Turf Tavern Menu
Our House Wines
Chardonnay, Moscato, Pinot Grigio, White Zinfandel, Cabernet Sauvignon, Merlot, Pinot Noir
Glass: 8
Red Wine
Louis M Martini Cabernet Sauvignon Glass: 12 | Bottle: 35
Sonoma County, California
Josh Cellars, “Josh” Cabernet Sauvignon Glass: 12 | Bottle: 35
California
Rodney Strong, Cabernet Sauvignon Bottle: 45
Sonoma County, California
Z. Alexander Brown Red Blend Glass: 12 | Bottle: 35
(Zinfandel, Petite Sirah, Syrah, Malbec), California
Black Opal Shiraz Glass: 12 | Bottle: 35
South Eastern Australia
Alamos Malbec Glass: 10 | Bottle: 30
Mendoza, Argentina
Apothic Winemaker’s Blend Glass: 12 | Bottle: 35
(Zinfandel, Syrah, Merlot), California
Ruffino, Chianti Glass: 10 | Bottle: 30
Tuscany, Italy
Château Ste. Michelle, Merlot Glass: 10 | Bottle: 30
Columbia Valley, Washington
Rainstorm Pinot Noir Glass: 12 | Bottle: 35
Willamette Valley, Oregon
Mark West Pinot Noir Glass: 10 | Bottle: 30
California
White Wine
Kendall-Jackson, Chardonnay Glass: 12 | Bottle: 35
California
Matua, Sauvignon Blanc Glass: 10 | Bottle: 30
Marlborough, New Zealand
Infamous Goose, Sauvignon Blanc Glass: 11 | Bottle: 32
Marlborough, New Zealand
Hogue, Riesling Glass: 10 | Bottle: 30
Columbia Valley, Washington
Cavit, Pinot Grigio Glass: 10 | Bottle: 30
Italy
William Hill Estate, Chardonnay Glass: 10 | Bottle: 30
North Coast, California
Dark Horse, Rosé Glass: 9 | Bottle: 28
California
Josh Cellars, Rosé Glass: 11 | Bottle: 32
California
Champagne & Sparkling
Moët & Chandon Brut “Imperial”, France Bottle: 95
Korbel Brut, California Bottle: 35
Martini & Rossi Asti, Italy Bottle: 35
Maschio Prosecco, Italy Split: 11 | Bottle: 32
J Roget, New York State Split: 7 | Bottle: 24
Jeff’s Crafted Cocktails
APPLE CIDER BELLINI
Apple Cider, Apple Vodka, Prosecco, Apple Slice 12
PUMPKIN SPICE COCKTAIL
Captain Morgan Spiced Rum, Pumpkin Spiced Syrup, Orange Bitters 12
SICILIAN MANHATTAN
Bulleit Rye, Averna, Orange Bitters, Angostura Bitters, Luxardo Cherry 12
SPICY BLOOD ORANGE MARGARITA
Casamigos Reposado Tequila, Blood Orange Juice, Jalapeño Syrup, Lime Juice, Blood Orange Garnish 12
On Draft
Stella Artois, Belgium 4.8% ABV
Yuengling Lager, Pennsylvania 4.5% ABV
Wolf Hollow Oktoberfest, Glenville 6.3% ABV
Wolf Hollow District 6 IPA, Glenville 6.7% ABV
Wolf Hollow Lock 9 Porter, Glenville 7% ABV
Bottled
Blue Moon, Budweiser, Corona, Founders IPA, Heineken, Labatt Blue, Sam Adams Boston Lager
Amstel Light, Bud Light, Coors Light, Corona Light, Heineken Light, Labatt Blue Light, Miller Light
Heineken Zero, Michelob Ultra, Angry Orchard Hard Cider, White Claw Hard Selt
JUST FOR FUN
SHORT RIB PIZZA
beef short rib, caramelized onion, roasted garlic aioli 14.
DILL PICKLE PIZZA 12.
PRIME RIB POUTINE
shaved prime rib served on french fries topped with mozzarella cheese curd and demi glace 14.
PIGGY BACK DATES
bleu cheese stuffed bacon wrapped dates, served with a chipotle dipping sauce 10.
SURF & TURF SLIDER
house ground tenderloin patty topped with Maine lobster meat and melted shredded cheese, served on a warm slider roll 9.
SHRIMP COCKTAIL
served with our zesty cocktail sauce 12.
OYSTERS { see server for today’s preparation }
FRIED ARTICHOKE HEARTS
tossed in seasoned flour and lightly fried, served with a creamy garlic butter sauce 10.
MEAT & CHEESE BOARD
three meats cured and roasted in-house, three specialty cheeses, served with flatbreads and condiments { designed for two } 18.
SWEET CHERRY PEPPER PULLED PORK tender pork, melted cheese, house sweet potato chips 12.
FRENCH ONION SOUP 8.
DINNER TIME SALADS
MOHAWK VALLEY MEDLEY
pan seared pork tenderloin, crisp apple slices, dried cranberries, slivered carrots and fresh croutons, served on a bed of spinach with cranberry walnut vinaigrette dressing 18.
THE WEDGE
iceberg wedge topped with house made bleu cheese dressing, grape tomatoes, slivered carrots, croutons and crispy bacon 15.
GRAIN BOWL
baby kale with a 5-grain blend, avocado, blood orange dressing 15.
add grilled chicken +8.
add broiled salmon +12.
GRILLED CHICKEN CAESAR
marinated and grilled chicken breast, served on crisp romaine that is tossed with Caesar dressing and fresh croutons, crowned with shaved romano cheese 18.
HOMEMADE DESSERTS
Lime Chiffon Pie 7/slice
Hummingbird Cake 8/slice
Oreo Stuffed Chocolate Cake 8/slice
Seasonal Cheesecake 8/slice
{ add vanilla ice cream 2. }
THE MAIN EVENT
all served with fresh green salad choice of housemade dressings
FROM THE GRILL
FILET MIGNON
hand cut beef tenderloin steak grilled to your liking, served with a mushroom demi glace
6 oz 29.
8 oz 33.
10 oz 37.
NEW YORK STRIP STEAK
topped with crisp onion strings 14 oz hand cut 34.
PRIME RIB
always slow roasted and carved to order
12 oz English cut 27.
16 oz Queen cut 30.
20 oz King cut 34.
{ Additions }
sautéed mushrooms 3.
shrimp genovese 8.
grilled 6 oz lobster tail 16.
truffle fries 5.
bleu cheese crust 3.
crispy fried onion strings 3.
au poivre style 6.
caesar salad substitute 3.
CLASSICS
VEAL MILANESE
thin veal cutlet lightly breaded and flash fried, laced with a lemon garlic butter sauce, dusted with romano cheese 22.
THE TUSCAN
olive oil sautéed spinach and cannellini beans with a pinch of garlic butter, romano cheese
Chicken 22.
Shrimp 24.
Salmon 24.
THE SAVANNAH
sautéed mushrooms, prosciutto ham, fresh spinach and splash of sherry in a garlic butter velouté, layered, crowned with mozzarella cheese
Chicken 22.
Veal 24.
SEARED SCALLOPS
extra large dry sea scallops lightly seasoned and seared, served with a pumpkin risotto 26.
SEAFOOD FRA DIAVOLO
fresh little neck clams, jumbo gulf shrimp, sea scallops, simmered in a spicy tomato sauce, served on a bed of linguine 27.
PAN SEARED SALMON
pesto risotto, garlic compound butter 24.
MAC & CHEESE
specialty pasta, cheesy béchamel sauce 20.
Lobster 28.
Pulled Pork 22.
PASTA BOLOGNESE
hearty beef sauce, specialty pasta 21.
BRAISED BEEF SHORT RIBS
served with a sweet potato mash, tender carrots and onions flavor the demi glace, topped with fresh fried onion strings 26.
HERB ENCRUSTED PORK TENDERLOIN
pan seared whole pork tenderloin rubbed with Dijon mustard and herbed crumbs, roasted and sliced, finished with a roasted garlic demi glace 22.
SHRIMP GENOVESE
egg dipped jumbo shrimp, pan sautéed with a splash of sherry, finished with a creamy garlic butter sauce 24.
CHICKEN PARMESAN
lightly breaded and flash fried, finished with our simple red sauce and mozzarella cheese 22.
VEGETARIAN SAUTÉ
fresh vegetables sautéed in olive oil and a pinch of garlic butter, tossed with specialty pasta 20.
PORK SCHNITZEL
pretzel crusted pork cutlet topped with spinach and honey mustard 22.
