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.)

Green Tomato Soup - 7.5
with shrimp, country ham, crème fraîche

Bibb Lettuce - 7
cucumbers, grape tomatoes, radishes, hazelnut vinaigrette

Arugula Salad - 7.5
oranges, grapefruit, goat cheese dressing

Caesar Salad - 8.5
Parmesan tuile, anchovies, croutons 8.5

Heirloom Tomato and Buffalo Mozzarella Salad - 8
sourdough croutons, basil oil

Grilled Sardines - 9
caponata, pinenuts, yellow tomato coulis

Tuna and Salmon Tartare - 10
pickled mango, ponzu, mizuna

House-Smoked Sablefish - 9.5
caperberries, shaved fennel, watercress, lemon-chive vinaigrette

Fried Calamari - 8.5
baby romaine, salsa verde

Charcuterie Plate with House-Made Pork Terrine, Duck Pâte, Head Cheese - 11
cornichons, apricot-ginger jam, whole grain Dijon mustard, crostini

House-Made Tagliatelle with Wild Mushroom-Lamb Bolognaise - 10
shaved pecorino cheese

~ Entrees ~

Belaria Sheep-Ricotta Ravioli - 23
lobster mushrooms, sungold cherry tomatoes

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

Pan Broiled Monkfish - 24
baby sunburst squash, house-made guanciale, saffron-cauliflower purée, preserved lemon

Seared Sea Scallops - 25
mussel fricassee, black ink tagliarini, chili flakes, trout roe

Jumbo Lump Crab Cake - 26
fried okra, butternut squash, baby turnips, shrimp coulis

Seafood Gumbo with House-Made Andouille Sausage - 24
oysters, mussels, shrimp, rice

Semolina-Crusted Stuffed Soft Shell Crab - 27
oyster mushroom and St. André cheese grits, spicy beurre blanc

Mixed Grill of Lamb Chop and Chorizo - 28
corn flan, Peruvian purple potatoes, chocolate-red wine jus

Pan-Roasted Moulard Duck Breast - 26
grilled figs, duck ham, rapini, gastrique

Bacon-Wrapped Pork Tenderloin with Braised Pork Cheek - 26
fingerling sweet potatoes, rainbow Swiss chard, port jus

Grilled Prime Rib-Eye - 30
gorgonzola-new gold potatoes, broccolini, bordelaise

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.