Lunch

Starters

  • Maryland Crab Soup Cup 7 Bowl 9

    To Die For! Filled with fresh vegetables, Crab and done in the perfect broth

  • Soup du Jour Cup 5 Bowl 7

    The Chef’s Daily Selection

  • French Onion 8

    Finished with toasted Garlic Bread and Swiss Cheese

  • Tavern TotsFrench On 8

    Cajun Remoulade, Horseradish Aioli, Truffle Ranch

  • Crab Dip 14

    Served with carrots, celery and fried Pita Chips



  • Fried Calamari 12

    Milk and seasoned Rice Flour served with our Putanesca Sauce

Salads

Add to Any Salad:
  • Marinated Chicken 7
  • Gulf Shrimp 10
  • Pan Seared Salmon 10
  • Grilled Tuna 12
  • Pan Seared Scallops 12
  • Steak 10
  • House 7

    Local Green, Red Onion, Carrots, Radish, Cherry Tomatoes, Red Wine Vinaigrette 

  • Caesar 8

    Romaine with shaved Asiago Cheese, Croutons and a creamy Caesar Dressing

  • Wedge 9

    Iceberg Wedge with chopped Bacon, diced Tomato, Cucumber and Scallions finished with Bleu Cheese Dressing 

  • Spinach 11

    Spinach with Craisins, Pine Nuts, Charlottetown Farm Goat Feta and Cucumber in Onion Vinaigrette

  • Buratta 13

    Greens in Pesto Vinaigrette, topped with sliced Heirloom Tomatoes, Buratta Cheese and finished with a Balsamic Glaze

Burgers & Sandwiches

All sandwiches are Served with a Choice of Side:

Hand Cut Fries  |  Sweet Potato Fries  | Tater Tots | House Salad

  • MacDaddy Burger 14

    Dry-Aged Beef with American Cheese, Lettuce, Tomato, Pickles and Onion with our Secret Sauce

  • Crab Cake Sandwich 18

    Jumbo Lump Crab with Lettuce, Tomato and Caper Tartar sauce on Brioche

  • French Connection 15

    Shaved Rib Eye with Swiss Cheese, finished with Truffle Aioli on a baguette with a side of French Onion for dipping

  • Reuben 13

    Pastrami and Corned Beef with Swiss Cheese, braised Sauerkraut and 1000 Island Dressing on Toasted Rye

  • Shrimp Salad 14

    The Chef's own delicate blend of seasonings with Lettuce and Tomato served on Toasted Brioche 

  • B.A.L.T. 10

    Applewood Smoked Bacon, Guacamole, Lettuce and Tomato with the Tavern Aioli on Grilled White Bread 

  • Turkey Rachel 13

    House-Roasted Turkey breast with Swiss cheese, 1000 Island Dressing and our Creamy Slaw on Toasted Rye 

  • Chicken Salad Club 12

    Oven-Roasted Chicken Breast with Lettuce, Tomato, Applewood Smoked Bacon and our Tavern Aioli on Toasted White Bread



Dinner

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Starters

  • Crab Dip 14

    Served with carrots, celery and fried pita chips

  • Fried Brussels 9

    Served with Saffron Aioli 

  • Ahi Tuna 12

    Sesame encrusted Ahi over Seaweed Salad with Hoisin and Sriracha drizzle 

  • Fried Calamari 12

    Milk and seasoned flour served with our Putanesca sauce 

  • Creamy Garlic Shrimp 14

    Jumbo garlic shrimp over grilled baguette 

  • Crab and Corn Fritters 10

    Served with our Cajun Remoulade

  • Fried Goat Cheese 13

    Charlottetown Farm goat cheese fried and finished with a roasted Red Pepper Aioli

  • Mini Crab Cakes 15

    Fried and served with Old Bay Tartar

  • Thai Mussels 12

    Red Curry, Coconut Milk, Lime, Chiles and Basil served with grilled Baguette

  • Cheese and Charcutiere 14

    Chef’s daily selections of fine Cheese and cured Meats served with grilled Baguette slices



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Salads

  • House 7

    Local Greens, Red Onion, Carrot, Radish, Cherry Tomatoes, Red Wine Vinaigrette

  • Caesar 8

    Romaine with shaved Asiago Cheese, Croutons and a creamy Caesar Dressing

  • Wedge 9

    Iceburg Wedge with chopped Bacon, diced tomato, Cucumber and Scallions finished with Bleu Cheese dressing

  • Spinach 11

    Spinach with Craisins, Pine Nuts, Charlottetown Farms Goat Feta, and Cucumber in Onion Vinaigrette

  • Buratta 13

    Greens in Pesto Vinaigrette, topped with sliced Heirloom Tomatoes, Buratta Cheese and finished with a Balsamic Glaze

  • *Add Chicken Breast, Grilled Shrimp, Scallops, Salmon, Steak or Tuna to any salad Grilled or Blackened

House made Soups

  • Maryland Crab Cup 7 Bowl 9

    To Die For! Filled with fresh Vegetables, Crab and done in the perfect Broth

  • Soup du Jour Cup 5 Bowl 7

    The Chef’s Daily selection

  • French Onion 8

    Finished with toasted Garlic Bread and Swiss Cheese

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From The Grill 

  • New York Strip 32

    A 14oz strip served with a Red Wine Demi, roasted Red Potatoes and Asparagus

    Served grilled or Au Poivre



  • Filet Mignon 8oz 31 12oz 38

    Fresh cut Filet Mignon wrapped in Applewood Smoked Bacon, finished with our Béarnaise and served with Boursin Red Skin Mashed Potatoes and Asparagus

     

  • Rib Eye 35

    A 16oz Rib Eye grilled to your liking, served with a Baked Potato and garlic Broccolini

  • Rack of Lamb 38

    New Zealand Rack of Lamb marinated with our Rosemary Dijon and served with Roasted Red Potatoes and asparagus

  • *Add Shrimp, Scallops or Crab Cake to any Steak
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From The Sea 

  • Crab Cake Single 23 Double 39

    Jumbo Lump Crab with our delicate spices, broiled or fried and served with Roasted Red Potatoes and garlic Broccolini



  • Cioppino 29

    Jumbo Shrimp, Lump Crab, Day Boat Scallops, Calamari and PEI Mussels simmered in a Saffron Tomato Broth

  • Salmon 26

    Pan roasted, finished with a Dill Buerre Blanc and served with Jasmine Rice, garlic Broccolini

  • Chilean Sea Bass 31

    Lightly blackened, topped with a Mango Salsa over sautéed Spinach and served with Jasmine Rice

  • Scallops 34

    Day Boat Jumbo Scallops pan-seared over Potato Hash with Asparagus Tips, Cherry Tomatoes and Jumbo Lump Crab finished with Saffrom Old Bay Aioli

Tavern Favorites 

  • Grilled Pork Chop 26

    Cider brined 16oz bone-in chop topped with Blackberry Peach Compote, served with Roasted Red Potatoes and Asparagus

  • Braised Short Ribs 24

    Succulent and tender Short Rib served over Boursin Red Skin Mashed Potatoes and topped with a Black Pepper Demi and Tempura Onion Rings



  • Tuscan Chicken 21

    Two pan seared Breasts of Chicken in Roasted Red Pepper Alfredo with Tomato, diced Asparagus and Spinach over Penne Pasta




  • Seafood Risotto 28

    Shrimp and Scallops in Saffron Risotto with Peas, Corn, Tomato, diced Asparagus finished with Parmesan Cheese




  • Artichoke Cakes 18

    Fresh Artichoke delicately seasoned just like a Maryland Crab Cake, served with Roasted Red Potatoes and garlic Broccolini



  • Tavern Burger 15

    Baltimore’s Best Burger! Fried Prosciutto, Boursin Spread with Lettuce and Tomato

  • Crab Mac and Cheese 17

    Baked Cavatappi Pasta, Lump Crab and smoked Gouda Cheese Sauce

Dessert

Sweet Stuff

  • Chocolate Fudge Cake 8

    Chocolate Cake. Chocolate Ganache Filling. Chocolate Buttercream

  • The Hot Damn Brownie 10

    Taharka Vanilla Ice Cream. Chocolate Sauce

  • Warm Bread Pudding 10

    Salted Caramel Ice Cream. Bourbon Toffee Sauce

  • Winter Wonderland Sundae 10

    Mint Chip Ice Cream. Peppermint Dust. Chocolate Sauce

Ice-Creams by Taharka Brothers

  • Vanilla Bean 4
  • Mint Chocolate Chip 4
  • Honey Graham 4
  • Coffee Chunk 4
  • Cardamom 4

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