Mud Season Dine-In Menu
available Sunday through Thursday after 4pm; Friday and Saturday after Noon
APPETIZERS
RAW BAR (Market Price)
Oysters and Clams. Varieties change daily.
SEAFOOD ARRAY 49
Six oysters, six clams, four shrimp, fresh lobster meat served with lemons and accoutrements.
CAJUN SHRIMP TACOS 15
Two tacos topped with guacamole, spicy slaw, and cilantro
SALMON POKE 17
Sushi rice, sashimi grade salmon, seaweed salad, pineapple and sriracha avocado aioli
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 20
Array of three local cheeses, prosciutto, spreads, pickled vegetables, and crackers
HUMMUS PLATTER 14
Two styles of house made hummus served with grilled pita, celery, and carrots
SHRIMP COCKTAIL 16
Six poached shrimp with homemade cocktail sauce and lemon wedge
WARM MARINATED OLIVES 9
SALADS
GARDEN SALAD 15 (GF)
Mixed greens, cucumber, tomato, carrots and your 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
ENTREES
1846 TAVERN BURGER 20
8oz. burger, Vermont cheddar cheese, on a toasted brioche bun, served with lettuce, tomato, and house cut fries
SALMON BLT 19
Grilled 6oz. salmon with lemon herb mayo on a toasted sourdough bread, bacon, lettuce, and tomato served with a garden salad
FISH & CHIPS 28
Lightly breaded fresh New England Cod with house made Tartar Sauce served with house cut fries
CHICKEN GYRO 18
Lettuce, tomato, red onion, tzatziki sauce, pita served with a Greek salad. Substitute Tenderloin Steak for $4
HONEY SALMON 34
Honey glazed salmon filet served with sauteed vegetables, mashed potatoes, and beet coulis
TAVERN OSCAR 42
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
CAULIFLOWER STEAK 19
Thick cut cauliflower, Slipstream Farm mushrooms, sauteed kale and chimicurri
SIDES
Seasonal Vegetables 5
House Cut French Fries 5
Mashed Potatoes 5
DESSERTS
CHOCOLATE TORTE 9
Homemade Chocolate Torte.
CHEESECAKE 9
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