
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 18 (GF)
Six poached shrimp with home-made cocktail sauce and lemon wedge
CHEESEBOARD 22
Array of 3 local cheeses, butter jam, pickled vegetables, candied pecans, and crackers
WARM MARINATED OLIVES 9
CRAB COCKTAIL 22
Jumbo lump Maryland crab meat with Old Bay seasoning and a mustard sauce
CRISPY FRIED BRUSSELS SPROUTS 12
Served with a citrus vinaigrette and feta cheese
SOUP OF THE DAY 9
SALADS
QUINOA SALAD BOWL 18
Fresh Spinach, seasonal squash, beets, feta cheese, house made warm bacon dressing
GARDEN SALAD 15 (GF)
Mixed greens, cucumber, tomato, shredded carrots. 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
ENTREES
TRADITIONAL TURKEY SANDWICH 17
Homemade fresh Vermont lemon maple butter glazed turkey cold sandwich on sourdough bread with cranberry mayo, gravy and stuffing, and a side of sliced roasted sweet potato casserole.
HONEY SALMON 35
Honey glazed salmon filet served with vegetable medley, mashed potatoes, and beet coulis
STEAK FRITES 39
One hand cut 12 ounce freshly cut Prime Sirloin with truffle butter, served with house cut fries
BUTTERNUT GORGONZOLA RAVIOLI 25
Artisan Fresh ravioli from Durum in Boston served with brown butter sage sauce and grilled bread with truffle butter
TAVERN BURGER 20
8oz. burger, Vermont cheddar cheese, on a toasted brioche bun, served with lettuce, tomato, pickle, and house cut fries
SALMON BLT 20
Grilled 6 oz. salmon with lemon herb mayo on toasted Sourdough, bacon, lettuce, and tomato served with a garden salad and Balsamic vinaigrette
DESSERTS
SLICE OF FRESH DUTTON'S PUMPKIN OR APPLE PIE 9
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
ALL CREDIT CARD TRANSACTIONS ARE SUBJECT TO A 3.75% PROCESSING FEE