Dine-In Dinner Menu

available after 4pm ONLY when indoor dining is offered

 

View take-out menu

APPETIZERS

TWICE COOKED CHICKEN WINGS
Six ($8) or Twelve ($16) Buffalo or BBQ

 

SALMON POKE 17
Sushi grade salmon, seaweed salad, avocado, pickled red onion, black sesame seeds, unagi glaze

 

FARMER'S BOARD 24

Array of Charcuteries, cheeses, spreads and berries. Served with an assortment of crackers

SEAFOOD CHOWDER 13
House made chowder with shrimp, scallops, clams and white fish topped with lobster meat

*WICKED WASABI OYSTERS 18
Six Atlantic oysters garnished with Gari pickled ginger
and Wasabi paste


*SHRIMP COCKTAIL 14
Five U15 Shrimp with homemade cocktail sauce

 


SALADS

KALE AND BEET SALAD 16
Fresh chopped Kale with sliced apples, roasted squash, goat cheese, spiced
pecans, maple balsamic dressing

 

GARDEN SALAD 13
Mixed greens, cucumber, tomato, carrots. Choice of house made dressing.

KALE CAESAR 14
Chopped kale, brioche croutons, shaved parmesan, Caesar dressing

 

POMEGRANATE AND ARUGULA SALAD 16
Pomegranate, prosciutto, Great Hill bleu cheese, pickled red onion, spice pistachios, and a roasted garlic vinaigrette

 

ADD TO SALAD
Steak Tips 14, Grilled Chicken 8, Grilled Salmon 10, Grilled Shrimp 10, White Anchovies 6

 

SIDES

Side House Cut Fries 6
Side Seasonal Vegetables 6
Side Mashed Potatoes 6

 

ENTREES

LOBSTER MAC & CHEESE 32
Trombette pasta tossed in a creamy caramelized onion cheddar cheese sauce with lobster chunks, roasted tomatoes and crispy bacon

TENDERLOIN STEAK TIPS 33
Roasted garlic and chive mashed potatoes, seasonal vegetable and a French Bordelaise sauce

MAPLE GLAZED SALMON 33
Faroe Island Salmon, Wild Rice, roasted squash, toasted pecans, poached cranberries

HARVEST QUINOA BOWL 18
Red Quinoa, roasted squash, poached cranberries, cucumbers, tomatoes, toasted almonds

 

1846 TAVERN BURGER 20
8oz. local beef, Vermont cheddar cheese, on a toasted brioche bun, served with lettuce and tomato

 

SHRIMP SCAMPI 30

U15 Shrimp sautéed and tossed in a Garlic White Wine Sauce with Shallots, Tomatoes, Arugula, over Fresh Linguini Pasta

 

SALMON BLT 17
Grilled Salmon, Lemon herb mayo, served with a garden salad

STEAK SANDWICH 19

Tenderloin tips sauteed with peppers, onions, Vermont cheddar cheese and garlic aioli on a bun served with house made french fries

COCKTAILS

 

WINTER WHITE COSMO 16
Smuggler’s Notch Organic Vodka (VT), St. Germaine Elderberry liquor, fresh lime juice, white cranberry juice, orange twist

 

MAPLE BOURBON OLD FASHIONED 14
Bulleit bourbon, Local Maple Syrup, Bitters, Orange Twist

 

CRANBERRY MULE 14
Cranberry vodka, house made rosemary simple syrup, ginger beer, splash of fresh OJ

 

BEES KNEES 16
Smuggler’s Notch Dry Hopped Gin, house made honey simple syrup, fresh lemon juice, lemon twist

 

ESPRESSO MARTINI 14
Van Gogh Espresso Vodka, Kahlua, espresso concentrate, splash of Bailey’s Irish Cream, shaved chocolate

 

GOLDEN BUBBLE 15
Mionetto Prosecco, St. Germaine Elderberry liquor, lemon twist

 

MASKS MUST BE WORN ANYTIME YOU ARE AWAY FROM YOUR TABLE. HAND SANITIZERS ARE AVAILABLE FOR YOU THROUGHOUT THE TAVERN.

(802) 464-5207

108 Route 100 West Dover, VT 05356

innkeeper @ westdoverinn.com

© 2018 created by the 1846 Tavern