The Grand Taverne - Dinner Menu

   Dinner Menu  |   Chef's Table Menu  

Starters

Beef Carpaccio* 
Charred hickory plank, topped with red onion, fried capers, parmesan crisp, and finished with a horseradish crème friache
13
Grilled Ratatouille 
Warmed goat cheese and grilled crostini, finished with a balsamic gastrique
9
Pan Seared Sea Scallops
Lobster butter sauce
12
Pan Seared Crab Cake
Smoked tomato remoulade, Creole red pepper cream
13
Smoked Salmon
Whipped brie and dill, capers, red onion, and toast points
11

Soups & Salads

Grilled Romaine Heart*
Roma tomato, balsamic glaze,
Caesar dressing & fresh parmesan
8
Taverne Greens
Field greens with balsamic vinaigrette
6
Classic Caesar Salad* 6
Smoked Butternut Squash Soup

Bowl 12   Cup 7

Entrees

Stuffed Portabello Mushroom
Goat cheese polenta, spinach, and fire-roasted tomato sauce
19
Grilled Scottish Salmon
Roasted garlic & pistachio butter sauce, rice
24
Chicken Pasta
Sautéed chicken breast served over pasta, exotic mushrooms, spinach, and roasted butternut squash, cream sauce
18
Arkansas ‘Hawg’ Chop
Berkshire pork rubbed with sage, calvados sauce & gratin dauphinois potato
28
Red Lentil Encrusted Walleye
Chive butter sauce & rice
23
Pan Seared Sea Scallops
Lobster butter sauce, potato risotto
28
Braised Short Rib
Sweet potato flan and a truffle port sauce
32
Roasted Rack of Lamb
Whole grain mustard encrusted, pear balsamic sauce, potato confit
43
Classic Preparation of Half Duckling
Loganberry citrus jus, dried cranberry wild rice
32
Grilled Filet of Beef
Béarnaise sauce, gratin dauphinois potato
35
The Truly Grand Steak
22 oz. Bone-in ribeye, caramelized onions and sautéed exotic mushrooms, potato confit, Grand Taverne steak sauce
50
Grilled Maine Lobster Tail 
Potato risotto, asparagus, lobster butter sauce
70
American Wagyu 
American raised Kobe style beef, graded well above prime, served rare with potato risotto and caramelized ginger soy sauce
65
 - Add "OSCAR" - jumbo lump crabmeat, asparagus béarnaise sauce 8
*Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness*


Desserts: White Chocolate Creme Brulee, Montrachet Cheesecake, or Chocolate Paradise
 

Beverages

Coke products 3
House roasted coffee 4
Tea 3
Sparkling or still water 3
Lounge with FULL BAR  
   
 

Split entrees $7, Including full orders of vegetables & starch
20% gratuity added to groups of 6 or moreSplit entrees $7, Including full orders or vegetables & starch
Seating 5 pm – 9pm Nightly
Reservations suggested 479-253- 6756
Automatic 20% gratuity added to split checks and parties of 6 or more





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