Tabard’s own Freshly Fried Donuts 1.50 each/ 9. half dozen
with cinnamon sugar and vanilla whipped cream
***Due to high volume at brunch—No Substitutions Please***

Appetizers

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

Lobster Bisque cup 5./ bowl 8.5
croutons, chives

Caesar Salad 8.
shaved Parmesan, anchovies, Caesar dressing, croutons

Mixed Greens, Fuji Apple and Pipe Dream Goat Cheese Salad 10.
Merlot vinaigrette

Burrata Cheese, Pickled Beets, and Beet Greens 9.
sourdough toast, lemon oil

House-Made Charcuterie Plate 12.
Country Style Pork Terrine, Head Cheese, blood orange and tomato marmalade, crostini

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

Entrees

Toasted Almond Waffles 11.
with lemon blueberry compote, whipped cream

Vanilla Brioche French Toast 11.
with pineapple-strawberry compote, whipped cream

Eggs Benedict
with house-made tasso ham 14.
with house-smoked salmon 15.
with spinach 13.

Omelet 14.
with mushroom and Brie, home fries

Scrambled Eggs 14.
with cream cheese and chives, house-made fennel sausage, home fries

Poached Eggs 14.
with confit pork belly over fontina grits, barbeque beurre blanc

Huevos Rancheros 14.
on house-made tortillas, two salsas, refried black beans, avocado

Frittata 14.
with ricotta stuffed squash blossom, baby zucchini, baby greens salad

Poached Eggs 13.
over Corned Beef Hash, béarnaise

Quiche 13.
with shrimp, caramelized sweet onions, oven roasted tomatoes, basil, Gruyere cheese
—served with mixed greens—

Grilled Sardine Niçoise Salad 13.
with preserved lemon vinaigrette

House-Smoked Salmon 13.5
with caper berries, horseradish crème fraîche

Grilled Chicken Breast Salad 13.
with green tea noodles, pickled beets, cucumber
ramp kimchee, yuzu dressing

Fried Oyster Po’Boy 13.
with lettuce, tomato, pickle, tartar sauce, Route 11 chips

Jumbo Lump Crab Cake 17.
with sweet potato, sugar snap peas, gribiche sauce, frisée

Seared Tasmanian Salmon Filet 17.
with baby bok choy, shiitake mushrooms, braised daikon, scallion oil

Seafood Gumbo 15.
with shrimp, mussels, fried oysters, house-made andouille sausage, rice

Grilled Hanger Steak 17.
with poached eggs, chimichurri, home fries

Sides

Applewood Smoked Bacon 3.

Smoked Salmon 6.

Country Pork Sausage 3.

Desserts

Chocolate Caramel Devil’s Food Cake 7.
with vanilla crème fraîche

Mango-Strawberry Linzer Crusted Cobbler 7.
with coconut ice cream

Vanilla Blackberry Crème Brûlée 7.
with almond shortbread

Lemon Mascarpone Cheesecake 7.
with minted berry compote

Milk Chocolate Banana Strudel 7.
with toffee ice cream

House-Made Ice Cream or Sorbet 6.5
with Tabard cookies

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 convenience gratuity of 18% will be added for groups of six or more. A maximum of 2 credit cards per table will be accepted. No separate checks, only one check per table.