Turf Tavern Menu

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Our House Wines

Chardonnay, Moscato, Pinot Grigio, White Zinfandel, Cabernet Sauvignon, Merlot, Pinot Noir
Glass $6 | ½ Carafe $14 | Carafe $25

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

Rosemount “Diamond Label” Shiraz Glass: 8 | Bottle: 28
Australia

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

COLD BREW-LEVARDIER
Storied Coffee Cold Brew, Bulleit Bourbon, Campari, Sweet Vermouth 10.

STORIED MARTINI
Storied Coffee Cold Brew, Kahlua, Stoli Vanil, Simple Syrup 10.

POMEGRANATE PALOMA
Blanco Tequila, Lime Juice, Simple Syrup, Pomegranate Juice, Club Soda 10.

BLACKBERRY BRAMBLE
Hendrick’s Gin, Lemon Juice, Simple Syrup, Blackberry Shrub Float 10.

On Draft

Stella Artois, Belgium 4.8% ABV
Yuengling Lager, Pennsylvania 4.5% ABV
Wolf Hollow Amber, Glenville 5% 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

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.

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 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

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 petite 26.
8 oz standard 30.

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.

HONEY BOURBON STEAK TIPS
skewered tenderloin steak tips, glazed with our housemade bourbon sauce 19.

{ 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 20. \\ Salmon 20.

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 22.

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 20.

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.

LOBSTER MAC & CHEESE
cold water lobster meat, specialty pasta and a cheesy béchamel sauce 25.