Hotel Tabard Inn - Lunch Menu

~ Appetizers ~

Glidden Point Oysters* - 2.05 each

served on the half shell with classic shallot 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.

Chilled Avocado Soup - 5/Cup 8/Bowl

crab salad

Mixed Baby Field Greens - 8.

kumquat-shallot vinaigrette

Beet Salad with House-made Bacon - 9.

arugula, scallions, chives, Dijon vinaigrette

Caesar Salad - 8.
Parmesan tuile, anchovies, croutons

Warm Medjool Dates with Pipe Dreams Goat Cheese - 9

duck prosciutto, baby beet greens, port vinaigrette

Smoked Bluefish and Avocado Salad - 10

avocado vinaigrette

Shrimp Toast - 8
apricot jam, Chinese mustard, baby greens

Country Style Pork Terrine, Duck and Pistachio Terrine, Pork Belly - 12
crostini, cornichons, fig jam, whole grain mustard

~ Entrees ~

Quiche with smoked Applewood ham, Vidalia onions, roasted red peppers, spinach, fontina
served with mixed greens - 13.

Grilled Chicken Breast Salad with farro tabbouleh, cucumber, tomato, mint, herb vinaigrette - 12.

House-Smoked Salmon with watercress, crostini, crème fraîche - 14

Grilled Sardines with house-made black tagliarini, marinated tomatoes, trout roe - 14

Grilled Black Angus Burger with lettuce, Path Valley Farm heirloom tomato, grilled onion, french fries -
11.
add cheese and/or bacon $1 each

Fried Catfish Tacos with house-made tortillas, jicama salad, refried beans, mango salsa - 13.
House-Made Merguez Sausage Sandwich with herbed feta cheese, heirloom tomatoes, tzatziki sauce,
fries 13.

Petit Duo of BBQ Pulled Pork Sandwiches coleslaw, Route 11 potato chips - 12.

Jumbo Lump Crab Cake with corn, root vegetable hash, pickled onion rémoulade - 17.

Sautéed Soft Shell Crab wwith Asian greens, tropical fruit, key lime-basil salsa - 17.

House-made Pappardelle with wild mushrooms, grape tomatoes, shaved Pecorino - 14

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

Pan Broiled Halibut with trumpet royal mushrooms, English peas, purple potatoes, jus - 17.

Seared Tasmanian Salmon Filet with baby carrots, gingered baby bok choy, rice, soy-sake glaze - 16.

Grilled Skirt Steak with manchego and Yukon Gold potato croquettes, green beans, chimichurri - 15.

~ Desserts ~

Ginger Peach Upside Down Cake

with strawberry gelato - 7

Mint Chocolate Crème Brûlée

with pecan shortbread - 7

Chilled Blueberry Champagne Fruit Soup

with lemon verbena ice cream - 7

Milk Chocolate Hazelnut Praline Tart

with roasted banana ice cream - 7

Coconut Key-Lime Tres Leche Cake

with apricot-berry compote - 7

House-Made Ice Cream or Sorbet

with Tabard cookies - 6.5

~ Wines By the Glass ~

Whites:

Bishop's Peak Chardonnay 9

Borgo Pinot Grigio - 8.5
Deltetto Arneis - 8.5
Sonoma Coast Sauvignon Blanc - 11.5
Fussiacus St. Veran Chardonnay - 12
Cremant de Limoux (Sparkling) - 9.5
Burlotto Rosato Rosé - 7.5
Leitz Dragonstone Riesling - 9.5
 Reds:

Bruno Porro Dolcetto Di Dogliani - 8

Claiborne Pinot Noir - 12
Marco Real Tempranillo - 7.5
Hess Cabernet Sauvignon - 10
Mr. Riggs "the Gaffer"Shiraz - 9
Montpezat Coteaux de Languedoc - 8
Peter Franus Zinfandel - 14

Tabard's Specialty Cocktail

Pimm's Cup
10. Pimm's No.1, fresh lemon juice, Huw's cucumber syrup and ginger ale

Chef: Paul Pelt

Pastry Chef: Huw Griffiths

A gratuity of 18% of food and beverage is suggested to checks for groups of five or more.
The gratuity is NOT added to the check, ONLY suggested. A maximum of 2 credit cards per table
will be accepted. One check per table.