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.