New Chef at Tavern at the Highlands Country Club
-
- January
- 2
Just got the word that Eric Gabrynowicz, formerly the sous chef at Union Square Cafe in Manhattan, is the new chef at Tavern in Garrison. He’s kept the raclette on the menu, and it looks like he’s put his farm-to-table stamp on a lot of the dishes. I’ll report back with photos in the near future.
Tavern, 955 Route 9D, Garrison. 845-424-3254. www.highlandscountryclub.netÂÂ
Here’s the menu:
Our Farm-to-Table Philosophy at Tavern
A great meal starts with great ingredients. At Tavern, we strive to find the best local ingredients for our dishes, farmed in a manner that sustains the land for future generations. Whenever possible, the products that we feature on our menu are raised naturally without the use of chemicals, hormones or antibiotics. We are lucky that many of our vegetables are grown at our sister property, The Garrison, whose two-acre farm supplies us with lettuces, tomatoes and produce during the growing season.
We look forward to the time where all restaurants will look to the resources of the land as the future of their community.
Eric Gabrynowicz, Executive Chef, Highlands Country Club
Raclette
The Tradition of Raclette, derived from the French verb “racler� meaning “to scrape,� started on the hillsides of the Valais region in Switzerland at the end of the 19th century.
Raclette Cheese served with Organic Purple Potatoes,
Cornichons & Pickled Cipollini Onions
$12
Starters
Tavern Soup
Winter Squash, Maple, and Ronnybrook Cream
8
Apples and Pancetta
Mixed Greens and Cabrales
10
Pan Seared Hudson Valley Foie Gras
Toasted Cornbread and Cranberry Sauce
16
Tavern Salad
Wild Watercress, Arugula, Shaved Pears,
Aged Balsamic and Pecorino Romano
9
Meiller’s Pork Confit
Mustard Fruits
10
Hearty Littleneck Clam and Mussel Chowder
Root Vegetables and Bacon Crumble
12
White Boot Brigade Shrimp Toasts
Eli’s Pumpernickel, Sriracha Aioli and Alfalfa Sprouts
11
Entrées
Pan Seared Atlantic Salmon
Roasted Hedgehog Mushrooms, Pancetta, and Barley “Risotto�
19
Six Point Berkshire Pork Chop
Crisped Sweet Potato Cake, Griddled Vidalia Onion,
and Roasted Apple Butter
24
Roasted Organic Chicken
Black Olive Mashed Potatoes, Cauliflower and Natural Jus
18
Tavern Pasta
Mafaldine, Meiller’s Beef Ragu, Arugula and Parmigiano Reggiano
13/19
Murray’s Free Range Turkey Pot Pie
Organic-Free Range Turkey and Blooming Hill Farms Root Vegetables
16
Braised Cedar River Short Rib
Parsnip Puree and Watercress
24
Tavern Burger
Meiller’s Pasture Raised Beef, House made pickles, Brioche Bun
Choice of Bayley Hazen Blue, Cabot Cheddar or Jarlsberg
12
Cassoulet
Duck Confit, Chorizo, and White Beans
17
Children’s Menu
$6
Mac and Cheese
Cabot Cheddar
and Orecchiette pasta
Chicken Fingers
Herbed French Fries or Salad
Sliders
House made mini burgers
Herbed French Fries or Salad
Grilled Cheese
Cabot Cheddar Sandwich with
Herbed French Fries or Salad
This entry was posted
on Wednesday, January 2nd, 2008 at 6:19 pm by Liz Johnson.
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