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Winter Dine-In Lunch Menu

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

Beginning Friday, December 16

VIEW TAKE OUT MENU

PURCHASE A GIFT CARD FOR FAMILY AND FRIENDS

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

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

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