Hotel Tabard Inn - Brunch Menu

Tabard's own Freshly Fried Donuts
with cinnamon sugar and vanilla whipped cream - $1.50 each or $9 per 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 shallot mignonette
(*Island Creek Oysters are farm raised
in the pristine waters of Duxbury Bay, Duxbury Massachusetts.)

Shrimp Bisque - cup 5/bowl 8
scallions, croutons

Bibb Lettuce Salad - 8
house-made bacon, blue cheese aioli

Caesar Salad - 8
Parmesan tuile, anchovies, croutons

Medjool Date and Pipe Dreams Goat Cheese Salad - 8.5
baby arugula, grapefruit, balsamic

Country Style Pork Terrines, Smoked Duck Breast Prosciutto, Duck Liver Pâté - 12
crostini, caper berries, apricot jam

~ Entrees ~

Toasted Pecan Waffles
with ginger compote, whipped cream - 11

Blueberry Buttermilk Pancakes with lemon berry compote, whipped cream
with lemon berry compote, whipped cream - 11

Eggs Benedict - 13

Omelet
with artichoke, feta cheese, house-made lamb sausage, home fries - 14

Scrambled Eggs
with ramps, tomatoes, home fries - 14

Two Poached Eggs
over a ragù of wild mushrooms, crostini, béarnaise - 14

Two Poached Eggs
with Semolina crusted oysters, asparagus-brie cheese grits, lemon, jalapeno beurre blanc - 14

Poached Egg Tostada
with chirmole, sour cream, house-made chorizo sausage - 13

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

Grilled Chicken Breast Salad
with avocado, Belgian endive, Green Goddess dressing - 12

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

Seared Scallops
with roasted boniato, baby greens, key lime vinaigrette - 16

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

Seafood Gumbo
with shrimp, smoked duck, house-made Andouille sausage, rice - 14

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

~ Sides ~

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

~ Desserts ~

Apple Sticky Toffee Pudding Cake
with vanilla ice cream - 7

Gorgonzola Cheesecake
with Meyer lemon-plum compote - 7

Milk Chocolate Dulce de Leche Crème Brûl&eactue;e
with cocoa nib shortbread - 7

Chocolate Hazelnut Fudge Torte
with nutella ice cream - 7

Strawberry Rhubarb Linzer Crusted Cobbler
with ginger ice cream - 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
Sonoma Coast Sauvignon Blanc - 11.5
Fussiacus St. Veran - 12
Cremant de Limoux (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
Mr. Riggs "the Gaffer"Shiraz - 9
Montpezat Coteaux de Languedoc - 8
Peter Franus Zinfandel - 14

Pastry Chef of the Year: Huw Griffiths
Executive Chef: Paul Pelt

A gratuity of 18% of food and beverage is suggested to checks for groups of five or more.
The gratuity is NOT added to the check, ONLY suggested. A maximum of 2 credit cards per table will be accepted. One check per table.