McCrossen’s Rolls Out New Summer Food and Drink Menu

McCrossen’s Tavern has rolled out chef Townsend Wentz’s summer menu with classics like pickled beet salad and marinated Boquerones as well as new dishes like braised rabbit pappardelle and whipped ricotta with thyme and olive oil.

Also check out Laurne Harris’ new cocktails for the summer. Among the new additions:

  • Agave Mojito, a refreshing twist with tequila and cilantro
  • Purple Orchid, a white wine cocktail with lavender and orange liquors and lemon
  • Blushing Lady, a sparkling blend of prosecco, aperol and orange.

Summer menu at McCrossen’s Tavern


Gazpacho Andaluz
chilled soup of tomatoes, cucumber, roasted peppers

Gala Apple & Arugula Salad
honey goat cheese, cranberries, onion, champagne-cider vinaigrette

Foie Gras Terrine
toasted brioche, pickled cherries, vanilla

Whipped Ricotta
thyme, olive oil, piment d’espelette, grilled rustic bread

Marinated Boquerones
Spanish anchovies, Castelvetrano olives, pesto

Pickled Beet Salad
frisée, ricotta, pistachios, pesto

Panzanella Salad
cherry tomatoes, cucumbers, chickpeas, roasted red peppers, red onion, basil, croutons

Sautéed Calamari
marinated white beans, preserved lemon, upland cress, charred red onion, basil, croutons

Warm Vegetable Salad
ramps, asparagus, fiddle head ferns, fava beans, peas, lemon-bacon emulsion

Tuna Tartare
apple, sesame, cilantro, lime

Housemade Cavatelli
Italian sausage, roasted red peppers, long hots


P-goat, England

Tou dels Til.lers
P-cow, Spain

Ossau Iraty
R-sheep, France

Manchego 1605
R-sheep, Spain

smoked cured pork, Italy

Spanish Chorizo
spicy, dry, SP

black peppercorn, PA

Cacciatorini di Diavlo
Small hunter’s sausage, NY

selection of three/five


Creekstone Farms Burger

Additions ($):
cheddar, blue cheese, provolone, SwissSwiss, American, bacon, caramelized onions, mushrooms, egg

Tavern Wings
regular or habanero

Italian Roasted Pork Sandwich
rosemary roasted pork shoulder, provolone, long hots, fries

Fish Tacos
two soft flour tortillas, tilapia, kimchee, red onion, mayo, sriracha, lime


Roasted Rainbow Trout
Brussels sprouts, oyster mushrooms, citrus nage

16oz Veal Chop
fiddlehead ferns, lardons, crème fraiche, sherry jus

Pasta alla Chitarra
pesto, pine nut breadcrumbs, Parmigiano Reggiano

Livornese Fish Stew
clams, mussels, shrimp, calamari, sea bass, tomato broth

Braised Rabbit Pappardelle
royal trumpet mushrooms, fava beans, cippolini onions, rabbit jus

Roasted Sea Scallops
cauliflower-golden raisin agrodolce, capers, oregano

Spaghetti and Clams
littleneck clams, chilies, parsley, garlic, olive oil

Pork Milanese
arugula-tomato salad, capers, white wine

Roasted Organic Chicken Breast
olive oil potatoes, carrots boulangère, thyme jus

McCrossen’s Tavern [Official Site]

Photo by Mike Persico