Starters

Wood Baked Vermont Cheddar Artichoke Spinach Dip  9

Crispy Parmesan Crusted Calamari with Fra Diavolo sauce  10

Spring Roll with vegetable strings, mint, cilantro, crunchy sprouts and three dipping sauces  8

Lindsay’s Loaded Potato Skins  8

Crispy Fried Oysters tomato horseradish aioli and agave-Szechuan pepper drizzle  12

Tavern Nachos blend of cheeses, pinto bean and corn salsa, tomato salsa, guacamole, sour cream  9  Add Chicken or Beef 4

Buffalo Wings with blue cheese carrots and celery
mild, hot or A-Bomb strength (no returns)  9

Pan Crisped Maryland Crab Cakes toasted corn salsa, chipotle aioli  11

Jalapeno Poppers stuffed with cream cheese, avocado ranch  8

Stuffed Mushrooms with spinach, Grana cheese, and
pecan crumble drizzled with Marsala sauce  9

Big Chunk Beef Chili “Rancher’s style” with corn bread croutons, Cheddar topping  6

French Onion Soup with focaccia crouton and Swiss cheese  6

Salads All with grilled flatbread.

Add chicken 4, beef 5, shrimp 6, lamb tips 7, salmon 7

Hale Street Salad mesclun greens, avocado, candied walnuts, blue cheese, heirloom apples, sun-dried tomatoes, cider vinaigrette 9/13

Chop Salad crisp iceberg, cucumber, tomato, pepperoni, carrots, bacon, provolone and olives with avocado ranch  10

Greek Salad mixed greens and baby arugula, tomato, cucumber, green pepper, red onion, black and green olives, feta cheese and roasted garlic, oregano vinaigrette  8/12

Spinach Salad with goat cheese toasted almonds, craisins, smoked bacon, warm pomegranate dressing  8/13

Wedge with Crisp Iceberg Lettuce beefsteak tomatoes, smoked bacon, cracked peppercorn, and fried shallots, chunky blue horseradish dressing  9

 

Caesar Salad* $9 Dinner Salad $5

Entrees

Choice of: rosemary garlic potatoes, hand cut fries, whipped potatoes, potatoes au gratin

Free Range Chicken Under a Brick” herb garlic crust, seasonal vegetable medley, balsamic-teased natural juices  17

Herb Focaccia Crusted Chicken Breast
layered with crispy prosciutto and fresh mozzarella, Madera mushroom sauce, and seasonal vegetable medley  17

West Beach Fish Stew Fresh fish, calamari, little necks, crab, shrimp, roasted potatoes with lobster tomato broth and crostini  18

Gloucester Haddock 3 ways:

Ritz crumbs, lemon garlic butter  18

Fish & Chips  18

Stuffed with Crab and Lobster sauce  22

Lobster Knuckle Risotto with tomato, bacon and leek
on a bed of arugula  18

Pan Seared Swordfish with pine nut pesto cream and
seasonal vegetables  20

Sesame Crusted Salmon with sake ginger glaze, sticky rice, and pickled vegetables  19

Shepherd’s Pie ground beef, lamb and smoked pork, bacon, corn, onion gravy, garlic mashed potatoes and cheddar cheese  16

Wood Roasted Black Angus Steak Tips*
Black Angus steak slathered with chipotle BBQ sauce,
seasonal vegetable medley, and whipped potatoes   Half 15/Full 20

Mike’s BBQ Plate pulled pork, chicken, steak tips, slaw and baked beans. Served with cornbread  19

Grilled Hanger Steak with mushrooms, red wine reduction and a petite spinach salad with crumbled blue cheese  19

Rosemary Marinated Lamb Tips caramelized pearl onions
and fire roasted peppers, tossed in garlic-oregano vinaigrette, with seasonal vegetables  18

House Penne Bolognese house meat sauce, shaved Grana 16

Sandwiches

Choice of: Hale St. Kettle chips, apple cabbage slaw, or hand cut fries

Grilled Cheese Sandwich Vermont Cheddar,
Gruyere, aged provolone, toasted sourdough  9

Quesadilla  Choice of: chicken, pulled pork or beef
Blend of cheeses, guacamole, salsa, sour cream  12

Two Soft Haddock Tacos avocados, Mike’s salsa,
pickled cabbage, Baja sauce, jalapeños, carrots with
rice and black bean salad  15

BLTA bacon, lettuce, tomato, avocado, garlic aioli, on
toasted sourdough bread  9   Add chicken or beef 4

Open Face Pulled Pork sandwich on ciabatta with
apple cabbage slaw, chipotle BBQ  11

Ronald’s French Dip shaved prime rib of beef,
caramelized onion, melted gruyere on crusty bread, au jus  11

Classic Reuben house made corn beef, sauerkraut,
Gruyere cheese, Thousand Island dressing on dark rye bread  11

Fried Haddock Sandwich lettuce, tomato and tartar sauce with green apple slaw  14

Chicken Cutlet with mozzarella, basil pesto, marinated
tomato on toasted ciabatta  11

Burgers*    1/2 lb ground chuck 9   Full Pound  14
50¢ per topping: Bacon, caramelized onions, mushrooms,
hot peppers, avocado, prosciutto, salsa, American cheese, blue cheese, Swiss, goat cheese, Vermont cheddar

Two Sliders with caramelized onion, cheese and special sauce  7 Additional sliders  2

Build A Pizza

12 inch Cheese Pizza $9
75¢ per topping Pepperoni, Mushrooms, Grilled Chicken, Bacon, Hot Peppers, Caramelized Onion, Sausage, Olives, Artichoke Hearts, Avocado, Pesto, Spinach, Prosciutto, BBQ Sauce, Garlicky Tomatoes

 

*Note: Consuming raw or undercooked meat, poultry, seafood, shellfish, or eggs may increase your risk of food borne illness.

All kid’s dinners come with a kid’s Sundae. Kids eat for free on Sundays!

Cheese Burger* 1/4 lb ground chuck and with American or Swiss cheese; French fries or seasonal vegetables $9

Macaroni & Cheese Organic Vermont cheddar, cheese sauce, Ritz cracker crumbs, peas and ham $8

Chicken Parmesan House made chicken cutlet over straw pasta and red sauce $9

Baked or Fried Haddock whipped potato, seasonal vegetables $9

Grilled Cheese Sandwich Vermont Cheddar, Gruyere, aged provolone, toasted sourdough $6

Pizza Cheese or Pepperoni $9

Old School Banana Split Dollops of vanilla bean ice cream, hot fudge, peanut butter sauce, caramel, crushed peanuts, and whipped cream

NY Style Cheesecake with strawberries and strawberry coulis

Key Lime Pie Macadamia-coconut crust and coconut whipped cream

Molten Chocolate cake with crème anglais

Hale St. Strawberry Shortcake Griddled citrus shortbread biscuit drizzled orange-agave syrup and topped with strawberries and whipped cream

Vanilla Bean Crème Brûlée