Dinner Menu
The Old Tavern Menu - Summer 2010
Dinner is served every evening in our dining room from 6-9 p.m. Reservations are appreciated, 802-843-2231.
NOTE: items in italics are locally produced.
Starters ($7 to 12)
Fresh Prince Edward Island Mussels
Simmered with Andouille sausage, fennel, shallots, cider & ale butter. Topped with fresh garden herbs. Served with grilled French bread.
Kitchen Garden Summer Salad
Marinated grilled vegetables, pickled beets, Vermont Creamery goat cheese served over mixed greens.
Assorted Artisanal Grafton Village Cheese Plate
Served with mixed fruit chutney, seasonal fruit and sliced French Bread.
Old Tavern Signature Caesar Salad
Served with classic dressing, Grafton cheddar croutons, and a parmesan-Grafton Clothbound cheddar crisp
New England Raw Bar
Oysters on the half shell with apple cider mignonette and shrimp cocktail with Vermont Vodka cocktail sauce. Served with assorted garden greens.
House Charcuterie Plate
Two house made sausages, three assorted Grafton Village Cheddar wedges, mixed fruit chutney and Dijon-Vermont Creamery creme fraiche dipping sauce.
Cured Salmon & Asparagus Tartare
With caramelized onions, tomato and lemon oil.
Sweet Onion & Grafton Cheddar Tart
Made with Grafton Classic Reserve Cheddar, sweet onions and fresh tarragon. Served with assorted garden greens.
Entrees ($17-33 / Small portions $12-21)
Vermont Creamery Chevre-Crusted Boyden Farm Tenderloin
Served with potato & beet chips with a fresh horseradish and spring onion cream.
(small plate available)
Blackberry Rock Farm Rack of Lamb
With baby potato and beet hash, braised swiss chard and a cremini mushroom emulsion.
Pesto Roasted Salmon
Over Vermont Fresh linguine, grape tomatoes and assorted greens.
Maplebrook Farm Mozzarella Stuffed Polenta
With broiled tomato, julienned grilled vegetables, roasted red pepper coulis and basil oil.
(small plate available)
Pan Seared Rainbow Trout
With baby spinach, Blythesdale Brie and a brown rice pilaf and tomato coulis.
Roast Bella Bella Duck Breast
With an orange coriander glaze, turnip puree and green beans.
David A. Smith, Chef
An italicized item on the menu denotes a local food item.
Member of the Vermont Fresh Network and Chef's Collaborative supporting sustainable agriculture and fishing methods.
