US Hotel Restaurant & Tavern

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Liberty Hall

Welcome to The U. S. Hotel Restaurant and Tavern. Please relax in our eighteenth century dining rooms and enjoy our menu, featuring the freshest and finest ingredients available.


US Hotel Beef Carpacchhio Wellington
Seared filet mignon sliced thin wrapped in puff pastry with seared mushrooms.

Crab Dip
Crab meat, seasoned and mixed with cheese in a flavorful and creamy dip, served with pita chips.

Spinach and Artichoke Dip
Fresh spinach and artichokes mixed with herbs and garlic, then broiled and served with flatbread chips and raw vegetable sticks for dipping.

Drunken Mushrooms
Fresh mushrooms flambeed in brandy, finished with heavy cream parmesan and herbs served over herbed crostinis.

US Hotel Seared Tuna
Mediterranean spiced tuna seared rare over tzatziki sauce with cucumbers, red onion, tomato and feta salad.


French Onion
A piping hot crock of caramelized onions in rich sherry and red wine laced broth finished with herb croutons and provolone cheese.

Seasonal Soups
Two seasonal soups inspired by what's available seasonally and in the marketplace.
$3 - $6


Tossed Hotel salad
A fresh bed of mixed greens, fresh tomato, cucumber, carrots, black olive and red onion. Small - $4
Large - $6

Grilled Salads
Mesclun mix, cucumbers, carrots, cherry tomatoes, pickled red onions, mozzarella cheese, sauteed peppers, French fries.
Chicken or Portabella Mushroom - $10
Steak, Tuna or Shrimp - $12

House Featured Salads
All salads have an entree option. Choice of marinated chicken breast or steak - $5 Caeser Salad
Leaves of romaine, fried capers, cherry tomatoes, shaved parmesan and peppercorn Caesar dressing.
Small - $5
Large - $7
Topped with a grilled or blackened chicken breast - $5
Topped with steak - $6

Roasted Beet Salad
Salt roasted beets, goat cheese mousse, pomegranate vinaigrette, orange Supremes, arugula and almonds.

Spinach Salad
Fresh spinach, fried egg, goat cheese, seared mushrooms, warm bacon vinaigrette.

Buffalo Chicken Salad
Spring mix, romaine, chicken tenders, mild sauce, bleu cheese crumbles, Hotel fries, and your choice of dressing.

US Hotel Salad Dressings
Fresh made Hotel Italian, Ranch, Chipotle Ranch, Bleu Cheese, Sweet Bleu Cheese, Maple Balsamic, French, Red Roquefort, 1000 Island and a daily featured dressing. Bleu Cheese and Red Roquefort 75 cents additional.

All selections served with bread service.

Black and Bleu Chicken*
Blackened chicken breast with bleu cheese crumbles, bleu cheese dressing, vegetable jardiniere, and roasted pepper potato salad.
May we suggest a bottle of Hahn SLH Syrah from California with this entree.

Chicken Marsala*
Pan-seared chicken breast, deglazed with shallots, marsala wine and seared wild mushrooms, served over bucatini pasta.
May we suggest a bottle of Renwood "old Vine" Amador Country Zinfandel from California with this entree.

Jerk Pork Chops
Jerk spiced grilled pork chops, topped with pineapple salsa, served with wild rice and jardiniere vegetables.
May we suggest a bottle of Franciscan Merlot from California with this entree.

Shrimp Gnocchi*
Grilled shrimp served over House made potato gnocchi, finished with tomato broth.
May we suggest a bottle of Jereman, Friuti-Venezia Pinot Grigio from Italy with this entree.

Crab Cakes*
Broiled Hotel crab cakes served with fresh sweet corn succotash and whole grain mustard remoulade.
May we suggest a bottle of Buehier, Russian River Valley Chardonnay from California with this entree.

Grilled Tuna Steak*
Cumin and coriander dusted grilled yellow fin tuna served with black bean puree, carrot slaw, and Corona lime sauce.
May we suggest a bottle of Benegas Estate Malbec from Mendoza, Argentina, with this entree.

Trout Piccata*
Fresh sauteed trout fillet, served with lemon caper brown butter sauce, haricot vert, and wild rice.
May we suggest a bottle of Kim Crawford Sauvignon Blanc from New Zealand with this entree.

Pan-Seared Salmon*
Pan-seared salmon, served with white bean stew and apple watercress salad.
May we suggest a bottle of Sokol Blosser Evolution from Oregon with this entree.

Zucchini Wellington
Mushroom duxelle, and ratatouille, wrapped in a zucchini pastry and finished with almon arugula pesto and sherry tomato jam.
May we suggest a bottle of Blackstone Merlot from California with this entree.

When ordering any menu item carrying this symbol, * please read the following. Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness.

Luncheon | Dinner | Kids