FIFE 'n DRUM EASTER 2017 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.


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Easter April 16, 2017 ~ Dinner Noon - 8:30


A P P E T I Z E R S

    • Soup du Jour | Asparagus Lemon Bisque with a Tarragon Creme Fraiche | 7
    • French Onion Soup Gratinée - Baked with Croutons and Gruyere Cheese | 9
    • Lump Crab Salad – Pink Grapefruit Supremes, Avocado, Water Cress, Chives and a Creamy Ginger Soy Rice Wine Vinegar Dressing | 15
    • Roast Asparagus – Multi Colored Fingerling Potatoes, Thin Sliced Black Forest Ham, a Soft Poached Egg and Béarnaise Sauce | 14 gf
    • Tri of Hummus – Chick Pea & Tahini, Fava Bean & Beet and Adzuki Bean served with Sumac Scented Lavash Chips | 13
    • Spring Vegetable Frittata – English peas, Fava Beans, Spring Onions, Asparagus, Baby Spinach and Boursin Cheese served with Baby Lettuce Greens and Green Goddess Dressing | 14 gf
    • Caesar Salad | 12
    • Crispy Spring Roll ~ Crab and Vegetables with Spicy Thai Sauce | 9
    • 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

    • Roast Tenderloin of Beef - Morel Brandy Cream Sauce, Asparagus and Roast Shallot Mashed Potatoes | 36 gf
    • Spring Veal Stew – Fava Beans, Artichokes, English Peas, Spring Onions, Baby Carrots, Fingerling Potatoes, Oyster Mushrooms, Lemon, White Wine and Fines Herbs | 29 gf
    • Roast Lamb Top Round – White Beans, Spring Onion Emulsion and Garlic Panko Crumbs | 30
    • Pecan Crusted Brook Trout – Blood Orange Brown Butter, Wild Rice and a Mint Salsa | 25 gf
    • Duroc Pork Loin – Black Forest Ham and Gruyere Cheese Stuffing, Spring Garlic Mashed Potatoes and a Blistered Tomato Bacon Chardonnay Pan Sauce | 24
    • French Cut Chicken Breast – Mushroom Duxelles Stuffing, Madeira Truffle Jus and Mashed Potatoes | 23
    • V E G E T A R I A N || V E G A N | Rigatoni Bolognese – with Lentils, Eggplant, Mushrooms, San Marzano Tomatoes and Cashew “Parmesan” over Rigatoni Pasta | 22

 

 

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