The Brick Tavern Inn

Dive into splashy seasonal tastes!

PAIRING PAST & PRESENT

Well-practiced hospitality—since 1818—keeps pace with contemporary preferences. Settings include a traditional dining room, hearth room, and congenial bar where the full dining menu is served—and all supply pleasantly homey character. When spring arrives in this countryside locale, a spacious patio and shaded pergola supply an unparalleled al fresco experience.

FLAVORS MADE FOR YOU

Lively, globe-trotting flavors are woven throughout a diverse array of fine and casual New American fare, and Executive Chef Scott Carpenter—who recently stepped into this role—gradually puts his personal imprint on the menu. Seasonal tweaks enable the scratch kitchen to translate staples into intriguing new dishes, such as pan-seared Sea Scallops served on a local root vegetable purée that’s sweetly spiced with honey and ginger. Wintry citrus notes of orange, lemon, and grapefruit bring tangy brightness to the accompanying sauce. An in-house smoker continues to produce mesquite-fragranced specialties such as beef brisket—plated as an entrée or sandwich—dressed with homemade BBQ sauce, and a changing smoked fish feature, such as salmon or trout, always appears as a special with horseradish cream and other plentiful accompaniments. Pickle juice-brined and spice-rubbed chicken wings have now joined the smoky line-up, with immediate popularity. The chef suggests pairing any smoked meat with a classic Macallan Scotch, on the rocks or neat—or an ice cold Yuengling Lager!