The Landmark Tavern Stone House Menu
LUNCH
ANTIPASTI
INSALATA
SANDWICHES
served with your choice of fries or farm salad
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Chicken Cutlet 19
marinated peppers, fresh mozzarella, balsamic glaze, baby arugula, house made focaccia
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Eggplant Parmigiana 17
pomodoro, fresh mozzarella, parmigiano reggiano, balsamic glaze, house made focaccia
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Felina Smash Burger 19
double patty, white cheddar, lettuce, tomato, caramelized onion, cherry pepper aioli add egg + $3 | add bacon + $5
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Caprese 17
fresh mozzarella, jersey tomato, basil, balsamic
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Italian Sausage 19
provolone, broccoli rabe, mustard
PIZZA
PASTA
ENTREES
CONTORNI
DINNER
APPETIZERS
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GOAT CHEESE CROQUETTES 15
beet purée, arugula, hot honey
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CHICKEN LIVER MOUSSE TOAST 16
castelfanco, pickled strawberry, radish
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BLACK PEPPER CALAMARI | GF 19
chili-lime vinaigrette, chive aioli, charred lemon, cherry peppers
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STEAK TARTARE | GF 21
classic condiments, truffle potato chips, chive
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SPICY-MAPLE GLAZED BABY BACK RIBS | GF 22
celery root slaw, crispy garlic chips
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BURRATA & BITTER GREENS | GF 22
focaccia, mission fig, hazelnut, honey-lemon vinaigrette
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GRILLED OYSTERS 20
aleppo pepper-herb butter, parsley breadcrumb, speck
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CRAB CAKE | GF 26
boston bibb, remoulade, pickled shallot
RAW BAR
SOUP & SALAD
MEAT
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STEAKHOUSE BURGER 25
white cheddar, house fries, house condiments
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THYME ROASTED CHICKEN 29
farrotto, parsley, parmesan, roasted radishes, pan drippings
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BERKSHIRE PORK CHOP SCHNITZEL 38
potato purée, escarole, creamy dijon mustard sauce
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OSSO BUCO 48
creamy polenta, charred haricot verts, lemon gremolata, marsala sauce
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12oz NY STRIP STEAK AU POIVRE 65
potato gratin, brandy cream sauce
Pasta
PIZZA
FISH
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5 SPICE CRUSTED BLACK COD GF 34
morel mushroom, spinach, leek, potato purée, port wine reduction
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FAROE ISLAND SALMON 34
spring vegetables, quinoa, fennel purée, grilled scallion
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CRISPY STRIPED BASS 38
shellfish, fennel, zucchini, herbal ocean wash
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PEPPER CRUSTED TUNA GF 44
fingerling, shishito, piquillo, maitake, spicy yellow pepper sauce
LANDMARK TAVERN CLASSICS
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PRIME RIB 65
grilled asparagus, mashed potato, horseradish
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8oz FILET MIGNOIN ROSSINI 56
potato purée, organic spinach, bordelaise sauce add seared foie gras and apricot conserva +12
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FRIED CHICKEN FOR TWO 65
cheddar biscuit, french fries, chef's secret sauces
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40oz TOMAHAWK 135
potato purée, red wine sauce, roasted garlic
SIDES
BROCCOLI GF | 12
POTATO PUREE V | 12
MAC & CHEESE V | 14
SEASONAL VEGETABLES GF, V | 12
CHARRED HARICOT VERTS | 12
BRUNCH
APPETIZERS
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PARFAIT BOWL | GF 12
granola, berries, honey, vanilla yogurt
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GOAT CHEESE CROQUETTES 15
beet purée, arugula, hot honey
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CHICKEN LIVER MOUSSE TOAST 16
castelfanco, pickled strawberry, radish
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BLACK PEPPER CALAMARI | GF 19
chili-lime vinaigrette, chive aioli, charred lemon, cherry peppers
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SPICY-MAPLE GLAZED BABY BACK RIBS | GF 22
celery root slaw, crispy garlic chips
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SMOKED SALMON PLATTER 19
classic accompaniments, scallion cream cheese, choice of bagel
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BURRATA & BITTER GREENS | GF 22
focaccia, mission fig, hazelnut, honey-lemon vinaigrette
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GRILLED OYSTERS | GF 21
pancetta, calabrian chili, persillade breadcrumb
BREAKFAST
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AVOCADO TARTINE | V 17
poached eggs, sourdough, heirloom cherry tomato
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SPINACH & MUSHROOM OMELETTE | GF & V 17
hash brown potato, mixed greens
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STUFFED FRENCH TOAST | V 19
cream cheese filling, berry compote, whipped cream
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HAM AND GRUYERE OMELETTE | GF 19
hash brown potato, mixed greens
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STEAK & EGGS | GF 28
grilled flatiron, chimichurri, hash brown potato, arugula
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TAVERN EGGS BENNY
sourdough, hollandaise, asparagus, hash brown potato with Canadian Bacon $22, with Crab Cake $28, with Smoked Salmon $24
HAND HELDS & PIZZA
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WHITE PIZZA | V 17
arugula, mozzarella, mushrooms, balsamic glaze
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JERSEY BREAKFAST PIZZA 19
pork roll, egg & cheese
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CHICKEN BLT 21
panko crusted chicken breast, applewood smoked bacon, mayo
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CROQUE MADAME 23
eggs, bistro ham, sourdough
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STEAK SANDWICH 24
thinly sliced prime rib, cheddar, caramelized onion, arugula, au jus
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STEAKHOUSE BURGER 25
white cheddar, thick cut fries, house condiments
MAIN COURSE
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CARBONARA 26
pecorino cream, speck, english peas, parmesan crisp
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THYME ROASTED CHICKEN | GF 29
farrotto, parsley, parmesan, roasted radishes, pan drippings
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FAROE ISLAND SALMON | GF 34
spring vegetables, quinoa, fennel purée, grilled scallion
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12oz NY STRIP STEAK AU POIVRE 65
potato gratin, green peppercorn sauce
SIDES
BARISTA COUNTER
BRUNCH COCKTAILS
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BERRY & BLOOM 16
ketel one, rockey’s botanical, blueberries, pineapple, lemon
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NEW YU 18
michter’s rye, amaro nonino, grand marnier, yuzu, basil
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CROOKED SMILE 17
mi campo reposado, dry curacao, blood orange, ginger, lime
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PASSION & PROOF 19
whistle pig bourbon, cherry heering, aperol, passion fruit, pineapple, lemon
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TROPIC ELDER FIZZ 15
coconut rum, elderflower, angostura bitters, pineapple, lemon, club soda
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STRAWBERRY BASIL MARGARITA 17
don julio blanco, strawberry, basil, cointreu, simple, lime
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GUAVA APEROL MARGARITA 16
mi campo blanco, aperol, amaro nonino, guava, simple, lime
SPRITZ
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BLOOD ORANGE APEROL SPRITZ 16
Blood Orange Puree, Prosecco, Soda Water
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HUGO SPRITZ 15
St Germain, Sparkling Wine, Soda Water
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LYCHEE SPRITZ 16
Lychee Vodka, Lemon, Simple Syrup, Sparkling Wine
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GILDED SPRITZ 16
Fords Gin, Homemade Grapefruit Cordial, Grapefruit Juice, Lemon, Prosecco, Grapefruit Bitters
ZERO PROOF
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BLOOD ORANGE APEROL SPRITZ 16
Blood Orange Puree, Prosecco, Soda Water
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HUGO SPRITZ 15
St Germain, Sparkling Wine, Soda Water
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LYCHEE SPRITZ 16
Lychee Vodka, Lemon, Simple Syrup, Sparkling Wine
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GILDED SPRITZ 16
Fords Gin, Homemade Grapefruit Cordial, Grapefruit Juice, Lemon, Prosecco, Grapefruit Bitters
TABLESIDE INDULGENCE
*add tiger shrimp & king cut bacon +$4
SHARE THE BRUNCH LOVE
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PUNCH BOWL individual | 14 ~ serves four individuals | 48
“Herbaceous, bright, & bubbly” ~ gin, sauvignon blanc, thyme syrup, grapefruit juice, lime juice, elderflower, prosecco
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MIMOSA BOUQUET serves four individuals | 35
“A colorful garden in every glass”
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ESPRESSO MARTINI TOWER serves four individuals | 42
“Brunch’s bold pick-me-up” ~ ketel one vodka, espresso, espresso liqueur, vanilla
The Humidor
*member pricing | non-member pricing
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STORK CLUB #53 16 | 19
bold and intense, with dark chocolate, espresso, plum,and leather notes for a lush, velvety finish
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KINGMAKER NO. 1 PERSONA 16 | 19
gentle elegance of a Connecticut wrapper, this cigar dances delicately between light and medium, it captivates the palate, unveiling layers of sophistication
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SAN CRISTOBAL REVELATION 16 | 19
medium to full-bodied cigar with a rich, layered flavoraccented by earthy, cedar, and dark cocoa notes
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ASHTON HERITAGE BELICOSO 17.5 | 20.5
medium-bodied showcasing roasted nut and creamy flavors, highlighted by caramel notes and a hint of baking spices
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PERDOMO CHAMPAGNE 10TH ANNIVERSARY 14| 16.5
mild to medium-bodied cigar where creamy flavors take center stage, accented by hints of cedar, vanilla, and honey
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ROCKY PATEL AGED LIMITED RARE 24 | 27.5
bold blend featuring dark chocolate and espresso, layered with hints of leather, oak, and earthy depth
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MONTECRISTO WHITE ESPECIAL 16 | 19
mild to medium-bodied cigar with opening notes of almond and white pepper, evolving into soft vanilla cream and delicate florals.
Dessert
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BRIOCHE BREAD PUDDING 13
bananas foster, vanilla ice cream
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COCONUT PARFAIT 14
macadamia nut crust, pineapple salsa, warm spices
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TIRAMISU 11
ladyfingers, rum-espresso, chocolate chards biscotti
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AFFOGATTO 6
espresso, vanilla ice cream, biscotti
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DOLCE DE LECHE FLAN 12
marcona almonds, red grapes, dried cherries
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PEACH BLACKBERRY CROSTATA 14
whipped cream
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CHOCOLATE MARQUISE 13
cremeaux, white chocolate ice cream, dark chocolate sauce, oreo crumbs
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ICE CREAM & SORBET 1 scoops..3 | 2 scoops..6 | 3 scoops..9
DOUBLE CHOCOLATE | TOASTED ALMOND | CREME FRAICHE | WHITE CHOCOLATE | VANILLA | MANGO GF | RASPBERRY GF | COCONUT-LIME GF
Dine with Us
The culinary program at Landmark Tavern pushes the boundaries of innovation, while keeping the comforting style of your favorite brasserie.
