Hotel Tabard Inn - Lunch Menu

~ Appetizers ~

Glidden Point Oysters* - 2.05 each
on the half-shell with classic mignonette
(*These incredibly fresh-tasting oysters are diver-harvested
in the icy cold waters off the coast of Damariscotta, Maine
and delivered exclusively to the Tabard Inn).

Green Tomato Soup - cup 5./bowl 7
shrimp, country ham, crème fraîche, chives

Arugula Salad - 7.5
baby beets, goat cheese, fig-shallot vinaigrette

Bibb Lettuce Salad - 8
oranges, pine nuts, Pecorino Papato, grapefruit vinaigrette

Caesar Salad - 8
Parmesan, anchovies, croutons

Heirloom Tomato and Buffalo Mozzarella Salad - 8.5
sourdough croutons, basil oil

Tuna and Salmon Tartare - 9
ponzu, pea shoots

Grilled Sardines Niçoise Salad - 8
lemon chive vinaigrette

Fried Calamari - 8.5
pea shoots, salsa verde

House-Made Country-Style Pork Terrine, Duck Pâte, and Head Cheese - 10
crostini, cornichons, apricot-ginger marmalade

~ Entrees ~

Savory Tart with Applewood smoked bacon, Vidalia onions, spinach, fontina 12
served with mixed greens

House-Smoked Sablefish and Salmon - 14
with watercress, caperberries, crostini, crème fraîche

Tandoori Chicken Salad - 12
with chickpeas, baby spinach, peach chutney

Pizza with house-made pancetta, yellow plum tomatoes, roasted peppers, basil, smoked mozzarella - 11
served with mixed greens

Fried Eggplant Sandwich - 12
with avocado, heirloom tomatoes, BelGioioso provolone cheese, arugula, french fries

Grilled Black Angus Hamburger - 10
with lettuce, tomato, onions, french fries
(Choice of cheese and/or bacon $1 each)

Petite Duo of BBQ Plum Duck Sandwiches - 12
with jicama slaw, aïoli, Route 11 potato chips

Jumbo Lump Crab Cake - 17
with sweet potatoes, yellow corn, fried okra, smoked bacon, crawfish coulis

House-Made Tagliatelle - 14
with lamb bolognaise, shaved pecorino, roasted shallots

Sautéed Soft Shell Crab - 16
with purple fingerling potatoes, rapini, wasabi tobiko beurre blanc

Seared Rare Tuna - 14
with caponata, basil pesto

Seared Tasmanian Salmon Filet - 15
with ginger, baby bok choy, carrots, jasmine rice, sake glaze

Seafood Gumbo - 14
with house-made andouille sausage, semolina crusted oysters, rice

Grilled Hanger Steak - 15
with gorgonzola-smashed potatoes, broccolini, bordelaise

~ Desserts ~

Caramelized Apple Streusel Tart with gingersnap ice cream - 6.5

Chocolate Hazelnut Praline Mousse Cake with Baileys crème anglaise - 6.5

Lemongrass Crème Brûlée with a macadamia shortbread 6.5

Gorgonzola Black Walnut Cheesecake with roasted fig and pear compote - 6.5

Milk Chocolate Dulce de Leche Bread Pudding with banana toffee ice cream - 6.5

House-Made Ice Cream or Sorbet with Tabard cookies - 5.5

~ Wines By the Glass ~

Whites:

Bishop's Peak Chardonnay 8.5
La Lot Pinot Grigio 8
Black Chook Viognier 9.5
Chateau Magneau Graves 7.5
Delaporte Sancerre 11
Bailly-Cremant (Sparkling) 9.5
Teres Rosato Rosé 7.5
Leitz Dragonstone Riesling 9.5

Reds:

Bruno Porro Dolcetto Di Dogliani 8
Devil's Corner Pinot Noir 9.5
Finca Antigua Tempranillo 7.5
Barnard Griffin Cabernet Sauvignon 9.5
Black Chook Shiraz 8.5
Shooting Star Lemberger 8
Verduno Pelaverga 8

Tabard Specialty
Perfect Vodka over ice
with splashes of club soda
and fresh lemonade - 7.5

Chef: Paul Pelt
Pastry Chef: Huw Griffiths

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.