Tavern135 Carta

Menu

• Pork Carnitas

  12
  Roasted pork with fresh masa tortillas, pickled chili peppers, tomatillo relish, cilantro sour cream, and chipotle aioli.
• Smoked Chicken and Goat Cheese Turnover

  9
  Smoked chicken, goat cheese and red pepper stuffed pastry over jicama apple slaw and red onion marmalade.
• Smoked Shrimp Roll

  11
  Crispy won ton stuffed with smoked shrimp, corn and cheddar over black bean sauce and roasted pepper slaw.
• Fresh Vegetable Spring Rolls

  9
  With ponzu dipping sauce, wasabi, and Thai noodle salad.
• Home-Made Soft Pretzels

  8
  With cheddar-ale cheese sauce and a spicy German mustard.
• Tavern Chips

  8
  Fresh baked tortilla chips covered with artichoke, spinach, and cheese dip.
• Tavern Crab Cakes

  13
  With spicy mustard aioli and micro greens.
• Blackened Chicken Quesadilla

  9
  Stuffed with olives, cheddar cheese, scallions, and bacon over onion slaw, guacamole, and tomato relish.
• Tempura Baby Peppers

  11
  Lightly battered brie cheese and lump crab stuffed baby peppers with pickled chili dipping sauce.
• Clams Casino

  10
  Chorizo stuffed, with tortilla salad and béchamel sauce.

• Tavern Wings

  11
  Jumbo chicken wings tossed with a unique tavern wing sauce, drizzled balsamic reduction and sriracha with celery and bleu cheese.

• Genny Ale, Crab

  12
  And‎ cheese “fondue” with grilled crostini.
• Tavern Shore Sampler

  18
  (Serves 2 or more) crab cake, shrimp roll, tempura baby peppers, and clams casino, with all those great sides.
• The 135 Sampler

  17
  (Serves 2 or more) chicken quesadilla, fresh vegetable spring roll, chicken with goat cheese turnover, and tavern wings, with all the fixings.
• Chicken Lettuce Wrap

  10
  Hoisin marinated chicken with iceberg lettuce leaves, pickled vegetables and sweet chili sauce.

• Soups
  All soups served at the tavern are prepared by chef mike and his team on a daily basis.

• Tavern House Salad

  8
  Mixed baby greens tossed with candied pecans, fresh berries, gorgonzola cheese, and balsamic vinaigrette.
• Tavern “Cobb” Salad

  12
  With bacon, grilled chicken, chopped egg, gorgonzola cheese, tomatoes and grilled avocado.
• Thai Chicken Salad

  11
  Grilled‎ chicken breast, thai vegetables, spicy nuts, and napa cabbage layered between crisp wonton, and drizzled with a coconut cilantro vinaigrette.
• Caesar Salad

  8
  With lemon anchovy dressing, asiago cheese, and grilled crostini.
• Grilled Sirloin Steak Caesar Salad

  16
  With a traditional lemon anchovy dressing, asiago cheese, and grilled crostini.

• Tavern Crabby Burger

  15
  Lump crab cake patty with spicy mustard, spinach, micro greens, and tomato on a grilled whole wheat roll.
• Home-Made Veggie Burger

  9
  Bean‎ and vegetable burger with vegan cheddar cheese, pickled vegetables, micro arugula, and spicy humus, on a vegan whole wheat roll.
• Duck Burger Sliders

  15
  On whole wheat rolls with smoked gouda cheese, onion slaw, micro mustard green and mustard aioli.

• Small House or Caesar Salad

  3
• Dispatch Burger

  13
  On fresh onion roll with tavern cured bacon, cheddar, goat and smoked gouda cheeses, chipotle aioli, and crispy tumbleweed onion.
• Blackened Chicken Panini

  11
  With‎ melted swiss, pickled chili peppers, tavern BBQ sauce, and a tomato relish.
• Steak Fries

  1.50
• Cup of Soup

  3
• Classic Burger Sliders

  12
  On sourdough rolls with American cheese, iceberg lettuce, tomato, red onion and pickle.

• Beef Short Rib and Bratwurst

  24
  Sauerbraten over weinkraut and fresh spaetzle, with a ginger snap gravy.
• Coconut Crusted Jumbo Shrimp

  23
  Over curried buck wheat soba noodles tossed with snow peas, bok choy, and papaya.
• Charred Angus Strip Steak

  30
  Over bleu cheese au gratin potatoes with grilled asparagus and shallot demi-glace.
• Selden St. Crab Stuffed Jumbo Shrimp

  29
  Over spinach risotto with grilled asparagus and a tarragon mustard sauce.
• Grilled Sea Scallops Panzanella

  26
  Tossed with crispy polenta, sundried tomatoes, asparagus, goat cheese and mushrooms in a smoked tomato vinaigrette.
• Engine House Hanger Steak

  26
  Sam adams basted, grilled, and served over cheesy polenta fries and charred vegetables. Try with trapiche cabernet sauvignon
• Pan Seared Beef Tenderloin Medallions

  26
  Over lyonnaise potatoes and grilled asparagus with a lump crab beurre blanc.
• Crab Stuffed Ravioli

  24
  Crab and boursin cheese in cracked pepper hand-crafted pasta over spicy puréed kale and candied lemons.

• Papa Sam's Bolognese

  15
  Hand-crafted tomato angel hair tossed with a ground veal, pork, and beef tomato sauce, served with garlic bread.
• Côtes Du Rhône

  24
  Masa flour dusted grouper over cilantro and jalapeno jasmine rice with smoked yellow pepper coulis and tomatillo salsa verde.
• S Open-Faced Ravioli

  17
  Hand-crafted herb pasta with wild mushrooms, goat cheese, and spinach, finished with a roasted tomato sauce.
• Pork Porterhouse Chop

  23
  Over tavern cured bacon and cheddar potato torte, spaghetti squash and guava mole sauce.
• Panko Crusted Chicken

  21
  Over‎ lobster risotto and zucchini noodles with a kumquat chili pepper relish.

• Tavern Plate
  Each and every night we feature a special dinner that we call “traditional comfort food.” your server will tell you all about tonight’s offering.

• Bleu Cheese Au Gratin Potato

  5
• German Potato Salad

  4
• Chicken Scaloppini Florentine

  19
  Over sun-dried tomato risotto, sautéed spinach, and wild mushrooms, with shredded swiss cheese.
• Grilled Sirloin Steak

  22
  Over tomato angel hair and tossed with tomatoes, tavern bacon, peppers, and mushrooms in a gorgonzola demi-glace.
• Spinach Risotto

  5
• Cheese Polenta Fries

  4
• Sautéed Spinach

  4
• Tavern's Classic Mac ’N’ Cheese

  13
  Made with a combination of cheddar, port wine, and asiago cheese, tossed with hand-crafted pasta, finished with a baked panko crust.
• Tavern Style Schnitzel

  18
  Over warm german potato salad with candied apple chutney.