Late Winter Dine-In Lunch Menu
available from Noon to 4:00 pm on Friday, Saturday, and Sunday
Beginning Friday, March 10
APPETIZERS
RAW BAR (Market Price)
Oysters and Littleneck Clams. Varieties change daily.
SEAFOOD ARRAY 56
Six oysters, six clams, four shrimp, fresh crab meat served with lemons and accoutrements.
WICKED WASABI OYSTERS 21
Six oysters topped with wasabi and pickled ginger
TWICE COOKED CHICKEN WINGS 16 (GF)
Ten house made wings served with either Buffalo or Korean BBQ sauce, carrots, celery, and blue cheese dressing
HUMMUS PLATTER 15
Two styles of house made hummus served with grilled pita, celery, peppers and carrots
SALMON CRUDO 16 (GF)
Sushi grade salmon, pickled fennel, orange, crispy carrot, sea salt, and chili oil
SHRIMP COCKTAIL 18 (GF)
Six poached shrimp with home-made cocktail sauce and lemon wedge
CHEESEBOARD 22
Array of three local cheeses, prosciutto, locally made jams, pickled vegetables, and crackers
CAJUN SHRIMP TACOS 18
Two tacos filled with pan seared Cajun shrimp, guacamole, spicy slaw, cilantro, and a side of fresh house made pico de gallo
HOMEMADE TAVERN MEATBALLS 18
Two large meatballs made with fresh Italian sausage, seasoned black angus ground beef and served with marinara sauce and topped with grated Parmesan cheese
DEVILED DUCK EGGS 15 (GF)
Four halves of Sweet Pickens Farm (Putney, VT) duck eggs with smoked salmon, fried capers, and creme fraiche
CRISPY FRIED BRUSSELS SPROUTS 12 (GF)
Fresh Brussels Sprouts, halved, fried, and served with feta cheese in a citrus vinaigrette
WARM MARINATED OLIVES 9 (GF)
BREAD BASKET 5
A warm baguette served with your choice of house made Maple or Truffle butter
SOUP OF THE DAY 5/9
Chef's daily house made soup
NEW ENGLAND CLAM CHOWDAH 7/12
Made with fresh clams, potatoes, onions and celery
SALADS
KALE SALAD 17 (GF)
Roasted beets, candied pecans, poached cranberries, apples, goat cheese and a cranberry vinaigrette
GARDEN SALAD 15 (GF)
Mixed greens, cucumber, tomato, shredded carrots. Choice of house made dressing.
CAESAR SALAD 17 (GF)
Crispy local greens from Little Leaf Farms, brioche croutons, shaved Parmesan, tossed in our house made Caesar dressing
QUINOA BOWL 19 (GF)
Quinoa, poached cranberries, sliced avocado, cucumbers, cherry tomatoes, toasted almonds and a citrus vinaigrette
ADD TO SALAD (GF)
6 oz. Steak Tenderloin 18
6 oz. Grilled Salmon 14
6 oz. Grilled Chicken Breast 12
6 Grilled Shrimp 16
7 oz. Lobster Tail 18
ENTREES
1846 TAVERN BURGER 20
8oz. burger, Vermont cheddar cheese, on a toasted brioche bun, served with lettuce, tomato, pickle, and house cut fries (Add Bacon $2, Fried Duck Egg $3, Fresh Wild Mushrooms $4)
SALMON BLT 19
Grilled 6oz. salmon with lemon herb mayo on a toasted Brioche bun, bacon, lettuce, and tomato served with a garden salad
HONEY SALMON 35 (GF)
Honey glazed 8 oz. grilled salmon served with sauteed green beans, mashed potatoes, and beet coulis
CAULIFLOWER STEAK 23 (GF)
Thick cut fresh cauliflower topped with chimichurri and served with fresh Slipstream Farm wild mushrooms, and vegetables
CHEF'S CHICKEN SANDWICH 20
Grilled 6 oz. chicken, Vermont cheddar, bacon, crispy onions, BBQ sauce, chipotle mayo, on a toasted brioche bun and served with fresh house cut fries
STEAK FRITES 36 (GF)
Hand cut grilled 12oz. Prime Sirloin with truffle butter and served with fresh house cut fries
SEASONAL RAVIOLI 25
Chef’s choice of artisan ravioli from Duram in Boston with homemade sauce and grilled bread.
SIDES (GF)
Seasonal Vegetables 6
House Cut French Fries 5
Mashed Potatoes 5
Fresh Slipstream Wild Mushrooms 10
Side Salad 7
KIDS' MENU
GRILLED CHICKEN BREAST 14
Served with Vegetable and Mashed Potatoes
GRILLED SALMON 14
6 oz. filet, vegetables, and mashed potatoes
STEAK & FRIES 20
6 oz. Sirloin served with House Made French Fries
BOWTIE PASTA 10
Served with your choice of Butter or Marinara, with Parmesan Cheese
DESSERTS
CHOCOLATE TORTE 9 (GF)
Homemade flourless Chocolate Torte.
CHEESECAKE 9
New York style cheesecake.
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 PAYMENTS ARE SUBJECT TO A 3.95% PROCESSING FEE