Old ’76 House

Name: Old ’76 House
Address: 110 Main St., 10983, NY, 10983
Telephone: 845-359-5476

110 Main St., Tappan, NY 10983, US

• Monday: 11:30AM-9:00PM •Tuesday: 11:30AM-9:00PM •Wednesday: 11:30AM-9:00PM •Thursday: 11:30AM-9:00PM •Friday: 11:30AM-9:00PM •Saturday: 11:30AM-10:00PM •Sunday: 11:00AM-9:00PM •

Reviews 0

be the first to leave a review...

Leave a Review
signup | login

Deals & Coupons

Details

Cuisine: American (Traditional)
Parking:
Alcohol Type:
Takeout Available:

Delivery Available:
Catering Available:
Reservations:
Smoking Allowed:

Dress Code: Casual
Wheelchair Accessible:
Seating:
Music Type:

LUNCH MENU

APPETIZERS

GOLDEN FRIED CALAMARI

served with warm Tomato Coulis

FRESH MOZZARELLA CAPRESE

fresh basil and sliced Jersey Tomatoes

GULF SHRIMP COCKTAIL

with homemade Cocktail Sauce

LOBSTER MANGO NAPOLEON

layered over Frisee tossed in Vinaigrette

SALADS

CRABMEAT SALAD

over Field Greens with a Balsamic Redux

ORGANIC MIXED GREENS

with diced Carrot, Tomato & Cucumber

TABLESIDE CAESAR

SPA CUISINE

POACHED WILD SALMON

in Cort Boullion with steamed Pencil Asparagus

GRILLED PAILLARD OF CHICKEN BREAST

with steamed Haricot Verts

CHOPPED STEAK CERTIFIED ANGUS BEEF

with Arugula and Red Onion

BAKED SALMON

over Field Greens

PASTA

PENNE WITH GRILLED CHICKEN

tossed in Pink Vodka Sauce

THIN SPAGHETTI WITH SMOKED SALMON

with Asparagus and Leeks in a creamy Alfredo Sauce

LINGUINI AND SAUTEED SHRIMP

served Scampi Style with White Wine and Tomato

RIGATONI & SIMMERED LAMB RAGU

tossed with homemade Tomato Sauce and Grana Padano Cheese

SOUP

LOBSTER BISQUE

with chunks of fresh Maine Lobster Meat

SOUP DU JOUR

QUICHE LORRAINE & SIDE SALAD COMBO

Spinach, Mushroom, Bacon & Ementhal Cheese in a flaky pie crust with a side of Spring Mix Greens & Balsamic Vinaigrette

SANDWICHES

GRILLED/MARINATED PORTOBELLO

with Goat Cheese, Sundried Tomato & Pesto

THIN SLICED TURKEY BREAST

with French Brie and Cranberry Mayo

GRILLED CHICKEN B.L.T.

with Applewood Smoked Bacon, Lettuce & Tomato

SLOW ROASTED PRIME RIB

with Horseradish Mayo

SHRIMP PARMIGANA

with melted fresh Mozzarella

TAVERNBURGERS

THE '76 TAVERNBURGER

Certified Angus topped with Lettuce, Onion and Tomato with a side of Shoestring Fries

BUFFALO TAVERNBURGER

lean, field-raised Buffalo, grilled with a side of Shoestring Fries (the chef recommends no more than medium rare cooking temp)

TURKEY BURGER

grilled, with Cole Slaw, Tomato and Onion with a side of Shoestring Fries

ENTREES

BLUECLAW LUMP CRABCAKE

with an Orange Horseradish Sauce

BAKED WILD SALMON FILET

marinated in Red Miso and served with Jasmine Rice

SHEPHERD'S PIE

simmered ground Lamb layered with Mash Potato & Melted White Cheddar

12 OZ. NEW YORK SIRLOIN

Certified Angus Beef, served with Hand-Cut Fries

DINNER MENU

APPETIZERS

MUSCOV DUCK BREAST

Grilled and sliced over balsamic-glazed strawberries

MAINE LOBSTER ANGEL HAIR

Braised with crimini mushrooms, garlic and chardonnay

THE MARYLAND PORTOBELLO

Grilled portobello topped with lump crabmeat and a parmesan royale

JUMBO SHRIMP COCKTAIL

Served with our Horseradish Cocktail Sauce

GOLDEN FRIED CALAMARI

Very lightly fried with a Spiced Tomato Sauce

NEW ZEALAND MUSSELS

Cold water green mussels steamed to order in white wine with garlic scallions and plum tomato concasse

FILET MIGNON ROSEMARY SKEWER

Tender Angus filet grilled on a rosemary kebob and served with a brandied creme

FAMOUS ONION SOUP LAFAYETTE

From a recipe dating back to the celebration of the evacuation of the British

SALADS

MESCLUN FIELD SALAD

Organic baby greens with your choice of our house balsamic or bleu cheese homemade dressings

TABLESIDE CAESAR SALAD

Prepared expertly at your table.

CHINOISE SALAD

Home-roasted cashews, shaved Napa cabbage, romaine hearts, crisped wontons, carrot, red pepper, and a ginger-sesame vinaigrette

PASTAS

ASIAGO TORTELLINI POSITANO

with a julienne of chicken, parma proscuitto, mushrooms and an asiago cream

PENNE PROVENCALE

grilled vegetables, kalamata olives and a pesto aoli

SHRIMP SANTA FE

Jumbo shrimp sauteed with white wine, scallions, peppers and Chef Doug's Southwestern spice over angel hair pasta

ENTREES

CARPETBAGGER PORK CHOP

A double-cut chop filled with bacon-onion marmalade, breaded & finished with a calvados apple sauce

RACK OF LAMB

A full rack (minimum 7 chops) with a red wine rosemary reduction

YANKEE POT ROAST

Served with a homebaked Popover and sweet yet sour Red Cabbage and Mashed Potato

BEEF SHORTRIBS

Braised in Red Wine and Fall Vegetables

MAINE DAYBOAT SCALLOPS

Skillet seared and finished with a port wine reduction and jasmine rice

HOMEMADE BLUECLAW CRABCAKES

Finest Blue Crab with bay seasonings and sauteed and finished with a citrus beurre blanc sauce

WILD SALMON FILET

Marinated with red miso and mild eastern spices. Served with Jasmine Rice

ROAST DUCKLING HAMILTON

Slow Roasted Crisped Long Island Duckling with a fruity Cumberland Sauce

SAUTEED LEMON-PEPPER CHICKEN BREAST

with capers, sun-dried tomato and artichoke hearts

APRICOT-BRANDY GLAZED ROAST CORNISH GAME HEN

Semi-boneless with a wild rice stuffing

OUR FAMOUS STEAKS

'76 STEAK FRITE

A bistro sirloin of Black Angus, pan-seared with fresh herbs and creamery butter, served with matchstick fries and watercress.

NEW YORK SIRLOIN

Hand selected, 21 day aged 16 oz. Certified Black Angus with Horseradish Sour Cream

FILET MIGNON

with a Red Wine Reduction

SURF AND TURF

Our 10 oz. filet paired with a broiled warm water Lobster Tail

Children's Menu

YOUNG PATRIOTS MENU

The Tavernburger

served with French Fries, tomato, lettuce & pickle

The Cheeseburger

Grilled with American cheddar and served with French Fries, tomato, lettuce & pickle

The Hot Dawg

An all beef hot dog, steamed and served with sauerkraut (optional) & French Fried potatoes

Chicken Fingers

Three white meat breaded chicken pieces served with French Fried potato

Fish Sticks

Three fish sticks with French Fried potatoes and Tartar Sauce (optional)

Pasta Marinara

Penne with our homemade tomato sauce

Pasta with Butter

Penne with a drizzle of butter

Plain Pasta

Are you sure you want it plain?

All Entrees

Dessert

Vanilla or Chocolate Ice Cream

BAR MENU

STAGECOACH CHILI NACHOS

Pork, Beef and Lardons simmered in Southwest Spices served over crisp tortillas and topped with diced tomato, pico de gallo sour cream and melted cheddar

TAVERNBURGER

Certified Angus served on a Sesame Seed Bun, topped with lettuce, onion and tomato with a side of Shoestring Fries (additional toppings encouraged)

TURKEY BURGER

Grilled, with cole slaw, tomato and onion on a sourdough roll with a side of Shoestring Fries (additional toppings encouraged)

BUFFALO TAVERNBURGER

Lean, field-raised buffalo, grilled and served on a Kaiser Roll with a side of Shoestring Fries (The chef recommends no more than medium rare cooking temp - additional toppings encouraged)

PARMA PROSCIUTTO WITH MOZZARELLA OVALINE

Seasoned with Pink Hawaiian Sea Salt, Vintage Balsamic Vinegar, Extra Virgin Olive Oil

CHINOISE SALAD

Home-roasted cashews, shaved cabbage, crisped wonton, and chopped chicken & Sesame-Soy Vinaigrette

DEEP DISH PIZZA BOWL

with Pepperoni and Sausage

SPICY WINGS

with Celery & Blue Cheese dipping sauces

LOBSTER BISQUE

Garnished with Maine Lobster Meat

SOUP OF THE DAY

The Chef's Daily Special

JUMBO SHRIMP COCKTAIL

Served with our Horseradish Cocktail Sauce

CARPACCIO OF FILET MIGNON

Thin, raw slices of Filet with a Pommery Mustard Dressing and Peppery Arugula

GOLDEN FRIED CALAMARI

Very lightly fried with a Spiced Tomato Sauce