Tavern_About2
Tavern_About_Slider2
Tavern_About1
bhat-wings-formatted
Special Events

Italian Oil & Wine Dinner

Italian Oil & Wine Dinner

May 17th, 2017

$50 per person | includes tax and gratuity

Reservations Required | 207.837.6565

Starter
Olio Taibi Olive Oil

tasting | parmesan | green apple

First Course
Caprese Salad

ciligini fresh mozzarella | heirloom grape tomato | spring greens | blackberry ginger balsamic glaze | grilled apricot

paired with:

Casale Falchini, Vigna a Solatio, Vernaccia, San Gimignano, Italy

Olio Taibi  Biancolilla Extra Virgin Olive Oil

Fiore Blackberry Ginger Balsamic Vinegar

Second Course
Seared Local Fish

fresh herbs | braised greens | roasted brussel sprouts

paired with:

Turina Lugana Vigna Fenil Boi, Lombardy, Italy

Olio Taibi Biancolilla Extra Virgin Olive Oil

Third Course
Pork Osso Bucco

ramp salad | grilled focaccia

paired with:

Le Bertille Rosso di Montepulciano, Tuscany, Italy

Olio Taibi Nocellara del Belice Extra Virgin Olive Oil

Fourth Course
Grilled Peach

white balsamic glaze | local honey | mascarpone

paired with:

Antonutti ColleVento 921 Prosecco, Friuli-Venezia Giulia, Italy

Olio Taibi Biancolilla Extra Virgin Olive Oil

Fiore White Balsamic Vinegar

Executive Chef David Pendexter

We strive to use Fresh Local All-Natural Meats, Seafood and Vegetables when these items are available

Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness

Mother's Day

Mother's Day Brunch

Sunday, May 14th

 Served 10 AM -3 PM

$39 per adult | $34 per senior (65+) | $15 per child (5-12) | kids under five eat free

reservations required | 207.873.6565

Entree
Lobster Frittata

maine lobster | chive | brie

Spring Vegetable Frittata

asparagus | spinach | scallion | mushroom | red pepper

Traditional Eggs Benedict

toasted english muffin | canadian bacon | hollandaise sauce

Morning Glory Pancakes

pumpkin | zucchini | carrot | craisin

Blueberry Crunch French Toast

thick cut white bread | vanilla egg batter | blueberry crunch

Seared Atlantic Salmon

dill | lemon | caper

Spring Vegetable Risotto

asparagus | caramelized onion | spring greens | balsamic glaze | arborio vegan risotto

Roasted Pork Loin

maple glaze | spring onion stuffing

Carved Prime Rib

slow roasted | all natural | grass fed

Sides
Breakfast Pastry Display

croissants | danishes | scones

Smoked Bacon
Daily Inspiration Soup
Local Mixed Greens Salad

english cucumber | grape tomatoes | shredded carrots

Home Fries

hand cut | red bliss

Dessert
Lemon Dream Cups
Coconut Mousse
Chocolate Dipped Strawberries

Executive Chef David Pendexter

We strive to use Fresh Local All-Natural Meats, Seafood and Vegetables when these items are available

Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness