Dinner

 

CHARCUTERIE PLATTER

Served with Pickled Vegetables, House-Made Relish and Sauces

Select Three                16        Select Five                  24

Pancetta Cotta*                       Seafood Terrine*                    Salumi Fellino

            Foie Gras Mousse*                 Rillettes*                                 Duck Terrine*

 *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 Shaved Local Sugar Pumpkin                                                                            11

Gala apples, pépites, Piave cheese, Apple Cider Maple Vinaigrette

APPETIZERS

 Braised Short Rib Pierogies                                                                                               12

Kohlrabi Purée, Mustard Greens, Crispy Shallots, Grilled Citrus

Roasted House-Made Sausage                                                                                          13

Creamy Rhode Island Johnnycake “Grits”, Broccolini, Caramelized Shallots,

Apple Chips, Ice Wine Vinegar

Rhode Island Mushroom Sauté                                                                                         11

Madeira, Chicken Stock, Herbs, Black Garlic Purée, Grilled Bread

Duck Scotch Egg                                                                                                                  12

Wrapped in Duck Sausage, Breaded and Deep Fried

Lobster Mac and Cheese                                                                                                     22

House-Made Pasta, Mascarpone, Fontina, Aged Gouda, Native Lobster,

Asparagus, Toasted Truffle Crumbs

New England Cheese Tasting                                                                                            15

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

Pickled Vegetables, Fruit Relish, Warm Baguette

Crispy Cornmeal Dusted Rhody Oysters                                                                                    18

Marrow Aioli, Radish, Champagne Vinaigrette

ENTRÉES

 Individual Beef Wellington                                                                                               39

Foie Gras Pâté, Puff Pastry, Potato Puree, Winter Vegetables, Perigueux Sauce

 

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

Roasted Cauliflower, Butternut Purée, Golden Raisin Agrodolce, Persillade

Vinaigrette

 Pan Roasted Free-Range Chicken                                                                                     28

Potato Gnocchi, Whole Roasted Carrots, Celery Root Purée, Pan Jus

Braised Boneless Short Rib                                                                                                30

Braised with our own White Horse-Thomas Tew Rum, with Pearl Onions,

Chanterelle Mushrooms, Herbed Polenta Fries

Grilled Bavette Steak                                                                                                         29

Sunchoke Purée, Beluga Lentils, Crispy Brussel Sprouts, Horseradish Emulsion

Line-Caught Monkfish                                                                                                       31

Puffed Quinoa,  Petit Turnips, Daikon Radish, Apple Butter

Rosemary Brined Kurobuta Pork                                                                                      32

Whole Grain Mustard Spaetzle, Artichokes, Figs, Black Garlic Pesto

Duo of Duck Breast and Duck Leg Sausage                                                                    31

Confit Mushrooms, Rutabaga, Grapes, Crispy Leeks

Butternut Apple Risotto                                                                                                     24

Roasted Butternut, Vegetable-Cider Broth, Apple-Onion Salad

 

ALA CARTE SIDES   8

Winter Vegetables | Roasted Carrots | Hand Cut Truffle Fries

Potato Puree| Whole Grain Mustard Spaetzle

Roasted Cauliflower| Broccolini

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