Hotel Tabard Inn - Dinner 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.)

Celeriac Bisque - 8
chive batonnet

Bibb Lettuce Salad - 7
blood oranges, pomegranate vinaigrette, Manchego cheese

Arugula Salad - 7.5
roasted pears, pine nuts, balsamic vinaigrette

Caesar Salad - 8.5
Parmesan tuile, anchovies, croutons

Roasted Pepper and Buffalo Mozzarella Salad - 8
black olive tapenade, basil oil, crostini

Grilled Sardines - 10
niçoise salad, salsa verde

Fried Gingered Calamari - 9
spicy miso-mustard dressing

Black Sea Bass Crudo - 10
caviar, pea shoots, lemon oil

Rare Beef Tenderloin Carnitas - 9
avocado, pepitas salsa

Charcuterie Plate with House-Made Country Style Pork Terrine, Head Cheese, and Pork Shank Rillettes - 11
port cranberry chutney, cornichons, whole grain Dijon mustard

~ Entrees ~

Delicata Squash and Beet Risotto - 21
roasted walnuts, St. Andre

Fettuccine Carbonara with House-Made Guanciale - 22
peas, shaved Parmesan

Seared Tasmanian Salmon Filet - 24
gingered baby bok choy, baby carrots, shiitake, jasmine rice, soy-sake glaze

Pan-Broiled Rockfish - 27
braised red cabbage, pancetta, fingerling potatoes, fried shallots

Black Ink Tagliarini with Seared Sea Scallops, Grilled Calamari - 26
cherry tomato, chile flakes, trout roe

Jumbo Lump Crab Cake - 26
sweet potato, tasso ham, baby turnips, warm frisée, rémoulade

Seafood Gumbo with House-Made Chorizo - 24
shrimp, scallop, oysters, rice

Toulouse Cassoulet - 26
confit goose, pork belly, lamb, garlic sausage

Pan-Roasted Moulard Duck Breast - 27
grilled figs, duck ham, rapini, gastrique

Grilled Prime Rib-Eye - 30
Jerusalem artichoke gratin, haricot verts, bordelaise

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.