SUNDAY BRUNCH MENU 11 am to 3 pm
RAW BAR (Market Price)
Oysters and Clams. Varieties change daily.
SEAFOOD ARRAY 50
Six oysters, six clams, four shrimp, fresh lobster meat served with lemons and accouterments.
CLASSIC BREAKFAST 15
Two Eggs any style with bacon or sausage, home fries, and toast
OMELETTE 16
Three egg omelette with cheese and your choice of vegetables and/or sausage, ham, or bacon, served with home fries and toast
STEAK AND EGGS 27
8oz. sirloin cooked to your preferred temperature, sliced with two eggs any style, home fries, and toast
EGGS BENEDICT 16
Two poached eggs with ham, house made Hollandaise sauce on Brioche with home fries
LOBSTER BENEDICT 20
Two poached eggs with fresh Maine Lobster meat, avocado slices, house made Hollandaise sauce, micro greens, on Brioche with home fries
HOUSE MADE QUICHE OF THE DAY WITH SIDE GARDEN SALAD 12
CAULIFLOWER STEAK 18
Thick cut fresh Cauliflower from Dutton's Farm served with Chimichurri, green beans, and home fries
CHEESEBOARD 20
Array of 3 local cheeses, spreads, pickled vegetables, and crackers
SALMON PLATTER 20
Cold smoked salmon, pickled red onion, cucumber, Dill Creme Fraiche, and Blinis
PHIL'S FAMOUS PANCAKES 12
Plain or with Blueberries served with Bacon or Sausage and Newell Hill Farm Wardsboro, Vermont Maple Syrup
FRENCH TOAST 12
Thick Cut, Butter Pecan, choice of Bacon or Sausage and Fresh Newell Hill Farm Wardsboro, Vermont Maple Syrup
TAVERN BURGER 20
8oz. burger, Vermont cheddar cheese, on a toasted Brioche bun, served with lettuce, tomato, pickle, and house cut fries
BREAKFAST BURGER 22
6oz. burger with a fresh fried duck egg added on top, Vermont cheddar cheese, and bacon, on a toasted
Brioche bun, side of home fries
SALMON BLT 19
Grilled 6 oz. salmon with lemon herb mayo on a toasted Brioche bun, bacon, lettuce, and tomato served with a garden salad and Balsamic vinaigrette
TWICE COOKED CHICKEN WINGS 18
Ten house made wings served plain with blue cheese dressing, carrots and celery and your choice of Buffalo or Korean BBQ sauce
SIDE OF FRUIT 9
SIDE OF HOME FRIES 7
KIDS' MENU 8
SNOWMAN PANCAKE
GRILLED CHEESE
TWO EGGS ANY STYLE
MAC & CHEESE
SPECIALTY COCKTAILS
GOLDEN BUBBLE 14
Crisp and bubbly with floral undertones and a slightly herbaceous finish
Prosecco, St. Germaine Elderflower liqueur, and Yellow Chartreuse
TAVERN GIBSON 14
Balanced, savory, and smooth
Barr Hill Gin, Bianco Vermouth, Assorted house pickled vegetables
AN INDUBITABLY DANDY DUO 16
This traditional Dandy cocktail honors our Tavern and Dubonnet both of which debuted in 1846.
Dubonnet Rouge, Basil Hayden, Cointreau, Agostura Bitters, and Blood Orange Bitters
LET'S GET TROPICAL 12
Sweet, fruity, and fun with a boozy kick
Bacardi Blanca, Coconut Rum, Blackberry Liqueur, Pineapple and Orange Juices, with a Dar Rum Floater
SHAKY SHAKY 15
Herbaceous and smooth with hints of smoky oak and a slightly tart pomegranate finish
Casamingos Reposado Tequila, Cynar, Pama Pomegranate Liqueur
WINTER WHITE COSMO 14
A ski town take on the classic: a little sweet, a little tart, dangerously drinkable
Smuggler's Notch Organic Vodka, St. Germaine, Fresh Lime Juice, White Cranberry Juice
CRANBERRY MULE 12
A little sweet, a little spicy, we make this with the flavors of the season in mind
Cranberry Vodka, Rosemary Infused Simple Syrup, Ginger Beer, and Fresh Lime Juice
JIM FLYNN ROCKS THE HOUSE 14
Sweet, oaky, boozy, and well rounded, just like the man it's named after
Jameson Irish Whiskey, Vermont Vermouth Apple Harvest, Orange Liqueur
VERMONT COLLINS 14
Citrusy, fizzy, and refreshing
Smuggler's Notch Hopped Gin, Local Vermont Honey, Lemon, Lime, and Club Soda
MAPLE RYE OLD FASHIONED 14
Sweet, smooth, with hints of vanilla and oak, and a taste of Vermont with local maple syrup
Bulliet Rye, Vermont Maple Syrup, Blood Orange Bitters, Orange peel
TAVERN AFFOGATO 14
Silky smooth with choclate and coffee notes
Vanilla Vodka, Espresso Vodka, Cold Brew Coffee, Chocolate Liqueur, Cream
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