|| CURRENT KITCHEN HOURS ||
MONDAY – THURSDAY: 4 PM – 9 PM
FRIDAY – SATURDAY: 12 PM – 10 PM
SUNDAY: 11 AM – 9 PM
== our menu changes seasonally ==
Items & prices subject to change.
italian beef, giardiniera, queso, monterey jack, au jus
(2 eggrolls per order)
stadium cheese, giardiniera, buttermilk ranch
add: chicken tinga 4, chorizo 3, carnitas 4, steak 7, impossible 6
mashed avocado, herb-roasted tomatoes, fresh mozzarella, olive oil, buttermilk ranch, balsamic, artisan bread
crispy pork dumplings, slaw, thai chili dipping sauce, sweet soy, cilantro
giant pretzel, german mustard, stadium cheese
add: chicken tinga 4, chorizo 3, carnitas 4, steak 7
cheddar cheese, bacon, sweet onions, bbq sauce
romaine, crispy buffalo chicken tenders, tomato, cucumber, carrots, parmesan cheese, croutons, caesar dressing
cold smoked cured salmon, greens, grilled asparagus, capers, goat cheese, heirloom tomatoes, red onions, croutons, chilled egg, white balsamic vinaigrette
mixed greens, tomato, onion, carrot, cucumber, house white balsamic vinaigrette
| 3 tacos per order unless otherwise noted |
mahi mahi, cabbage-jicama slaw, avocado, baja sauce, lime, guajillo salsa
8 OZ. CUSTOM BLEND STEAK BURGER
| CHOICE OF: HAND-CUT FRIES, TOTS, OR COLESLAW |
aged cheddar cheese, lettuce, tomato, red onion, pickle
havarti cheese, roasted garlic butter, grilled red onions, tomato, lettuce
mushrooms, bacon, onion ring, creamy blue cheese dressing
havarti and cheddar cheeses, sweet onion, thousand island dressing, toasted dark rye
| CHOICE OF: HAND-CUT FRIES, TOTS, OR COLESLAW |
cheddar, provolone, havarti, bacon, tomato, balsamic, rustic sourdough bread
crispy chicken thigh, dill pickle, southern slaw, nashville hot sauce, toasted bun
slow-roasted herb half chicken, buttered potatoes, spring peas, capers, parsley, white wine, chicken jus
mexican street corn, queso fresco, baby greens, crispy tortilla, charred poblano ailoi, jalapeno vinaigrette
house smoked baby back ribs, memphis bbq sauce, tater tots, creamy coleslaw
[choice of half or full slab]
6546 WINDSOR AVENUE | BERWYN | 708.956.7405 | WWW.LAVERGNES.COM | EXECUTIVE CHEF: MARK DOWNING