Dinner

 

CHARCUTERIE & CHEESE SELECTIONS

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 *

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

 Braised Short Rib Pierogies                                                                                               12

Kohlrabi Purée, Mustard Greens, Crispy Shallots, Grilled Citrus

Roasted House-Made Chicken-Thyme Sausage                                                             13

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

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                                                                                                     18

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

Asparagus, Toasted Truffle Crumbs

Grilled Salt Water Farm Oysters                                                                                     15

Chorizo, Leeks, Fennel, Tomatoes, Pernod Cream

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 Flat Iron Steak au Poivre                                                                                      29

Crispy Brussel Sprouts, Beluga Lentils or Choose our Hand-Cut Fries

Native Lobster and Potato Gnocchi                                                                                36

     House-Made Pasta, Carmelized Fennel, Broccolini, Bacon

and a Butter-nut Parmesan Broth

Beer Brined Niman Ranch Pork Rib Chop                                                                      32

           Roasted Vegetable Barley Risotto, Snow Peas, Guanciale, Romesco

& Shaved VT Farmstead Aleshouse Cheddar

Duo of Duck Breast and Duck Leg Sausage                                                                    31

Sweet Potato Puree, Braised Red Cabbage, Confit Mushrooms, Turnips

Butternut Squash & 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