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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

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