Menu
APPETIZERS
GRILLED ASPARAGUS
11
With prosciutto & hollandaise sauce
JUMBO LUMP CRAB CAKES
15
Breaded in panko breadcrumbs and
lightly seared, garnished with wasabi
greens & house made tartar sauce
BURRATA WITH TOASTED BREAD
10
A cheese softer than mozzarella,
with cherry tomato, mixed greens,
olive oil & balsamic reduction
FRIED CALAMARI
14
With marinara and basil aioli dipping sauces
PIEROGIES
8
A Catskill classic: potato dumplings
served with sour cream & grilled onion
CRISPY ARTICHOKES
10
Roman-style baby artichoke hearts
marinated in olive oil, herbs & spices
and fried, served with a house made
basil aioli sauce
SOUPS, SALADS & SIDES
CLASSIC CAESAR
10
Romaine lettuce, parmesan cheese,
croutons tossed in Caesar dressing
Add chicken +4
HOUSE SALAD
9
Lettuce, tomato, onion, mixed greens
with house vinaigrette
Add chicken +4
THE WEDGE
10
Crispy iceberg chunk with cherry tomatoes,
blue cheese dressing, bacon crumbles
FRENCH ONION SOUP
6
Topped with toasted croutons
and melted Gruyere cheese
SOUP OF THE DAY
4/6
Cup or bowl
SIDE SALAD
5/6
House or Caesar
SEASONAL VEGETABLE
5
FRENCH FRIES
5
ENTREES
CRISPY SKIN ROASTED CHICKEN BREAST
24
With carrots, green beans, fingerling potato
in a butter, rosemary, garlic lemon sauce
BUTTERMILK FRIED CHICKEN
20
With a smoked spicy chili sauce, mashed
potatoes & braised collard greens
SEARED SALMON
25
Faroe Island Salmon in a creamy dill sauce
with spring peas & asparagus
SESAME SEARED TUNA
22
With a soy glaze over chunky avocado
with lime & wasabi greens
FETTUCINE ALFREDO
19
Fresh fettucine in a cream sauce
of parmigiano reggiano
Add chicken +4
ORECCHIETTE, PEAS & BACON
19
Fresh orecchiette pasta with
spring peas, crumbled bacon & mint
in a garlic butter sauce
CHEF’S SPECIAL MEATLOAF
20
With mashed potatoes & mushroom gravy
GRILLED 8 OZ PUB STEAK
22
With mashed potato & chimichurri sauce
12 OZ PRIME GRADE RIBEYE STEAK
35
Sliced with grilled onion, tomato,
fingerling potato & chimichurri sauce
FILET MIGNON 8 OZ
38
Center cut with fingerling potato,
mushroom gravy and green beans
BAR
BBQ BEEF BRISKET SANDWICH
18
With house made cole slaw
CLASSIC BURGER
16
Beef on a brioche bun or
Impossible Burger on a vegan gluten free bun
Served with lettuce, tomato, onion
and pickles
Toppings +1 ea: avocado, grilled onions,
bacon, American, Swiss or cheddar cheese
SPICY HONEY FRIED CHICKEN SANDWICH
15
Chicken tender cutlets on a brioche bun,
with honey & garlic jalapenos sauce
& a sour cream dill sauce
FISH & CHIPS
19
Beer battered fish with house made
thick cut fries
PRETZEL STICKS
8
With spicy mustard & cheese
dipping sauces
MOZZARELLA STICKS
8
With marinara sauce
BEER BATTERED FRIED PICKLES
8
With house made dill dipping sauce
CHICKEN WINGS 6 OR 12 PCS
12/20
TRADITIONAL OR BONELESS
Buffalo (mild or hot), BBQ, garlic
parmesan or lemon pepper with
celery and blue cheese or ranch
DRINKS
Coffee, tea or hot cocoa
3
A wedge of iceberg, with housemade
blue cheese dressing, cracked
pepper, cherry tomatoes & bacon
Fountain soda
3
Pepsi, Diet Pepsi,
club soda, ginger ale, Sierra Mist,
Raspberry Brisk Iced Tea
Lemonade
3
Milk or chocolate milk
3
Juice
3
Apple, orange or cranberry
THERE'S ALWAYS SOMETHING FOR EVERYONE
From entree salads like the Chicken Cobb with 7 hearty ingredients to sophisticated Pork Osso Buco for that special night, we’ve got a wide selection of favorites plus a world of variety. Our children’s menu will bring smiles to the little ones and optional additional salad, big smiles to the parents. Of course, signature burgers are always on and plenty of appetizers to make any mood a tasty one.












Our Executive chef
Jason Liebergot
The Paper Mill is proud to have Jason directing the many hardworking parts of the kitchen. He shows his creativity with our daily specials menu and provides an elevated menu with global variety.
He’s proud of his sophisticated dishes like Pork Osso Buco, Watermelon Feta Salad, and Ahi Tuna, as well as all your favorites like Mac n cheese (jazzed up with wild mushrooms), a hearty cobb salad (with 7 fresh ingredients) or eggplant parmesan (crusted and rich with parmesan).
His team is an energetic one where everyone truly loves what they do and works proudly everyday to bring the people of Napanoch just what they are looking for—with a few delicious discoveries now and then.
Thank you, Jason!
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