Thistle Hill Tavern
Restaurant Menu
DINNER
Starters – Snacks – Sides
OLIVES – 6
CURRIED PUMPKIN FRITTERS – 8
cilantro-lime tahini sauce
FRIED FENNEL – 5
SALT & PEPPER FRENCH FRIES – 4
SICILIAN STYLE LOCAL CAULIFLOWER - 9
spicy white anchovy vinaigrette
Salads
HOUSE-MADE BRESAOLA -14
grilled ciabatta, seasonal accompaniments
ROASTED BABY BEETS - 12
frisee, blood oranges, pumpkin seeds, french feta, mint, yogurt
KALE & ARUGULA – 10
pomegranate, baby carrot, dill, apple tree farm goat cheese, aged balsamic
SHAVED RAW BRUSSEL SPROUTS - 12
crispy speck, pecorino, pine nuts, charred meyer lemon
GRILLED TRUMPET MUSHROOM - 12
watercress, shallots, piave vecchio, black truffle vinaigrette
Dinner
MAINE MUSSELS – 15
roasted butternut squash, speck, mustard greens, dry vermouth, thyme
GRATIN OF LOCAL BROCCOLI – 16
parmesan cream, lemon-garlic breadcrumbs
DUCK LEG CONFIT – 17
warm spinach, marcona almonds, medjool dates, spanish blue cheese, aged sherry vinegar
VEGAN BURGER – 13
house-made pickles & ketchup, potato roll, salt & pepper french fries
BURGER – 15
house-ground, grass-fed beef, potato roll, salt & pepper french fries add cheese and/or bacon: $1
BLACK TAGLIATELLE - 21
rhode island calamari, fennel, hot cherry peppers, saffron, gremolata
PAN ROASTED LONG ISLAND FLUKE - 24
curried black lentils, celery root puree, grapefruit
ORGANIC BRICK CHICKEN – 23
warm fingerling potato salad, arugula, pancetta, mustard seed pan sauce
MILK BRAISED PORK BELLY - 21
rye bread spaetzle, juniper braised red cabbage
HOUSE MADE PAPPARDELLE – 23
lamb bolognese, parmesan
DESSERTS
BUTTERMILK CAKE – 7
seasonal fruit, brown sugar & sea salt mascarpone
CHOCOLATE & FRESH MINT PANNACOTTA – 7
blood oranges, toasted hazelnuts
COOKIE PLATE – 7
caramel steamed milk
HOUSE-MADE DONUTS - 8
PLEASE NOTE: All menu items and prices are subject to change.