APPETIZERS & SALADS
Smoked Bluefish Paté with Juniper Salt Toasts 16.00
Serrano Ham, Cave-Aged Gruyere and Sage Sandwich, Anchovy-Caper Sauce 14.00
Wood-Roasted Japanese Eggplant, Pomegranate and Torn Fresh Herbs, Local Greek Yogurt 15.00
Seasonal Greens with Spring Radishes, a Pumpkin Seed Oil, Meyer Lemon and Chive Dressing 12.00
THE TAVERN SALAD Local Greens with Nettle Meadow Kunik, La Quercia Speck, Roasted Spring Carrots, Raw Asparagus
in a Walnut-Aged Sherry Vinaigrette 18.00
in a Walnut-Aged Sherry Vinaigrette 18.00
Red Endive with Caramelized Anchovy, Roasted Garlic, Buttermilk and Parmesan 17.00
Spring Wild Mushroom Soup with a Red Chili Croustade, Saffron and Meyer Lemon Cream 13.00
CEVICHES
Faroe Island Salmon with Avocado, Cilantro and Blistered Serrano Chili Peppers with Blue Corn Chips 14.00
Yellowfin Tuna with Toasted Garlic and Pickled Red Onion with Black Sesame Potato Chips 16.00
DUO OF CEVICHES 24.00
SANDWICHES
Wood-Roasted Tuna Melt with Tomato, Pickled Red Onion and Cabot Clothbound Cheddar on Organic Whole Wheat Sourdough 18.00
Roasted Free Range Turkey Breast with Applewood Bacon, Avocado, Lemon Aioli and Greens on Sourdough Pullman 18.00
Prosciutto Cotto Ham and Cave-Aged Gruyere on a Baguette with Cornichons 16.50
Marinated Skirt Steak Sandwich on a Ciabatta Roll
with Spanish Blue Cheese, Red Onion Marmalade and Tomato 23.00
(Add Bacon 2.00)
with Spanish Blue Cheese, Red Onion Marmalade and Tomato 23.00
(Add Bacon 2.00)
MAIN COURSE
Cobb Salad with Marjoram-Cumin Grilled Chicken: Seasonal Greens in a Walnut-Aged Sherry Vinaigrette,
Valdeon Blue Cheese, Hard-Cooked Organic Egg, Bacon, Marinated Tomatoes and Avocado 28.00
Valdeon Blue Cheese, Hard-Cooked Organic Egg, Bacon, Marinated Tomatoes and Avocado 28.00
Greek Salad with Marinated Grilled Yellowfin Tuna, Chickpea Puree, Sheep's Milk Feta, Olives,
Tomatoes and Sumac Baked Pita Crisps in a Lemon and Marjoram Dressing 28.00
Tomatoes and Sumac Baked Pita Crisps in a Lemon and Marjoram Dressing 28.00
Baked Farro Pasta with Braised Shiitakes, Heirloom Beans, Asparagus and Fresh Ricotta 24.00
A SELECTION OF SIDE DISHES 12.00
Grilled Asparagus
Patatas Bravas with Aioli
Simply Sautéed Greens
Roasted Carrots
THE TAVERN SALAD
Local Greens with Nettle Meadow Kunik, La Quercia Speck, Roasted Spring Carrots, Raw Asparagus
in a Walnut-Aged Sherry Vinaigrette 18.00
Local Greens with Nettle Meadow Kunik, La Quercia Speck, Roasted Spring Carrots, Raw Asparagus
in a Walnut-Aged Sherry Vinaigrette 18.00
SEASONAL GREENS SALAD
with Spring Radishes, a Pumpkin Seed Oil, Meyer Lemon and Chive Dressing 12.00
with Spring Radishes, a Pumpkin Seed Oil, Meyer Lemon and Chive Dressing 12.00
SMOKED BLUEFISH PATE
with Juniper Salt toasts 16.00
with Juniper Salt toasts 16.00
CHEESE & CHARCUTERIE
with Spiced Nuts, Pickled Radish and Cultured Butter with Dark Bread 18.00
with Spiced Nuts, Pickled Radish and Cultured Butter with Dark Bread 18.00
PROSCIUTTO COTTO HAM AND CAVE-AGED GRUYERE
on a Baguette with Cornichons 16.50
on a Baguette with Cornichons 16.50
SALADS
Seasonal Greens with Spring Radishes, a Pumpkin Seed Oil, Meyer Lemon and Chive Dressing 12.00
THE TAVERN SALAD Local Greens with Nettle Meadow Kunik, La Quercia Speck, Roasted Spring Carrots, Raw Asparagus
in a Walnut-Aged Sherry Vinaigrette 18.00
in a Walnut-Aged Sherry Vinaigrette 18.00
Red Endive with Caramelized Anchovy, Roasted Garlic, Buttermilk and Parmesan 17.00
CHILLED SEAFOOD
Smoked Bluefish Pate, (Narragansett, RI) with Juniper Salt toasts 16.00
SMOKED & CURED FISH PLATE
Organic Irish Smoked Salmon, Organic Gravlax Pickled Herring Rollmop served with Cultured Butter, Goat Cream Cheese, Raw Honey-Mustard and Ruis Bread 26.00
Organic Irish Smoked Salmon, Organic Gravlax Pickled Herring Rollmop served with Cultured Butter, Goat Cream Cheese, Raw Honey-Mustard and Ruis Bread 26.00
CEVICHES
Faroe Island Salmon with Avocado, Cilantro and Blistered Serrano Chili Peppers 14.00
Yellowfin Tuna with Toasted Garlic and Pickled Red Onion 16.00
Maine Sea Scallops with Ginger, Lime and Black Sesame Sea Salt 18.00
TRIO OF CEVICHES 24.00
THE HEARTH
SMALL PLATES
Serrano Ham, Cave-Aged Gruyere and Sage Sandwich, Anchovy-Caper Sauce 14.00
Wood-Roasted Japanese Eggplant, Pomegranate and Torn Fresh Herbs, Local Greek Yogurt 15.00
Wood-Roasted Maine Bouchot Mussels with Almond, Garlic, Red Chili and Thyme Breadcrumbs 15.00
LARGE PLATES
Baked Farro Pasta with Braised Shiitakes, Heirloom Beans, Asparagus and Fresh Ricotta 24.00
Local Wild Striped Bass in a Fennel-Saffron Broth with New Potatoes, Sumac-Cured Cherry Tomatoes and Olives with a Blistered Eggplant Relish 34.00
Braised Lamb with Fresh Garbanzo Beans in a Red Curry Coconut Milk Sauce with Long Beans and a Fresh Mint Salsa Verde 32.00
THE GRILL
SMALL PLATES
Warm Local Squid Salad with Fennel, Olives and House-Pickled Hot Peppers, Ruis Rye Breadcrumbs 12.00
Local Sea Scallops with Citrus Butter, Fried Shallots and Capers 16.00
LARGE PLATES
½ Free Range Chicken in a Marjoram-Cumin Marinade, Kabocha Squash and Smoked Soy Braised Shiitakes 26.00
Grilled Yellowfin Tuna with an Heirloom Bean and Smoked Ham Hock Ragout and a Green Tomato and Kimchi Salsa 38.00
Lobel's Prime NY Strip Steak with Braised Leeks and Patatas Bravas 56.00
BBQ'd Prime Beef Brisket with a New Potato-Herb Salad, Red Cabbage Slaw and a Yellow Pear Tomato Radish Relish 32.00
THE PLANCHA (OR GRIDDLE)
SMALL PLATES
Crimini Mushrooms with Spanish Blue Cheese, Red Chili and Basil 9.00
Local Duck Egg on a Spring Onion and Smoked Ricotta Crostata with Anchovies and Oil-Cured Olives 16.00
LARGE PLATES
Faroe Island Salmon with Simply Sautéed Greens, Cumin-Roasted Carrot Puree, Horseradish Crème Fraiche 29.00
Marinated Vermont Quail, South Carolina White Grits, Homemade Chorizo and Wood-Roasted Grapes 30.00
Heritage Breed Pork Chop Wood-Roasted Rhubarb, Fennel, Morels with a Local Honey and Verjus Sauce 28.00
A SELECTION OF SIDE DISHES 12.00
Broccoli Rabe with Lemon, Anchovy and Roasted Garlic
Simply Sautéed Greens in Olive Oil with Grey Sea Salt
Patatas Bravas with Aioli
Roasted Carrots with Orange Zest, Sumac and Thyme
Grilled Jersey Asparagus with Lemon and Extra Virgin Olive Oil
Creamy White Grits
DESSERT MENU
NEW YORK RICOTTA CHEESECAKE
on a Gingersnap Crust with Local Honey and a Zinfandel Syrup 12.00
on a Gingersnap Crust with Local Honey and a Zinfandel Syrup 12.00
SINGLE ORIGIN CHOCOLATE MOUSSE
with Mast Brother's Dominican Chocolate and Lemon Butter Cookies 14.00
with Mast Brother's Dominican Chocolate and Lemon Butter Cookies 14.00
BERRY SHORTCAKE
with a White Cornmeal and Buttermilk Biscuit, Local Lavender 13.00
with a White Cornmeal and Buttermilk Biscuit, Local Lavender 13.00
BROWNIE SUNDAE
with Hibiscus Marinated Cherries, Vanilla Ice Cream, Fudge Sauce and Peanut Popcorn 13.00
with Hibiscus Marinated Cherries, Vanilla Ice Cream, Fudge Sauce and Peanut Popcorn 13.00
BIRTHDAY CAKE
Vanilla Cake, Ricotta Mousse, Raspberry Verjus Coulis, Chantilly Cream 12.00
Vanilla Cake, Ricotta Mousse, Raspberry Verjus Coulis, Chantilly Cream 12.00
ASSORTED ICE CREAMS AND SORBETS
from Blue Marble and Il Laboratorio 12.00
from Blue Marble and Il Laboratorio 12.00
SELECTION OF ARTISAN CHEESES
Honeycomb, Spiced Nuts, Marinated Figs 16.00
Honeycomb, Spiced Nuts, Marinated Figs 16.00
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