Mud Season Dine-In Menu

available Sunday through Thursday after 4pm; Friday and Saturday after Noon 

VIEW TAKE OUT MENU

APPETIZERS

RAW BAR (Market Price)

Oysters and Clams. Varieties change daily.

SEAFOOD ARRAY  49

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

CAJUN SHRIMP TACOS 15

Two tacos topped with guacamole, spicy slaw, and cilantro

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 Korean 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 poached shrimp with homemade cocktail sauce and lemon wedge

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 Tips 18 Grilled Salmon 12, Grilled Chicken 9 Shrimp 10

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

FISH & CHIPS 28

Lightly breaded fresh New England Cod with house made Tartar Sauce served with house cut fries

CHICKEN GYRO 18

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

SIDES

Seasonal Vegetables 5

House Cut French Fries 5

Mashed Potatoes 5

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