Tradition was our guide for this dish of tavern fries cut from sweet potatoes, tossed with our special blend of spices and served with a sour caramel dipping sauce.
Chef’s choice of artisan cheeses, sausage, & fruit served with olive tomato spread, tavern mustard, fennel almonds, and warm herb bread.
Crusty English bread brushed with olive oil, dressed with garlic, white wine, tomatoes, wild mushrooms, and topped with shredded cheese.
Our signature dip of fresh crab in a rich, creamy sauce, served in a baked sourdough bread bowl, with grilled garlic breadsticks and veggies for dipping.
Large beer-battered shrimp served with sweet & sour mustard for dipping.
One pound of freshly steamed peel & eat shrimp served with cocktail sauce.
One pound of fresh mussels steamed in Belgium Ale, diced tomatoes, garlic, & West Indies spices, topped with shredded cheese & served with baked garlic bread.*
*For a more traditional experience, add Frites (fries) with Aioli Dipping Sauce. $19
From the Ladle
On the Green
Our house salad of mixed greens served with fresh tomatoes, cucumbers, corn, carrots, onions, and wild mushrooms.
Traditional salad of romaine lettuce, sugared walnuts, and shredded parmesan cheese, tossed in our tavern-made Caesar dressing.
A bed of baby spinach with hard-boiled egg, crumbled bacon, and sliced mushrooms, topped with a warm bacon shallot dressing.
Carved tavern-roasted turkey, grilled steak, and crumbled Stilton bleu cheese all atop Jessop’s tavern salad.
Our Swedish inspired version of a classic is accompanied with a vodka cream sauce and lingonberry preserves.
Hearty slow-cooked pot roast, served with mashed potatoes and garden vegetables, topped with rich beef gravy.
Our well-known Olde English pub fare of beer-battered cod filets, served with deep-fried cottage potatoes, a colonial side, and traditional sauces. (Voted “Best of Delaware” three times!)
From Oxford to New Castle, this cottage pie includes layers of seasoned beef, root vegetables, and tavern-made mashed potatoes, all covered in a moat of our rich beef gravy. Our Shepherd’s Pie is a 2 ½ pound meal!
Oven-Baked Pot Pies $17 / $18 / $19
Root vegetables in a rich herb cream, topped with crust, and served piping hot. Served four ways! (Chicken / Beef & Ale / Crab / Lobster)
Center of Plate
Marinated London broil grilled to perfection in a red wine shallot reduction.
A pan-seared breaded breast of chicken simmered in burgundy wine, local mushrooms, garlic, and cream. A much loved Jessop’s classic.
Carved tavern-roasted turkey, cornbread stuffing, tavern-made mashed potatoes, and dropped biscuit, all smothered with delicious herb gravy, served on a pewter charger with fresh cranberry compote.
One half of a roasted domestic duck topped with a cherry Kummel glaze.
A baked wild-caught salmon filet served over arugula dressed in a raspberry vinaigrette with sweet onion peach chutney.
Twin jumbo lump crab cakes, pan-seared to perfection, and served with a roasted red pepper coulis.
A favorite dish by our colonial founding fathers, baked in an iron skillet to a golden brown with a Chimay cheese sauce, and topped with Old Bay bread crumbs. Rich & delicious!
Grilled flank steak topped with sauteed mushrooms and crumbled Stilton bleu cheese, served on grilled sourdough bread.
Grilled chicken breast with bacon and sharp cheddar cheese on a toasted Dutch pretzel roll with roasted tomato mayonnaise.
Homemade slow-roasted pork shoulder, topped with a tangy marinated vegetable slaw & mild sriracha mayo served in a french roll.
Grilled portobello and fried eggplant, topped with wilted spinach, grilled red onion, roasted red pepper, and Havarti dill cheese. Served on rosemary focaccia with sun dried tomato pesto.
Baked lump crab, served on open-faced sourdough topped with bacon, tomato and melted cheddar cheese.
Hot Roast beef served on an asiago ciabatta roll with caramelized onions, provolone cheese, and horseradish mayonnaise. Accompanied by a side of au jus.
Roasted turkey, swiss cheese, coleslaw, lettuce, and tomato served with cranberry mayonnaise on wheat berry bread.
Hot pastrami topped with swiss cheese, grilled onions, and spicy brown mustard on a Dutch pretzel roll.
Baked meatloaf with lettuce, tomato, and onion. Served on toasted wheat berry bread with garlic aioli.
Ground sirloin burger, served with lettuce, tomato, and choice of Havarti Dill, Stilton Bleu, cheddar, swiss, or American cheese. Served on a toasted cornmeal roll.
With Bacon $14
Delicious peach cobbler served fresh and hot from the colonial oven served with a scoop of our Old Fashioned Vanilla Ice Cream!
Tavern-made deep-fried apple donut holes served with your choice of Woodside Farm ice cream and topped with cinnamon whipped cream.
Rich bread, raisin, and a custard mixture, topped with butterscotch bourbon sauce. This delicious treat is a reason enough to visit Jessop’s.
Chocolate sponge cake layered with dark, white, and milk chocolate. Topped with dark chocolate bark.
Handmade featured dessert selection. Prepared fresh daily.
Made at Historic Woodside Farm Creamery, served in either a bowl or Belgian waffle cone.