In 1798, Ichabod Corwin, one of Lebanon’s founding fathers, built a log cabin which Ephraim Hathaway bought and operated as The Black Horse, Lebanon’s first tavern. In this same inn the first county courts were held and from it Jonas Seaman obtained his own license in 1803 which was the beginning of the Golden Lamb’s existence.
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Dinner Menu APPETIZERS
Sauerkraut Balls
A GL Classic! Served with House Made Cocktail Sauce
Potato Jackets
With Smoked Bacon, Cheddar & Monterey Jack
Broadway Chicken Wings
Tossed in Mango– Chipotle sauce & served with Avocado Ranch
Tavern Sampler
Potato Jackets, Sauerkraut Balls and Broadway Chicken Wings
Tavern Flatbreads
Flatbread topped with spinach, artichokes, proscuitto, cheddar jack cheese, black olives and tomatoes
Beef Sliders
Shaved Prime Rib or Leg of Lamb on our House Made Buns with onion slivers, Swiss Cheese & Horseradish Sauce Blue Cheese
Saratoga Chips
drizzled with Blue Cheese (Fondue) then topped with diced Red Peppers, Bacon & Blue Cheese Crumbles
Spinach & Artichoke Dip
Fresh Spinach & Artichokes with three cheese blend and pita bread
Baltimore Crab Cake
Lump Crab, Old Bay & Red Pepper—Sweet Corn Hash served with Roasted Red Pepper Caper Aioli
Sweet & Sour Sea Scallops
Cajun Sea Scallops and Sour Vinegarette with Apples and Sour Cream
Shrimp Cocktail
Served with Cocktail Sauce
Today’s Soup cup or bowl
ENTREES
Pasta
Black Horse
Shrimp, Scallops, and Leeks in a Parmesan Cream Sauce Tossed with Fettuccine
Grilled Chicken Fettucine Alfredo
tossed in a Parmesan Cream Sauce with Baby Spinach and Mushrooms
Jambalaya
Chicken & Spicy Sausage with Bell Peppers & Mushrooms tossed in Tomato—Pepper Sauce presented over Roasted Pepper Pappardella Pasta
Poultry
Golden Lamb Favorite Skillet Fried Buttermilk Chicken
1/2 Chicken served with Mashed Potatoes& Gravy
Bourbon Pecan Chicken
Pecan encrusted Breast with a Bourbon Cream Sauce, Wild Rice and Chef’s Medley
Chicken Breast Coq Au Vin
braised Chicken Breast in Red Wine Sauce with Mushrooms, Chef's Vegetable and Mashed Potatoes
Seafood
Lemon Sole
with Lemon Caper Butter and Lyonnaise Potatoes
Samuel Adams© Fish & Chips
Two Fillets With Tartar Sauce & Malt Vinegar
Grilled Salmon Fillet
drizzled with Lemon Basil Beurre Blanc, over Long Graiin and Wild Rice with Chef's Vegetable
Steaks & Chops
BBQ Denver Lamb Ribs
with Mashed Potatoes
Tavern Steak
grilled 6 oz NY Strip over White Bread with Onion Frites and Mashed Potatoes
Top Sirloin Au Poivre
in a Brandy Cream Sauce with Lyonnaisse Potatoes and Chef's Vegetable
Marinated Grilled Pork Chop
10 oz. Chop served with Bourbon Apples and Mashed Potatoes
New York Strip Sirloin
12 oz. cut in House grilled to perfection served with Fried Onion Slivers, Mashed Potatoes and Chef's Vegetable
Prime Rib of Beef
Slow Roasted and served with Mashed Potatoes, Chef's Vegetable, Au Jus and Horseradish Sauce (Regular Cut and President's Cut available)
Filet Mignon
8 oz with Garlic Mushrooms, Baked Potato and Chef's Vegetable
Sandwiches
French Dip
Thinly sliced Prime Rib on a Baquette with Swiss Cheese, Grilled Onions & au jus for dipping (Philly option available)
Chicken Club Wrap
Sliced Breast with BLT and cheddar cheese in a
Sundried Tomato Tortilla Wrap
Tavern BBQ Meatball Sandwich
with Provolone through the Garden with Mayonnaise
Marinated Portabella Mushroom Sandwich
on a Kaiser Roll with Roasted Red Pepper, Pepper Jack Cheese, Onion Frites and Cajun Mayonaisse
Angus Chuck Burger
1/2 pound Burger “Through the Garden” with your choice of Cheese:
Cheddar, Swiss, Provolone, American or Pepper Jack
Open Face Turkey
on House Made White with our Creamery Mashed Potatoes
Roast Turkey & Avocado
With Apple Smoked Bacon, Pepper Jack Cheese and Basil Mayonnaise on House Baked Focaccia
Mango Chipotle Chicken Wrap
Breaded Tenders tossed in our Signature Sauce through the Garden with Avocado Ranch Dressing in a Sundried Tomato Tortilla Wrap
Crispy Cod Sandwich
On French Bread with Homemade Tartar Sauce ran through the Garden
Grilled Cajun Chicken Breast Sandwich
with Swiss, Caramelized Onions, Cajun Mayonnaise, Lettuce, and Tomato on Pumpernickle Rye Bread
Salads
Chef’s Salad
Ham, Turkey, Egg, Tomato, Onions with Swiss Cheese and Chef’s Dressing
Strawberry—Pecan House
Fresh Strawberries & Toasted Pecans over Spring Mix Greens with Boursin Crouton and Herbed Balsamic Vinaigrette
Small or Large
Grilled or Fried Chicken
Spring Mix Greens, Toasted Almonds, Apple Smoked Bacon, Cheddar & Chopped Egg
Caesar (Anchovy Garnish optional)
with Grilled Chicken Breast
Grilled Salmon Fillet
Grilled Shrimp
Dressings
House
Celery Seed
Blue Cheese
1000 Island
Honey Mustard
Lo-Fat Ranch
Herbed
Balsamic Vin
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