Hotel Tabard Inn - Brunch Menu

Tabard’s Own Freshly Fried Doughnuts
with cinnamon sugar and vanilla whipped cream half dozen - 6.

~ Appetizers ~

Chilled Vegetable Root & Tropical Fruit Soup (Cup 4.5/Bowl 6.5)
house made yogurt and mint

Mixed Greens and Herb salad - 5.
balsamic vinaigrette

Baby Spinach Salad - 7.
apples, raisins, caramelized onions,
goat cheese, cherry vinaigrette

Buffalo Mozzarella and Marinated Petite Tomatoes - 7.
basil, extra virgin olive oil

Caesar Salad - 6.

Glidden Point Oysters 1.95 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.)

~ Entrees ~

Two Poached Eggs on portobello mushrooms, spinach and red garlic sauce - 12.

Scrambled Eggs with cherries, apricots, ginger and sour cream - 11.

Omelette with smoked trout, asparagus, roma tomatoes, tarragon and fontina cheese - 12.

Two Poached Eggs with home-made bacon, braised cabbage, home fries and hollandaise sauce - 12.

Blueberry Pancakes with mango-pineapple compote and vanilla whipped cream - 10.

Toasted Pecan Waffles with ginger-rhubarb compote and cinnamon whipped cream - 10.

Quiche with grilled salmon, red onions, roasted peppers, spinach, scallions and fontina cheese
- - served with mixed greens - 12.

Salad of House-Smoked Salmon and Smoked Trout with pickled red cabbage and arugula - 12.

Grilled Chicken Salad with udon noodles, daikon, carrots, seaweed and a ginger-
sweet-chili dressing - 11.

Steamed Mussels with herbs, shallots, chili flakes, tomato and white wine - 11.

Grilled Lamb Tenderloin and House-made Lamb Sausage with a curried vegetable ragout
and lamb jus - 14.

Seafood Gumbo with halibut, shrimp, mussels and salmon in a shrimp consomme with rice - 13.

Jumbo Lump Crab Cake with radishes, fava beans, watercress and
a yogurt-sour cream-cucumber sauce - 15.

Roasted Cod with sautéed baby carrots and pattypan squash, cipollini onions and basil pesto - 13.

Grilled Scallops with fettuccine, baby fennel and red garlic sauce - 14.

Grilled Scallops with asparagus, baby fennel, petite tomatoes and red garlic sauce - 14.

~ Sides ~

Grits with cheddar cheese - 3.

Applewood smoked bacon - 3.

Country pork sausage - 3.

Smoked Salmon - 6.

~ Desserts ~

Chocolate Praline Truffle Torte with gianduja crème fraiche - 6.

Roasted Pumpkin Pecan Pudding Cake with cinnamon ice cream - 6.

Caramel Pear Tarte Tatin vanilla toffee ice cream - 6.

White Chocolate Tangerine Mascarpone Cheesecake with a lemon-blueberry compote -6.

Double Chocolate Crème Brulée with a chocolate-cashew biscotti - 6.

House-made Ice Cream or Sorbet with Tabard Cookies - 5.

~ Wines By the Glass ~

Whites:

Hope Chardonnay - 7.5
Dr. Thanisch QBA Riesling - 7.5
Cornaro Pinot Grigio - 7.
Deltetto Roero Arneis - 8.
Zaca Mesa Rosé - 6.5
Magneau Graves-S.V. Blanc -7.
Jean-Max Roger Sancerre - 8.
Bailly-Lampierre Cremant - 8.5

Reds:

Rock Rabbitt Syrah 7.5 Bruno Porro Dolcetto - 7.
Baron de Ona Rioja Reserva - 8.
Ballentine Zinfandel - 8.5
Dupeuble Beaujolais - 6.5
Mongeard Pinot Noir - 8.
Villars Fronsac (Cab/Merlot) - 9.
Grand Bos Graves - 9.
Cavallotto “Bricco Boschis”Barolo - 11.

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.