Winter Dine-In Dinner Menu

available after 4pm on Monday, Thursday

Friday, Saturday, and Sunday

Beginning November 26

VIEW TAKE OUT MENU

APPETIZERS

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 

CHEESEBOARD 18

Array of three local cheeses, spreads, pickled vegetables, and crackers

SOUP OF THE DAY 10


SALADS

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

ENTREES

1846 TAVERN BURGER 20
8oz. burger, Vermont cheddar cheese, on a toasted brioche bun, served with lettuce, tomato, pickle, and house cut fries

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 

TAVERN OSCAR 34

8 ounce beef tenderloin filet with jumbo lump crab meat, vegetable medley, with a white wine and leek cream sauce served with mashed potatoes

CHICKEN CAESAR SALAD 25

Our house made Caesar Salad served with Grilled Chicken Breast

HONEY SALMON 33

Honey glazed salmon filet served with vegetable medley, mashed potatoes, and beet coulis

STEAK FRITES 36

One hand cut 12 ounce freshly cut Prime Sirloin with truffle butter, served with house cut fries

PUMPKIN RAVIOLI 25

Fresh Artisan Ravioli from Duram Pasta in Boston served with sage brown butter sauce and grilled bread.

FRESH SCALLOPS 34

Pan Seared U-10 Fresh Scallops with Prosciutto, Edamame, and taste of House Made Squash Puree 

SIDES (GF)

Seasonal Vegetables 5

House Cut French Fries 5

Sauteed Asparagus 5

Mashed Potatoes 5

DESSERTS

CHOCOLATE TORTE 9

Homemade chocolate torte with house made blueberry sauce and whipped cream

CHEESECAKE 9

One slice of fresh plain cheesecake with house made strawberry sauce

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