Spring/Summer Dine-In Menu
available Sunday through Thursday after 4pm; Friday and Saturday after Noon
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