RAW BAR AND APPETIZERS

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RAW BAR (Market Price) (GF)

Oysters and Littleneck Clams. Varieties change daily.

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SEAFOOD ARRAY  56 (GF)

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

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WICKED WASABI OYSTERS 21 (GF)

Six oysters topped with wasabi and pickled ginger

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HOMEMADE TAVERN MEATBALLS 18

Seasoned Italian sausage and black angus ground beef served with marinara sauce and topped with grated Parmesan cheese

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DEVILED DUCK EGGS 15 (GF)

Four halves of Sweet Pickens Farm duck eggs topped with smoked salmon, fried capers, and creme fraiche

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CRISPY FRIED BRUSSELS SPROUTS 12 (GF)

Served with a citrus vinaigrette and feta cheese

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CAJUN SHRIMP TACOS 18

Two tacos topped with guacamole, spicy slaw, and cilantro and served with a side of house made Pico de Gallo

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SALMON CRUDO 16 (GF)

Fresh hand cut Salmon served with pickled fennel, orange, crispy carrot, sea salt, and chili oil

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

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HUMMUS PLATTER 15

Two styles of house made hummus served with grilled pita, celery, and carrots

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SHRIMP COCKTAIL 18 (GF)

Six jumbo poached shrimp with homemade cocktail sauce and lemon wedge

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CRAB COCKTAIL 22 (GF)

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

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WARM MARINATED OLIVES 9 (GF)

Mediterranean mix

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CHEESEBOARD 22

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

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SOUP OF THE DAY 5/9

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NEW ENGLAND CLAM CHOWDAH 7/12

Made with fresh clams, potatoes, onions, and celery

SALADS

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

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

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QUINOA SALAD BOWL 18 (GF)

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

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KALE SALAD 17 (GF)

Fresh leafy kale served with goat cheese, beets, candied pecans, poached cranberries, apples, and a cranberry vinaigrette

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ADD TO SALAD (GF)
7 oz. Lobster Tail 18

6 oz. Steak Tenderloin 18

6 oz. Grilled Salmon

6 oz. Grilled Chicken Breast 12

6 Grilled Shrimp 16

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ENTREES

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THE TAVERN TENDERLOIN 45

8 oz. beef tenderloin, Bearnaise sauce, served with mashed potatoes, and sauteed asparagus

Add 7 oz. Lobster Tail 18 

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

Add Bacon 2

Add Fried Duck Egg 3

Add Fresh SlipStream Mushrooms 4

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HONEY SALMON 35 (GF)

Honey glazed 8 oz. salmon filet served with sauteed asparagus, mashed potatoes, and beet coulis

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STEAK FRITES 42 (GF)

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

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CAULIFLOWER STEAK 23 (GF)

Thick cut cauliflower, Slipstream Farm mushrooms, vegetables, and chimicurri

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SEASONAL RAVIOLI 25

Artisan ravioli imported from Duram in Boston served with chef's selection of sauce

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SIDES (GF)

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Sauteed Vegetables 6

French Fries 5

Mashed Potatoes 5

Asparagus 6

Fresh SlipStream Wild Mushrooms 10

Caribbean Rice and Peas 5

Side Salad 7

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KIDS' MENU

 

GRILLED CHICKEN BREAST 14

Served with Vegetable and Mashed Potatoes

 

GRILLED SALMON 14

6 oz. filet, vegetables, and mashed potatoes

 

STEAK & FRIES 20

6 oz. Sirloin served with House Made French Fries

 

BOWTIE PASTA 10

Served with your choice of Butter or Marinara, with Parmesan Cheese 

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DESSERTS

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CHOCOLATE TORTE 9 (GF)
Homemade flourless Chocolate Torte.

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CHEESECAKE 9
New York style cheesecake.

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THIS MENU IS PREPARED BY EXECUTIVE CHEF MILTON GALARZA

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CONSUMING RAW OR UNDER-COOKED MEATS, POULTRY, SEAFOOD, SHELLFISH, OR EGGS MAY INCREASE YOUR RISK OF FOOD-BORNE ILLNESS 

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20% GRATUITY ADDED TO PARTIES OF 6 OR MORE

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ALL CREDIT CARD TRANSACTIONS ARE SUBJECT TO A 3.95% PROCESSING FEE

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