Turf Tavern Menu

Print Our Dinner Menu

Print Our Drinks 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

SHRIMP SCAMPI PIZZA
roasted garlic aioli 16.

DILL PICKLE PIZZA 14.

PRIME RIB POUTINE
shaved prime rib served on french fries topped with mozzarella cheese curd and demi glace 14.

MEAT & CHEESE BOARD
three meats cured and roasted in-house, three specialty cheeses, served with flatbreads and condiments { designed for two } 20.

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.

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.

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.

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 30.
8 oz 34.
10 oz 38.

NEW YORK STRIP STEAK
topped with crisp onion strings 14 oz hand cut 35.

PRIME RIB
always slow roasted and carved to order
12 oz English cut 28.
16 oz Queen cut 31.
20 oz King cut 35.

{ 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

VEAL MILANESE
thin veal cutlet lightly breaded and flash fried, laced with a lemon garlic butter sauce, dusted with romano cheese 24.

THE TUSCAN
olive oil sautéed spinach and cannellini beans with a pinch of garlic butter, romano cheese
Chicken 24.
Shrimp 26.
Salmon 26.

THE SAVANNAH
sautéed mushrooms, prosciutto ham, fresh spinach and splash of sherry in a garlic butter velouté, layered, crowned with mozzarella cheese
Chicken 24.
Veal 26.

SEARED SCALLOPS
extra large dry sea scallops lightly seasoned and seared, served with a pumpkin risotto 28.

SEAFOOD FRA DIAVOLO
fresh little neck clams, jumbo gulf shrimp, sea scallops, simmered in a spicy tomato sauce, served on a bed of linguine 29.

PAN SEARED SALMON
pesto risotto, garlic compound butter 26.

MAC & CHEESE
specialty pasta, cheesy béchamel sauce 21.
Lobster 30.
Pulled Pork 24.

PASTA BOLOGNESE
hearty beef sauce, specialty pasta 23.

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.

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 24.

SHRIMP GENOVESE
egg dipped jumbo shrimp, pan sautéed with a splash of sherry, finished with a creamy garlic butter sauce 26.

CHICKEN PARMESAN
lightly breaded and flash fried, finished with our simple red sauce and mozzarella cheese 24.

VEGETARIAN SAUTÉ
fresh vegetables sautéed in olive oil and a pinch of garlic butter, tossed with specialty pasta 21.

PORK SCHNITZEL
pretzel crusted pork cutlet topped with spinach and honey mustard 24.