That's what's been missing lately from our lives - Lobster! We'll be bringing in a boatload on Wednesday & Thursday, September 17 & 18 — and fixing them up right. In addition to our regular menu, we'll be offering:

  • - Lobster bisque
  • - Lobster ceviche with fresh arugula, red onion, sweet corn purée
  • - Butter poached lobster with roasted summer squash and zucchini, pan-seared polenta, spiced tomato coulis
  • - Grilled NY strip loin and butter-poached lobster tail,
    with whipped potato, roasted broccoli, sauce béarnaise

Reservations recommended!

All things garlic, and so much more...

It's that time of year again... the festival that stinks - and we love it! Come experience garlic in all its tasty, pungent, healing and mystical glory. Not to mention scads of music, art, hula hoops, sustainable living workshops and the greenest festival in Orange - with solar-powered stages, composting galore, and creating only 3 bags of garbage for 10,000 people last year.

So follow your heart (and nose) to the 16th Annual North Quabbin Garlic and Arts Festival on September 27-28.  And at 11:30am on Saturday, our very own Chef Jordan Scott will be there demonstrating one of his favorite farm-fresh creations on the kitchen demo stage - all under the angled mirror so you can catch his every move - he will slice, he will dice, and so much more. Represent, sir!

Special Farm Dinner
Sep 30

Just up the road in Hinsdale, NH is lovely Wingate Farm, one of the nearby farms we frequently turn to for our vegetables. There, on the land that has been in the family for four generations, farmers Olivia and Susie run a diversified livestock and vegetable farm, raising chickens for meat and eggs, pigs, and an acre of mixed veggies. And at the end of this month, we're very excited to be collaborating with them to offer you another Farm Dinner, with the entire four-course special menu sourced from their land. Wendell Berry once said, "A significant part of the pleasure of eating is in one's accurate consciousness of the lives and the world from which food comes." And in that vein, it is always a pleasure and a privilege to partner with nearby farmers who invest their passion in everything they produce, and who, like the Tavern, are striving for both a sustainable food system and delicious flavor. That's not too much to ask, is it?


Chicken consommé
with scallion and radish

Arugula and kale salad
with white turnips, spinach, and a caramelized onion dressing

Chicken ballotine
with poached bok choy, and a red pepper & soy glaze

Traditional flan

Tuesday, September 30, 2014 @ 6:30pm
Four courses / $32 per person
plus tax & gratuity

Suggested wines to be paired with each course
will be available by the glass.
Reservations required

Dinner  |  Wine  |  Brunch


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