SNAPPING TURTLE [gf] | 8 / 13

CREAM OF CRAB [gf] | 9 / 14

SOUP DU JOUR | MP

• TAVERN HOUSE SALAD [GF] 8/12

  TAVERN CAESAR SALAD [g] | 8 / 12

  BIBB SALAD

  cranberries, granny smith apples, candied walnuts, bacon, feta cheese, champagne dressing [GF] 14

  POACHED PEAR SALAD

  red wine poached pear, mâché, frisee, crispy prosciutto, gorgonzola, orange vinaigrette [GF] 16

  BURRATA AND BEEF SALAD

  medley of mixed beets, burrata cheese, mâché, basil, lemon oil, balsamic reduction, pomegranate, roasted pistachios [GF] 17

  SALAD ENHANCEMENTS

  chicken 9 | shrimp 12 | salmon 12 | crab cake MP | bistro steak 15 | fried oysters 12

• SHORE CRAB DIP

  spinach, artichoke, triple play cheddar, scallions, crostini, grilled naan [g] 19

  J. DUBS CHARCUTERIE

  assorted cheeses, spicy spreadable salami, duck rillette, honeycomb, accouterments [g] 25

  BAKED OYSTERS

  6 local oysters, triple play cheddar, spinach, pancetta lardons, bread crumbs [GF] 15

  TUNA TARTAR

  marinated tuna, cucumber, avocado mousse, chili crisp, sesame seeds, wonton straws [g] 18

  TAVERN MUSSELS

  shallot, garlic, white wine, fine herbs, crème fraiche, grilled ciabatta [g] 17

  CHRIS' FLATBREAD

  pepperoni, tomato sauce, mozzarella cheese, parmesan cheese, fresh basil 16

  GRILLED SCALLOPS

  curry butternut squash puree, nam jim sauce [GF]

  FRIED GREEN TOMATOES

  jumbo lump crab, corn salsa, bacon aioli, crispy proscuitto [GF] 18

• SINGLE AND DOUBLE CRAB CAKE

• brussels sprouts, garlic mashed potatoes, lemon dill aioli [GF] MP

• 6 OZ. FILET MIGNON

• pimento cheese dauphinoise potato, french beans, port wine demi [GF] MP

• DUCK RAVIOLI

• duck breast and confit, caramelized onions, asiago, sauteed spinach, chantrelle mushrooms, butternut squash, sage blanc 36

• NEW YORK STRIP

• parmesan truffle mashed potatoes, broccolini, peppercorn au poivre sauce, truffle garnish [GF] MP

• PAN SEARED SCALLOPS

• triple play cheddar grits, bacon, scallions, tomatoes, velouté [GF] MP

• SEABASS PICCATA

• linguine, capers, tomatoes, spinach, lemon beurre [g] 40

• IBERICO PORK CHOP

• mac and cheese, maple bacon brussels, citrus gastrique [g] MP

CAPTAIN'S RESERVE

chef’s fish selection broiled with jasmine rice, vegetable du jour, lemon beurre blanc [GF] 32

• VEGETARIAN PASTA PRIMAVERA

• zoodles of spaghetti squash, butternut squash, zucchini, and yellow squash, cherry tomatoes, spinach, peas, broccoli, basil pesto, parmesan cheese [GF] 27

• POMME FRITES

• GARLIC MASHED POTATOES

• MAC & CHEESE

• CHEF'S SELECTED VEGETABLE

• MAPLE BACON BRUSSELS SPROUTS

• PEACH COBBLER
• vanilla ice cream with crème anglaise

• TRIO OF BRULEE
• chocolate, vanilla, and seasonal

• HOT FUDGE SUNDAE
• homemade brownie, vanilla ice cream, whipped cream, cherry, hot ganache

• STRAWBERRY PRETZEL SALAD BOMB
• strawberry cream cheese mousse, sweet & salty pretzel crumb, strawberry ganache

• SMITH ISLAND CAKE
• ask server for seasonal flavor

• ORANGE DREAMSICLE CHEESECAKE
• house made vanilla cheesecake, orange curd glaze, whipped cream

• ASSORTED SORBET & GELATO
• ask server for seasonal flavors

• KAGAN'S BAKED ALASKA
• red berry coulis

• LIMONCELLO MERINGUE PIE
• mousse, limoncello curd sauce GF

• DOUBLE CHOCOLATE CAKE
• dark chocolate cake, white chocolate ganache, berry coulis GF

• $10.00 each