The drink menu for City Tavern is 14 pages long. Which is long but not that unusual, perhaps, but those pages aren’t just filled with lots of beers and wines (though there are plenty of those). In keeping with its convivial-18th century tavern theme, the pages are dotted with things that actually might have been drunk back then, like the punches on the Cock-tail menu (The Fish House Punch, cognac, black-tea infused rum, peach brandy and lemon, c. 1732 Philadelphia), the extensive array of rums, and the nice selection of sherries and madeiras. Peruse the list, developed by General Manager Sharlan Edmonds and Consultant Peter Vestinos (both of whom helped open Sepia with City Tavern chef Kendal Duque) at your leisure, my good sir or my lady, by downloading the link on the page below.
City Tavern beverage menu [PDF]
Previously: Slideshow: Preview Kendal Duque’s Food at City Tavern, Opening June 17