Spring/Summer Dine-In Menu

available Sunday through Thursday after 4pm; Friday and Saturday after Noon 

VIEW TAKE OUT MENU

APPETIZERS

RAW BAR (Market Price)

Oysters and Clams. Varieties change daily.

SEAFOOD ARRAY  52

Six oysters, six clams, four shrimp, fresh lobster meat served with lemons and accoutrements.

WICKED WASABI OYSTERS 19

Six oysters topped with wasabi and pickled ginger

CAJUN SHRIMP TACOS 17

Two tacos topped with guacamole, spicy slaw, and cilantro

DEVILED DUCK EGGS 15

Two Fresh Sweet Pickens Farm duck eggs sliced in halves, caviar, and smoked salmon

 

PEI MUSSELS 18

Fresh Prince Edward Island mussels cooked with white wine, garlic, cherry tomatoes, and herbs served with ciabatta bread 

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 smoked 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 jumbo poached shrimp with homemade cocktail sauce and lemon wedge

CRAB COCKTAIL 18

Jumbo lump Maryland crab meat with Old Bay Seasoning and a mustard sauce

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 Tenderloin 16 Grilled Salmon 16, Grilled Chicken 12 Cajun Shrimp 16 Lobster Salad 30

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

NEW ENGLAND COD LOIN 28

Fresh New England Cod Loin pan roasted with cilantro garlic butter, sauteed veggies, and purple Peruvian potatoes

CHICKEN GYRO 19

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

NEW ENGLAND LOBSTER ROLL 33

Fresh New England Lobster lightly tossed with mayo and served with french fries and cole slaw

BREAKFAST BURGER 25

Freshly hand made 8oz burger served with Vermont Cheddar and bacon on a toasted brioche bun and topped with a fresh fried duck egg with a side of fresh house made fries

SIDES

Sauteed Vegetables 6

French Fries 5

Mashed Potatoes 5

Asparagus 6

Mushrooms 9

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