APPETIZERS

 

TWICE COOKED CHICKEN WINGS 16 (GF)
Ten house made wings served with either Buffalo or Korean BBQ sauce, carrots, celery, and blue cheese dressing 

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CHEESEBOARD 22

3 Local Artisan Cheeses, Fortuna's Charcuterie, Pickled Vegetables, Side Hill Farm Jam

 

CRAB CAKE 18

Jumbo Lump Maryland Crab served with Dijon Aioli

 

TUNA TARTAR 20

Served with Avocado and Sesame Ginger Sauce

 

SMOKED SALMON PLATTER 20

Cold smoked salmon, pickled red onion, cucumber, Dill Creme Fraiche, and Blinis

 

FANCY DEVILED EGGS 20

Served with Caviar and Creme Fraiche

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RAW BAR

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OYSTERS (Market Price)

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LITTLENECK CLAMS 1.50

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SEAFOOD ARRAY 58

Six oysters, six clams, four shrimp, fresh lobster meat, and scallop ceviche served with lemons and accouterments.

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WICKED WASABI OYSTERS 19

Six Eros (Maine) Oysters served with Wasabi and Pickled Ginger

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SALADS

 

CLASSIC CAESAR 16

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Crispy local greens from Little Leaf Farms, brioche croutons,

 

shaved Parmesan, tossed in our house made Caesar dressing

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GARDEN SALAD 15 (GF)

Mixed greens, cucumber, tomato, shredded carrots. Choice of

 

house made dressing.

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PEAR SALAD 17

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Fresh Endive, Walnuts, Blue Cheese chunks, and Sliced Pears

 

served with a Port Vinaigrette 

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ENTREES

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SWORDFISH 40

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8 oz. fresh Swordfish Steak served with fresh Baby Bok Choy

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and a White Bean Puree

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DUCK BREAST 38

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Pan Seared Sweet Pickens Farm (Putney VT) Duck Breast served

 

with Sauteed Kale, Beets, Butternut Squash, and an Apple

 

Compote

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SIRLOIN STEAK 36

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12 oz. freshly cut beef, grilled to your preferred temperature,

 

served with Potatoes au Gratin, Creamed Spinach, and a

 

Bourbon Brown Butter Sauce

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FILET MIGNON 38

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8 oz. freshly cut beef, grilled to your preferred temperature,

 

served with garlic mashed potatoes, fresh asparagus, and a 

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Bearnaise Sauce

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FRESH SCALLOPS 36

Pan Seared U-10 Scallops served with Green Pea and Cauliflower Puree and Chorizo Butter

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CAULIFLOWER STEAK 25

Thick cut fresh Cauliflower steak served with a sauteed kale and mushroom chimichurri

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ITALIAN SEAFOOD STEW 36

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THIS MENU IS PREPARED BY EXECUTIVE CHEF MILTON GALARZA

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HAND SANITIZERS ARE AVAILABLE FOR YOU THROUGHOUT THE TAVERN.

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CONSUMING RAW OR UNDER-COOKED MEATS, POULTRY, SEAFOOD, SHELLFISH, OR EGGS MAY INCREASE YOUR RISK OF FOOD-BORNE ILLNESS 

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20% GRATUITY ADDED TO PARTIES OF 6 OR MORE

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