The Goldenrod Tavern
| Monday | 5-8pm |
| Tuesday | Closed |
| Wednesday | Closed |
| Thursday | 5-8pm |
| Friday | 5-9pm |
| Saturday | 5-9pm |
| Sunday | 5-8pm |
Bar open late
Special Holiday Brunch, Sunday July 7th, 10am-2pm!
We look forward to serving you! We are committed to presenting seasonal, local food, and to supporting the farmers, growers, and producers that make up the rich Valley culture.
We've built our craft cocktail menu around garden-to-bartop house-made ingredients – strawbery-ginger syrup or smoked maple Manhattan, anyone? In addition to our cocktail menu, we offer local beer, and wine sourced from grower-producers, plus bubbly for all of your celebrations…or brunch…or just a Wednesday. We’ve got you.
Tavern fare prepared by our chefs is locally-sourced and nourishing. We’re so thrilled to be able to share the local bounty that our farmer, brewer, and vintner friends have worked so hard to cultivate!
Dinner Menu
To Snack
To Share
- Tavern Fries
-
Hand cut
6
Add homemade cheese sauce +3 - Truffle Parmesan Fries
- Fries tossed in truffle oil and parmesan with garlic aioli 11
- Thai Chili Fries
- Sriracha, thai peanut sauce, cilantro, and curry ketchup 14
- Fried Brussels
- Crispy fried Brussels sprouts with spicy aioli 12
- Mediterranean Snack Board *
- Pita, hummus, tabbouleh salad, and olive medley 16
- Bone Marrow *
- Roasted bone with parsley salad and toasted crostini 16
- Ricotta *
- Ricotta with toasted crostini, tomatoes, fresh cut herbs and balsamic glaze 12
- Wings
- 1 lb. of jumbo wings in your choice of buffalo, BBQ, cajun dry rub, or maple sriracha sauce, with bleu cheese or ranch 14
Soup & Salad
- Garden *
- Mesclun greens, cucumber, cherry tomato 10
- Caesar * *
- Romaine, capers, anchovies, parmesan 10
- Burrata
- Tomato, basil, and creamy burrata with local greens from Pause & Pivot farm 14
- Bay State Harvest Orzo *
- Chilled orzo over greens with feta, basil, toasted pine nuts, and dried cranberries, with lemon olive oil dressing 13
- Tabbouleh
- Parsley and bulgar wheat salad with tomatoes, cucumber and mint, with lemon olive oil dressing 12
Add chicken, falafel, or grilled shrimp to any salad
+7
Sandwiches
- Classic Burger *
- 8oz ground beef patty with lettuce, tomato and onion 17
- Falafaburger *
- Spicy falafel, tzatziki, hummus, tomato, onion 16
- Fried Fish Sandwich
- 6 oz beer-battered haddock with coleslaw and tartar sauce 16
- Fried Chicken Sandwich *
- Pickle-brined buttermilk fried chicken with sriracha-maple glaze, with pickles and special sauce 16
Add Great Hill bleu (Marion, MA) or Grace Hill Farm valais cheese (Cummington) +2
Add fried egg, bacon, avocado, or sautéed mushrooms & onions +3
Entrees
- Steak
-
12-14 oz ribeye steak or 8 oz filet mignon, with broccolini and choice of starch or side salad
34 / 38
Chimichurri sauce +4
Sautéed onion and mushroom cream sauce +5
Cast-iron blackened with cajun seasoning +4
Add grilled lime shrimp and chimichurri +9 - Island Barramundi
- Sustainably raised sea bass over lemon rice, with charred broccoli and pineapple tequila salsa 34
- French Bouillabaisse *
- Hearty seafood stew in a tomato fennel broth, served with saffron aioli on toasted baguette 36
- Risotto Milanese with Jumbo Sea Scallops
- Saffron risotto with arborea rice, cream, parmesan, and jumbo sea scallops (4) 36
- Morrocan Spaghetti Squash
- Spaghetti squash and lentils over a bed of Morrocan seasoned vegetables 26
- Pasta alla Puttanesca with Grilled Swordfish *
- Linguini in a homemade sauce of tomatoes, capers, anchovies, garlic and olives 36
- Blackened Cajun Chicken Pasta *
-
Grilled blackened chicken breast with cajun spices, over penne with cream sauce and Andouille sausage
26
Add grilled shrimp +7
* → can be prepared vegan upon request
* → can be prepared gluten-free upon request
Please inform your server if anyone in your party has a food allergy.