ALL ITEMS BELOW SUBJECT TO CHANGE

 

APPETIZERS

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RAW BAR (Market Price)

Oysters and Clams. Varieties change daily

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BREAD BOARD 7

Served with Maple Butter, Truffle Butter, and EVOO

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HUMMUS PLATTER 15

Fresh roasted beet and fresh garlic house made hummus served with grilled pita, celery, and carrots

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TWICE COOKED CHICKEN WINGS (GF) 24
Ten house made wings served with either Buffalo or Korean BBQ sauce, carrots, celery, and blue cheese dressing 

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SHRIMP COCKTAIL (GF) 18

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

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CHEESEBOARD 25

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

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CRAB COCKTAIL 22

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

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BRUSSELS SPROUTS 13

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CLAM CHOWDER 12

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BUTTERNUT SQUASH SOUP 12

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SALADS

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

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FALL SALAD 17 

Fresh kale, honey crisp apples, roasted butternut squash, beets, goat cheese, candied pecans, toasted pumpkin seeds, apple cider vinaigrette

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ENTREES

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TRADITIONAL TURKEY DINNER  27

Homemade fresh roasted herb butter turkey with black cherry cranberry sauce, mashed potatoes, sautéed green beans with shallots, and chorizo cornbread stuffing

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TAVERN BURGER 21

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

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HONEY SALMON 37

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

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STEAK FRITES 42

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

 

BUTTERNUT SQUASH RAVIOLI  29

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

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DESSERTS

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SLICE OF FRESH LOCAL PUMPKIN OR APPLE PIE 

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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% PROCESSING FEE

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