Soup of the Day - Italian Wedding soup. Cup / Bowl

Tabor Hill Caesar Salad - our traditional style with crisp Romaine, Parmesan cheese and croutons.

Antipasto Salad - with artichoke hearts, black olives, tomatoes, cucumbers and fresh mozzarella cheese over greens with an Italian vinaigrette.

Seafood Crepes - filled with a creamy mix of crab, bay shrimp and cod, with mushrooms, onion, celery and cheddar cheese, baked until hot.

Pita Triangle Toasts - topped with roasted garlic, mixed vegetable caponata and Montrachet cheese, served hot.

Hot Smoked King Salmon - marinated, smoked and served chilled with a horseradish cream cheese sauce and crisp toasts.

Single Panko Crusted Crab Cake - made with Dungeness and blue crab meats - sautéed until crisp and golden brown, served with a creamy herb sauce.

Caribbean Glazed Pork Ribs - slowly cooked in a blend of pineapple, coconut milk, Jerk spices and a hint of tomato, glazed to finish in the oven.

Olive and Artichoke Bread - French bread topped with an artichoke spread, minced Kalamata olives, tomato, Italian cheeses and baked until hot.

Bacon Wrapped White Prawns - with a light soy and scalliaon marinade, baked until hot and crisp, served with wasabi-scallion dipping sauce.

Duck and Pork Pate - country style, slightly coarsely ground with a hint of orange and served with cornichons and a stoneground mustard cream.

Rhode Island Calamari - lightly sautéed to remain tender in a seasoned cracker meal, served with a roasted red pepper aioli.

Spinach and Artichoke Dip - with lots of cheese and roasted red peppers, baked until hot and served with crisp pita wedges.

Seafood Cocktail - a blend of crab, bay shrimp and cod with cucumber, celery and olives in a chipotle cocktail sauce, served with crisp crackers.

Appetizer Sampler Platter (served for 2 or more people) - try our selection of grilled sausage, artichoke bread, seafood cocktail and BBQ pork ribs. Add grilled shrimp.

Gulf Coast Yellowedge Grouper Fillet - in a light horseradish and Panko crumb crust, sauteed and served with a fresh tomato-horseradish relish.

Black Angus Prime Rib Steak - 18 oz, French cut to ensure less fat, marinated, grilled and served with an Italian vegetable medley including orange tomatoes and Red Heritage, served with polenta.

Alaskan Halibut Fillet - very white, mild, flaky and tender, grilled and topped with a curried yellow watermelon glaze.

Raspberry Chicken - breast of chicken dusted in pecan bread crumbs, sautéed and served with our own raspberry sauce.

Bison Osso Bucco - done in the style of Burgundy, with Red Arrow Red, mushrooms, onion, tomato and a rich stock, slowly braised for tenderness.

Yellowfin Ahi Tuna - meaty yet mild, cooked to medium rare, dusted with Jamaican Jerk spices, grilled and served with a spirited tropical fruit salsa.

Black Angus Filet Mignon - two 5 oz medallions, wonderfully marbled, choice cut and grilled to order, served with au jus and seasoned mashed potatoes.

Seared Dry Packed Sea Scallops - moist yet caramelized on the exterior, glazed with a saffron butter, sprinkled with toasted cashews.

Double Cut Pork Loin Chop - with a fruited-pine nut stuffing, grilled and served with a currant BBQ sauce and red onion sweet potatoes.

Wild Alaskan Red King Salmon Fillet - wrapped in grape leaves, sprinkled lightly with a citrus pepper blend, oven poached and served with a lemon Hollandaise sauce.

Vegetarian Cajun Bake - layered eggplant, onion, corn, peas, peppers and tomatoes, well seasoned with a spoon bread topping, served with a smoked tomato vinaigrette.

Macadamia Nut Crusted Tilapia Fillet - mild and flaky, pan sauteed until golden and topped with a housemade sweet and sour sauce.

New Zealand Lamb Rack - a full 8 rib rack in a Thai peanut crust, grilled, sliced and served with a peanut Satay sauce.

Fresh Hawaiian Ono - very firm and moist, first season after a 3 year fishing moratorium grilled and served with a run-mango beurre blanc and wild mushroom risotto.

Tabor Hill Winery & Restaurant is a Smoke-Free Environment! Thank you!