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 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

 

 

 

 

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