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Tavern at Chapman Cottage

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Tavern Menu PDF

Handcrafted Cocktail Menu

 Serving Thursday-Saturday from 4-9pm

 

COTTAGE CHOWDER *   10

Atlantic haddock, cream, potatoes, onions, bacon, herb buttered crostini

CANDIED BACON *   6

smoky bacon, caramelized sugar coating

THE TAVERNS OWN HONEY ROASTED NUTS *   7

cashews, pecans, peanuts

WEDGE *   

iceberg, Madison Maine Backyard tomatoes, candied bacon, our famous chunky blue cheese dressing

GREENS*   7

fresh greens, vine ripe tomatoes, avocado, red & yellow peppers, carrots, croutons, red wine vinaigrette

ASPARAGUS, HEIRLOOM TOMATO & BURRATA CHEESE   13

tomatoes and asparagus roasted with olive oil, sea salt and black pepper, garlic crostini, Genoa salami, burrata cheese,

evoo and balsamic glaze drizzle

CAULIFLOWER POPCORN   9

batter fried, sriracha buffalo sauce, house blue cheese dressing

CHARRED SESAME BEEF KABOBS    14

choice sirloin, sesame-ginger-garlic-soy marinade, soy gastrique, jasmine rice

FRIED CHICKEN TACO   13

buttermilk batter, pico de gallo, avocado, flour tortillas, nappa cabbage, chipotle cream, lime, jalapeno

CRAB & PARMESAN DIP *   15

lump crab meat, cream cheese, parmesan, garlic, lemon, buttered crumbs, scallions, grilled baguette

MEDITERRANEAN SHRIMP BAKE *   14

heirloom tomatoes, red & yellow peppers, garlic, evoo, basil, lemon juice, warm sour dough baguette

WARM BRIE & HONEY *   13

Chef’s Three Bees honey, roast nuts, fresh berries, toasted sour dough baguette

TAVERN TUNA NACHOS *   14

tamari marinated ahi tuna, wakeme, sriracha, wasabi aioli, pickled ginger, sesame seeds, wonton chips

MUSHROOM FLORENTINE PIZZA   15

spinach, assorted mushrooms, roast garlic spread, rosemary, fontina and burrata cheese

add lobster to pizza   22

 

~ LARGER PLATES ~

sub house salad for a side   3

COTTAGE BURGER   16

all natural Pineland Farms ground beef, candied bacon, port salute cheese, brioche roll, crispy onions,

chef’s three bee’s honey-bourbon barbeque sauce and choice of house cut fries or napa slaw

LOBSTER GRILLED CHEESE   23

Maine lobster meat, brioche bread, garlic butter, fontina cheese, tomato confit, sweet dijonnaise,

and choice of house cut fries or napa slaw

CHICKEN CONFIT *   24

half chicken, mustard cream sauce, roast potatoes, cauliflower

SEARED SALMON, SOBA NOODLES *   25

asparagus, spinach, avocado, scallions, ginger, cilantro, honey, tamari, sesame seeds
salmon cooked to medium, please request otherwise

PAN SEARED SCALLOPS *   28

native scallops, tomatoes, lemon basil beurre blanc sauce, jasmine rice, asparagus

FILET MIGNON, ROAST MUSHROOMS *   32

char-grilled, 8 ounce, fingerling potatoes, garlic roasted oyster and crimini mushrooms

 

 

~ DESSERTS ~

CHOCOLATE COINTREAU CAKE   7.5

rich chocolate cake, ganache, raspberry coulis, whipped cream

HONEY NUT PARFAIT *   7.5

vanilla bean gelato, roast nuts, Chef’s Three Bees Honey, whipped cream

STRAWBERRY RHUBARB CRUMBLE    7.5

season’s fresh fruit, oatmeal brown sugar topping, vanilla gelato

 

Consuming raw or undercooked meats, poultry, seafood, shellfish or eggs may increase your risk food borne illness

* Items are or may be made gluten free.  Be sure to ask your server.

 

For the comfort & enjoyment of our Chapman Cottage Inn guests our tavern seats until 9pm & closes at 10pm.  Please join us a half mile down the street at our Ship’s Cellar Pub at the York Harbor Inn for late night revelry

 

For information about Chapman Cottage please call 207-363-5119

 

 

 

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