Appetizers

Glidden Point Oysters* 2.25 each
served on the half-shell with classic shallot mignonette

Sautéed Softshell Crab 13.
pink grapefruit, watercress, mango, black bean sauce

Grilled Portuguese Octopus 11.
yellow filet beans, caper-parsley vinaigrette

Beef Tenderloin Tataki 9.
garlic chips, Asian greens, truffle-soy dressing

House-Made Charcuterie Plate: Country Style Pork Terrine and Head Cheese 11.
mustard, cornichons, Meyer lemon marmalade

*These incredibly fresh-tasting, briny yet sweet oysters are diver-harvested from the icy cold waters off the coast of Damariscotta, Maine and delivered exclusively to the Tabard Inn.

Soups and Salads

Watermelon and Tomato Gazpacho 9.
cucumber, cantaloupe, croutons

Bibb Lettuce Salad 9.
Parmesan, anchovies, Caesar dressing, croutons

Baby Greens, Fava Beans and Pipe Dreams Goat Cheese Salad 11.
merlot vinaigrette

Shaved House-Cured Coppa with Crenshaw Melon 10.
pea shoots, balsamic

Burrata Cheese, Pickled Beets and Apricots 11.
sourdough toast, lemon oil

Entrees

Morel, Chanterelle and Nebrodini Mushroom Ragu 23.
sunchokes, grilled asparagus, nettle flan, shaved Manchego

Seared Sea Scallops and Ricotta Stuffed Squash Blossom Tempura 30.
black ink tagliarini, sundried tomato, preserved lemon, pine nuts

Butter Poached Maine Lobster 30.
spinach gnocchi, mussel fricassee

Seafood Gumbo with House-Made Andouille Sausage 25.
shrimp, mussels, fried oysters, rice

Jumbo Lump Crab Cake 27.
sweet potato, house-made tasso bacon, watercress, gribiche sauce

Macadamia Nut Crusted Halibut 28.
peach relish, baby greens, crispy plantains

Pan-Broiled Rockfish 24.
red Thai curry, gingered baby bok choy, pickled shiitake mushrooms, rice

Mixed Grill of Quail, Lamb Chop and House-Made Duck Sausage 27.
baby zucchini, French Breakfast radishes, lemon-fennel pollen honey

Grilled Prime Rib-Eye 33.
broccolini, Cabrales cheese-Yukon Gold potato puree, Dolcetto jus

Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness, especially if you have certain medical conditions.

A gratuity of 18% of food and beverage will be added for groups of six or more. A maximum of 2 credit cards per table will be accepted. One check per table.