Test - Hunter Street Tavern

MAINS

THE TAVERN’S CRISPY CHICKEN DINNER

A half chicken with white wine and pan jus reduction, seasonal roasted vegetables and mashed potato | 24

FISH & CHIPS

Lake Erie yellow perch, beer batter, snow pea julienne, house-made tartar and wedge of lemon, with hand-cut fries. 1/2 lb | 12 – 1 lb | 17

STUFFED PORTO

Portobella mushroom cap stuffed with feta and arugula on roasted potato, with seasonal vegetables and creamy white wine sauce | 15

MEATLOAF

Bacon-wrapped meatloaf made from scratch topped with caramelized onions, sautéed mushrooms and hearty gravy on mashed potatoes, with seasonal vegetables | 19

STEAK FRITES

8oz of sliced bavette steak with hand-cut fries and seasonal vegetables |19

Add mushrooms | 3 – Add shrimp | 8

CHICKEN & CHORIZO PENNE

Grilled strips of chicken breast, cubed chorizo sausage, and snow peas in a creamy, white wine Alfredo, topped with grated Mariposa Tania pecorino | 19

PRIMAVERA

Garlic infused oil, fresh basil, roasted and grilled seasonal vegetable and grated pecorino | 15

Add chicken | 5 – Add bacon | 2

LAKE ERIE PERCH

Pan-seared with roasted tomatoes, lemon-butter sauce, and roasted potato

1/2lb | 13 – 1lb | 19

APPETIZERS

NACHOS FOR TWO

A generous serving of nachos covered in layered Monterrey Jack, onions, red and green peppers, black olives, chipotle peppers, and tomatoes, served with house-made corn salsa and sour cream | 13

Add chicken|5 — chipotle ground beef|4 — pulled pork|5

THE COLONEL’S CAULI

Cauliflower florets battered in a blend of herbs and spices, crisp fried and tossed in a sweet and savoury soy reduction | 15

BUFFALO WINGS

1 lb. of Buffalo-style wings done BBQ — hot — hotter — or really hot. Be warned: the really hot is really hot! | 14 Add fries | 4

TAVERN NACHOS

A massive helping of nachos covered in cheddar and Monterrey Jack, onions, red and green peppers, black olives, chipotle peppers, and tomatoes. PLUS 1/4 toppings EACH of chicken, chipotle ground beef, steak, and pulled pork. Served with spicy queso cheese for dipping, house-made corn salsa and sour cream | 31

SHRIMP

Extra Jumbo shrimp right off the grill, served with red pepper preserve. Serving is based on weight | 14

CHICKEN FINGERS

Breaded chicken fingers with Korean gochujang chili, plum ginger sauce or chipotle mayo | 12

GRILLED FOCACCIA

Grilled Focaccia with garlic butter and melted cheddar | 9

POUTINERIE

House-made beef gravy, local curds, hand-cut fries.

Add chicken to small |4 – to large |6

CROUTILLANTE

Bacon, peas, onions. Sm |8 Lg |12

FOREST

Mushroom medley and leeks. Sm |7 Lg |11

PULLED PORK

House-pulled pork, bacon. Sm |8 Lg |12

BURGERS & SANDWICHES

All come with a choice of fries or house salad, except the Grilled Cheese.
Substitute Caesar Salad | 2 – Soup | 3 – Add Bacon | 2

PRIME RIB SLIDERS

Three sliders with horseradish aioli and au jus to dip | 16

MUSHROOM BURGER

Fresh ground chuck topped with melted cheese, caramelized onions and sautéed mushroom medley | 15

FOREST BURGER

A vegan-friendly burger made from lentils, oats, and chickpea. Topped with lettuce, onion, and tomato | 12

THE TAVERN BURGER

1/4 pound of ground chuck seasoned and filled with bacon. Topped with lettuce, onion, and tomato | 15

PULLED PORK TACO

Slow roasted pork shoulder on corn tortillas with house chipotle sauce, snow pea julienne, and house-made corn salsa | 15 – Add fries | 4

GRILLED VEG

Toasted sourdough with grilled bell peppers, onions, zucchini, Gunn’s Hill Five Brothers’ cheese, and garlic aioli | 12

SALADS

“THE BEST” CHIPOTLE CAESAR

Classic Caesar salad with a gentle chipotle kick | 12

SEARED AHI TUNA

Ahi tuna crusted with sesame seeds and cracked peppercorns, seared rare and served on cucumber and snow pea salad with ginger soy dressing |17

BEET & WALNUT

Seasonal greens with golden and red beets, chevre, candied walnuts, and cucumber, finished with a cider dressing |15