Devin Tavern

seasonal ingredients

mixed greens, marinated cherry tomatoes, soft herbs, crispy shallot rings, balsamic vinaigrette

avocado, heirloom tomatoes & balsamic vinegar

all burgers served on a brioche bun with fries

gruyere & bacon

Swiss cheese & cranberry relish

eggplant-mustard spread

trio of crab, peekytoe, alaskan & Maryland coleslaw

smoked bacon, heirloom tomatoes, romaine lettuce & avocado salad

braised short rib ragout on a brioche roll with, horseradish dip

slow cooked suckling pig, house made choucroute, gruyere, Russian dressing on rye bread

maine lobster sandwich with truffled cheese & chilled gazpacho

poached chicken, truffle mayonnaise romaine with classic dressing, brioche croutons

seared rare yellowfin tuna, candied lemon, mixed greens, cherry tomatoes, balsamic

short rib carpaccio, marinated king crab, shredded romaine, ranch style dressing

hand-made pasta, pattypan squash, French green beans, wild mushrooms, spring peas & parmesan reggianno

grilled filet mignon & crispy fries

smooth onion soup, bacon, served with truffled chicken grilled cheese

mixed greens, charentais melon, French feta cheese, balsamic dressing, port reduction

market selection of east & west coast oysters, served with verjus mignonette (American caviar $12 supplement)

caraway crusted yellow fin tuna, nicoise style salad with fennel, watercress pesto, pickled mushrooms

wild mushroom stuffing, glazed root vegetables, apples, aged madeira reduction

tempura of alaskan crab tail, pineapple salsa, pickled onions & citrus

short rib goulash, marrow butter & horseradish froth

lobster strudel, dill brown butter, sunny side quail egg

seared maine sea scallops, mini crab cakes, parsnip puree, caramelized fennel & crab bisque

hudson valley foie gras with local strawberry gastrique, sea salt, arugula & shitake salad, crystallized ginger

apple cider glaze, spiced fennel slaw

hand-made pasta, pattypan squash, french green beans, wild mushrooms, peas, fresh parmesan reggianno

roasted free range breast, herb stuffing, panchetta, asparagus spears, baby leeks, white bean puree, rosemary chicken jus

pepper crusted filet mignon, sweet corn-wild mushroom succotash, pea shoots, bordelaise sauce

crispy skin, saffron cous cous, candied lemon zest, shallot beurre rouge, peekytoe crab casserole

grilled king crab legs, fennel, leek & dill fondue, crispy shallot rings, aged balsamic

guinness braised short rib & crawfish cassoulet

sage tattoo, spinach spaetzle, red cabbage, cauliflower puree, natural jus

pan seared sweet potatoes, spinach, hearts of palm, pomegranate reduction

duck leg pierogies, celery root puree, glazed carrots, truffle honey-fennel pollen sauce

char grilled, cippolini onions, eggplant stuffed summer squash

butter poached tail, baby bok choy lobster "pot-au-creme" , citrus salad tempura squash blossom, sweet & sour lobster stuffing