APPETIZERS

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RAW BAR (Market Price)

Oysters and Clams. Varieties change daily.

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

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SHRIMP COCKTAIL 18 (GF)

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

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CHEESEBOARD 22

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

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WARM MARINATED OLIVES 9

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CRAB COCKTAIL 22

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

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CRISPY FRIED BRUSSELS SPROUTS 12

Served with a citrus vinaigrette and feta cheese

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SOUP OF THE DAY 9

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SALADS

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QUINOA SALAD BOWL 18

Fresh Spinach, seasonal squash, beets, feta cheese, house made warm bacon dressing

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GARDEN SALAD 15 (GF)
Mixed greens, cucumber, tomato, shredded carrots. Choice of house made dressing.

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CAESAR SALAD 17

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

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ENTREES

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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.

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HONEY SALMON 35

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

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STEAK FRITES 39

One hand cut 12 ounce freshly cut Prime Sirloin with truffle butter, served with house cut fries

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BUTTERNUT GORGONZOLA RAVIOLI 25

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

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TAVERN BURGER 20

8oz. burger, Vermont cheddar cheese, on a toasted brioche bun, served with lettuce, tomato, pickle, and house cut fries

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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

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DESSERTS

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SLICE OF FRESH DUTTON'S PUMPKIN OR APPLE PIE 9

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THIS MENU IS PREPARED BY EXECUTIVE CHEF MILTON GALARZA

 

HAND SANITIZERS ARE AVAILABLE FOR YOU THROUGHOUT THE TAVERN.

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CONSUMING RAW OR UNDER-COOKED MEATS, POULTRY, SEAFOOD, SHELLFISH, OR EGGS MAY INCREASE YOUR RISK OF FOOD-BORNE ILLNESS 

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20% GRATUITY ADDED TO PARTIES OF 6 OR MORE

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       ALL CREDIT CARD TRANSACTIONS ARE SUBJECT TO A 3.75% PROCESSING FEE

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