Menu
Restaurant Menu
To Start
Sweet Potato Fries8
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.
“Smorgas-Bord”17
Chef’s choice of artisan cheeses, sausage, & fruit served with olive tomato spread, tavern mustard, fennel almonds, and warm herb bread.
Olde English Flat Bread9
Crusty English bread brushed with olive oil, dressed with garlic, white wine, tomatoes, wild mushrooms, and topped with shredded cheese.
Jessop’s Tavern Crab Dip16
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.
Skipjack Shrimp15
Large beer-battered shrimp served with sweet & sour mustard for dipping.
Steamboat Shrimp19
One pound of freshly steamed peel & eat shrimp served with cocktail sauce.
“Halve Maen Mossels”17
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. 20
From the Ladle
Seafarer’s Catch Chowder8
From The Chef’s Soup Kettle8
On the Green
Tavern Salad9
Our house salad of mixed greens served with fresh tomatoes, cucumbers, corn, carrots, onions, and wild mushrooms.
10
Traditional salad of romaine lettuce, sugared walnuts, and shredded parmesan cheese, tossed in our tavern-made Caesar dressing.
Harvest Spinach Salad10
A bed of baby spinach with hard-boiled egg, crumbled bacon, and sliced mushrooms, topped with a warm bacon shallot dressing.
The Barrel17
Carved tavern-roasted turkey, grilled steak, and crumbled Stilton bleu cheese all atop Jessop’s tavern salad.
Colonial Fare
New Sweden Meatloaf22
Our Swedish inspired version of a classic is accompanied with a vodka cream sauce and lingonberry preserves.
“Hutspot” Dutch Pot Roast22
Hearty slow-cooked pot roast, served with mashed potatoes and garden vegetables, topped with rich beef gravy.
Fish & Chips22
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!)
Shepherd’s Pie22
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 Pies18 / 20
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
Classic Entrecote Bordelaise24
Marinated London broil grilled to perfection in a red wine shallot reduction.
Fricken Chicassee24
A pan-seared breaded breast of chicken simmered in burgundy wine, local mushrooms, garlic, and cream. A much loved Jessop’s classic.
Pilgrim’s Feast24
Carved tavern-roasted turkey, cornbread stuffing, tavern-made mashed potatoes, all smothered with delicious herb gravy, served on a pewter charger with fresh cranberry compote.
Salmon Perziken27
A baked wild-caught salmon filet served over arugula dressed in a raspberry vinaigrette with sweet onion peach chutney.
Roast Duck Halfing29
One half of a roasted domestic duck topped with a cherry Kummel glaze.
Chimay Lobster Mac & Cheese22
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!
Between Bread
Red, White, & Blue16
Grilled flank steak topped with sauteed mushrooms and crumbled Stilton bleu cheese, served on grilled sourdough bread.
Olde Dutch Tilehouse Chicken15
Grilled chicken breast with bacon and sharp cheddar cheese on a toasted Dutch pretzel roll with roasted tomato mayonnaise.
Patriot Pulled Pork15
Homemade slow-roasted pork shoulder, topped with a tangy marinated vegetable slaw & mild sriracha mayo served in a french roll.
Grilled Vegetable14
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.
Colonial Crab Melt17
Baked lump crab, served on open-faced sourdough topped with bacon, tomato and melted cheddar cheese.
Bunker Hill Beef17
Hot Roast beef served on an asiago ciabatta roll with caramelized onions, provolone cheese, and horseradish mayonnaise. Accompanied by a side of au jus.
Town Hall Turkey14
Roasted turkey, swiss cheese, coleslaw, lettuce, and tomato served with cranberry mayonnaise on wheat berry bread.
Dutch Pastrami Reuben15
Hot pastrami topped with swiss cheese, grilled onions, and spicy brown mustard on a Dutch pretzel roll.
Meatloaf Sandwich16
Baked meatloaf with lettuce, tomato, and onion. Served on toasted wheat berry bread with garlic aioli.
Open Face Cheese Griller14
Cheddar, Swiss & dill Havarti cheeses grilled on sourdough bread with bacon and tomato.
Battery Park Burger16
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 17
To Finish
Cobblestone Cobbler9
Delicious peach cobbler served fresh and hot from the colonial oven served with a scoop of our Old Fashioned Vanilla Ice Cream!
“Oli Bolen” Dutch Apple Cakes10
Tavern-made deep-fried apple donut holes served with your choice of Woodside Farm ice cream and topped with cinnamon whipped cream.
Bread Pudding10
Rich bread, raisin, and a custard mixture, topped with butterscotch bourbon sauce. This delicious treat is a reason enough to visit Jessop’s.
Belgian Chocolate Mousse Cake10
Light tasting & richly satisfying dessert with a layer of sponge cake, smooth delicious Belgian chocolate mousse & finishes with chocolate shavings.
Mother Jessop’s Oven9
Handmade featured dessert selection. Prepared fresh daily.
Jessop’s Colonial Ice Cream6
Made at Historic Woodside Farm Creamery, served in either a bowl or Belgian waffle cone.
114 Delaware St
New Castle, DE 19720
Restaurant
Monday - Thursday
11:30 AM - 9:00 PM
Friday - Saturday
11:30 AM - 10:00 PM
Sunday
11:30 AM - 8:00 PM