Turf Tavern Menu
JUST FOR FUN
SHRIMP SCAMPI PIZZA
roasted garlic aioli 18.
MARGHERITA PIZZA 14.
WHIPPED RICOTTA
honey and olive oil, blistered tomatoes, warm crostini 10.
PRIME RIB POUTINE
shaved prime rib served on french fries topped with mozzarella cheese curd and demi glace 14.
OYSTERS [see server for today’s preparation]
HOMEMADE MEATBALLS
fresh ground housemade meatballs, light marinara, ricotta, fried spinach 8.
SHRIMP COCKTAIL
served with our zesty cocktail sauce 12.
ESCARGOT
garlic, lemon butter, sherry mushroom caps 10.
FRIED ARTICHOKE HEARTS
tossed in seasoned flour and lightly fried, served with a creamy garlic butter sauce 10.
PIGGY BACK DATES
bleu cheese stuffed bacon wrapped dates, served with a chipotle dipping sauce 10.
SWEET CHERRY PEPPER PULLED PORK
tender pork, melted cheese, house sweet potato chips 12.
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.
STEAK & BLEU
grilled tenderloin tip skewer on fresh greens with carrots, cucumber, tomatoes, bleu cheese crumbles, balsamic vinaigrette 20.
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. [substitute 7oz salmon +7.]
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
GRILL
FILET MIGNON
hand cut beef tenderloin steak grilled to your liking, served with a mushroom demi glace
6 oz 34.
8 oz 38.
10 oz 42.
NEW YORK STRIP STEAK
topped with crisp onion strings 14 oz hand cut 38.
PRIME RIB
always slow roasted and carved to order
12 oz English cut 34.
16 oz Queen cut 36.
20 oz King cut 40.
[ Toppers • Additions • Upgrades ]
sautéed mushrooms 4.
bleu cheese crust 4.
crispy fried onion strings 4.
au poivre style 6.
truffle fries 8.
shrimp genovese 9.
grilled 6 oz lobster tail 16.
french fries upgrade 3.
truffle fries upgrade 5.
caesar salad upgrade 4.
CLASSICS
MILANESE
thin cutlet lightly breaded and flash fried, laced with a lemon garlic butter sauce, dusted with romano cheese
Chicken 25. Veal 27.
TUSCAN
olive oil sautéed spinach and cannellini beans with a pinch of garlic butter, romano cheese
Chicken 25. Shrimp 27. Salmon 27.
SAVANNAH
sautéed mushrooms, prosciutto ham, fresh spinach and splash of sherry in a garlic butter velouté, layered, crowned with mozzarella cheese
Chicken 25. Veal 27.
SEARED SCALLOPS
extra large dry sea scallops lightly seasoned and seared, served with lemon parmesan risotto 29.
SEAFOOD FRA DIAVOLO
fresh little neck clams, jumbo gulf shrimp, sea scallops, simmered in a spicy tomato sauce, served on a bed of linguine 32.
PAN SEARED SALMON
pesto risotto, garlic compound butter 27.
PASTA BOLOGNESE
hearty beef sauce, specialty pasta 24.
MAC & CHEESE
specialty pasta, cheesy béchamel sauce 22.
Lobster 31. Pulled Pork 25.
BRAISED BEEF SHORT RIBS
served with a sweet potato mash, tender carrots and onions flavor the demi glace, topped with fresh fried onion strings 28.
PORK SCHNITZEL
hand cut pork cutlet breaded with pretzel crumbs, baked with butter, served with spinach salad, honey mustard drizzle 25.
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 26.
SHRIMP GENOVESE
egg dipped jumbo shrimp, pan sautéed with a splash of sherry, finished with a creamy garlic butter sauce 26.
PARMESAN
lightly breaded and flash fried, finished with our simple red sauce and mozzarella cheese
Chicken 25. Veal 27.
VEGETARIAN SAUTÉ
fresh vegetables sautéed in olive oil and a pinch of garlic butter, tossed with specialty pasta 21.
