RAW BAR (Market Price)
Oysters and Clams. Varieties change daily.
SEAFOOD ARRAY 45
Six oysters, six clams, four shrimp, fresh lobster meat served with lemons and accoutrements.
TWICE COOKED CHICKEN WINGS 16 (GF)
Ten house made wings served with either Buffalo or Korean BBQ sauce, carrots, celery, and blue cheese dressing
Array of three local cheeses, spreads, pickled vegetables, and crackers
SALMON POKE 17
Sushi grade salmon, seaweed salad, pickled red onion, unagi glaze
SHRIMP COCKTAIL 16
Six poached shrimp with homemade cocktail sauce and lemon wedge
SOUP OF THE DAY 9
KALE SALAD 17
Roasted beets, candied pecans, goat cheese and a cranberry vinaigrette
GARDEN SALAD 15 (GF)
Mixed greens, cucumber, tomato, shredded carrots. Choice of house made dressing.
CAESAR SALAD 16
Crispy local greens from Little Leaf Farms, brioche croutons, shaved Parmesan, tossed in our house made Caesar dressing
QUINOA BOWL 19 (GF)
Quinoa, poached cranberries, avocado, cucumbers, tomatoes, toasted almonds
ADD TO SALAD (GF)
Steak Tips 18 Grilled Salmon 12, Grilled Chicken 9 Shrimp 10
1846 TAVERN BURGER 20
8oz. burger, Vermont cheddar cheese, on a toasted brioche bun, served with lettuce, tomato, pickle, and house cut fries
SALMON BLT 19
Grilled 6oz. salmon with lemon herb mayo on a toasted Brioche bun, bacon, lettuce, and tomato served with a garden salad and Balsamic vinaigrette
HONEY SALMON 33
Honey glazed salmon filet served with vegetable medley, mashed potatoes, and beet coulis
TAVERN OSCAR 34
8 ounce beef tenderloin filet with jumbo lump crab meat, sauteed vegetables, with a white wine and leek cream sauce served with mashed potatoes
STEAK FRITES 36
Hand cut 12oz. Prime Sirloin with truffle butter and served with house cut fries.
FRESH SCALLOPS 34
Pan seared U-10 Scallops with Prosciutto, Edamame, and a taste of house made squash puree
PASTA OF THE DAY 25
Chef’s daily choice of fresh pasta or ravioli with homemade sauce and grilled bread.
Seasonal Vegetables 5
House Cut French Fries 5
Mashed Potatoes 5
CHOCOLATE TORTE 9
Homemade Chocolate Torte.
New York style cheesecake.
THIS MENU IS PREPARED BY EXECUTIVE CHEF MILTON GALARZA
HAND SANITIZERS ARE AVAILABLE FOR YOU THROUGHOUT THE TAVERN.
CONSUMING RAW OR UNDER-COOKED MEATS, POULTRY, SEAFOOD, SHELLFISH, OR EGGS MAY INCREASE YOUR RISK OF FOOD-BORNE ILLNESS
20% GRATUITY ADDED TO PARTIES OF 6 OR MORE