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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

VIEW TAKE OUT MENU

PURCHASE A GIFT CARD FOR FAMILY OR FRIENDS

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

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