Dinner

 

CHARCUTERIE & CHEESE SELECTIONS

Served with Pickled Vegetables, House-Made Relish and Sauces

Select Three                16        Select Five                  24

              Pancetta Cotta*           Seafood Terrine*        Berkshire Ham* 

            Foie Gras Mousse*          Rillettes*                              Duck Terrine *

A Varied Selection of Three Carefully Sourced Cheeses, Herbed Candied Nuts 

*Locally Sourced, Made & Cured on Premise

SOUPS AND SALADS

White Horse Tavern Rhode Island Clam Chowder                                                                 5|8      

Our Signature Clear Broth Chowder with Chopped Clams and Fresh Thyme

Soup du Jour                                                                                                                                10

Locally Farmed Baby Lettuces                                                                                                  7

Tomatoes, Cucumbers, Onions, Radishes, White Balsamic Vinaigrette

Traditional Caesar Salad                                                                                                            8 

Romaine, Garlic Croutons, Parmesan, Creamy Dressing.

Add Marinated White Anchovies for 3

Salad of Local Beets                                                                                                                    12 

Roasted Golden & Ruby Beets, Pickled Chiogga Beets, Great Hill Blue Cheese, Candied Nuts

APPETIZERS

Rock Shrimp Cocktail                                                                                                                   11             

Preserved Lemon, Cilantro-Shallot Marinade, Tavern Sauce and House Made Crisps

Point Judith Seafood Crudo of the Day                                                                                     13

Crispy Heritage Pork Belly                                                                                                           12              

Kohlrabi Slaw, Charred Onion Soubise, Pickled Mustard Seeds and Pea Greens

Rhode Island Mushroom Saute                                                                                                   11   

Madeira, Herbs, Cultured Butter, Black Garlic Puree and Grilled Bread 

Duck Scotch Egg                                                                                                                             12           

Wrapped in Duck   Sausage, Breaded and Deep Fried

Lobster Mac and Cheese                                                                                                              20 

House-Made Pasta, Mascarpone, Fontina, Aged Gouda, Native Lobster and Toasted Truffle Crumbs

Local RI Oysters on the Half Shell                                                                                               18             

Daily Mignonette or Relish, Radish and Lemon

 

ENTRÉES

 Individual Beef Wellington                                                                                                          39       

Foie Gras Pâté, Puff Pastry, Potato Puree, Glazes, Petite Carrots and  Perigueux Sauce

Seared Native Catch of the Day (Caught By The F/V Proud Mary)                                        30

Black Garlic and Lemon Free Range Chicken                                                                            28           

Pan Roasted with Walnut Gnocchi, Roasted Corn Puree, Confit RI Mushrooms and Blistered Favas    

Grilled Prime  Hanger Steak                                                                                                         30       

Broccoli Rabe, Béarnaise Butter with Hand-cut Fries, Mashed, or greens

Native Seafood Stew                                                                                                                       34          

Native Fish, Rock Shrimp, Mussels, Clams, Chicken Chourico, Fennel, Swet Onion, Smoked Tomato, White Wine and Saffron Rouille

Heritage Pork Porterhouse Chop                                                                                                 34            

Himalayan Red Rice and Almond Pilaf, Sautéed Romano Beans, Fiddleheads, Black Garlic Puree and Charred Ramp Pesto  

Grilled Ahi Tuna                                                                                                                                32           

Black Barley, Braised Artichokes, Fava Beans and Pesto Broth

Pan Roasted RI Mushroom Pot Pie                                                                                                25      

Local Mushrooms, Spring Dug Parsnips, Dried Mushroom Jus, Parmesan, Puff Pastry Crust, a Salad of Pickled Romano Beans and Shaved Chiles.

Native Lobster Risotto                                                                                                                     38         

Butter Poached Lobster, Arborio Rice, Braised Leeks, Lille Coulommi er and Sorrel 

ALA CARTE SIDES   8

Glazed Petit Carrots | Black Barley | Hand Cut Truffle Fries

Potato Puree| Fingerling Potatoes and Bacon  | Broccoli Rabe

Himalayan Red Rice and Almond Pilaf  | Sautéed Romano Beans

Our Local Partners

Kinnealy Quality Meats, MA s New England Grassfed, RI s Rose Hill Heirlooms, RI

Schartner Farms, RI s Brown Family Seafood, RI s F/V Proud Mary, RI

American Mussel Harvestors, RI s Cold Fusion Gelato, RI s D’Artagnan

 S. B. Windsor Dairy, RI s Narragansett Creamery, RI

Vermont Farmstead Cheese Company, VT s Berkshire Cheese Company, MA

 Cabot Dairy, VT s Great Hill Dairy, MA s Newport Specialty Foods, RI

Anthonys Seafood, RI s M.F. Foley Seafood, MA s Newport Storm Brewery, RI

Temple of the White Dog Ginger Beer s Foolproof Brewery, RI s Longtrail Brewery, VT

Executive Chef Richard Silvia