Hotel Tabard Inn - Brunch Menu

Tabard's own Freshly Fried Donuts

with cinnamon sugar and vanilla whipped cream - $1.50 each or $9 per half dozen
***Due to high volume at brunch - No Substitutions Please***

~ Appetizers ~

Island Creek Oysters* - 2.05 each

served on the half shell with classic shallot mignonette
(*Island Creek Oysters are farm raised
in the pristine waters of Duxbury Bay, Duxbury Massachusetts.)

Chilled Avocado Soup - cup 5/bowl 8

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 Dream Goat Cheese - 9

duck prosciutto, frisée, port vinaigrette

Smoked Bluefish and Avocado Salad with Fried Green Tomatoes - 10

avocado vinaigrette

Shrimp Toast - 8
apricot marmalade, Chinese mustard, baby greens

Country Style Pork Terrine, Duck and Pistachio Terrine, Pork Belly - 12
crostini, cornichons, fig jam, whole grain mustard

~ Entrees ~

Banana Macadamia Nut Waffles

with mango compote, whipped cream - 11

Vanilla Brioche French Toast

with apricot-berry compote, whipped cream - 11

Eggs Benedict - 15
with house-made tasso ham
 Omelet
with shrimp, Brie cheese, scallions, home fries - 14.5

Scrambled Eggs
with cream cheese and asparagus, Merguez sausage, home fries - 14

Poached Egg Tostada

with wild mushroom-ancho chile salsa, guacamole, sour cream - 14

Two Poached Eggs

over sweet potato-leek hash, house-made Toulouse sausage, béarnaise - 13

Quiche with smoked Applewood ham, Vidalia onions, roasted red peppers, spinach, fontina
served with mixed greens - 12

House-Smoked Salmon
with watercress, crostini, crème fraîche - 14

Grilled Sardine Niçoise Salad

with preserved lemon vinaigrette - 14

Grilled Chicken Breast Salad

with farro tabbouleh, cucumber, tomato, mint, herb vinaigrette - 12

Butter Poached Lobster Roll

coleslaw, Route 11 chips - 19

Jumbo Lump Crab Cake

with corn, fava beans, frisée, pickled onion rémoulade - 17

Seafood Gumbo
with shrimp, oysters, mussels, house-made andouille sausage, rice - 15

Soft Shell Crab Tempura

with pea shoots, tropical fruit, key lime-basil salsa - 17

Seared Tasmanian Salmon Filet

with baby carrots, gingered baby bok choy, rice, soy-sake glaze - 16

Pan Broiled Rockfish

with royal trumpet mushrooms, English peas purée, sunchokes - 17

Grilled Skirt Steak

poached eggs, hollandaise, home fries - 15

~ Sides ~

Applewood Smoked Bacon - 3

Smoked Salmon - 6
Country Pork Sausage - 3
Grits with Fontina - 3
 ~ 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
St. Clair Sauvignon Blanc 10
Fussiacus St. Veran Chardonnay 12
Burlotto Rosato Rosé 7.5
Monchoff Riesling 9.5
Charles de Fere Brut (Sparkling) 9.5

Reds:

Bruno Porro Dolcetto Di Dogliani 8

Claiborne Pinot Noir 12
Azabache Tempranillo 7.5
Hess Cabernet Sauvignon 10
Mr. Riggs "The Gaffer" Shiraz 9
Montpezat Coteaux de Languedoc 8
Brouilly Beaujolais Cru 8.5

Tabard Specialty Cocktails:

Mama Limosa 9
Pimm's Cup 10

Pastry Chef: Huw Griffiths

Executive Chef: Paul Pelt
 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