APPETIZERS

​

RAW BAR (Market Price)

Oysters and Clams. Varieties change daily.

​

SEAFOOD ARRAY  45

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

​

TWICE COOKED CHICKEN WINGS 16 (GF)

Ten house made wings served with either Buffalo or Korean BBQ sauce, carrots, celery, and blue cheese dressing 

​

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 18

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

​

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

​

ENTREE

​

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

​

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.

​

STEAK FRITES 36

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

​

QUICHE OF THE DAY 17

Homemade chef's choice served with a side Garden Salad with your choice of dressing

​

PASTA OF THE DAY 25

Chef's choice of homemade pasta or fresh ravioli with homemade sauce and grilled bread

​

TURKEY SANDWICH 19

Fresh roasted turkey, homemade dressing, cranberry sauce, mayo, on sourdough bread served with French fries. Add lettuce, tomato, and/or bacon ($2)

​

SIDES (GF)

​

Seasonal Vegetables 5

House Cut French Fries 5

Sauteed Asparagus 5

Mashed Potatoes 5

​

DESSERTS

​

CHOCOLATE TORTE 9

Homemade chocolate torte with house made blueberry sauce and whipped cream

​

CHEESECAKE 9

One slice of fresh plain cheesecake with house made strawberry sauce

​

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

​

​