Private Party Sit-down Lunch Menu

We are so very delighted that you have requested information for your private party at The Tavern on the Square. For over fifty years, The Tavern on the Square has been the place to help create a special memory that will last a lifetime. We have heard story after story of people who have had a special event at The Tavern, and have never forgotten it. It’s the kind of place that warms your heart and evokes wonderful feelings. Now we want to be a part of YOUR LIFE STORY. Let us help you to make it memorable

For Parties of 15 to 20 guests please choose two options.
For more than 25 guests, you may choose three options.
All entrees include a choice of beverage and a famous Tavern sticky bun.

  • Homemade Quiche– choice of broccoli and cheddar, garden vegetable, turkey bacon cheddar, or ham and cheddar, quiche served with a fresh garden salad, cup of soup or a fresh fruit cup and a sticky bun.
  • Croissant Sandwich-choice of homemade chicken salad, fresh tuna salad, or country club croissant served with a side of homemade potato chips, a cup of soup or a fresh fruit cup and a Tavern sticky bun.
  • Hand-pulled BBQ pork Sandwich-served with a side of homemade potato chips and our sweet and sour coleslaw.
  • Five Star Sirloin Steak Sandwich -served on a toasted ciabatta roll with lettuce, tomato, a pickle spear and homemade chips
  • Chicken Salad Supreme– Fresh strips of chicken breast a top a bed of mixed greens, cucumber, tomato, egg wedges, French fries and provolone cheese. Served with a choice of sweet and sour, ranch or Italian dressing and a sticky bun or fresh baked bread stick.
  • Chicken Harvest Salad– Fresh grilled chicken breast strips on a bed of mixed greens, chopped pecans, dried cranberries, crumbled bleu cheese, tomatoes and red onion slices served with a side of warm sweet and sour dressing and fresh baked breadstick or Tavern sticky bun.
  • Sirloin Steak Salad-Pieces of tenderloin steak atop a bed of mixed greens, cucumber, tomato, French fries and provolone cheese,
  • Grilled Salmon Salad– A delicious 4 oz Salmon Filet served over a bed of fresh spinach leaves, with dried cranberries, Swiss cheese, tomatoes and cucumber wedges. Served with our warmed sweet and sour dressing.
  • Lunch Sized- Lemon Pepper Chicken breast –served with a side of wild rice, fresh green beans, fresh garden salad and a Tavern sticky bun.
  • Lunch Sized Ham loaf -with pineapple sauce, homemade mashed potatoes and gravy, fresh garden salad, and a Tavern sticky bun.
  • Lunch Sized Chicken and Biscuits– served with homemade mashed potatoes, a fresh garden salad and a Tavern sticky bun.
  • Grilled 4 oz Honey Dijon Salmon Filet -served with wild rice and a fresh garden salad.

Would you like to add dessert? Please ask our event planner about dessert options!
We have amazing desserts and can even set up an ice cream bar for your guests!


Something brand new at the Tavern, especially for Bridal and baby showers!
Our Event planner will set up a buffet of Greek Yogurt and an array of fresh fruits, berries, spices, and other fun ingredients.
Each guest will be given a champagne flute to layer with yogurt and a variety of toppings. (parfait style)

Yogurt bar includes:
Two different Yogurts (Plain and Fruit flavored)
Banana slices
Dried Cranberries
Mini chocolate Chips
Mini M&M’s
Pumpkin Pie Spice

($4.00 per person as an add on to any of our buffets or sit down luncheons)

General Information

When requesting a private room, a $25.00 non refundable room charge is due at time of booking. This payment can be made by credit card over the phone, in person, or sent by mail. The room will not be guaranteed until deposit is received.

A final count of guests must be confirmed (7) days prior to your event. You will be charged for the guaranteed count or the amount served, whichever is greater.
Payment is due in full on the date of the event.
Thank you for choosing The Tavern on the Square for your special event!
If you have any questions please don’t hesitate to call our event planner at


Menu updated October 30, 2013