Dine-In Dinner Menu
available after 4pm on Monday through Thursday
available after Noon on Friday, Saturday, and Sunday
BEGINNING FRIDAY, MAY 28
RAW BAR
FRESH OYSTERS (MARKET) (GF)
Weekly Selection with accoutrements
LITTLENECK CLAMS 1.50 EACH (GF)
SHRIMP COCKTAIL 16 (GF)
Six poached shrimp with home-made cocktail sauce and lemon wedge
SEAFOOD ARRAY 54 (GF)
6 Oysters and 4 Littlenecks on the half shell, 4 Shrimp, 2 oz. Lobster, 4 Jonah Crab Claws, and accoutrements
APPETIZERS
TUNA TARTARE 18
Fresh yellowfin tuna, avocado, cucumber, and eel sauce, served with chips
TWICE COOKED CHICKEN WINGS 16 (GF)
Ten house made wings served plain with carrots and celery and your choice of Buffalo or BBQ sauce
SALMON POKE 17
Sushi grade salmon, seaweed salad, pickled red onion, daikon slaw, unagi glaze
BULGOGI BAO BUNS 15
Thinly sliced Korean marinated steak, steamed buns, kimchi slaw, cucumber aioli
CHEESE BOARD 22
Array of local cheeses, spreads, pickled vegetables, berries, and fresh baked bread
SALADS
GARDEN SALAD 15 (GF)
Little Leaf spring mix, cucumber, tomato medley, shredded carrots. 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
TOMATO CAPRESE 18
Fresh heirloom tomatoes, basil and watermelon, Maplebrook Farms burrata cheese, and balsamic reduction
ADD TO SALAD (GF)
Steak Tips 18 Grilled Salmon or Swordfish 12, Grilled Chicken 9, White Anchovies 7
SANDWICH BOARD
1846 TAVERN BURGER 20
8oz. burger, Vermont cheddar cheese, on a toasted brioche bun, served with lettuce, tomato, pickle, and house cut fries
BLT 19
Your choice of grilled salmon or swordfish, with lemon herb mayo on a toasted Brioche bun, served with a garden salad and Balsamic vinaigrette
LOBSTER ROLL (MARKET)
Native lobster meat, chives, light mayo, served with coleslaw, hand cut french fries, and a pickle
GRILLED CHICKEN SANDWICH 18
Grilled Chicken breast, chipotle aioli, avocado, pickled red onion, and lettuce, on a toasted Brioche bun, with house cut fries
FROM THE BUTCHER (GF)
All steaks are house cut and grilled
to your desired temperature
All sides (listed below) are a la carte
12 oz. Prime Sirloin 36
15 oz. Prime Sirloin 39
8 oz. Local Grass Fed Filet Mignon 30
12 oz. Prime Ribeye 42
8 0z. Locally Free Ranged Chicken Statler 22
OFF THE HOOK (GF)
All filets are grilled to your desired temperature.
All sides (listed below) are a la carte
8 oz. Swordfish 24
8 oz. Salmon 23
7 oz. Tuna (Rare or Well-Done only) 24
SIDES (GF)
Seasonal Vegetables 5
House Cut Fries 5
Roasted garlic and chive mashed potatoes 5
Sauteed asparagus 5
Gourmet mushrooms 5
Quinoa 5
Ginger Scallion rice 5
On top
Mushroom Ragout 3
Port Wine 3
Avocado Salsa 3
Chimichurri 3
DESSERTS
CHEESECAKE 9
New York style cheesecake with salted caramel
CHOCOLATE TORTE 9 (GF)
Homemade Chocolate Torte with a mixed berry gastrique.
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.