Fall Dine-In Menu
available every Monday through Thursday from 4:00 to 9:00 pm
every Friday and Saturday from Noon to 9:00 pm
and Sunday after Brunch from 3:00 to 9:00 pm
RAW BAR AND APPETIZERS
RAW BAR (Market Price)
Oysters and Clams. Varieties change daily.
SEAFOOD ARRAY 54
Six oysters, six clams, four shrimp, fresh lobster meat served with lemons and accoutrements.
WICKED WASABI OYSTERS 21
Six oysters topped with wasabi and pickled ginger
TRIO OF DIPS AND CHIPS 14
Each of the following are house made: corn tortilla chips, guacamole, pico de gallo, and chorizo queso
CAJUN SHRIMP TACOS 18
Two tacos topped with guacamole, spicy slaw, and cilantro
PORK BELLY TACOS 18
Two tacos topped with pork belly, kimchi, hoisin sauce, chile mayo, green onion
TWICE COOKED CHICKEN WINGS 16 (GF)
Ten house made wings served with either Buffalo or smoked BBQ sauce, carrots, celery, and blue cheese dressing
HUMMUS PLATTER 15
Two styles of house made hummus served with grilled pita, celery, and carrots
SHRIMP COCKTAIL 16
Six jumbo poached shrimp with homemade cocktail sauce and lemon wedge
CRAB COCKTAIL 22
Jumbo lump Maryland crab meat with Old Bay Seasoning and a mustard sauce
WARM MARINATED OLIVES 9
Mediterranean mix
DEVILED DUCK EGGS 16
Sweet Pickins Farm eggs, caviar, smoked salmon
CHEESEBOARD 22
Three local cheeses, prosciutto, spreads, pickled vegetables, and crackers
SOUP OF THE DAY 9
SALADS
GARDEN SALAD 15 (GF)
Mixed greens, cucumber, tomato, carrots and your choice of house made dressing
CAESAR SALAD 17
Crispy local greens from Little Leaf Farms, brioche croutons, shaved Parmesan, tossed in our house made Caesar dressing
HARVEST SPINACH SALAD 18 (GF)
Fresh Spinach, seasonal squash, beets, feta cheese, house made warm bacon dressing
GREEK SALAD 17 (GF)
Little Leaf Farm greens, sliced fresh peppers, sliced cucumber, tomato, red onion, Mediterranean olives, feta cheese, Greek dressing
ADD TO SALAD (GF)
Steak Tenderloin 18 Grilled Salmon 16, Grilled Chicken 19 Cajun Shrimp 18
ENTREES
1846 TAVERN BURGER 20
8oz. burger, Vermont cheddar cheese, on a toasted brioche bun, served with lettuce, tomato, and house cut fries
BREAKFAST BURGER 25
8oz. burger, Vermont cheddar cheese, on a toasted brioche bun, served with a fried duck egg and house cut fries
SALMON BLT 20
Grilled 6oz. salmon with lemon herb mayo on a toasted sourdough bread, bacon, lettuce, and tomato served with a garden salad
CHEF'S CHICKEN SANDWICH 20
Grilled chicken, Vermont cheddar, bacon, crispy onions, BBQ sauce, chipotle mayo, toasted brioche bun, with house cut fries
HONEY SALMON 35 (GF)
Honey glazed salmon filet served with sauteed vegetables, mashed potatoes, and beet coulis
STEAK FRITES 39 (GF)
Hand cut 12oz. Prime Sirloin with truffle butter and served with house cut fries
CAULIFLOWER STEAK 19 (GF)
Thick cut cauliflower, Slipstream Farm mushrooms, sauteed kale and chimicurri
TAVERN TENDERLOIN 48 (GF)
8oz. beef tenderloin, mashed potatoes, sauteed mushrooms, house made fig and Marsala emulsion
SIDES
Sauteed Vegetables 6
French Fries 5
Mashed Potatoes 5
Asparagus 6
Mushrooms 9
Sweet Corn on the Cob 6
DESSERTS
CHOCOLATE TORTE 9
Homemade Chocolate Torte.
CHEESECAKE 9
New York style cheesecake.
THIS MENU IS PREPARED BY EXECUTIVE CHEF MILTON GALARZA
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
ALL CREDIT CARD TRANSACTIONS ARE SUBJECT TO A 3.75% PROCESSING FEE