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Dinner Menu
White Horse Clam Chowder or Soup of the Day 5/8 Lobster, Corn, and Poblano Bisque Native Lobster simmered delicately in tavern made lobster broth with cream, local corn, roasted poblano peppers, and fresh herbs. 6/9 Mixed Green Salad Local field greens tossed with white balsamic vinaigrette, fresh herbs, radishes, Cucumbers, roasted beets, pickled red onion, and vine ripened tomatoes ` 6/8 Caesar Salad tossed with garlic croutons, our own Caesar dressing, and shaved Parmesan 6/9 White Horse Wedge local baby iceberg, bacon lardoons, Great Hill blue, and creamy thyme dressing 8 Tasting of New England Cheeses Aquidneck Island honeycomb, toasted nuts, and seasonal fruit relish 14 Shellfish Sampler littlenecks, oysters and white shrimp with fresh horseradish cocktail sauce 18 Saute of Mixed Mushrooms sherry wine, fresh herbs, cultured butter, over puff pastry vol au vent 10 Lobster Arancini crispy lobster risotto, roasted tomato, harissa cream and Farming Turtles Farm greens 14 Pan Roasted Clams with white wine, sofrito, diced tomatoes, basil, and finished with cultured butter over crispy bread 11 Seasonal Sausage Tasting wild boar sausage, duck Armagnac sausage, and venison cherry sausage with cornishons, three mustards, seasonal fruit, and house crisps 15 Moule Fritte steamed in a rich mussel broth with Dijon mustard, cream, fresh herbs, and cultured butter with hand cut fries to dip 14 Chive and Ricotta Gnocchi on sweet butternut puree, with caramelized fennel, and shaved pecorino 16 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 12 Deconstructed Lobster Paella butter poached lobster with mussels, and littlenecks, simmered delicately in a tomato broth with a crispy saffron risotto cake, grilled scallion relish, and chorizo oil drizzle 42 Grilled Prime Rib Eye of Beef truffle potato gratin, asparagus, pickled fennel, and bordelaise 40 Kurobota Pork Tenderloin Milanese with potato puree, pea tendrils, shallots, chive butter, and white balsamic syrup 32 Gianonne Farm ½ Roasted Chicken rubbed with herbs de province, with sweet potato fingerlings, haricot vert, and roasted garlic pan jus 19 Georges Bank Scallops with butternut squash, dried cranberries, braised greens and cider-squash broth 33 Lobster “Mac and Cheese” orchiette, local lobster, asparagus, Farming Turtles Farm greens, a mascarpone and fontina cream, topped with a truffle lobster oil. 22 Line Caught Codfish with salt cod brandade, crispy sofrito potatoes, and sauteed spinach 27 *1673 Burger a half pound certified Angus beef burger layered with lettuce, tomato, Guinness cheddar, and caramelized onions with hand cut fries 14 Grilled Shrimp and Polenta Grilled white shrimp nestled on top of cheddar-bacon polenta with spinach and harissa cream sauce 17 *1673 Steak Fritte prime flat iron steak, au poivre sauce, and hand cut fries. 15 Petit Filet Mignon apple wood-bacon, horseradish potato puree, petit vegetables, and burgundy reduction 28 Jordan Almond Crusted Duck Breast with sweet potato, grilled endive, and sour cherry reduction 34 Pan Roasted Swordfish beluga lentil salad, petit carrots, escarole, lemon buerre blanc, and crispy capers 32 Braised Domestic Lamb Shank with white bean-vegetable casseoulet, and preserved lemon gremolata 36 Individual Beef Wellington seared prime tenderloin, pâté de foie gras wrapped in puff pastry, petit vegetable, and Perigueaux sauce 39
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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