Dine-In Dinner Menu

available after 4pm on Monday through Thursday

available after Noon on Friday, Saturday, and Sunday

BEGINNING FRIDAY, MAY 28

VIEW TAKE OUT MENU

RAW BAR

FRESH OYSTERS (MARKET) (GF)

Weekly Selection with accoutrements

LITTLENECK CLAMS 1.50 EACH (GF)

SHRIMP COCKTAIL 16 (GF)
Six poached shrimp with home-made cocktail sauce and lemon wedge

SEAFOOD ARRAY 54 (GF)
6 Oysters and 4 Littlenecks on the half shell, 4 Shrimp, 2 oz. Lobster, 4 Jonah Crab Claws, and accoutrements

APPETIZERS

 

TUNA TARTARE 18 
Fresh yellowfin tuna, avocado, cucumber, and eel sauce, served with chips

TWICE COOKED CHICKEN WINGS 16 (GF)
Ten house made wings served plain with carrots and celery and your choice of Buffalo or BBQ sauce

SALMON POKE 17

Sushi grade salmon, seaweed salad, pickled red onion, daikon slaw, unagi glaze

BULGOGI BAO BUNS 15

Thinly sliced Korean marinated steak, steamed buns, kimchi slaw, cucumber aioli

CHEESE BOARD 22

Array of local cheeses, spreads, pickled vegetables, berries, and fresh baked bread


SALADS

GARDEN SALAD 15 (GF)
Little Leaf spring mix, cucumber, tomato medley, 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

TOMATO CAPRESE 18

Fresh heirloom tomatoes, basil and watermelon, Maplebrook Farms burrata cheese, and balsamic reduction

ADD TO SALAD (GF)
Steak Tips 18 Grilled Salmon or Swordfish 12, Grilled Chicken 9, White Anchovies 7

SANDWICH BOARD

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
Your choice of grilled salmon or swordfish, with lemon herb mayo on a toasted Brioche bun, served with a garden salad and Balsamic vinaigrette 

LOBSTER ROLL (MARKET)
Native lobster meat, chives, light mayo, served with coleslaw, hand cut french fries, and a pickle

GRILLED CHICKEN SANDWICH 18
Grilled Chicken breast, chipotle aioli, avocado, pickled red onion, and lettuce, on a toasted Brioche bun, with house cut fries

FROM THE BUTCHER (GF)

All steaks are house cut and grilled

to your desired temperature

All sides (listed below) are a la carte

12 oz. Prime Sirloin 36

15 oz. Prime Sirloin 39

8 oz. Local Grass Fed Filet Mignon 30

12 oz. Prime Ribeye 42

8 0z. Locally Free Ranged Chicken Statler 22

OFF THE HOOK (GF)

All filets are grilled to your desired temperature.

All sides (listed below) are a la carte

 

8 oz. Swordfish 24

8 oz. Salmon 23

7 oz. Tuna (Rare or Well-Done only) 24

SIDES (GF)

Seasonal Vegetables 5

House Cut Fries 5
Roasted garlic and chive mashed potatoes 5

Sauteed asparagus 5

Gourmet mushrooms 5

Quinoa 5

Ginger Scallion rice 5

 

On top

Mushroom Ragout 3

Port Wine 3

Avocado Salsa 3

Chimichurri 3 

 

DESSERTS

CHEESECAKE 9

New York style cheesecake with salted caramel

 

CHOCOLATE TORTE 9 (GF)
Homemade Chocolate Torte with a mixed berry gastrique.

COCKTAILS

 

ORANGE BLOSSOM 14

Effen Blood Orange vodka, Cointreau, Dickel Rye whiskey, and fresh orange juice

SPRING THAW 12

Smuggler's Notch Gin, fresh lemon juice, fresh lime juice, club soda

 

MAPLE BOURBON OLD FASHIONED 16
Bulleit bourbon, Local Maple Syrup, Bitters, Orange Twist

 

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.