Dinner Menu

Enjoy a wide selection of house-made soups, appetizers, entrees, specialty meats (smoked with hickory, sassafras and apple woods in our own courtyard) and desserts...

paired with a fine wine and the backdrop of this Historic Hanoverton, Ohio Tavern & Inn. Experience a relaxing dinner or celebration in the rustic setting of our "Barn Room" or more intimate setting of the "Taft Room". You may also enjoy any one of the many different dinning rooms names after historic figures and featuring antique and period furnishings and fireplaces. Make your reservation by calling 330-223-1583


Baked Brie - Imported Brie cheese wrapped in puff pastry, baked to a golden brown and topped with a fresh raspberry sauce, served with fresh fruit and crackers    12.95

Bruschetta - Baked sliced Ciabatta topped with basil pesto, fresh tomatoes, red onion, feta and parmesan cheese drizzled with olive oil and a balsamic reduction    11.95

Shrimp Cocktail - Four shrimp served with cocktail sauce    12.95

Stuffed Hungarian Peppers - Peppers stuffed with chicken sausage baked and served with a Cajun Alfredo sauce    10.95

Chicken Alfredo Pizza- Toasted flatbread topped with sauted mushroooms,onions,tomatoes and grilled chicken 10.95

Mozzarella  Carozza -Breaded mozzarella, fried and topped with tomato and caper sauce   10.95

Pasta Pin Wheels - Prosciutto ham, fresh basil and Parmesan cheese rolled in pasta and topped with a garlic cream sauce    10.95
Tavern Potato Skins
- roasted potato skins filled with a blend of cheese and bacon    9.95


Á la Carte

Liberty Onion Soup - Sherried onions in a hearty beef broth topped with gruyere cheese    Cup 7.00; Bowl 8.00

New England Clam Chowder - A seasoned blend of clams, potatoes and vegetables    Cup 6.00; Bowl 7.00

Soup du Jour - Chef's Choice   Ask your server for today's selection    Cup 6.00; Bowl 7.00



House Salad -  mixed greens, red onions, carrots, tomatoes and fresh baked croutons topped with fresh parmesan cheese    3.95

Caesar Salad - Croutons and Parmesan cheese on top of romaine lettuce tossed with homemade Caesar dressing    9.95
Sierra Salad - Fresh field greens tossed with Chinese noodles, roasted pecans and feta cheese in lime vinaigrette.  Served with artichoke ranch dressing    Small 8.95; Large 10.95 

You may add Chicken 4.25, Steak or Salmon 6.50 to any salad



Entrees include  baked potato & vegetable medley


Grilled Filet Mignon - Tender center cut filet prepared to your specifications    35.95

Tavern 14oz Strip Steak-Hand cut and flame grilled. Served with baked potatoes and vegetable du jour  34.95
12 oz Filet of Rib Eye - Center cut of rib eye grilled to your liking    28.95

Prime Rib - Oven roasted boneless prime rib. Slow roasted and seasoned for optimum flavor Tavern Cut 12 ounces 28.95 Canal-man’s Cut 16 ounces 32.95 (Fridays and Saturdays Only)

Steak Additions:
Mushrooms 4.00, Sautéed Onions or Peppers 4.00
Rare - Red cool center; Medium rare - Warm center; Medium - Pink warm center;
Medium well - Slightly pink; well done - No pink throughout
Not responsible for steaks cooked well done



Smoked Duck & Butternut Squash  - Smoked duck breast, candied sweet potatoes and butternut squash ravioli shingled and topped with a leek cream sauce 24.95

Rustic Half Chicken  -Topped with an asparagus and mushroom pan au jus. Served with wilted spinach cheddar whipped potatoes and root vegetables 25.95

Tavern  Chicken  -  Chicken breast stuffed with our specialty tavern cheese blend and sliced mushrooms, then coated with homemade bread crumbs and baked to perfection.  Served with mushroom risotto and vegetable du jour 23.95

Fresh and Saltwater

Clear Springs Mountain Trout -  Pan seared trout topped with lemon, parsley, and brown butter. Served with wild rice pilaf and vegetable du jour  25.95

Maryland  Crab Cake -Jumbo lump crab meat and special seasoning. Served with rice pilaf, vegetable du jour and side of remoulade  30.95

Coconut crusted  Tilapia  and  Banana Rum  Sauce  -Pan seared, dusted with toasted coconut and Panko, topped with a spiced rum and banana reduction.Served with rice and vegetables 25.95

Salmon  Oscar -Pan seared fresh Altantic salmon crowned with crab meat and topped with Béarnaise. Served over wilted spinach cheddar whipped potatoes and pan seared asparagus  30.95                                                                 

Our Specialties


Double-cut  French  Pork- Thick cut, seared pork loin, topped with a cranberry, pear, and smoked blue cheese pan sauce. Served with bourbon sweet potato puree and root vegetable 27.95

Australian Rack  of  Lamb-Lightly smoked then grilled and finished with a Port wine reduction. Served with Portobello mushro risotto 35.95

Harvest and Shrimp Pasta - Roma tomatoes, onions, artichoke hearts, spinache and jumbo srimp sauteed and tossed in penne pasta with garlic and olive oil 23.95

Braised  Veal  and Wild Mushroom Lasagna - Veal and wild mushrooms simmered with sun dried tomatoes and rosemary layered with whipped potatoes, mozzarella cheese and topped with a leek creme sauce 22.95

Lamb Wellington - Lightly roasted lamb and portabella mushroom and onion duxelle assembled in puff pastry and baked golden brown. Topped with a Chiante demi glace and served with spinach and cheddar mashed potatoes and root vegetables 28.95 



Apple Crisp with Vanilla Ice Cream
Créme Brule
Assorted Pies
Bread Pudding

Consuming raw and under cooked shellfish, meats, poultry or eggs may increase your risk of food borne illness.

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