Hotel Tabard Inn - Lunch Menu

~ 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.

Lentil and Vegetable Soup - 5/Cup 8/Bowl
pita, cilantro

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

Grouper and Shrimp Coconut Ceviche - 9
snow pea shoots, key lime, crispy plantains

Conch Fritters - 9
lime-chili aioli, snow pea shoots

Mixed Grill of Rabbit and Toulouse Sausage - 9
baby beet greens, shaved pecorino, apricot gastrique

Country Style Terrines, Duck Breast Prosciutto, Duck Liver Pâté - 12
crostini, caper berries, blackberry marmalade

~ Entrees ~

Savory Tart with potato, leeks, roasted red peppers, asparagus, fontina
served with mixed greens - 13.

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

Skate Wing Niçoise with artichoke, preserved lemon vinaigrette - 14.

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

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

Cubano Sandwich with crispy yuca chips, chimichurri - 13.

Petite Duo of Plum BBQ Duck Sandwiches with jicama slaw, Route 11 potato chips - 13.

Fried Shrimp Taco with papaya salsa, avocado, sour cream, crispy plantains - 13.

Jumbo Lump Crab Cake with asparagus, fingerling potatoes, warm frisée, fava bean purée - 17.

Risotto with English peas, spinach, shaved pecorino - 14.

Lamb Ragût with house-made arugula pappardelle, shaved parmesan - 15.

Jerk Seared Scallops with boniato puree, baby beet greens, key lime beurre blanc - 16.

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

Spanish Mackerel Escabèche with fried sweet potatoes, baby greens - 14.

Seafood Gumbo with shrimp, oysters, house-made Andouille sausage, rice - 14.

Southern Fried Cornish Hen with baby red mustard greens, macaroni and cheese - 14.

Grilled Skirt Steak with gorgonzola creamer potatoes, rapini, red wine sauce - 15.

~ 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 Chardonnay - 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

Chef: Paul Pelt
Pastry Chef: Huw Griffiths

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.