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.