Hampshire Hills B&B Association

Tavern on the Green



Steak tar tar: Thin sliced tenderloin rosette, flash seared and served on a bed of roasted tomato coulie, grilled basil oil, and balsamic glaze.


Fruit and cheese plate (for two): Apple, honey dew, pineapple, and grapes, accompanied by cheddar, brie and smoked mozzarella.


Grilled scallops: Served on a bed of sautéed spinach, lemon, and garlic, topped with a blood orange glaze.




Braised Lamb Shank: Simmered in a red wine and garlic broth; served with sweet potato gratin and asparagus spears, drizzled with rich lamb demi-glace.


New York Sirloin: 12oz. sirloin steak, grilled to order served with gorgonzola and onion strings, potato and vegetables.


Shrimp and Scallop Dance: Sautéed shrimp and scallops in a caper, white wine, garlic, and parsley sauce tossed with penne pasta.


Chicken Cordon Blue: Boneless breast of chicken stuffed with ham and swiss cheese, rolled in a rice breadcrumb batter and deep-fried until golden brown. Served with dijon cream sauce, potato and mixed vegetable


Chicken and Broccoli Pasta: Sautéed chicken and broccoli in a chicken stock and butter sauce, tossed with penne and parmesan.


Tuna on the Green: Yellow fin tuna served medium rare, with wasabi cream sauce on a bed of sautéed mixed greens tossed with toasted sesame seeds and sesame oil.


Roasted portabella: stuffed with sautéed spinach, roasted red peppers, and goat cheese, drizzled with a balsamic reduction, and served on a bed of caramelized shallot risotto.


Pasta Primavera: artichoke hearts, mixed vegetables, and roasted red peppers sautéed in a lemon, garlic, and olive oil sauce, tossed with penne and parmesan.


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