Soup of the Day 4 / 5 Cup or Bowl. Kentucky Beer Cheese 7 with Pretzel Chips and Pickled Vegetables

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Jasmin Todd
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1 Soup of the Day 4 / 5 Cup or Bowl Kentucky Beer Cheese 7 with Pretzel Chips and Pickled Vegetables Basil Marinated Tomatoes 7 with Fresh Mozzarella and Balsamic Glaze Lobster Hush Puppies 8 with Roasted Onion, Fennel and Caper Remoulade Stuffed Artichokes 8 with Pesto Cream Cheese, Shaved Country Ham, Sweet-n-Sour Cherry Salsa APPETIZERS

2 All salads are available in large or small servings. Fried Green Tomato Salad 7 / 9 Berea College Farm Cornmeal Crusted Green Tomatoes served on Baby Spinach, Candied Pancetta, Warm Roasted Corn and Pepper Relish, Chipotle Dressing Tavern Classic Caesar Salad 9 / 11 Chopped Romaine Lettuce, Herbed French Bread Croutons, Shaved Asiago, House Made Caesar Dressing. Choice of Grilled Chicken or Salmon Faucon Salad 6 / 8 Bibb lettuce, Hard Boiled Eggs, Crumbled Bleu Cheese, Berea College Farm Bacon Chef Salad 7 / 9 Mixed Greens, Roast Turkey, Kentucky Legend Ham, Smoked Gouda, Sharp Cheddar, Sundried Tomatoes, Kalamata Olives Chicken in Avocado 8 / 10 Avocado Stuffed with Fried Chicken Salad, Mixed Greens, Strawberries, Pineapple Salsa Tavern House Salad 6 / 8 Mixed Greens with Candied Walnuts, Grape Tomatoes, Dried Cherries, Feta Cheese Smoked Chicken Salad 7 / 9 Napa Cabbage, Baby Spinach, Fried Rice Noodles, Mandarin Oranges, Water Chestnuts, Smoked Chicken Breast, Grilled Onion and Ginger Vinaigrette SALADS

3 All sandwiches are served with choice of side. Classic Reuben 11 House Braised Corn Beef, Sauerkraut, Swiss Cheese, Creole Mustard Dressing, Thick Cut Marble Rye Tavern Classic Burger 12 Kentucky Proud Beef Burger with Choice of Colby, Pepper Jack, Swiss or White Cheddar, Brioche Roll Pulled Pork Sliders 11 Slow Roasted Pork Shoulder, Kentucky Bourbon Barrel Ale BBQ Sauce, Cole Slaw, Onion Straws, Slider Buns Panini Style Roast Beef 12 Slow Roasted Roast Beef, Mushrooms, Onions, Peppers, Tomatoes, Havarti Cheese, Flat Bread, Apple Horseradish Aioli Pimento Patty Melt 12 Grilled Beef Patty with Caramelized Onions, House Made Pimento Cheese, Thick Cut Marble Rye, Stone Ground Mustard Tavern Club 12 Turkey, Kentucky Legend Ham, Colby, Swiss, Berea College Farm Bacon, Alfalfa Sprouts, Avocado Mayo, Sourdough and Whole Wheat Bread Roasted Vegetable Pita 11 Zucchini, Asparagus, Onion, Red Peppers, Portabella Mushroom, Tomatoes, Arugula, Curry Hummus, Pita Bread, Creamy Feta Cheese Sauce Shrimp Po Boy Sandwich 12 Wiesenberger Breaded Fried Shrimp, Shredded Lettuce, Tomato, Red Onion, French Bread, Creole Remoulade Hot Smoked Salmon Wrap 11 Smoked Salmon, Arugula, Alfalfa Sprouts, Sweet Peppers, Cucumbers, Carrots, Spinach Flat Bread, Pineapple Wasabi Aioli Turkey Tomato Bagel 11 Grilled Sun-Dried Tomato Bagel, Bibb Lettuce, Tomato, Bacon, Shaved Turkey, Boursin Cream Cheese Tavern Hot Dog 11 Berea College Farm Beef Hot Dog, Cole Slaw, Pickled Jalapeño Peppers, Green Tomato Relish, Roll SANDWICHES

4 Chicken Flakes In A Birds Nest 17 Creamed Chicken served in a Crispy Potato Nest with Mashed Potatoes, Green beans, and Cranberry-orange Relish. Served with a Side Salad Boone Tavern Hot Brown 14 Hot Brown Thick Sliced Turkey on Sourdough Bread Broiled with White Cheddar Cheese Sauce, Berea College Farm Bacon and Tomatoes Fried Catfish Basket 14 Generous Portions of Catfish Rolled in Weisenberger Mills Fish Batter with Fries, Cole Slaw, Hush Puppies, and Green Onion Tater Sauce Pork Chops The Tricky Way 15 Boneless Pork Loin Chops with a unique Breading of Tomato and Parmesan over Weisenberger Mills Cheese Grits, Braised Greens, and Grain Mustard Sauce Shrimp and Grits 15 Sautéed Shrimp, Pearl Onions, Tasso Ham, Brown Gravy, Sharp Cheddar Cheese, Weisenberger Grits Baked Tortellini 14 Cheese Tortellini, Country Ham, Peppers, Onions, Mornay Sauce, Asiago Cheese Country Fried Steak 15 Buttermilk Fried Cubed Steak, Corn Cake, Mashed Potatoes, Green Beans, Stroganoff Style Gravy Stuffed Portobello Mushroom 14 Marinated Portobello Mushroom Stuffed with Spinach, Zucchini, Onion, Sweet Pepper, Kalamata Olives, Mozzarella Cheese, Roasted Tomato Sauce, Mashed Potatoes ENTRÉES

5 SIDES 5 French Fries, Spiced House Chips, Cheese Grits, Side Salad, Cole Slaw, Loaded Potato Salad, Fresh Fruit, Mashed Potatoes, Green Beans, Braised Collard Greens DRESSINGS Signature Orange Marmalade, Buttermilk-Herb, Sorghum Mustard, Honey Ginger, Bleu Cheese, Balsamic Vinaigrette, Fat Free Raspberry Vinaigrette, Roasted Garlic-Horseradish BEVERAGES 2 Sweet Iced Tea and Unsweet Iced Tea, Pepsi, Diet Pepsi, Mountain Dew, Dr. Pepper, Pink Lemonade, Sierra Mist, Mug Root Beer, Regular and Decaffeinated Coffee Executive Chef David Poulton Sous Chef Daniel Webb Please ask to alert our Chef if there are any food allergies or dietary restrictions. Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of illness. We Proudly Support Kentucky Farmers Throughout The State Berea College Farm Gluten Free Boone Tavern Signature Dish SIDES & BEVERAGES

6 THE BOONE TAVERN STORY Boone Tavern and Berea College are inextricably intertwined. Just as Berea College welcomes all peoples of the earth as expressed in it s motto, Boone Tavern has a long tradition of welcoming guests from across the nation and all around the world. In continuous operation since 1909, Boone Tavern was built as a guest house for Berea College at the suggestion of Nellie Frost, the wife of the College president. Until then, guests of the college had been welcomed into the president s home for lodging and meals. As the reputation of Berea College grew, so did the number of guests that Mrs. Frost received, reaching a total of 300 guests in one summer, thus came the idea for a College guest house Boone Tavern Hotel. Fine dining has brought Boone Tavern much of its international acclaim. The menu offers a blend of traditional and creative southern cuisine. Well-known historical favorites, such as spoonbread a signature item of Boone Tavern developed by Richard Hougen, the innkeeper for more than three decades, continue to please diners. Contemporary classics on the menu include a delightful array of appetizers, salads, entrées, and desserts using locally-grown and Kentucky Proud ingredients, some of which are grown by students in the College s gardens and greenhouses. Berea College students are an important part of Boone Tavern, working and serving in various capacities in the hotel and restaurant. Berea College students learn the sacredness of labor and service by working hours per week in the College Labor Program that provides employment here and in 130 other departments across campus. Students earn money for books, room and board at the College but pay no tuition thanks to the generosity of donors who support Berea College s mission of providing a high quality education for students primarily from Appalachia who have high academic potential and limited financial resources. Your patronage of Boone Tavern helps us fulfill the educational mission of Berea College in shaping good citizens to serve the world. You can learn more about the College by asking a hotel employee or your server in the restaurant. In the past century, Boone Tavern has expanded to meet the changing needs of the traveling public. An $11 million green renovation in 2009 made Boone Tavern the first LEED certified hotel in Kentucky. The renovation ensured energy efficiency and enhanced comfort without infringing on the historic beauty of the hotel. Guest rooms feature handcrafted cherry and walnut furniture made by Berea College Student Crafts over the past 100 years. Boone Tavern, a member of the Historic Hotels of America, is listed on the National Register of Historic Places. Boone Tavern is named for its location on the Daniel Boone Trail, which ran from North Carolina to Kentucky in The Tavern portion of the name derives from the historic definition that refers to a public inn for travelers and now related to the modern definition involving the sale of alcohol.

Appetizers. Soup & Salads. Burgers

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