The Grand Republican MENUS

Roasted Duckling
$21.95
Glazed with pecan honey, served with a peach chutney & herbed barley. Chef's appropriate
vegetable of the season

Pork Loin Oatmeal Stout
$17.95
Medallions of pork loin sautéed, deglazed in Oatmeal Stout, served on a bed of greens with a
roasted shallot demi-glacé, fried sweet potatoes

Roast Prime Rib of Beef
$23.95
Slow roasted and served on an old-fashioned Yorkshire pancake with potato & vegetable of the
season
Medallions of Venison
$23.95
Sautéed with leeks, served with a bourbon-mushroom sauce infused with rosemary, accompanied
by red potatoes & vegetable of the season
Tenderloin Tips & Morel Mushrooms
$22.95
Marinated & sautéed beef tenderloin tips, morel mushrooms in a sour cream-mustard sauce, with
Chef's vegetable of the season & herbed egg noodles
Chicken Breast Maderia
$19.95
Marinated in fresh herbs, sautéed & topped with a Maderia-mushroom sauce, Colonial wild rice &
Chef's vegetable of the day

Stuffed Shrimp
$24.95
Jumbo shrimp baked with crabmeat, sherry cream sauce served with sautéed herbed barley &
Chef's choice of seasonal vegetable

Braised Rabbit
$18.95
Marinated with sage, rosemary & Thyme braised in a mushroom, red wine sauce, served on large
egg noodles

Filet of Salmon and Shrimp
$24.95
Boneless fresh salmon & shrimp sautéed in a madeira-cream sauce, on a bed of large egg noodles
& Chef's vegetable of the season

Rack of Lamb
$25.95
Roasted with dijon mustard & black walnuts, rosemary infused au-jus, red roasted potatoes &
country squash

Medallions of Beef Tenderloin
$24.95
Tenderloin of beef served with a green peppercorn & sherry-cream sauce, accompanied by
sautéed herbed barley & bed of greens &fried sweet potatoes
Colonial Turkey Pot Pie
$17.95
Tender chunks of turkey with mushrooms, early peas & red potatoes in a rich sherry ream sauce
topped with flaky pastry crust, baked crisp in a pewter casserole accompanied with egg noodles
on the side.

Tavern Lobster Pie
Market Price
Fresh Maine lobster sautéed with shrimp, mushrooms and shallots, baked in a pewter casserole
with puff pastry, complemented with seasonal vegetables


Chef de Cuisine ~ Peter Chan