8/4/2019 RHT Fall Dinner Menu

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Raw Bar

Small PlatesSalads & Appetizers

Jonah Crab Cakes 8/13Sweet Pickle Tartar, Candy Beet & Apple Salad

Dirty Caesar 7/9

Spicy Anchovy Croutons, Parsley Leaves

add chicken +6 chilled shrimp (3) +9

Local Leaf Salad 6/8 Walnuts, Dried Black Figs, Mustard-Cider Vinaigrette

Melted Cambozola Cheese 9

Caramelized Onions & Mushrooms,Thyme-Garlic Flatbread

Short Rib Wellington 10

Slow Braise, Roasted Mushrooms, Puff Pastry Crown

Crispy Fried Oysters 12Creamy Siracha, Citrus Salt, & Pickled Watermelon Rind

Berkshire Blue Cheese Wedge 9Grilled Red Onions, Crispy Pigs Ear, Buttermilk, & Pears

Painted Hills Steak Tartar 8/10

Griddled Caper-Brioche, Cavendish Farm Quail Egg Yolk

House Made Charcuterie Board 12Chicken Liver Pat, Duck Ham,

Smoked Berkshire Pork Rillette

Yorkshire Guanciale, Prune & Honey Jam

Tavern Pizza

The Andria 13

Very Local Burrata, Black Mission Fig, Sweet Garlic

House Made Cotechino Sausage 13

Linnys Tomato Gravy, House Made Ricotta

The Angry Queen 12

Marinated & Roasted Tomatoes, Basil

The Fall Classic 13

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 r isk of food borne illness.

Please notify your server of any allergies. An 18% gratuity will be added to parities of 6 or more.

Smoked Lamb Belly Toast 6Grilled Bread, Harissa, Marcona Almonds

Brandt Farms Beef Heart Ravioli 9Pecorino Crunchies, Red Wine, Pickled Apple

House Made Terrine 7daily selection, seasonal plate up

Deviled Local Farm Eggs 9Chilled Shrimp, Avocado, Sweet Cantaloupe

Chili Oil & Verrill Farms Micro Greens

Brandt Farms Marrow Bone 9Pickled Shallot, Parsley & Radish,

Buttered Toast

Crispy Soft PoachedChip-In Farm Egg 7

Pecorino Aioli, Brioche, Pancetta

Warm Verril Farms Pumpkin 10Cremont Cheese, Spicy Holliston Honey,

Toasted Walnuts

Foie Gras & Laphroaig Terrine 13Smoked Almonds, Black Pepper Simple

Cherry Gelee

Crispy Pigs Head Cake 9Soft Poached egg, Ginger & Maple Aioli

Seared New Bedford Scallop 9Pumpkin, Pancetta, Corn & Cider Syrup

Market Clams 1.25 eachGreen Herb Aioli, Old Bay Cocktail Sauce

Island Creek Oysters 2.50 eachSweet Pickle Mignonette,Old Bay Cocktail Sauce

Jonah Crab Claws (6) 12Ginger & Harissa Aioli

Sonya Rose Lobster Slider 6 eaPickled Verril Farms Rhubarb,

Red Cress, Buttery Brioche

Chilled Jumbo Shrimp (3) 12Avocado, Honeydew, & Serrano Pepper

Hook & Line Fluke Crudo 12Avocado, Basil, Lime, Cherry Tomato, Toast

Raw Yellowfin Tuna 13Crispy Yams, Creamy Sichimi,

Tangy Seaweed Gelee

Four Way Platter(Serves 3-4) 39

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

The RHT Tower(serves 6-8) 79

Smoked Mussel Salad, 6 Crab Claws, 8 Oysters, 8 Littleneck Clams,8 Market Oysters, 6 Chilled Shrimp

Entrees

R. House Grass Fed Burger9oz. P.T Farms Vermont Beef, Griddled English Muffin,

Cheddar, Bacon, Charcoal Onions

Roasted Farm Chicken BreastMashed Potatoes, Thyme Roasted Carrots, Pan Drippings

Pan Roasted Arctic Char 2 Warm Apple Hash, Cauliflower Silk

Toasted Pine Nut & Golden Raisin Vinaigrette

Peak Organic Braised Brandt Beef CheekCabot Clothbound Cheddar Fritters, Parsnips

18 oz. Painted Hills Cowboy Cut Ribeye SteakRoasted Marrow Butter, Buttermilk Fried Farm Onion

Verrill Farms Arugula & Shunkyo Radish Salad

Ozark Heritage Pork Trio 2Herb Grilled Loin, Confit Belly, & Smoked Shoulder with

Anson Mills Grits and Sauce Vinegar

Grilled Local Market Fish MarFennel & Orange Salad, Green Herb Aioli

Pt. Judith Trace & Trust BluefishCreamed Verrill Farms Corn,

Roasted Pink Eggplant, Radish Salad

Grilled Chicken Sandwich 1Melted Talleggio, Pickled Red Onions

Heirloom Apple & Arugula

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

Sid es6 dollars each or three for 15

Honey Roasted Local Squash

Mashed Potato Creamy Anson Mills Grits

Thyme Roasted Carrots

Pommes Frites

Russell House Tavern is proud to work with alocal purveyors, artisans, farmers & fishermen a

Chef Michael Scelfo