Tuesday through Thursday nights we offer a bar menu, which includes that incredible burger made with St. Brigid's Farm beef. Only at the bar and only at Brooks Tavern!
Information
- Location:
- Chestertown, MD, 21620
- Phone:
- 410-810-0012
Photos
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Wall PhotosUpdated about 2 weeks ago
The Food The Food The FoodUpdated about 7 months ago
Notes
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- New Menu Items 1:18pm Jun 16
- Review in Chesapeake Life Magazine May/June 2009 1:04pm Apr 24|1 Comment
Brooks Tavern This weekend would be a good one to dine out before the TG cook-fest begins. There will be rock fish, SBF veal, and of course the oyster fritter is back on our menu. Kevin will be making some fine use of the oyster mushrooms he got this week - last night they appeared on the rainbow trout in a delicious, lemony sauce.... The dessert list continues to be ruled by the Texas Pecan Pie. Come on Down to UpHigh!
Brooks Tavern One of the specials this weekend will be Veal Loaf. Not a very inspiring name, but just picture a delicious country pate, served hot, with a rich stock-y sauce. It is a very good, very sophisticated meatloaf, if you will. Dessert - a new ice cream sandwich, featuring Kilby Cream pumpkin ice cream encased in a ginger... cookie. A few new wines on the list as well: the Ridge Geyserville, and a South African chenin blanc from Graham Beck.
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See MoreBrooks Tavern Marvesta Shrimp. Rock Fish. St. Brigid Veal. All of this ahead, but the main event this weekend - in my mind - is the Sweet potato Pecan Pie. This is a Paul Prudhomme recipe that results in one scrumptious dessert. The photo below shows it immediately upon removal from the oven, 10 minutes ago. Yum. Wecome sailors, eh?
Brooks Tavern First of all, no oyster fritter yet. The man who knows tells us that oysters just aren't up to snuff yet and he wouldn't buy them, so we're not. The fritter can wait, even while we cannot. In other news: Marvesta Shrimp are back, after a weeks long absence, and they'll be on the menu this weekend, along with sea sca...llops, rockfish, haddock and St. Brigid's Farm beef shank. Dessert? Pumpkin Pie! or Butternut Squash Pie as it should truthfully be called...See you at BT!
Brooks Tavern Get your tastebuds ready for the beef tongue sandwich, with swiss cheese, grainy mustard and coleslaw for lunch today. If that is too much to bear, look for either tuna or rockfish this weekend - depending on what Frank thinks looks best in the market. Rumor has it that there will also be oysters around, although thei...r use has not been announced officially... and some St. Brigid Farm veal. We got some very nice bok choy from Colchester Farm to use, as well some very green celery - soup? See you soon!
www.colchesterfarm.org
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See MoreBrooks Tavern This weekend's fish will be rock fish, fresh from the bay, and we'll be serving some St. Brigid Farm beef in the form of short rib stroganoff. Apples from Milburn Orchards will appear as pie tomorrow night and possibly Saturday too. We polished off the season's last soft shell today, with a sandwich worthy of the gods.
Brooks Tavern Lots going on this weekend. At BT there will be mussel soup, and some beautiful cod and tuna on the fish specials. Lunch brings a couple new items, including a spicy vegetarian chili served on tortilla chips and - finally - a spinach salad. There will be some new red wines on the list, as well as a gingered beer fro...m Bar Harbor Brewing, along with their signature Blueberry Soda! Where to start???
Brooks Tavern Coming up this weekend - just in time for those WashColl Parents! - chicken, ham and cheese tourta: a gorgeous take on chicken pot-pie, made with puff pastry. The fish will be tuna; small plates look like scallops; we'll also be serving St.Brigid's Farm veal. Desserts? Who knows...Kevin is making noise about dacquoi...se...but the bread pudding with creme anglaise is hard to beat!
Brooks Tavern Soft Shells! Here today, gone tomorrow?
Brooks Tavern What's up this weekend? Marvesta shrimp on grilled cornbread; Locust Point Farm chicken; haddock with lemon crab sauce; Swedish apple cake; Kevin's should-be-famous cheesecake with sour cream glaze; Neil Ellis's Left Bank red blend; Abita's Pecan Ale. All this and more, of course, at 870 High Street in the Radcliffe Mill. Come on down to UpHi!
Brooks Tavern We can't predict what "events" each week will bring, but we can count on Marvesta Shrimp with house made pasta, haddock and tuna from Frank, peaches (they sure have been good this year!) on the dessert menu, a couple new wines, and an inviting environment in which to enjoy all of this bounty. Post-holiday Chestertown... will be quiet and the weather looks to be pretty fair - come on down to UpHi to Eat Drink Relax!
Brooks Tavern Labor Day Weekend - most everyone will be chillin' and grillin', while here at BT we'll be bookin' and cookin'. Ha ha. Anyway, on the menu: St. Brigid's Farm veal, the braised shoulder; halibut (again! but it's been so good!); more with peaches; and some new beers including Abita Pecan from Louisiana. For those of y...ou wondering about the arrival of the Oyster Fritter, you'll need to be patient and wait...October?
Brooks Tavern Halibut will be one of the fish du jour this weekend, always a popular choice. There will be a limited supply of those incredible St. Brigid's Farm ribeyes on the specials list, as well as our new (as of last night!) tostada salad filled with mixed melon, chiles, and corn. Two new wines by the glass too - Red Guitar, ...a tempranillo/grenache blend from Spain, and a sauvignon blanc from Francois Lurton. Come on Down!
