Winter Dine-In Lunch Menu

available from Noon to 4:00 pm on Friday and Saturday

Beginning Friday, November 26

VIEW TAKE OUT MENU

APPETIZERS

RAW BAR (Market Price)

Oysters and Clams. Varieties change daily.

SEAFOOD ARRAY  50

Six oysters, six clams, four shrimp, fresh lobster meat served with lemons and accoutrements.

HIMALAYAN MOMO 12

Six Nepalese Style Dumplings with dipping sauce. Choice of Chicken or Vegan.

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 14

SALMON POKE 17

Sushi grade salmon, seaweed salad, pickled red onion, unagi glaze

SHRIMP COCKTAIL 16 (GF)

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

CHEESEBOARD 20

Array of three local cheeses, spreads, pickled vegetables, and crackers

STEAMED BAO BUNS 16

Three teriyaki tenderloin buns with cucumber-carrot slaw and chipotle aioli

SOUP OF THE DAY 10

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.

CAESAR SALAD 16 
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, avocado, cucumbers, tomatoes, toasted almonds

ADD TO SALAD (GF)
Steak Tips 18 Grilled Salmon 12, Grilled Chicken 9, White Anchovies 7 Shrimp 10

ENTREE

1846 TAVERN BURGER 20
8oz. burger, Vermont cheddar cheese, on a toasted brioche bun, served with lettuce, tomato, pickle, and house cut fries

SALMON BLT 19
Grilled 6oz. salmon with lemon herb mayo on a toasted Brioche bun, bacon, lettuce, and tomato served with a garden salad and Balsamic vinaigrette 

STEAK GORGONZOLA SALAD   33
Grilled sliced tenderloin steak, Gorgonzola cheese, balsamic glaze over Little Leaf Farm greens salad.

CHICKEN CAESAR SALAD 25
Our house made Caesar Salad served with Grilled Chicken Breast

STEAK FRITES 36

Hand cut 12oz. Prime Sirloin with truffle butter and served with house cut fries.

PASTA OF THE DAY 25
Chef’s daily choice of fresh pasta or ravioli with homemade sauce and grilled bread.

SIDES (GF)

Seasonal Vegetables 5

House Cut French Fries 5

Mashed Potatoes 5

DESSERTS

CHOCOLATE TORTE 9
Homemade 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