>Coleman Brook Tavern

  
Beet Salad - On a bed of endive with a goat cheese rosette and dill vinaigrette.  

Steamed Clams - A full pound, steamed in butter, garlic, white wine and fresh herbs.

Calamari - Lightly dusted and fried with a spicy chipotle aioli.

Fried Risotto - Chevre filled with pink tomato sauce.

Baked Brie En Croute - Phyllo wrapped with a port poached pear and sliced baquette.

Duck - Pan seared breast with blueberry chipotle demi-glace and chive risotto.

Ahi Tuna - Sesame crusted with purple sticky rice, wasabi sauce and pickled ginger.

Quail - Cornbread and sausage stuffed with sage pan sauce.

Veal Shank - Braised in natural and served with garlic mashed red bliss potatoes.

Scallops - Pan-seared sea scallops with French lentil ragout, duck confit and crispy leeks.

Lamb - Marinated leg steak with rosemary and mint demi-glace and garlic mashed red bliss potatoes.

Winter Hours:  Coleman Brook Tavern is open every night for dinner beginning at 5 pm. We also offer lunch daily. 

Beginning Monday, March 29th Coleman Brook Tavern will offer dinner service only.

Preview our wine, lunch and dinner menus. Reservations recommended. (802) 228-1435.