THE LOCAL      TABLE AND TAP

 

 
   
 

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MENU


Quality matters. A thoughtful menu and well rounded beverage selection reflects the bounty of the region and is artfully prepared by chef owners Kevin McElroy and Richard Watt. Our goal is to continue to locally source ingredients as much as possible as we continue to develop.


 

A kid's menu is also available.

 

 

appetizer

 

lump crab cakes

asian slaw, sweet chili aioli                       

12

 

calamari

fried, sweet peppers, lemon-garlic aioli

10

 

classic steamers

fresh littlenecks, herbed white wine and garlic broth

12

 

chicken wings

buffalo or teriyaki barbecue

9

 

smoked salmon

crisp potato latke, pickled red onion, dill crème fraîche

12

 

spinach and wild mushroom “rockefeller”

parmesan-truffle mornay, grilled focaccia

11

 

mussels

chorizo-tomato broth, grilled focaccia

11

 

 

 

soup, salad

 

potato soup

local ale, smoked cheddar

6

soup of the day

6

 

caesar

baby romaine, garlic crouton, shaved parmesan

6 / 9

add grilled chicken or shrimp

5

 

café spinach salad

baby spinach, english cucumber, feta, toasted almond, tarragon vinaigrette

8

 

house

mixed greens, balsamic vinaigrette

5
entrée

add a house salad to your entrée   2

 

845 burger

8 ounce angus beef, brioche bun, lettuce, tomato, choice of cheese (smoked cheddar, swiss, american, or bleu), house fries

12

 

roast pork sandwich

“banh mi”

vietnamese spiced pork, cilantro-cucumber slaw, ginger fries

12

 

wild mushroomravioli

roasted garlic, marsala cream, shaved parmesan

15

add grilled chicken or shrimp

5

 

rib eye

grilled angus beef, garlic broccoli, house fries

queen   22     king   26

 

parmesan artichoke crusted chicken

pan roasted, herbed yukon potato, watercress, lemon-basil pesto

19

 

scottish salmon

crisp phyllo, spinach, roasted “ratatouille” vegetables, plum tomato coulis

24

 

local mac and cheese

orecchiette, smoked cheddar, local ale

12

 

cioppino con gigli

“fish stew”

clams, mussels, squid, shrimp, dungeoness crab, san marzano tomato broth, organic pasta

24

 

spanakopita

baby spinach, feta, crisp phyllo, cucumber-dill cream;mixed greens, kalamata olive, balsamic vinaigrette

15