THANKSGIVING DAY DINE-IN DINNER MENU

APPETIZERS

RAW BAR (Market Price)

Oysters and Clams. Varieties change daily.

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

SHRIMP COCKTAIL 16 (GF)

Six poached shrimp with home-made cocktail sauce and lemon wedge

CHEESEBOARD 18

Array of 3 local cheeses, butter jam, pickled vegetables, candied pecans, and crackers

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.

ENTREES

TRADITIONAL TURKEY DINNER 25

Homemade fresh Vermont turkey from Misty Knoll Farm, mashed potatoes, gravy, stuffing, vegetable, and cranberry sauce.

Click here for takeout option

HONEY SALMON 33

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

FILET MIGNON 34

one 8 ounce freshly cut Filet Mignon served at your preferred temperature with mashed potatoes and a vegetable

BUTTERNUT SQUASH RAVIOLI 25

Artisan Fresh ravioli from Durum in Boston served with brown butter sage sauce and grilled bread with truffle butter 

DESSERTS

SLICE OF FRESHLY MADE DUTTON'S FARM PUMPKIN OR APPLE PIE 10

 

 

 

THIS MENU IS PREPARED BY EXECUTIVE CHEF MILTON GALARZA

 

HAND SANITIZERS ARE AVAILABLE FOR YOU THROUGHOUT THE TAVERN.