CAB FRYE'S TAVERN IS KNOWN FOR ITS RELAXED ATMOPHERE IN AN OLD STAGE COACH SETTING WITH FOUR DINNING ROOMS AND GARDEN PATIO IN THE WARMER MONTHS.
CHEF/OWNER FEATURES SEASONAL FARE WITH WILD GAME AND MUSHROOM SPECIALTIES. FRESH CAUGHT DAY BOAT FISH FROM THE EAST COAST AND LOCAL SEASONAL PRODUCE WHEN AVAILABLE.
OUR BAR FEATURES SINGLE MALTS, VARIOUS SPIRITS AND AN EXCEPTIONAL WINE AND BEER LIST FOR YOUR ENJOYMENT.
THE RESTAURANT IS HANDICAPPED ACCESSIBLE WITH FULL BATHROOM FACILITES AND OFFERS BOTH CORPORATE AND PRIVATE AFFAIRS.
SPECIAL DIETARY REQUESTS ARE HONORED.
Casual Dress is the order here at Cab Frye's. If you are comfortable with the heat and humidity come on on. If you were just on one of the local golf courses, you are more than
welcome. Or out shopping, visiting friends or driving by, casual dress is the order of the day. Be comfortable and enjoy yourself with us.
Our Chef/Owner Edward J. Galgon Jr Has been here since 1993. The seasons Change as the memu items offered do as well. Our Beer and wine list change to reflect the kitchen offerings
Special request and dietary concerns can easily be handled by your server and the kitchen.
Cab Frye's Works with many local farmers and vendors to receive the freshest of our seasonal vegetables and fruits, to day boat caught fish. Our meats come from farm raised game to black angus
Micro Greens and Organic Eggs from Fox Hollow Farm in Barto along with Fresh Soft Shell Crabs from a shedder in Maryland on a weekly basis
Click here for more information about our menu
Seasonal favorites of Lobster Scampi, Veal Sweetbreads and grilled Filet Mignon with Lump Crab meat with Sauce Bearnaise to name but a few
Private parties with last minute parties can be arranged by calling us at 215.679.9935
Our specials of the week or daily specials often change with what we receive or offered from our great suppliers.
Special requests are always full filled to the best of our ability, as many of our guests have special dietary restricted diets and or vegetarian
This weekend we shall be offering as specials:
-First of the Season Soft Shell Crabs Arrive on Thursday April 25, 2013
Alligator Bites, Cajun Style served with a buttermilk herb dipping sauce
Sauteed New Zealand Venision loin with wild mushroom sauce
Seared Sea Scallops with Pesto over fresh pasta, Steamed Sea Bass with Saffron Beurre Blanc butter sauce
GREAT BAR SPECIALS
Desserts: Creme Brule Swiss Chocolate Mouse and other chef's home made selections
Join us soon!
Rememer it is also time to plan Mother's Day with us or ask about our take out for your parties at home or bussiness