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Dinner Menu
White Horse Clam Chowder or Soup of the Day 5/8 Lobster and Fluke Bisque with roasted fennel and leeks, and house made crème fraiche 6/9 Mixed Green Salad Local field greens, white balsamic vinaigrette, cucumbers, tomatoes, shaved onion, and radish 6/9 Caesar Salad garlic croutons, our own Caesar dressing, white anchovies and shaved Parmesan 6/9 Roasted Beet Salad with golden beets, Great Hill Blue, local field greens, lemon dill dressing, and beet syrup 12 Pan Seared Lump Crab Cake seasoned with preserved lemon, mascarpone cheese, and whole grain mustard, with a light salad of field greens, vine ripened tomatoes, and creamy tavern sauce 14 Tasting of New England Cheeses Aquidneck Island honeycomb, toasted nuts, and fruit preserve 14 *Shellfish Sampler littlenecks, oysters and white shrimp with fresh horseradish cocktail sauce 18 Pan Roasted Clams white wine, sofrito, basil, and cultured butter with crispy bread 11 House Charcutterie Platter Chef’s selections may include mortadella, sopressatta picante, duck prosciutto, coppa, or pate de campagne with cornishons, house mustards, seasonal fruit, and house crisps sample of two for 14, sample of three 19, sample of five 30 Crispy Salt Cod Fritters with preserved lemon aioli, smoked paprika oil, and olive salad 12 Sauteed Escargot tender snails sautéed with mixed mushrooms, and shallots in a light red wine butter sauce and finished with great hill blue cheese over grilled baguette 15 *Beef Flat Iron Skewers with shaved red onion and jalapenos, chimichurri, avocado relish, with seasonal greens and balsamic-honey-lime glaze 14 Saute of Mixed Mushrooms sherry, fresh herbs, cultured butter, over puff pastry shell 10 *Grilled Prime Beef Ribeye mushroom “farrotto”, local squash gratin, and bordelaise sauce 40 Tasting of Georges Bank Scallops with local fiddleheads, bacon sautéed Brussels sprouts, beets and red onions, and candied almond glazed carrots served with pan butter 33 Pan Seared Fluke sustainably caught native fluke delivered daily, crusted with preserved orange and tarragon crumbs, over a spring vegetable succotash, w/ orange reduction 28 *1673 Burger 8 oz. Premium Gold Angus beef with porter cheddar and caramelized shallots. Served with lettuce, vine ripened tomatoes, and hand cut fries. 14 Add farm fresh sunny side egg 3 Lobster Mac and Cheese orchiette pasta, a creamy fontina cheese and marscapone sauce, native lobster, and asparagus finished with a truffled lobster oil 22 *1673 Steak Fritte Flat Iron Steak, au poivre sauce, and hand cut fries. 16 Petit Filet Mignon apple wood-bacon, horseradish potato puree, petit vegetables, and veal reduction 28 Locally Caught Monkfish Panisse, eggplant caponata, tomato water, and saffron onions 30 *Berkshire Pork Rib Chop smoky tomato glaze, creamed spinach, fingerling potato salad, and crispy onions 32 White Horse Tavern Bouillabaisse scallops, ½ lobster, clams, mussels, and whitefish with onions tomatoes, white wine garlic, and saffron, with crusty French bread and roasted bell pepper rouille 38 *Individual Beef Wellington seared prime tenderloin, pâté de foie gras wrapped in puff pastry, petit vegetable, and Perigueaux sauce 39 Gianonne Farms ½ Chicken braised local greens, duck fat roasted fingerlings, roasted garlic jus 19 Spring Vegetable Succotash with “farrotto” and carrot and beet syrup drizzles 19 “Hessian’s Fete” petit filet mignon with stout infused steak sauce, grilled half lobster tail with mango relish, potato puree, and bacon sauteed Brussel sprouts 40
Executive Chef Richard Silvia • • • We are committed to supporting local business and agriculture, as well as showcasing our native ingredients, therefore we strive to procure as much locally as possible when available and in season. |
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