Easter Brunch at the Tabard Inn
Sunday, March 23rd 2008

Sample menu only, subject to change

Tabard's own Freshly Fried Donuts
with cinnamon sugar and vanilla whipped cream - 6 half dozen
***Due to high volume at brunch - No Substitutions Please***

~ Appetizers ~

Island Creek Oysters* - 2.05 each
served on the half shell with classic mignonette
(*Island Creek Oysters are farm raised
in the pristine waters of Duxbury Bay, Duxbury Massachusetts.)

Red Lentil Soup - cup 5/bowl 7
scallions, crispy naan

Bibb Lettuce Salad - 9
bacon, gorgonzola aioli

Baby Arugula Salad - 8.5
beets, pecorino, lemon oil

Caesar Salad - 8
Parmesan tuile, anchovies, croutons

Buffalo Mozzarella and Roasted Red Peppers - 8.5
crostini, basil pesto

Country Pork Terrine, Duck Pâté, and Smoked Duck Breast Prosciutto - 12
crostini, cornichons, kumquat marmalade

~ Entrees ~

Toasted Coconut Waffles
with mango papaya compote, whipped cream - 11

Vanilla Brioche French Toast
with apple caramel compote, whipped cream - 11

Eggs Benedict
with house smoked pork loin - 13

Omelet
with asparagus and ricotta, home fries - 13

Scrambled Eggs
with fava beans and cheese, home fries, pancetta sausage - 14

Two Poached Eggs
with confit duck, leek and sweet potato hash, béarnaise - 14

Two Poached Eggs
over a Jerusalem artichoke hash, hollandaise, lamb sausage - 14

Poached Egg Soft Tortilla
with wild mushroom-ancho chile-red bean salsa, guacamole, sour cream - 13

Quiche
with crab, leeks, roasted red peppers, asparagus, chives, fontina - 13
served with mixed greens

Niçoise Salad
with grilled whole sardines, artichoke confit, fennel purée - 14

House-Smoked Sablefish and Salmon
with frisée, caper berries, crostini, crème fraîche - 14

Smoked Chicken Breast Salad
with avocado, bacon, Belgian endive, green goddess dressing - 12

Grilled Quail
over shrimp and oyster mushroom grits, red eye gravy - 14

Seared Tasmanian Salmon Filet
with baby carrots, baby bok choy, rice, soy-sake glaze - 16

Gumbo
with shrimp, oysters, pheasant, Creole sausage, rice - 16

Grilled Skirt Steak
with two poached eggs, arugula, béarnaise, home fries - 15

Fried Rabbit and Artichoke Fritters
with lemon thyme jus - 16

Mixed Grill of Lamb Chop, Skewered Leg, and Sausage with a fennel-fingerling potato gratin
blood orange-rosemary jus - 18

~ Sides ~

Applewood Smoked Bacon - 3
Smoked Salmon - 6
Country Pork Sausage - 3
Grits with Fontina - 3

~ Desserts ~

Apple Rhubarb Linzer-Crusted Cobbler
with cinnamon ice cream - 7

Gingerbread Layer Cake
with maple-pear compote - 7

Chocolate Pecan Molten Tart
with banana-dulce de leche ice cream - 7

Chocolate Godiva Truffle Tort
with milk chocolate malt ice cream - 7

Meyer Lemon Ricotta Cheesecake
with kumquat-strawberry compote - 7

House-Made Ice Cream or Sorbet
with Tabard cookies - 6.5

~ Wines By the Glass ~

Whites:

Bishop's Peak Chardonnay 9
Borgo Pinot Grigio 8.5
Deltetto Arneis 8.5
St. Clair Sauvignon Blanc 10.5
Ragotiere Muscadet 7.5
Bailly-Cremant (Sparkling) 9.5
Burlotto Rosato Rosé 7.5
Leitz Dragonstone Riesling 9.5

Reds:

Bruno Porro Dolcetto Di Dogliani 8
Claiborne Pinot Noir 12
Marco Real Tempranillo 7.5
Hess Cabernet Sauvignon 10
Black Chook Shiraz 9
Montpezat Coteaux de Languedoc 8
Peter Franus Zinfandel 14

2007 RAMW Awarded Pastry Chef of the Year: Huw Griffiths
Executive Chef: Paul Pelt

A gratuity of 18% of food and beverage may be added to checks for groups of five or more.
A maximum of 2 credit cards per table will be accepted. One check per table.