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Dinner Dine-In Menu

Sun-Thurs, 4-8pm

Fri-Sat, 4-9pm

VIEW TAKE OUT MENU

PURCHASE A GIFT CARD FOR FAMILY OR FRIENDS

RAW BAR AND APPETIZERS

RAW BAR (Market Price)

Oysters and Littleneck Clams. Varieties change daily.

SEAFOOD ARRAY  56

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

WICKED WASABI OYSTERS 21

Six oysters topped with wasabi and pickled ginger

BREAD BOARD 6

Served with Maple Butter, Truffle Butter, and Extra Virgin Olive Oil

PRETZEL 9

Salted large soft pretzel served with a side of house made mustard

NEW ENGLAND CLAM CHOWDAH 7/12

Made with fresh clams, potatoes, onions, and celery

FRESH CUT FRUIT BOWL 9

Fresh cut variety of seasonal fruit

CRISPY FRIED BRUSSELS SPROUTS 12

Served with a citrus vinaigrette and feta cheese

DEVILED DUCK EGGS 15

Four halves of Sweet Pickens Farm duck eggs topped with smoked salmon, caviar, and creme fraiche

HUMMUS PLATTER 15

Two styles of house made hummus served with grilled pita, celery, and carrots

SALMON CRUDO 16

Fresh hand cut Salmon served with pickled fennel, orange, crispy carrot, sea salt, and chili oil

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

PEI MUSSELS 18

Fresh PEI Mussels steamed in a white wine, herb, garlic, and cherry tomato broth served with sliced fresh bread.

SHRIMP COCKTAIL 18

Six jumbo poached shrimp with homemade cocktail sauce and lemon wedge

CRAB COCKTAIL 22

Jumbo lump Maryland crab meat with Old Bay Seasoning and a mustard sauce

CHEESEBOARD 22

Three local cheeses, prosciutto, spreads, pickled vegetables, and crackers


SALADS

GARDEN SALAD 6/14
Mixed greens, cucumber, tomato, carrots, peppers, red onions, croutons, and house made balsamic dressing

CAESAR SALAD 15
Crispy local greens from Little Leaf Farms, croutons, shaved Parmesan, tossed in our house made Caesar dressing

QUINOA SALAD BOWL 18

Sliced avocado, cherry tomatoes, cucumbers, roasted almonds, poached cranberries, with a citrus vinaigrette

TOMATO CAPRESE SALAD 18

Fresh heirloom tomatoes, Livewater Farm mozzerella cheese, topped with basil, caramelized onions, house made basil pesto, and smooth and rich balsamic vinegar.

STRAWBERRY & SPINACH SALAD 15

Fresh baby spinach tossed in a maple raspberry vinaigrette topped with strawberries, avocado, candied pecans, dried cranberries and finished with goat cheese.

GREEK SALAD 7/15

Crispy local greens from Little Leaf Farms, fresh tri-color peppers, cherry tomatoes, olives, feta cheese, raw onions with a citrus vinaigrette.

ADD TO SALAD

6 oz. Steak Sirloin 18

6 oz. Grilled Salmon 14

8 oz. Grilled Chicken Breast 10

6 Grilled Shrimp 16

Fresh Avocado Slices 3

Lobster Salad 20

ENTREES

SPAGHETTI AND MEATBALLS 15

Labor Day Weekend Special! A hearty helping of freshly boiled spaghetti with 4 housemade meatballs and freshly made tomato sauce.

CAJUN SHRIMP TACOS 22

Two tacos topped with guacamole, spicy slaw, and cilantro and served with house made coleslaw, a side of house made Pico de Gallo, and a side salad

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

Add Caramelized Onions 3

BBQ PORK BABY BACK RIBS 27

Half rack of our homemade slow cooked pork baby back ribs. grilled and served with fresh corn on the cob and our homemade potato salad.

BEER BATTER FISH & CHIPS 28

Fresh New England cod loin, dipped in our homemade beer batter, fried until crispy on the outside, delicate in the inside. Served with house made french fríes, house made coleslaw and homemade remoulade.

LOBSTER ROLL 33

Lots of fresh New England lobster on a toasted bun served with coleslaw, hand cut French fries, and a pickle slice.

 

PAN SEARED U-10 SCALLOPS 35

Fresh pan seared scallops served with fresh sautéed Slip Stream Farm wild mushrooms, sautéed spinach, and topped with an apple brandy sauce.

HONEY SALMON 37

Honey glazed grilled 8 oz. salmon filet served with sauteed vegetables, couscous, and beet coulis

STEAK FRITES 42

Hand cut 12oz. Prime Sirloin with truffle butter and served with house cut fries

SIDES

Sauteed Vegetables 6

French Fries 5

Potato Salad 5

Fresh SlipStream Wild Mushrooms 10

Small Side Garden Salad 6

Small Side Greek 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

SPAGHETTI AND MEATBALLS 10

Labor Day Weekend Special! Freshly boiled spaghetti with 2 housemade meatballs and freshly made tomato sauce.

DESSERTS

CHOCOLATE TORTE 9
Homemade flourless Chocolate Torte.

NIGHTINGALE ICE CREAM COOKIE SANDWICH 9

Ask your server for today's flavor

FRESH CUT FRUIT BOWL 9

Fresh cut variety of seasonal fruit

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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