HOUSE SOUP. COGNAC & BRANDY. SPECIALTIES. Cognac,...... 6.95 Shrub,...... 6.95 Squash 5.95 Brandy,...... do. Pimm’s Cup: Applejack,...... do. Pimm’s No. 1, Lemonade Pea 5.95 & Soda Water,...... do. SPIRITOUS Hock Cobbler: SIDES. LIQUOR. White Wine, Curacao, Corn Whiskey,...... 6.95 & Soda Water,...... do. A Selection of Gin,...... do. Kentucky Maple Sour: Cold Meats and Cheeses 15.95 Grain Spirits,...... do. Bourbon, Maple Syrup Fried Oysters 10.95 Kentucky Whiskey,...... do. & Lemon Juice,...... do. Rum,...... do. Ginger Lemon Punch: Dressed Greens 6.95 Ginger Beer, Lemonade Whiskey,...... do. & Rum,...... do. MAIN. MALT BEVERAGES. Apple Smash,...... do. Served with relishes of the season and a variety of fresh breads. Beer,...... 6.95 Hot Toddy,...... do. Hot Apple Cider: Fish Ask your server TEMPERANCE Rum or Bourbon,...... do. BEVERAGES. Roast Chicken with Stone Wall: Celery Sauce 18.50 Coffee,...... 2.95 Rum & Hard Cider,...... do. Hot Apple Cider,...... 2.95 Stone Fence: Roast Pork with Mint Tea,...... 2.95 Applejack Onion Sauce 19.50 Ginger Beer,...... 4.95 & Hard Cider,...... do. Lemonade: Mint Julep: Beef Stew 15.95 Glass,...... 4.95 Brandy or Bourbon,...... do. Savory Noodles with Liberty Cocktail: Sausage, Greens, Squash Pitcher,...... 7.95 Applejack, Brandy, and Mushrooms 16.95 Effervescing Drinks: Sugar & Bitters,...... do. Sarsaparilla, Cherry or Planter’s Punch,...... do. PASTRY. Strawberry, Glass,...... 4.95 WINE & HARD CIDER. Bread Pudding 5.95 Pitcher,...... 7.95 Wines: Glass,...... 6.95 Ginger Bread 5.95 Bottle,...... 28.00 Hard Cider: Pumpkin Pie 5.95 Glass,...... 6.95
VISITORS WILL OBLIGE BY CARRYING AWAY THIS MENU AND RECOMMENDING THE ESTABLISHMENT TO THEIR FRIENDS.
. EAGLE TAVERN.
Calvin Wood ran this country tavern in the Roadside taverns like this one dotted the village of Clinton, Michigan, in 1850. countryside during the first half of the 1800s. Like many other tavern keepers of the time, The young American nation was changing — Wood was also a farmer. Most of the food he and on the move, as hundreds of thousands of served his guests likely came from his farm. people went west looking for opportunity. Many Wood may have added some variety to his table of these establishments were “stage taverns” — with foods that grew wild in the countryside, that is, stations on a route where stagecoaches as well as purchasing some foods imported from would stop to change horses and passengers other areas of the country or abroad that arrived could eat and rest. This tavern, built in the early by the railroad that passed a few miles south of 1830s about 50 miles southwest of Detroit, Clinton. Tavern menus varied tremendously stood on the main road that ran between Detroit with the season. Fresh fruits and vegetables and Chicago. appeared on tavern tables only at harvest Taverns like this offered travelers a stopping- time, and winter meals relied heavily on foods off place to eat, drink and sleep, while preserved by salting or drying. townspeople came here to socialize and catch Calvin’s wife, Harriet, was an indispensable the latest news. People of all types and classes helpmate at the tavern — cooking, preparing mixed together in taverns. Tavern patrons ate food, serving guests and housekeeping — as at the same tables, slept in common bedrooms were Harriet’s two daughters and additional and socialized in public rooms. Sometimes, as in hired help from the village or neighboring Eagle Tavern, a tavern was large enough to have countryside. With a competing tavern in the a separate ladies parlor — leaving the barroom village, Wood would have wanted to make for the men to drink, smoke and debate burning a stay and a meal at Eagle Tavern as inviting issues of the day. as possible.
Today, it’s much the same as it was when Calvin Wood ran the Eagle Tavern over a century and a half ago. Our menu reflects both the seasonal nature and availability of foods in mid-19th-century Michigan, and offers a selection of alcoholic and temperance drinks of the period. Inspired by period recipes, our tavern fare is made from fresh ingredients, much of which we buy from local and regional farmers or raise ourselves.
Visit the village store to shop for exclusive selections from our Eagle Tavern handcrafted pottery collection like those used to serve you today, plus recipes to try at home and much more.
Summer 2017