Winter Dine-In Dinner Menu

available everyday after 4pm 

VIEW TAKE OUT MENU

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 20

Array of three local cheeses, spreads, pickled vegetables, and crackers

SALMON POKE 17

Sushi grade salmon, seaweed salad, pickled red onion, unagi glaze

SHRIMP COCKTAIL 16

Six poached shrimp with homemade cocktail sauce and lemon wedge

SOUP OF THE DAY 9


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 Shrimp 10

ENTREES

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

SALMON 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 

HONEY SALMON 33

Honey glazed salmon filet served with vegetable medley, mashed potatoes, and beet coulis

TAVERN OSCAR 34
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.

FRESH SCALLOPS 34

Pan seared U-10 Scallops with Prosciutto, Edamame, and a taste of house made squash puree

 

PASTA OF THE DAY 25
Chef’s daily choice of fresh pasta or ravioli with homemade sauce and grilled bread.

SIDES (GF)

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