Hotel Tabard Inn - Lunch Menu

Valet Service offered Saturday and Sunday Mornings - $7 per vehicle

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.)

Celeriac Bisque - cup 5/bowl 7
chives

Arugula Salad - 7.5
baby beets, tangerine vinaigrette

Bibb Lettuce Salad - 8
blood orange, pecorino cheese, pomegranate vinaigrette

Caesar Salad - 8
Parmesan tuile, anchovies, croutons

Roasted Pepper and Buffalo Mozzarella - 8.5
crostini, black olive tapenade

Country-Style Pork Terrine, Head Cheese, and Pork Shank Rillettes - 12
crostini, cornichons, port-cranberry chutney

~ Entrees ~

Gingerbread Pancakes
with maple-pear compote, vanilla whipped cream - 11

Vanilla Buttermilk Waffles
with apple-cranberry compote, whipped cream - 11

Eggs Benedict - 12

Scrambled Eggs on soft tortilla
with wild mushroom-tomatillo-red bean salsa, guacamole, sour cream - 13

Two Poached Eggs
with confit duck and sweet potato hash hollandaise - 13

Roasted Red and Yellow Pepper-Potato Frittata
with manchego cheese, chorizo sausage - 14

Omelet
with sautéed oysters, scallions, Brie cheese - 14

Poached Eggs
with shrimp and St. André cheese grits - 14

Quiche
with Applewood-smoked bacon, Vidalia onions, roasted red peppers, spinach, Gruyère - 13
served with mixed greens

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

Grilled Sardine Niçoise
with salsa verde - 13

Grilled Chicken Salad
with hummus, roasted peppers, feta cheese, baby spinach, preserved lemon vinaigrette - 12

Jumbo Lump Crab Cake
with haricot verts, pearl onions, hen-of-the-wood mushrooms - 17

Seafood Gumbo
with house-made tasso ham, rice - 14

Bacon-Wrapped Rainbow Trout Filet
with fingerling potatoes, rapini, Champagne sauce - 14

Grilled Tasmanian Salmon Filet
with baby carrots, bok choy, rice, soy-sake glaze - 15

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

~ Sides ~

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

~ Desserts ~

Bittersweet Chocolate Truffle Torte
with chocolate Valrhona ice cream - 6.5

Pear Gingerbread Upside Down Cake
with maple ice cream - 6.5

Coconut Carrot Cake
with mango-coconut sorbet - 6.5

Chocolate Vanilla Malt Crème Brûlée
with chocolate chip shortbread - 6.5

Apple Calvados Strudel
with cinnamon ice cream - 6.5

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

~ Wines By the Glass ~

Whites:

Bishop's Peak Chardonnay 9
Leitz Dragonstone Riesling 9.5
Tiefenbrunner Pinot Grigio 8.5
Roero Arneis 8.5
St. Clair Sauvignon Blanc 10.5
Chateau Magneau Graves 11
Bailly-Cremant (Sparkling) 9.5
Burlotto Rosato Rosé 7.5

Reds:

Bruno Porro Dolcetto Di Dogliani 8
Claiborne and Churchill Pinot Noir 13
Falset Monstant Tempranillo 7.5
Hess Cabernet Sauvignon 10
Black Chook Shiraz 9
Verduno Pelaverga 8
Ridge Lytton Springs Zinfandel 14

Tabard's Autumn Warm-Me-Ups
Hot Apple Cider with Spiced Rum 8
House-Made Hot Buttered Rum 8

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.