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Tavern 56

Tavern 56

Monday | 9:00 – 3:00 PM (Take & Bake pickup only)
Tuesday | 9:00 – 3:00 PM (Take & Bake pickup only)
Wednesday | 9:00 – 3:00 PM (Take & Bake pickup only)
Thursday | 9:00 – 3:00 PM (Take & Bake pickup only)
5:00 – 9:00 PM (dine-in & takeout available)
Friday | 9:00 – 3:00 PM (Take & Bake pickup only)5:00 – 9:00 PM (dine-in & takeout available)

Tavern 56 March Menu

Thursday 3/4/21|Friday 3/5/21

FRIED MOZZARELLA | $8.00 five hand-breaded mozzarella cheese sticks with warm marinara sauce

CHICKEN QUESADILLA | $7.00 grilled chicken breast & cheddar cheese in a grilled tortilla with sour cream & zesty salsa

WINTER SALAD | $8.00 fresh greens, poached green apples, toasted walnuts, pecorino pepato & honey balsamic vinaigrette | add chicken $4

TAVERN BURGER | $14.00 1/2 lb burger with lettuce, tomato, red onion, pickles, & choice of bleu, swiss, american, or cheddar cheese on a toasted brioche bun with side of french fries

JAMBALAYA PASTA | $10.00 bell peppers, onions, andouille sausage, & pasta in creamy cajun sauce | add blackened chicken $4

HOOSIER PORK TENDERLOIN $13/serving
Breaded tenderloin on a toasted bun, lettuce, tomato, onion, with a honey mustard aioli, served with either fries/chips/ or a salad.

CRABBY PATTY SLIDERS $15/serving
Crab patty on a toasted bun, lettuce, tomato, onion with a remoulade sauce, served with fries.

Call or email to reserve a table!

 513-423-9401 | hatton@brownsrun.com

We would like to introduce our new brilliant Executive Chef Stephen.

Born and raised in the area, Stephen has had a passion for food and cooking since childhood. He graduated from the Midwest Culinary Institute with a degree in Culinary and Hospitality Management. He has been in the industry for over ten years and he brings a well-versed culinary skill set to Brown’s Run Club.
Inspired by international cuisine, Chef Stephen has an art for developing various savory dishes. Stephen will bring diverseness to the menu through our weekly themed menu specials that are guaranteed to keep you coming back for more.

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