S al ad s & A p p et iz e rs

Jonah Crab Cakes 8/13

Sweet Pickle Tartar, Candy Beet & Apple Salad

Sm a ll Pla t es
Smoked Lamb Belly Toast 6
Grilled Bread, Harissa, Marcona Almonds

E ntrees
R. House Grass Fed Burger 11
9oz. P.T Farms Vermont Beef, Griddled English Muffin, Cheddar, Bacon, Charcoal Onions

Crispy Soft Poached Chip-In Farm Egg 7

Pecorino Aioli, Brioche, Pancetta

Dirty Caesar 7/9

Spicy Anchovy Croutons, Parsley Leaves add chicken +6 chilled shrimp (3) +9

Brandt Farms Beef Heart Ravioli 9

Pecorino Crunchies, Red Wine, Pickled Apple

Warm Verril Farms Pumpkin 10

Cremont Cheese, Spicy Holliston Honey, Toasted Walnuts

Roasted Farm Chicken Breast 19

Mashed Potatoes, Thyme Roasted Carrots, Pan Drippings

Local Leaf Salad 6/8

Walnuts, Dried Black Figs, Mustard-Cider Vinaigrette

House Made Terrine 7

daily selection, seasonal plate up

Foie Gras & Laphroaig Terrine 13

Smoked Almonds, Black Pepper Simple Cherry Gelee

Pan Roasted Arctic Char 24

Warm Apple Hash, Cauliflower Silk Toasted Pine Nut & Golden Raisin Vinaigrette

Deviled Local Farm Eggs 9

Chilled Shrimp, Avocado, Sweet Cantaloupe Chili Oil & Verrill Farms Micro Greens

Melted Cambozola Cheese 9

Caramelized Onions & Mushrooms, Thyme-Garlic Flatbread

Crispy Pigs Head Cake 9 Brandt Farms Marrow Bone 9

Pickled Shallot, Parsley & Radish, Buttered Toast Soft Poached egg, Ginger & Maple Aioli

Peak Organic Braised Brandt Beef Cheek 24

Cabot Clothbound Cheddar Fritters, Parsnips

Short Rib Wellington 10

Slow Braise, Roasted Mushrooms, Puff Pastry Crown

Seared New Bedford Scallop 9

Pumpkin, Pancetta, Corn & Cider Syrup

18 oz. Painted Hills Cowboy Cut Ribeye Steak 34

Roasted Marrow Butter, Buttermilk Fried Farm Onion Verrill Farms Arugula & Shunkyo Radish Salad

Crispy Fried Oysters 12

Creamy Siracha, Citrus Salt, & Pickled Watermelon Rind

Ozark Heritage Pork Trio 23

Herb Grilled Loin, Confit Belly, & Smoked Shoulder with Anson Mills Grits and Sauce Vinegar

Berkshire Blue Cheese Wedge 9

Grilled Red Onions, Crispy Pigs Ear, Buttermilk, & Pears

Grilled Local Market Fish Market

Fennel & Orange Salad, Green Herb Aioli

Painted Hills Steak Tartar 8/10

Griddled Caper-Brioche, Cavendish Farm Quail Egg Yolk

Pt. Judith Trace & Trust Bluefish 23

Creamed Verrill Farms Corn, Roasted Pink Eggplant, Radish Salad

House Made Charcuterie Board 12

Chicken Liver Pat, Duck Ham, Smoked Berkshire Pork Rillette Yorkshire Guanciale, Prune & Honey Jam

Grilled Chicken Sandwich 13

Melted Talleggio, Pickled Red Onions Heirloom Apple & Arugula

Ta v ern Pi z z a
The Andria 13
Very Local Burrata, Black Mission Fig, Sweet Garlic

Ra w Ba r
Market Clams 1.25 each
Green Herb Aioli, Old Bay Cocktail Sauce

Brandt Farms Steak Frites 24

10oz Flat Iron, Crispy Frites, Garlic Aioli, Red Wine Demi

Chilled Jumbo Shrimp (3) 12

Avocado, Honeydew, & Serrano Pepper

House Made Cotechino Sausage 13

Linnys Tomato Gravy, House Made Ricotta

Island Creek Oysters 2.50 each

Sweet Pickle Mignonette, Old Bay Cocktail Sauce

Hook & Line Fluke Crudo 12

Avocado, Basil, Lime, Cherry Tomato, Toast

6 dollars each or three for 15 Honey Roasted Local Squash Mashed Potato Creamy Anson Mills Grits

Sides

The Angry Queen 12

Marinated & Roasted Tomatoes, Basil

Raw Yellowfin Tuna 13 Jonah Crab Claws (6) 12

Ginger & Harissa Aioli Crispy Yams, Creamy Sichimi, Tangy Seaweed Gelee

Thyme Roasted Carrots Pommes Frites Russell House Tavern is proud to work with as many local purveyors, artisans, farmers & fishermen as possible...

The Fall Classic13

Smoked Beef Tongue, Honey Crisp Apple, Cabot Clothbound & Spicy Sage Honey
Before placing your order, please inform your server if a person in your party has a food allergy. Consuming raw or undercooked meats, poultry or seafood, shellfish or eggs may increase your risk of food borne illness. Please notify your server of any allergies. An 18% gratuity will be added to parities of 6 or more.

Sonya Rose Lobster Slider 6 ea

Pickled Verril Farms Rhubarb, Red Cress, Buttery Brioche

Four Way Platter (Serves 3-4) 39

4 clams, 4 oysters, 4 Crab Claws, 4 Shrimp

(serves 6-8) 79 Smoked Mussel Salad, 6 Crab Claws, 8 Oysters, 8 Littleneck Clams, 8 Market Oysters, 6 Chilled Shrimp

The RHT Tower

Chef Michael Scelfo