Late Winter Dine-In Dinner Menu
available Monday through Thursday from 4:00 to 8:00 pm;
Friday and Saturday Noon until 9:00 pm;
and Sunday Noon until 8:00 pm
Beginning March 10
RAW BAR AND APPETIZERS
RAW BAR (Market Price) (GF)
Oysters and Littleneck Clams. Varieties change daily.
SEAFOOD ARRAY 56 (GF)
Six oysters, six clams, four shrimp, fresh crab meat served with lemons and accoutrements.
WICKED WASABI OYSTERS 21 (GF)
Six oysters topped with wasabi and pickled ginger
HOMEMADE TAVERN MEATBALLS 18
Seasoned Italian sausage and black angus ground beef served with marinara sauce and topped with grated Parmesan cheese
DEVILED DUCK EGGS 15 (GF)
Four halves of Sweet Pickens Farm duck eggs topped with smoked salmon, fried capers, and creme fraiche
CRISPY FRIED BRUSSELS SPROUTS 12 (GF)
Served with a citrus vinaigrette and feta cheese
CAJUN SHRIMP TACOS 18
Two tacos topped with guacamole, spicy slaw, and cilantro and served with a side of house made Pico de Gallo
SALMON CRUDO 16 (GF)
Fresh hand cut Salmon served with pickled fennel, orange, crispy carrot, sea salt, and chili oil
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 18 (GF)
Six jumbo poached shrimp with homemade cocktail sauce and lemon wedge
CRAB COCKTAIL 22 (GF)
Jumbo lump Maryland crab meat with Old Bay Seasoning and a mustard sauce
WARM MARINATED OLIVES 9 (GF)
Mediterranean mix
CHEESEBOARD 22
Three local cheeses, prosciutto, spreads, pickled vegetables, and crackers
SOUP OF THE DAY 5/9
NEW ENGLAND CLAM CHOWDAH 7/12
Made with fresh clams, potatoes, onions, and celery
SALADS
GARDEN SALAD 15 (GF)
Mixed greens, cucumber, tomato, carrots and your choice of house made dressing
CAESAR SALAD 17
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
KALE SALAD 17 (GF)
Fresh leafy kale served with goat cheese, beets, candied pecans, poached cranberries, apples, and a cranberry vinaigrette
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
ENTREES
THE TAVERN TENDERLOIN 45
8 oz. beef tenderloin, Bearnaise sauce, served with mashed potatoes, and sauteed asparagus
Add 7 oz. Lobster Tail 18
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
HONEY SALMON 35 (GF)
Honey glazed 8 oz. salmon filet served with sauteed asparagus, mashed potatoes, and beet coulis
STEAK FRITES 42 (GF)
Hand cut 12oz. Prime Sirloin with truffle butter and served with house cut fries
CAULIFLOWER STEAK 23 (GF)
Thick cut cauliflower, Slipstream Farm mushrooms, vegetables, and chimicurri
SEASONAL RAVIOLI 25
Artisan ravioli imported from Duram in Boston served with chef's selection of sauce
SIDES (GF)
Sauteed Vegetables 6
French Fries 5
Mashed Potatoes 5
Asparagus 6
Fresh SlipStream Wild Mushrooms 10
Caribbean Rice and Peas 5
Side Salad 7
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
DESSERTS
CHOCOLATE TORTE 9 (GF)
Homemade flourless 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 3.95% PROCESSING FEE