Hotel Tabard Inn - Lunch Menu

~ Appetizers ~

Chilled Vegetable Root & Tropical Fruit Soup - Cup 4.5/Bowl 6.5
house made yogurt and mint

Mixed Greens and Herb salad - 5.
balsamic vinaigrette

Baby Spinach Salad - 7.
apples, raisins, caramelized onions,
goat cheese, cherry vinaigrette

Buffalo Mozzarella and Marinated Petite Tomatoes - 7.
basil, extra virgin olive oil

Caesar Salad - 6.

Glidden Point Oysters - 1.95 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.)

~ Entrees ~

Sourdough Pizza with vidalia onion, asparagus, tomato, goat cheese and parmesan,
served with mixed greens - 11.

Quesadilla of grilled vegetables, bacon, scallions, black beans, avocado, cheddar
and pico de gallo - 11.

Tuna Tataki with Tuna Tartare, pearl barley salad, olives, capers, avocado and watercress - 14.

Grilled Chicken Salad with udon noodles, daikon, carrots, seaweed and a ginger-
sweet-chili dressing - 11.

House-smoked Salmon and Mt. Walden Smoked Trout with grilled vegetables, pickled red onions
and a lemon caper vinaigrette - 12.

Savory Tart with crab meat, leeks, roasted peppers, corn, asparagus, chives and fontina cheese
-- served with mixed greens - 12.

Black Angus Hamburger with choice of cheese and/or bacon, served with French fries - 10.

Semolina Crusted Oysters with wild mushrooms, english peas, sautéed kale and oyster jus - 12.

Steamed Mussels with herbs, shallots, chili flakes, tomato and white wine - 11.

Cajun-style Sautéed Shrimp with creamy polenta - 13.

Grilled Lamb Tenderloin and House-made Lamb Sausage with a curried vegetable ragout
and lamb jus - 14.

Seafood stew of halibut, shrimp, mussels, and salmon in a shrimp consomme with rice - 13.

Jumbo Lump Crab Cake with radishes, fava beans, watercress and a yogurt-sour cream cucumber sauce - 15.

Roasted Cod with sautéed baby carrots and pattypan squash, cipollini onions and basil pesto - 13.

Grilled Scallops with fettuccine, baby fennel and red garlic sauce - 14.

~ Desserts ~

Apple Caramel Toffee Streusel Crisp with vanilla ice cream - 6.

Milk Chocolate Vanilla Malt Mascarpone Cheesecake with banana anglaise - 6.

Apricot Cherry Tart Tatin with blackberry ice cream - 6.

Cappuccino Crème Brulée with an almond biscotti - 6.

Chocolate Hazelnut Praline Dacquoise with amaretto anglaise - 6.

House-Made Ice Cream or Sorbet with Tabard cookies - 5.

~ Wines By the Glass ~

Whites:

Hope Chardonnay - 7.5
Dr. Thanisch QBA Riesling - 7.5
Cornaro Pinot Grigio - 7.
Deltetto Roero Arneis - 8.
Zaca Mesa Rosé - 6.5
Magneau Graves-S.V. Blanc - 7.
Jean-Max Roger Sancerre - 8.
Bailly-Lampierre Cremant - 8.5

Reds:

Rock Rabbitt Syrah 7.5 Bruno Porro Dolcetto - 7.
Baron de Ona Rioja Reserva - 8.
Ballentine Zinfandel - 8.5
Dupeuble Beaujolais - 6.5
Mongeard Pinot Noir - 8.
Villars Fronsac (Cab/Merlot) - 9.
Grand Bos Graves - 9.
Cavallotto “Bricco Boschis”Barolo - 11.

AA 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.