The Tavern Recipes

Tuna Steaks Marinade

Enough for 4 Tuna Steaks

Marinade Ingredients:

  • 1/3 c. olive oil
  • 1 Tbsp. honey
  • 1 Tbsp. minced garlic
  • 1 Tbsp. finely chopped cilantro
  • 1 tsp. sea salt
  • ½ tsp. cumin
  • ¼ tsp. ground pepper
  • ½ tsp. paprika
  • 2 Tbsp. lemon juice


  • Combine all ingredients and whisk vigorously.
  • Place 2-4 tuna steaks in a gallon ziploc bag.  Add the marinade, toss to coat the tuna steaks, press out excess air and seal.
  • Chill for 30 minutes.
  • Grill 6-8 minutes on each side until easily flaked with a fork and center of tuna steak is pink.  Internal temperature should read 90-95 degrees when done.

Watermelon Salad

Dressing Ingredients:

  • 2 Tbsp. extra virgin olive oil
  • 3 Tbsp. fresh lime juice
  • 1/2 tsp. minced garlic
  • ¼ tsp. sea salt

Salad Ingredients:

  • 5 c. cubed watermelon
  • 1 heaping cup of diced cucumbers
  • ¼ c. thinly sliced red onion
  • 1 avocado, cubed
  • 1/3 c. torn basil leaves

Toss salad in dressing and serve.

Grilled Chicken Village Salad

Serves 4


  • 4 Butterflied Chicken Breasts
  • 8 oz- Mixed Greens
  • 4 oz-Strawberries, Washed and Sliced
  • 4 oz- Blueberries, Washed
  • 2 oz- Blue Cheese Crumbles
  • 2 oz- Toasted Sliced Almonds
  • 1-1/3 cup Red Wine Ranch (recipe below, includes ranch dressing mix and red wine)


  • Clean and butterfly chicken breasts. Season with granulated garlic, salt, pepper, and neutral oil. Cook until done on an outdoor grill or grill pan. Set them aside and let rest. Slice chicken once it has rested for 5-10 minutes.
  • Wash all your berries and slice strawberries. Set them aside.
  • To make red wine ranch, mix one cup of ranch mix with 1/3 cup of red wine.
  • In a bowl, put 2 oz of your dressing and toss in your mixed greens. Mix them around until coated (you may want to use more or less dressing to taste).
  • Place some mixed greens in your serving bowl and top with berries and sliced chicken. Top with some blue cheese crumbles and toasted almonds.

Lemon Champagne Cocktail


  • Bottle Champagne
  • 1- Sugar Cube
  • Angostura Bitters
  • Whole Lemon


  • Set a sugar cube in the bottom of a Champagne flute. Pour a couple of dashes of Bitters on it.
  • Peel some lemon rind and rub the rim of the flute with the lemon peel.
  • Pour in the Champagne and toss in the lemon twist.
  • Enjoy!

Fourth Friday Turkey Sandwich from The Tavern at The Village at Brookwood retirement community in Burlington, NC

Fourth Friday Turkey Sandwich


  • Sliced leftover turkey
  • Cranberry Sauce – 2 Tablespoons
  • Mayonnaise – 1 Tablespoon
  • Croissant or your favorite bread
  • Arugula or Spinach
  • Havarti or Brie Cheese Slices
  • Green Apples – Sliced Thin


  • Combine Cranberry Sauce and Mayonnaise in a small bowl.
  • Stack turkey, apples, and Havarti on croissant.
  • Toast in oven or air fryer until cheese is melted and bread is crispy.
  • Top with arugula and dress with cranberry aioli.
  • Enjoy!

Butternut Squash Soup from The Tavern at The Village at Brookwood retirement community in Burlington, NC

Butternut Squash Soup


  • 1 butternut squash – peeled and cubed
  • ¼ yellow onion – cubed
  • 2 cloves garlic
  • 1 sweet potato – peeled and cubed
  • 3 Tablespoons olive oil
  • 2 Cups chicken stock
  • ½ Cup heavy cream or half and half
  • 1 Cup walnuts
  • ½ Cup brown sugar
  • ½ stick butter – melted
  • Pinch of kosher or sea salt
  • Pinch of white pepper


  • Combine vegetables and olive oil on a baking sheet.
  • Place on middle rack in preheated oven at 370° F
  • Roast for 20-30 minutes or until all vegetables are soft.
  • In another dish combine walnuts, brown sugar, and melted butter. Place on a separate baking dish and bake on 350° F for 10 minutes or until sugar has melted.
  • Once vegetables have cooked, dump into a blender, add chicken stock and cream, and blend until smooth. Add salt and white pepper to desired taste.
  • Chop candied walnuts.
  • Serve each bowl of soup with a topping of chopped candied walnuts.
  • Enjoy!

White sangria drink from The Tavern at The Village at Brookwood retirement community in Burlington, NC

White Sangria


  • 1 medium lime, sliced thin
  • 1 medium lemon, sliced thin
  • Quarter cup Agave Nectar
  • Quarter cup brandy, or apple flavored brandy
  • Half granny smith apple, cubed
  • 1 peach, cubed
  • 1 cup strawberries, sliced
  • 1 bottle of white wine, prefer Albarino, Sauvignon Blanc, or Pinot Grigio


  • Add all ingredients to a pitcher and stir.
  • Refrigerate for up to 24 hours.
  • Serve in a traditional wine glass or mason jar and garnish with fresh mint or frozen berries.

Cheesy meatball sliders from The Tavern at The Village at Brookwood retirement community in Burlington, NC

Cheesy Meatball Sliders


For the meatballs:

  • 1 pound ground beef (or turkey)
  • Quarter cup minced yellow onion
  • Handful of day old bread-cubed
  • Quarter cup of whole milk
  • 3 Tablespoons graded parmesan
  • 2 Tablespoons dry basil
  • 2 oz. Extra Virgin Olive Oil
  • Half Teaspoon sea salt
  • Pinch of white pepper

For the sliders:

  • 1 pack of Kings Hawaiian rolls
  • Sliced mozzarella cheese
  • Marinara-jar is ok, homemade is better


  • Place bread, milk, seasonings, and half of the olive oil in mixing bowl.
  • Add rest of meatball ingredients and mix with hands (if you have a stand mixer, use the dough hook attachment on medium speed for 3 -5 minutes)
  • Refrigerate for 1 hour.
  • After 1 hour dip fingers in the rest of olive oil and start forming meatballs to about the size of a golf ball.
  • Roast in oven on 350 for 15 minutes.
  • Heat marinara on low on stove.
  • Add meatballs to marinara and simmer until cooked through.
  • Toast buns in oven with cheese slice on top halves.
  • Add meatball to each bun and serve.  Add a whole basil leaf to each sandwich and you can say you had your green for that meal, we’ll never tell.

Pineapple Margarita


  • 1.5 oz Silver Tequila
  • 1 oz Grand Marnier
  • ½ oz Lime Juice
  • 3 oz Pineapple Juice
  • ½ oz Amaretto
  • 1 Pineapple Slice; Garnish
  • 1 Lime Wedge; Garnish
  • Ice

Add all ingredients to a blender and blend until smooth. Pour into a margarita or rocks glass. Enjoy!

Watermelon Salad


  • Half small watermelon (cubed)
  • Half red onion (sliced thin)
  • 1 small cucumber (seeded and diced)
  • Juice of 1 lime
  • 10 Mint leaves (rough chopped)
  • 8 oz. Feta cheese
  • 2 oz. Extra Virgin Olive Oil
  • 1 Teaspoon sea salt

Combine ingredients in a large mixing bowl. Cover and let sit in refrigerator for 2 hours. Pull out 1 hour before use. Enjoy!

Aristides’ Revenge

Aristides Revenge Cocktail from The Tavern bar at The Village at Brookwood retirement community

This is a great Kentucky Derby party drink. Arthur Gardiner’s (Chef at The Village) folks used to use a similar recipe for poker night when they were in the military. Aristides was the very first horse to win the Kentucky Derby in 1875. The purse was only $2,850.

  1. Squeeze 6 lemons into jar and toss lemon peels in there as well. Add vodka and sugar and fill container the rest of the way with ice.
  2. Seal container tightly and wrap with dish towel.
  3. Shake jar several times.
  4. Serve using a ladle or by pouring into your favorite tall or short glass.

Pimento Cheese Deviled Eggs

Deviled Eggs served at the Tavern at The Village at Brookwood retirement community


  • 6 hard cooked eggs (peeled, split long ways, and yolk and white separated)
  • ¼ cup shredded sharp white cheddar cheese
  • 2 Tablespoons diced roasted red peppers
  • 3 Tablespoons Duke’s mayonnaise
  • 1 teaspoon yellow mustard
  • ½ teaspoon vinegar (rice wine or white wine work)
  • ½ teaspoon granulated garlic
  • Salt and pepper to taste
  • Smoked paprika for dusting
  1. In a medium mixing bowl, mix the yolks, cheese, diced peppers, mayonnaise, mustard, vinegar, and granulated garlic with a fork until smooth. Add salt and pepper to taste.
  2. Let rest for half an hour in refrigerator.
  3. Use a spoon or piping bag to restuff the whites with the new yolk mixture.
  4. Dust with paprika after putting them on your favorite deviled egg dish.

Low Fat Sesame Chicken

  • 1 Cup chopped white meat chicken
  • ¼ Cup sliced yellow onion
  • 1 Tablespoon sesame oil
  • 1 Tablespoon olive oil
  • 1 Tablespoon honey
  • 1 Tablespoon low sodium soy sauce
  • ½ Teaspoon sriracha sauce (more if you like spicy)
  • 1 Teaspoon white sesame seeds
  • 2 Tablespoons thin sliced green onion
  1. Sauté chicken and onions in a small frying pan with olive oil and sesame oil on medium heat until onions are translucent.
  2. Reduce heat to low and add soy sauce, sriracha, and honey in that order.
  3. Stir frequently for 2 minutes or until sauce has reduced, turn off heat.
  4. Sprinkle sesame seeds and green onions and serve over rice.
  5. Enjoy! 

Low Sodium Curry Chicken and Almond Soup

  • ½ Cup chopped chicken
  • ¼ Cup diced bell pepper
  • ¼ Cup diced yellow onion
  • 1 Can chickpeas
  • 1 Qt. low sodium chicken stock
  • 1 Can (13.5 oz) coconut milk
  • 2 Tablespoons curry paste (red works best or can use yellow curry powder in a pinch)
  • 2 Tablespoons olive oil
  • ¼ Cup toasted almond slivers
  1. Sauté bell pepper and onion in olive oil until onions are translucent and aromatic.
  2. Add chicken, chickpeas, and curry paste.  Sauté for 1-2 minutes on medium heat, stirring frequently.
  3.  Add chicken stock and bring to a boil.  Reduce heat and simmer for 5 minutes.
  4. Add coconut milk stirring rapidly.
  5. Serve in a bowl and top with almonds.
  6. Enjoy!