Reynolds Tavern Dinner Menu
Appetizers, Soups and Salads
Reynolds Cream of Crab Soup French Onion Soup
Baked Brie - Brie wrapped in a puff pastry served golden brown; drizzled with Reynolds warm Khalua, cream, pecan and golden raisin blend.
Caesar Salad - C lassic Romaine salad with Caesar dressing, shaved Parmesan and garlic croutons.
Warm Goat Cheese Salad - Mixed greens tossed with raspberry walnut vinaigrette; caramelized beets, walnuts and Granny Smith apples topped with toasted goat cheese.
Duck Confit Salad - Pulled duck leg over spinach salad with red onion; drizzled with bacon sherry vinaigrette.
Crepe Aubergine - Thinly sliced eggplant lightely battered and fried; rolled into a crepe and stuffed with brie and parmesan reggiano cheese. Served over marinara.
Sesame Tuna - Rare seared tuna loin, thinly sliced on a delicate micro slaw, with a sweet Thai Chili sauce and wasabi.
Steamed Shrimp - 1/2 pound of Jumbo Shrimp with onions, old bay and drawn butter
Mussels du Jour - 1 1/2 pounds of Prince Edward Island mussels prepared diffrently every day.
Crab Dip - Our own recipe with lump crab meat, a 5 spice blend, and cream cheese. Served with crostini bread.
Entrees
Jumbo Lump Crab Cake
Six ounces of Jumbo lump broiled until golden brown, with a lemon butter sauce. Served with mashed potato and asparagus
Blackened Shrimp Pasta - Blackened Shrimp served over penne pasta with pine nuts, chopped tomato, and capers in a parmesan cream sauce.
Salmon Moutard - Broiled salmon topped with stone ground mustard and crème fraiche. Lyonnaise potato and asparagus.
Josh’s Citrus Rockfish - Paneed Rockfish over caramelized spring onions; orange segments and orange citrus buerre blanc. Sautéed garlic spinach and Lyonnaise potato.
Mediterranean Mahi - Mahi filet topped with tomato, red onion, feta cheese and Kalamata Olives. Oven roasted and finished with buerre blanc. Seasoned rice and garlic spinach.
Chicken Marsala - Chicken breast with onion, mushroom, marsala wine, brown gravy and cream. Lyonnaise potato and asparagus.
Braised Lamb Shank - Braised lamb shank, rubbed with rosemary and dijon mustard, and encrusted with blue cheese and panko bread crumbs. Red bliss mashed potato and asparagus.
Denver Steak -
6 ounce Denver steak topped with Jumbo Lump Crab and siracha lime hollandaise sauce. Sautéed garlic spinach and Lyonnaise potato.
Grilled, Blackened, or Au Poivre
Your choice of our 8 ounce filet or 10 Ribeye blackened, grilled, or topped with brandy, green pepercorn sauce. Served with red bliss mashed potato and asparagus.
10 ounce Ribeye 25
8 ounce Filet 30
English Favourites
Fish & Chips
A large portion of cod in beer batter, served with fries.
Bangers and Mash
Succulent, genuine English pork sausages served with a rich gravy and mashed potato.
Shepherds Pie
Traditional English Lamb Pie, baked with English peas and carrots and rich gravy, topped with mashed potato.