Lunch Menu
Shrimp Cocktail
Tavern Burger
Mixed Summer Greens
Maryland Crab Bake
Pan Seared Halibut
Chicken Scallopini
Bone-In Pork Chop
Molten Lava Cake
S T A R T E R S
SOUP OF THE DAY 5.
TOMATO & MARKET VEGETABLE SOUP with roasted chicken 6.
HOUSEMADE YUKON CHIPS with warm maytag blue cheese 6.
CRISPY CALAMARI & ROCK SHRIMP lightly fried with tomato-basil aioli 11.
MARYLAND CRAB BAKE with whole grain mustard sauce 12.
HUMMUS & PITA CRISPS marinated olives, feta cheese 8.
B U R G E R S & S A N D W I C H E S
(Choice of hand-cut fries, pearl pasta greek salad or honey mustard slaw)
TAVERN BURGER handcrafted with muenster cheese, shredded lettuce, tomato and pickle 11.
ROASTED PRIME RIB DIP thinly sliced and piled high on a baguette, dipping jus 14.
CLASSIC REUBEN corned beef, sauerkraut, house-made 1000 island dressing, baby swiss cheese, rye bread 12.
MAPLE GLAZED HAM & MUENSTER “GRILLED CHEESE” thinly sliced with Dijonaise on toasted baguette 10.
HAWAIIAN TUNA BURGER fresh ground yellow fin tuna, wasabi aioli, pickled ginger 12.
MAPLE GLAZED HAM & TURKEY CLUB shaved thin with apple wood smoked bacon, avocado on toasted wheat 11.
GRILLED CHICKEN applewood smoked bacon, aged cheddar, pain au lait bun 10.
HALF GRILLED CHEESE SANDWICH & SOUP choice of soup of the day or tomato & market vegetable soup 10.
S A L A D S
“CAESAR” romaine with roasted garlic crostini and parmesan cheese 9.
with soup 12. with grilled chicken 13. with grilled shrimp 15.
MIXED ORGANIC GREENS with Texas goat cheese, Marcona almonds, red flame grapes and herb sherry vinaigrette 9. with soup 12. with grilled chicken 13. with grilled shrimp 15
SEARED DIVER SCALLOPS WITH MIXED GREENS, carrot, red onion, vine ripened tomatoes, avocado & balsamic vinaigrette 15
PLUM SEARED TUNA sesame seared, spinach, napa cabbage, cilantro-chili vinaigrette 12.
ASIAN GRILLED CHICKEN heart of palm, cashew chicken, young field greens and Thai vinaigrette 11.
TAVERN CHOPPED SALAD grilled chicken & smoked turkey, romaine, hearts of palm, tomato, carrot, avocado, red onion, herbed sherry vinaigrette 13.
GRILLE STEAK SALAD grilled beef loin, curly spinach, warm Yukon gold potato salad, balsamic-peppercorn 14
S P E C I A L T I E S
“FISH OF THE DAY” each day our chefs create a daily market fish feature for enjoyment, please ask your server MKT.
TAVERN FISH & CHIPS Chatham codfish, blue moon tempura and house-made tartar sauce 12.
ALASKAN SALMON pesto, grilled vegetable stack 14
CHICKEN SCALOPPINI grilled scaloppini with artichokes, tomatoes, capers and white wine 13.
IDAHO RAINBOW TROUT oyster mushrooms, butternut squash, wild rice 13
D E S S E R T
RED D’ANJOU PEAR & FRESH BLUEBERRY CRISP classic crumble topping, house churned vanilla ice cream 7
CHOCOLATE MOLTEN LAVA CAKE moist, rich chocolate with dark liquid chocolate center and crème anglaise 7
REALLY GOOD COCONUT CREAM PIE nilla wafer crust and whipped cream 6
Menu Items and prices subject to change due to availability