Winter Dine-In Dinner Menu
available after 4pm on Monday, Thursday
Friday, Saturday, and Sunday
Beginning November 26
APPETIZERS
RAW BAR (Market Price)
Oysters and Clams. Varieties change daily.
SEAFOOD ARRAY 45
Six oysters, six clams, four shrimp, fresh lobster meat served with lemons and accoutrements.
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 18
Array of three local cheeses, spreads, pickled vegetables, and crackers
SOUP OF THE DAY 10
SALADS
KALE SALAD 17
Roasted beets, candied pecans, goat cheese and a cranberry vinaigrette
GARDEN SALAD 15 (GF)
Mixed greens, cucumber, tomato, 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
ADD TO SALAD (GF)
Steak Tips 18 Grilled Salmon 12, Grilled Chicken 9
ENTREES
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
Grilled 6oz. salmon with lemon herb mayo on a toasted Brioche bun, bacon, lettuce, and tomato served with a garden salad and Balsamic vinaigrette
TAVERN OSCAR 34
8 ounce beef tenderloin filet with jumbo lump crab meat, vegetable medley, with a white wine and leek cream sauce served with mashed potatoes
CHICKEN CAESAR SALAD 25
Our house made Caesar Salad served with Grilled Chicken Breast
HONEY SALMON 33
Honey glazed salmon filet served with vegetable medley, mashed potatoes, and beet coulis
STEAK FRITES 36
One hand cut 12 ounce freshly cut Prime Sirloin with truffle butter, served with house cut fries
PUMPKIN RAVIOLI 25
Fresh Artisan Ravioli from Duram Pasta in Boston served with sage brown butter sauce and grilled bread.
FRESH SCALLOPS 34
Pan Seared U-10 Fresh Scallops with Prosciutto, Edamame, and taste of House Made Squash Puree
SIDES (GF)
Seasonal Vegetables 5
House Cut French Fries 5
Sauteed Asparagus 5
Mashed Potatoes 5
DESSERTS
CHOCOLATE TORTE 9
Homemade chocolate torte with house made blueberry sauce and whipped cream
CHEESECAKE 9
One slice of fresh plain cheesecake with house made strawberry sauce
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