a house favorite battered in fresh coconut deep fried and served with a tangy marmalade dipping sauce
Tavern Wings
9.00
your choice of classic Buffalo, Sweet Chili or BBQ
Tavern Crab Cakes
12.00
made with the finest crabmeat and served with a toasted couscous- vegetable salad and fire roasted red pepper aioli
Arancini
10.00
crispy risotto balls stuffed with fresh mozzarella, roasted peppers and basil in a smokey marinara sauce
Crispy Duck Confit
11.00
on a white bean cassoulet
Island Creek Oysters
14.00
on the half shell with cocktail sauce and pomegranate mignonette
Chilled Jumbo Shrimp Cocktail
10.00
with cocktail sauce and horseradish
Vegetarian Spring Rolls
10.00
made with mushrooms, carrots, cabbage and cilantro served with a honey hoisin dipping sauce
Mission Fig, Prosciutto and Gorgonzola Ravioli
10.00
in a pesto cream sauce with toasted walnuts
P.E.I. Mussels
10.00
steamed in white wine, garlic, onions, tomatoes, and tomatoes
Goat Cheese Dip
8.00
asparagus, leek and goat cheese dip served hot with house made crostini
New England Clam Chowder
4.00
7.00
of fresh cape clams, new potatoes and vermont bacon in a creamy clam broth
Classic French Onion Soup
7.00
with house crouton and gruyere cheese
Mixed Baby Greens Salad
7.00
in an Anjou pear vase with blue cheese and pecan vinaigrette
Caesar Salad
8.00
with croutons, parmesan cheese and crispy pancetta
Steakhouse Wedge Salad
9.00
with tomatoes, pickled red onions, bacon and bleu cheese dressing
Spinach Salad
9.00
roasted butternut squash and apple on baby spinach with goat cheese and an apple rosemary vinaigrette
To Start - Add-onsadd to any salad or entrée:
Char Grilled Steak Tips
7.00
Grilled Shrimp
8.00
Pan Seared Scallops
8.00
Grilled Chicken
6.00
Grilled Salmon
8.00
To Follow - Steaks And Chopsall our meats are the finest grades, aged a minimum of 28 days. all of our steaks and chops are char-grilled over an open flame and most of our steaks can be prepared au poive or diane style for $2.50
Tavern Sirloin
22.00
certified Angus beef top sirloin char-grilled, sliced and topped with port wine thyme demi and crsipy onion strings, served with garlic mashed potato
Black Diamond New York Sirloin
26.00
our signature steak in a house marinade of soy sauce, tomatoes, garlic, honey, ginger and a hint of brown sugar served with creamy mashed potato
Filet Mignon
32.00
barrel cut only, served on a crispy blue cheese potato cake with a red wine gastrique
Braised Colorado Lamb Shank
26.00
with natural lamb jus and port wine reduction served over chive mashed potato
16 Oz. Center Cut Pork Chop
22.00
served on a bacon sweet potato hash topped with a wild mushroom cream sauce
Bone-in 16 Oz. Ny Center Cut Sirloin
34.00
char-grilled served over garlic mashed potatoes and topped with a chipotle cream sauce and balsamic drizzle
Bone-in 16 Oz. Ribeye
31.00
our richest cut. topped with blue cheese, candied pecans and demi glace
20 Oz. Porterhouse Steak
36.00
the best of both worlds served with garlic mashed potatoes and topped with horseradish butter
To Follow - Fresh From The Docksall our meats are the finest grades, aged a minimum of 28 days. all of our steaks and chops are char-grilled over an open flame and most of our steaks can be prepared au poive or diane style for $2.50
Classic New England Haddock
22.00
with ritz cracker-brown butter crumbs topped with citrus beurre blanc and served with lobster croquettes
Pan Seared Day Boat Scallops
23.00
served on sweet corn ravioli with a prosciutto and fennel cream sauce
Bourbon Glazed Salmon
24.00
pan seared salmon with a bourbon, brown sugar and butter glaze served over grain mustrd mashed potatoes
Shrimp, Scallop & Lobster Scampi
26.00
sundried tomato and herbs in a white wine garlic butter sauce with parmesan cheese tossed with fresh made linguini
Sautéed Seafood Stew
25.00
shrimp, scallops, mussels and fresh fish of the day with tomatoes and fennel
To Follow - Other Entreesall our meats are the finest grades, aged a minimum of 28 days. all of our steaks and chops are char-grilled over an open flame and most of our steaks can be prepared au poive or diane style for $2.50
Pan Seared Chicken Miguel
18.00
a house favorite–butternut squash ravioli and white meat chicken in a maple-brandy sage cream sauce
Veal Taverna
23.00
fresh tender sauteed veal with a sundried tomato, bacon and garlic cream sauce served over fresh made pappardelle pasta
Statler Breast Of Chicken
21.00
flash seared and oven roasted with sundried tomato and tarragon butter on a crisp risotto cake with lemony pan juices
Duck Breast
29.00
cinnamon scented duck breast served with squash and potato hash garnished with mustard marinated apple
On The Bun & More
Tavern Grand Burger
11.00
our own pat lafrieda blend (as seen on “meat men”) of angus chuck and short rib beef with aged cheddar cheese served with tavern fries
Spicy Vegetarian Black Bean Burger
11.00
with a sundried tomato aioli on toasted brioche served with sweet potato fries
Tavern Steak Tips
18.00
char-grilled certifi ed angus beef sirloin tips marinated in house-made guinness bbq sauce and served with horseradish mashed potato
Tavern Sirloin
22.00
certified angus beef top sirloin char-grilled, sliced and topped with port wine thyme demi and crispy onion strings, served with garlic mashed potato
Fish & Chips
17.00
lightly battered fresh local haddock served with tavern fries and napa cabbage slaw
French Dip
12.00
thinly shaved prime rib of beef on a fresh house-made french roll with melted swiss cheese served with beef au jus and tavern fries
Home Style Meatloaf
16.00
topped with a mushroom demi sauce served with creamy mashed potato
Slow Roasted Chicken Pot Pie
16.00
slow roasted chicken and vegetables baked in a savory crust
Sides
Baked Potato
4.00
Baked Sweet Potato
4.00
Tavern Fries
4.00
Sweet Potato
4.00
Mashed
4.00
plain, garlic, horseradish
Chef’s Risotto
4.00
Seasonal Vegetable
4.00
Roasted Asparagus
4.00
Fries Sautéed Spinach
4.00
Creamed Spinach
4.00
Cole Slaw
4.00
Functions
Hors D’oeuvres Menu
Passed Appetizersprice per 50 portions
Wild Mushroom Crostini
65.00
Vegetarian Spring Roll
65.00
with sweet chile sauce
Wild Mushroom Risotto Stacks
65.00
Stuffed Mushroom Caps
75.00
Chicken & Beef Sate
75.00
with thai peanut sauce
B.l.t. Cherry Tomatoes
75.00
filled with bacon & lettuce
Artichoke Fritter
75.00
with lemon aioli
Mini Crab Cakes
100.00
with roasted red pepper aioli
Scallops
135.00
wrapped in apple wood smoked bacon
Seasonal Bisque Shooters
150.00
Lamb Lollipops
200.00
Coconut Shrimp
200.00
with tangy marmalade dipping sauce
Stationery Appetizers
International & Domestic Cheese Board
Per Person - 4.25
homemade bread & assorted crackers garnished with fruit & nuts
Vegetable Crudités Display
Per Person - 2.25
with red pepper dip
Baked French Brie & Apricot
Each (serves 20) - 65.00
wrapped in puff pastry served with assorted crackers
Appetizer And Dessert Options - Appetizers
Mixed Baby Greens Salad
Caesar Saladw/focaccia croutons, shaved parmesan cheese
Arugula, Endive & Radicchio Saladw/great hill blue cheese, spiced pecans and apple rosemary vinaigrette
Seasonal Soup
New England Clam Chowder
Classic French Onion Soupw/house crouton & gruyere cheese
Appetizer And Dessert Options - Desserts
Flourless Chocolate Cake
Chocolate Mousse
Cheese Cake
Traditional Crème Brulee
Lemoncello Mascarpone Cake
Ice Cream Or Sorbet
Luncheon Menu Entrees - Option 1each option comes with your choice of 2 appetizers and 2 desserts. $20 Per Person
Classic Caesar Saladwith grilled chicken
Home-style Meatloaftopped with a bbq mushroom demi sauce
Sauté Chicken Pankowith a wild mushroom demi sauce
Seasonal Vegetarian Risottomade with parmesan cheese, fresh herbs and fresh seasonal vegetables
Luncheon Menu Entrees - Option 2each option comes with your choice of 2 appetizers and 2 desserts. $24 Per Person
Classic Caesar Saladwith grilled steak tips or grilled shrimp
Fish & Chipslightly battered fresh local haddock served with tavern fries and napa slaw
Stuffed Chicken
Sliced London Broilwith homemade demi glace
French Dipthinly sliced prime rib of beef on a fresh house made french roll with melted swiss cheese and beef au
Luncheon Menu Entrees - Option 3each option comes with your choice of 2 appetizers and 2 desserts. $28 Per Person
Classic New England Haddockbroiled with ritz cracker & brown butter
Fried Scallop Platewith tavern fries and napa slaw
Sliced Sirloinwith house-made demi sauce
Statler Breast Of Chicken Flashseared and baked in its own juices
Dinner Menu Entrees - Option 1each option comes with your choice of 2 appetizers and 2 desserts. $30 Per Person
Classic New England Haddockbroiled with ritz cracker & brown butter
Sliced London Broil
Sauté Chicken Pankowith a wild mushroom demi sauce
Slow Roasted Chicken Pot Pie
Chef’s Choice Vegetarian Risotto
Dinner Menu Entrees - Option 2each option comes with your choice of 2 appetizers and 2 desserts. $35 Per Person
Grilled Atlantic Salmon
Classic New England Broiled Scallopswith ritz cracker & brown butter
Sliced Sirloinwith homemade worcestershire sauce
Statler Breast Of Chicken Flashseared and baked in its own juices
Dinner Menu Entrees - Option 3each option comes with your choice of 2 appetizers and 2 desserts. $40 Per Person
Grilled Swordfish
Pan Seared Ahi Tunawith cold cucumber salad
Grilled Filet Mignonw/sauce béarnaise
Black Diamond Ny Sirloinmarinate of soy sauce, tomato, garlic, honey, ginger & a hint of brown sugar
