Turf Tavern Menu
Our House Wines
Chardonnay, Moscato, Pinot Grigio, White Zinfandel, Cabernet Sauvignon, Merlot, Pinot Noir
Glass 7 | ½ Carafe 16 | Carafe 31
Red Wine
Louis M Martini Cabernet Sauvignon Glass: 9 | Bottle: 32
Sonoma County, California
Josh Cellars, “Josh” Cabernet Sauvignon Glass: 9 | Bottle: 32
California
Rodney Strong, Cabernet Sauvignon Bottle: 40
Sonoma County, California
Z. Alexander Brown Red Blend Glass: 9 | Bottle: 32
(Zinfandel, Petite Sirah, Syrah, Malbec), California
Black Opal Shiraz Glass: 9 | Bottle: 32
South Eastern Australia
Alamos Malbec Glass: 8 | Bottle: 28
Mendoza, Argentina
Apothic Winemaker’s Blend Glass: 9 | Bottle: 32
(Zinfandel, Syrah, Merlot), California
Ruffino, Chianti Glass: 8 | Bottle: 28
Tuscany, Italy
Château Ste. Michelle Merlot Glass: 8 | Bottle: 28
California
Rainstorm Pinot Noir Glass: 9 | Bottle: 32
Willamette Valley, Oregon
Mark West Pinot Noir Glass: 8 | Bottle: 28
California
White Wine
Kendall-Jackson, Chardonnay Glass: 9 | Bottle: 32
California
Matua, Sauvignon Blanc Glass: 8 | Bottle: 28
Marlborough, New Zealand
Infamous Goose, Sauvignon Blanc Glass: 8 | Bottle: 28
Marlborough, New Zealand
Hogue, Riesling Glass: 8 | Bottle: 28
Columbia Valley, Washington
M. Chapoutier, “Belleruche” Rosé Glass: 8 | Bottle: 28
Côtes du Rhône, France
Cavit, Pinot Grigio Glass: 8 | Bottle: 28
Italy
William Hill Estate, Chardonnay Glass: 8 | Bottle: 28
North Coast, California
Champagne & Sparkling
Moët & Chandon Brut “Imperial”, France Bottle: 68
Korbel Brut, California Bottle: 30
Martini & Rossi Asti, Italy Bottle: 30
Maschio Prosecco, Italy Glass: 8 | Bottle: 28
J Roget, New York State Glass: 7 | Bottle: 24
Jeff’s Beverage Specials
FALL SHANDY
Apple Cider, Angry Orchard Hard Cider, Cinnamon Sugar Rim 9
PUMPKIN SPICE COCKTAIL
Captain Morgan Spiced Rum, Pumpkin Spice Syrup, Orange Wheel Garnish 12
CINNAMON APPLE OLD FASHIONED
Buffalo Trace Bourbon, Cinnamon Apple Syrup, Orange Bitters, Muddled Cherry and Apple 12
JOSIE BLANCO
Teremana Blanco Tequila, Campari, Aperol, Dry Vermouth, Serrano Chili Simple Syrup 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 6.8% ABV
Wolf Hollow Lock 9 Porter, Glenville 6.9% ABV
Bottled
Blue Moon, Budweiser, Corona, Founders Session IPA, Heineken, Labatt Blue, Sam Adams Boston Lager
Amstel Light, Bud Light, Coors Light, Corona Light, Heineken Light, Labatt Blue Light, Miller Light
Michelob Ultra, Labatt Blue N/A, Angry Orchard Hard Cider
JUST FOR FUN
SHORT RIB PIZZA
beef short rib, caramelized onion, roasted garlic aioli 12.
DILL PICKLE PIZZA 10.
PRIME RIB POUTINE
shaved prime rib served on house steak fries topped with mozzarella cheese curd and Wolf hollow demi glace 12.
PIGGY BACK DATES
bleu cheese stuffed bacon wrapped dates, served with a chipotle dipping sauce 8.
SURF & TURF SLIDER
house ground tenderloin patty topped with Maine lobster meat and melted shredded cheese, served on a warm slider roll 7.
SHRIMP COCKTAIL
four jumbo shrimp cooked fresh and chilled, served with our zesty cocktail sauce 10.
FRIED ARTICHOKE HEARTS
artichoke heart quarters tossed in seasoned flour and lightly fried, served with a creamy garlic butter sauce 8.
MEAT & CHEESE BOARD
three meats cured and roasted in-house, three specialty cheeses, served with flatbreads and condiments {designed for two} 16.
SWEET CHERRY PEPPER PULLED PORK
served with sweet potato chips 10.
FRENCH ONION SOUP 6.
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 16.
THE WEDGE
iceberg wedge topped with house made bleu cheese dressing, grape tomatoes, slivered carrots, croutons and crispy bacon 15.
BEET & ARUGULA
fresh quartered beets over arugula with candied pecans, slivered carrots and goat cheese croutons, served with our housemade balsamic vinaigrette 15.
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 16.
HOMEMADE DESSERTS
Hummingbird Cake 7/slice
Oreo Stuffed Chocolate Cake 7/slice
Seasonal Cheesecake 7/slice
Banoffee Pie 6/slice
Lime Chiffon Pie 6/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 26.
8 oz 30.
10 oz 34.
NEW YORK STRIP STEAK
topped with crisp onion strings
14 oz hand cut 31.
PRIME RIB
always slow roasted and carved to order
12 oz English cut 24.
16 oz Queen cut 27.
20 oz King cut 31.
{ steak additions }
sautéed mushrooms 3.
shrimp genovese 8.
grilled 6 oz lobster tail 16.
bleu cheese crumbles 3.
crispy fried onion strings 3.
au poivre style – peppercorn mushroom brandy cream sauce 6.
CLASSICS
VEAL MILANESE
thin veal cutlet lightly breaded and flash fried, laced with a lemon garlic butter sauce, dusted with romano cheese 20.
THE TUSCAN
olive oil sautéed spinach and cannellini beans with a pinch of garlic butter and romano cheese
Chicken 18. \\ Shrimp 22. \\ Salmon 22.
THE SAVANNAH
sautéed mushrooms, prosciutto ham, fresh spinach and splash of sherry in a garlic butter velouté, layered, crowned with mozzarella cheese
Chicken 18. \\ Veal 20.
SUMMERTIME SALMON
hand cut salmon fillet lightly seasoned and pan seared, finished in the oven and crowned with a fresh fruit salsa 20.
SEARED SCALLOPS
extra large dry sea scallops lightly seasoned and seared, served with a creamy lemon risotto 24.
SEAFOOD FRA DIAVOLO
fresh little neck clams, jumbo gulf shrimp, sea scallops, simmered in a spicy tomato sauce, served on a bed of linguine 24.
PISTACHIO SALMON
apricot purée, maple butter risotto 22.
MAC & CHEESE
specialty pasta and a cheesy béchamel sauce
Lobster 26. Pulled Pork 20.
BACON WRAPPED MEATLOAF
pan gravy 19.
BRAISED BEEF SHORT RIBS
served with a sweet potato mash, tender carrots and onions flavor the demi glace, topped with fresh fried onion strings 24.
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 18.
SHRIMP GENOVESE
egg dipped jumbo shrimp, pan sautéed with a splash of sherry, finished with a creamy garlic butter sauce 22.
CHICKEN PARMESAN
lightly breaded and flash fried, finished with our simple red sauce and mozzarella cheese 18.
VEGETARIAN SAUTÉ
fresh vegetables sautéed in olive oil and a pinch of garlic butter, tossed with specialty pasta 16.
