(Reservations are suggested. Please
view our sample menu below)
Starters
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!