drum Restaurant Celebrates 44 years

We welcome new Pianists to the Steinway each Thursday and Saturday

Thursday | Roger Young | 7:00 pm, 2 sets

Saturday | Johnny Morris | 7:00 pm, 2 sets

And the FRIDAYS@theFIFE music series continues. . .We are dedicating the Friday@theFife music series to the memory of DOLPH TRAYMON

Friday July 28 | Roger Young, Piano | 7:00 pm, 2 sets

THURSDAY August 3 | a Special treat....Larry Ham, Piano and Woody Witt , Sax | 7:00 pm, 2 sets

Friday August 18 | Gordon Titcomb & Geeorge Potts, dueling Guitars and Vocals | 7:00 pm, 2 sets

Friday August 25 | Wanda Houston, Vocalist with the HBH + P Band | 7:00 pm, 2 sets

Saturday August 26 | Tom Kohl | Piano | 7:00 pm, 2 sets

Friday September 1 | Roger Young, Piano | 7:00 pm, 2 sets

Friday September 8 | Benny " fingers" Kohn | Piano | 7:00 pm, 2 sets

Friday September 15 | Joint Chiefs | 7:00 pm, 2 sets

Friday September 22 | Wanda Houston, Vocalist with the HBH + P Band | 7:00 pm, 2 sets

Friday September 29 | To be Announced | 7:00 pm, 2 sets

Sunday December 31, 2017 | NEW YEARS EVE | Vocalist WANDA HOUSTON and the HB & Potts Band

8:00 pm, 3 sets ~ Special Menu to bring in the New Year!

We shall keep you posted about upcoming dates!