Dinner Menu
Updated April 2, 2013

Sneak Peak of what you may see this spring

 

To Start

Salad
farm greens, sunflower seeds, our own radish, fennel, red wine vinaigrette   15

Caesar
parmigiano-reggiano, house croutons, crispy capers, white anchovies   14

Pickled Plate  
juniper & carraway cabbage, dill fennel, ginger cucumber, spiced okra, sweet cauliflower   17

Lobster Pizza
grilled crust, lobster, black mission fig jam, great hill blue, roasted corn, scallion   25

Mussels   
menemsha mussels, confit cherry tomato, sake, parsley, grilled croutons   16

Calamari   
fried & tossed with pickled peppers, lemon caper aioli   15

Ricotta
the tavern's own, served warm, olive oil, fresh herbs, grilled bread   14

Oysters
emmett's from menemsha   3.50 ea

Soup
roasted fennel & spring onion, spring onion oil, cracked pepper    market

 

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Entrees

Scallops
pan seared deep sea scallops, wasabi leek puree, asparagus, baby carrots   36

Steak
porcini rubbed new york sirloin, smashed red bliss potatoes, onion rings, cabernet sauce   47

Fluke
island fluke, spring pea salad, herb yogurt, lemon dijon vinaigrette   35       

Shrimp & Grits
wild gulf shrimp, anson mills grits, spiced brodo, charred fennel, arugula   36

Pasta
fettuccine carbonara, grey barn egg yolk, pancetta, asparagus, sugar snap peas    34

Chicken
herb roasted half chicken, barley risotto, asparagus, confit celery   29   

Vegan
north tabor farm shiitake soup, black radish, grilled tofu, sliced shiitake, jalapeno   30

 

Burger
half pound, grilled sweet onions, crispy cherrywood bacon, grafton cheddar,

house made pickles, fries & slaw   19  

Sides
basket of fries or onion rings

smashed red bliss potatoes

roasted asparagus

garlic spinach

kale with sunflower tahini

fried okra with mustard dressing

9ea

local vegetable, chef's preparation (when available)

market

 

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