Fall Dine-In Menu

available every Monday through Thursday from 4:00 to 9:00 pm

every Friday through Sunday from Noon to 9:00 pm

VIEW TAKE OUT MENU

RAW BAR AND APPETIZERS

RAW BAR (Market Price)

Oysters and Clams. Varieties change daily.

SEAFOOD ARRAY  54

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

WICKED WASABI OYSTERS 21

Six oysters topped with wasabi and pickled ginger

CRISPY FRIED BRUSSELS SPROUTS 12

Served with a citrus vinaigrette and feta cheese

CAJUN SHRIMP TACOS 18

Two tacos topped with guacamole, spicy slaw, and cilantro

PORK BELLY TACOS 18

Two tacos topped with pork belly, kimchi, hoisin sauce, chile mayo, green onion

TWICE COOKED CHICKEN WINGS 16 (GF)
Ten house made wings served with either Buffalo or smoked BBQ sauce, carrots, celery, and blue cheese dressing 

HUMMUS PLATTER 15

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 22

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

WARM MARINATED OLIVES 9

Mediterranean mix

CHEESEBOARD 22

Three local cheeses, prosciutto, spreads, pickled vegetables, and crackers

SOUP OF THE DAY 9


SALADS

GARDEN SALAD 15 (GF)
Mixed greens, cucumber, tomato, carrots and your choice of house made dressing

CAESAR SALAD 17 (GF)
Crispy local greens from Little Leaf Farms, brioche croutons, shaved Parmesan, tossed in our house made Caesar dressing

QUINOA SALAD BOWL 18 (GF)

Sliced avocado, cherry tomatoes, cucumbers, roasted almonds, poached cranberries, with a citrus vinaigrette

GREEK SALAD 17 (GF)

Little Leaf Farm greens, sliced fresh peppers, sliced cucumber, tomato, red onion, Mediterranean olives, feta cheese, Greek dressing

ADD TO SALAD (GF)
Steak Tenderloin 18 Grilled Salmon 16, Grilled Chicken 19 Cajun Shrimp 18 

ENTREES

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

BREAKFAST BURGER 25

8oz. burger, Vermont cheddar cheese, on a toasted brioche bun, served with a fried duck egg and house cut fries

SALMON BLT 20
Grilled 6oz. salmon with lemon herb mayo on a toasted sourdough bread, bacon, lettuce, and tomato served with a garden salad

CHEF'S CHICKEN SANDWICH 20

Grilled chicken, Vermont cheddar, bacon, crispy onions, BBQ sauce, chipotle mayo, toasted brioche bun, with house cut fries

HONEY SALMON 35 (GF)

Honey glazed salmon filet served with sauteed vegetables, mashed potatoes, and beet coulis

STEAK FRITES 39 (GF)

Hand cut 12oz. Prime Sirloin with truffle butter and served with house cut fries

CAULIFLOWER STEAK 21 (GF)

Thick cut cauliflower, Slipstream Farm mushrooms, sauteed kale and chimicurri

AUTUMN FARFALLE PASTA 22 (GF)

Roasted butternut squash, almonds, Gorgonzola cheese, with a sage brown butter sauce. (Add Chicken $8)

SIDES

Sauteed Vegetables 6

French Fries 5

Mashed Potatoes 5

Asparagus 6

Mushrooms 9

Sweet Corn on the Cob 6

DESSERTS

CHOCOLATE TORTE 9
Homemade Chocolate Torte.

CHEESECAKE 9
New York style cheesecake.

THIS MENU IS PREPARED BY EXECUTIVE CHEF MILTON GALARZA

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

ALL CREDIT CARD TRANSACTIONS ARE SUBJECT TO A 3.75% PROCESSING FEE