The George Mann Tory Tavern

OUR MENU

Chef/owner Ralph Buess is a graduate of the Culinary Institute of America and prepares all dishes to order. Our menu changes daily, but always uses the finest ingredients available, many from right here in the Schoharie Valley. Here's a sample:

Appetizers
Seafood Terrine - A baked mousse of assorted seafood seasoned with sherry and served cold with a fresh tarragon buerre blanc.

Smoked Chicken and Asparagus - House-smoked chicken and fresh asparagus rolled in crepes and served with a creamy brie sauce.

Gorgonzola Custard - A braised onion, chives and gorgonzola cheese baked custard served with a tomato vinaigrette and gorgonzola crostini.

Torte Milanaise - Layers of omelet, spinach, red peppers and swiss cheese enclosed in a casing of puff pastry.

Soups
Country Italian
Potato Leek Chowder

Salad
Tavern Greens Salad, served with your choice of Horseradish French, Creamy Peppercorn, Soy Dijon Vinaigrette, or Blue Cheese dressing.

Entree
Broiled Salmon - A broiled filet of salmon, basted with a butter, brown sugar broiling sauce, lightly seasoned with herbs and spices.

Grouper - Sauteed grouper filet served with a white wine, mushroom, leek, shallot, lemon and sun-dried tomato sauce.

George Mann’s Tavern Chicken - Grilled chicken breast, sauteed shrimp, artichoke hearts, bacon and mushrooms, finished with a tarragon cream sauce.

Veal Scallopini Chasseur - Medallions of veal sauteed with garlic, shallots, mushrooms, and tomatoes in a madeira sauce.

Braised Veal Birds - Pan-fried veal cutlet stuffed with wild mushrooms, spinach, onions and parmesan cheese, served with a Jack Daniels demi.

Roasted Pork Tenderloin - Tenderloin of pork marinated with garlic and rosemary pan-roasted and served with a honey horseradish demi glaze.

New York Sirloin Port au Vin - Broiled New York strip steak, served with glazed onions and wild mushrooms, finished with a port wine demi glaze.

London Broil Jack Daniels - Marinated flank steak, broiled, thinly sliced and served with a Jack Daniels, peppercorns and cream demi glaze.