Dine-In Dinner Menu

available after 4pm ONLY when indoor dining is offered

 

View take-out menu

APPETIZERS

DEVILED EGGS 15
Smoked salmon, fried capers, crisp pancetta, frisee

JUMBO CHICKEN TENDERS 14

Four house made and freshly breaded Boneless Tenders served plain with your choice of house made Buffalo or BBQ sauce.

SALMON POKE 17
Sushi grade salmon, seaweed salad, avocado, pickled red onion, black sesame seeds, unagi glaze


SALADS

 

GARDEN SALAD 13
Mixed greens, cucumber, tomato, carrots. Choice of house made dressing.

CAESAR SALAD 14
Crisp local greens from Little Leaf Farms, brioche croutons, shaved Parmesan, tossed in our house made Caesar dressing

GRILLED PEAR AND ARUGULA SALAD 16
Grilled Pears, prosciutto, bleu cheese, pickled red onion, toasted pistachios, and a roasted garlic vinaigrette

 

ADD TO SALAD
Steak Tips 14 Grilled Salmon 10, Grilled Shrimp 10, Grilled Chicken 8, White Anchovies 6

 

SIDES

Side House Cut Fries 6
Side Seasonal Vegetables 6

 

ENTREES

STEAK GORGONZOLA 30

Sauteed Tenderloin, peppers, onions, and arugula, with a Gorganzola cheese sauce over penne pasta

 

SPAGHETTI AND MEATBALLS 19

House made ricotta, marinara, and meatballs, served with shaved Parmesan cheese.

CAJUN SALMON 33
Faroe Island Salmon, Basmati Rice, sauteed seasonal vegetables

TENDERLOIN STEAK TIPS 33
Roasted garlic and chive mashed potatoes, seasonal vegetable and a French Bordelaise sauce

HARVEST QUINOA BOWL 18
Red Quinoa, sliced apples, poached cranberries, cucumbers, tomatoes, and toasted almonds

 

1846 TAVERN BURGER 20
8oz. burger, Vermont cheddar cheese, on a toasted brioche bun, served with lettuce, tomato, and pickle

SALMON BLT 17
Grilled Salmon, Lemon herb mayo, served with a garden salad

TENDERLOIN STEAK SANDWICH 19
Tenderloin tips sauteed with peppers, onions, Vermont cheddar cheese and garlic aioli on a brioche roll served with house made french fries

CHICKEN TENDERS AND FRIES 19

Four house made and freshly breaded Boneless Tenders served plain on top of house cut fries with your choice of housemade Buffalo or BBQ sauce.

DESSERTS

CHOCOLATE TORTE 9

Homemade Chocolate Torte with a mixed berry gastrique.

BANANAS FOSTER CHEESECAKE 9

MIXED BERRY AND APPLE BLOSSOM 9
 

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.

(802) 464-5207

108 Route 100 West Dover, VT 05356

innkeeper @ westdoverinn.com

© 2018 created by the 1846 Tavern

LOBSTER MAC & CHEESE 32

Trombette pasta, tossed in a creamy caramelized onion cheddar cheese sauce, with lobster chunks, topped with tomato concasse and crispy bacon

 

HALF RACK OF LAMB 28 Dijon and herb crusted, mint pesto, roasted butternut squash puree, haricot verts

 

SHRIMP SCAMPI 30

U-15 Shrimp, sauteed leeks, tomato and arugula, tossed in a roasted garlic and lemon white wine sauce

 

HALIBUT FRANCAISE 36

Lightly egg battered and pan seared, topped with a lemon caper beurre blanc, served with a beetroot puree, wild mushrooms and sauteed asparagus

CHOCOLATE TORTE 9

served with a mixed berry gastrique

apple and raspberry blossom with whipped cream and berries