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Broiled duck & pork sausage, sweet & sour cabbage
Peppered smoked salmon, smoked Pennsylvania brook trout, capers, red onions & pumpernickel
Herbed remoulade
Jumbo shrimp, apple-smoked bacon, fresh basil, horseradish barbeque sauce
Sauteed Pennsylvania mushrooms, Sally Lunn crouton, sauce Bearnaise
A spicy colonial classic. Beef, taro root & greens
New England style, corn, potatoes & cream
Our Chef's daily specialty
Julienned carrots, cucumber, tomato, field greens, raspberry shrub & extra virgin olive oil vinaigrette
Sliced tomatoes, red onions, fresh basil, olive oil & balsamic vinaigrette
Fresh garden greens & Burgundy-Dijon mustard vinaigrette.
An 18th century classic. Fresh garden greens, ham, smoked turkey, smoked chicken, salami, cheddar cheese, hard-boiled egg, olives & choice of dressing
Shrimp, crabmeat, greens & herbed remoulade
Imported Black Forest ham, poached asparagus, cornichons & pumpernickel
Salad Crisp romaine, Roquefort cheese, fresh bacon bits & creamy parmesan cheese dressing
Tender chunks of turkey, mushrooms, early peas, red potatoes, sherry cream sauce & flaky pastry crust baked in a pewter casserole. Egg noodle accompaniment
Marinated & braised rabbit leg, mushroom-vegetable red wine sauce & large egg noodles
Clover-honey glaze, chutney, mashed potatoes, vegetable of the season
Pan-fried breaded veal cutlets, pommes frites & vegetable of the season
In a 1770 letter to Philadelphia's John Bartram, Benjamin Franklin included instructions on how to make tofu Sally Lunn breaded, fried tofu, spinach, seasonal vegetables, tomatoes & herbs, linguine
Marinated & sauteed chicken breast, Madeira-mushroom demi-glaze, mashed potatoes & vegetable of the season
Marinated in Thomas Jefferson's ale, pan seared, greens mashed potatoes & vegetable of the season
Twice cooked beef, simmered with mushrooms & herbs, rich red wine sauce baked in puff pastry, sweet & sour cabbage
Herbed remoulade, pommes frites & cole slaw
Pan seared medallions of beef, Burgundy demi-glaze sauce mashed potatoes & vegetable of the season
Citrus marinated, pan-seared, sauce Béarnaise, mashed potatoes & vegetable of the season
Hand made veal & herb sausage, fried onions, mashed potatoes & Pennsylvania Dutch Style sauerkraut
Lobster, shrimp, mushrooms, shallots, sherry cream sauce & flaky puff pastry baked in a pewter casserole. Vegetable of the season accompaniment
In the 18th century preserving meats by curing them in salt & then smoking was necessary to survive the long winters, this dish reminiscent of ham is a classic example. Pennsylvania Dutch style sauerkraut, mashed potatoes, Dijon mustard
Last updated April 8, 2022