Cunard Tavern Menu

thai herbs | rice cracker | nuoc cham Deep fried brussels sprouts dressed with a spicy thai dressing made from lime and fish sauce and maple syrup. The garnishes are crushed rice crackers and herbs. If we refer to Thai herbs then you will always see Thai basil, dill, mint, and cilantro. Allergies: fin fish *Can be made vegetarian or vegan (we will modify the vinaigrette to not include fish sauce)

Queso fresco | lime aioli | chile powder 3 pieces of grilled corn rubbed with lime mayo and then dusted with chile powder, tajin, garlic powder, and queso fresco. They’ll be served with a lime wedge. Allergies: dairy, eggs *Vegetarian

arrabbiata sauce Think fried mozzarella sticks but a round slab of provolone instead. Served with a spicy tomato sauce (arrabbiata.) Allergies: dairy, gluten *Vegetarian

singapore black pepper sauce | mozzarella curds French fries topped with lobster meat, mozzarella curds, and our play on singapore black pepper sauce that is traditionally served with crab. We make ours from lobster stock, black pepper, sweet soy, and ketchup (yes, ketchup - we know it’s trashy and we like it anyways.) Allergies: crustacean, dairy, soy

pepperoni vinaigrette | smoked mozzarella | basil Grilled broccolini dressed with an Italian style oregano vinaigrette that is made with rendered pepperoni fat in addition to oil. The rendered pepperoni will be sprinkled on as well as diced scamorza (smoked mozzarella.) We will finish the dish with basil, crispy garlic and shallots. Allergies: pork, dairy,Gluten *can be made vegetarian (different vinaigrette) or vegan (different vinaigrette and no cheese)or gluten free(no crispy shallots)

n’duja | mascarpone | garlic bread Mussels steamed with white wine, garlic, and nduja (a spicy spreadable sausage from southern Italy) and then finished with mascarpone. We serve the mussels with garlic bread. Allergies: shellfish (mussels, shrimp, scallop, pork, dairy, gluten (garlic bread only)

ramen aioli | banh mi pickles | chopped pistachios Griddled slab of mortadella in a gwa pao steam bun (clam shell style steam bun.) The sauce is a mayo made from soy sauce and chicken bouillon. We add pickled carrots and daikon radish and then garnish the bun with chopped pistachios. Allergies: pork, dairy, nuts, soy

grape | bacon | challah The foie gras is poached and then rolled into a torchon before being sliced. It’ll be served with lightly grilled grapes, pickled grapes, a grape jam, and a powder made from bacon fat. The torchon will be served with toasted challah, a jewish style enriched dough similar to brioche. Allergies: dairy, pork, gluten

tajin | lime crema Braised and then fried pig ear strips seasoned with tajin, chile powder, and cumin. The crema served with the pig ears is made from mayo, sour cream, lime, and cilantro. Allergies: pork, dairy

cold :celery | mayo | house made salt and vinegar chips warm: lobster butter | pimenton | house made salt and vinegar chips The lobster rolls will be offered either warm or cold. The cold will be served with mayo, celery, and salt and vinegar chips. The warm will be warmed with butter that we will first boil lobster shells into. They will both be garnished with pimenton (smoked paprika.) Add caviar for a $30 upcharge to the lobster roll. Allergies: crustacean, gluten (?)

house blend | secret sauce | fries House blend of beef and bacon (sirloin, brisket, chuck, bone marrow, bacon, and miso.) Cooked to temp then veiled with cheddar. Our secret sauce is mayo, mustard, ketchup based. We then add balsamic marinated onions, tomato, and shaved iceberg lettuce. Served with fries. Allergies: dairy, pork, gluten

miso tartar | pickles | Cheddar cheese Battered and fried hake. The tartar is fairly classic (mayo, pickles, dill, capers, lemon, tabasco, onion powder, and dijon but we add a but of white miso.) American cheese and pickles finish the dish. There isn’t a whole lot going on with this sandwich…it’s all about the batter on the fish. Served with fries. Add caviar for a $30 upcharge to the fish sandwich. Allergies: fin fish, gluten (?)

kimchee pimento | white bbq | slaw Buttermilk marinated and fried boneless, skinless chicken thigh dredged with herbs and spices. We dress the fried chicken with a white bbq sauce made from mayo, apple cider vinegar, and worcestershire sauce. We finish with pickles and kimchee pimento cheese (kimchee, cheddar, cream cheese, mayo, and sriracha.) Served with fries. Allergies: fin fish, dairy, gluten

san marzano tomato | fior di latte Buttermilk brined and then fried chicken cutlet (we’re using a whole breast that is butterflied and lightly pounded.) We dress the cutlet with a Sa Marzano tomato sauce. San Marzano (near Mt. Vesuvius) arguably produces the best canned tomatoes in the world because of the volcanic soil that they’re grown in. We add fior di latte (mozzarella) and bake it until the cheese melts and caramelizes. We call this a homage to Jeveli’s because did anyone ever actually eat at Jeveli’s and not order the chicken parm? Allergies: dairy, gluten

tahina | zhoug | pine nut-sultana vinaigrette Whole roasted head of cauliflower that is dressed with a pine nut and golden raisin vinaigrette. The pine nuts can be omitted for a nut allergy. We will be serving it on housemade tahina (same as tahini - a pureed sesame sauce made with garlic, lemon juice, and cumin) and zhoug (a spicy sauce from the Levant made from parsley, cilantro, and chiles.) Allergies: pine nuts *Vegan

kimchee | sesame | fried egg Jasmine rice that is fried with kimchee (korean spicy fermented cabbage,) peas, garlic, ginger, and confit duck legs (duck legs that have been slowly cooked in duck fat.) We season it with sesame oil, soy sauce, and sesame seeds. The garnishes are sliced green onions. Allergies: sesame, soy *Can be made vegetarian or vegan (no duck)

french fries | cotija cheese | onion rings 8oz Denver steak (also known as zabuton) is cut from the chuck of the steak (shoulder.) It is considered one of the more tender cuts of beef. We marinate the steak in an Argentinian chimichurri sauce (parsley, oregano, olive, garlic, and red pepper flake.) We serve the steak with french fries and onion rings. Allergies: dairy, gluten (onion rings)

green vegetables | green goddess dressing | avocado Little gem lettuce with changing green veggies (any assortment of peas, asparagus,artichokes, green beans,Green beans,cucumber, avocado) and chickpeas. We’re making our own green goddess dressing (mayo, sour cream, tarragon, parsley, chives.) Feel free to upsell added grilled chicken breast, salmon, steak, or shrimp. Allergies: dairy (can be omitted with a different vinaigrette)

two eggs | bacon | homefries | toast Classic american breakfast. Choices of white or multigrain, served with soft salted butter. Allergens:Egg,Gluten (we have gluten free burger buns)

house made lemon ricotta | berry jam | local honey Our ricotta toast is served on a thick slice of sourdough bread, grilled .We make our own ricotta in house by adding salt and lemon juice to whole milk then cooking at a very low temperature for 2-3 hours. The curds are then spun a scant amount of the whey till smooth. We're making strawberry jam in house using fresh strawberries, mirin (a sweet japanese cooking wine), and elderflower syrup. We zest fresh lemon, drizzle local wildflower honey and tare fresh mint to finish the plate. Allergens:Gluten,Dairy, Citrus ,Alcohol (berry jam but can do fresh fruit for allergy)

queso fresco | sourdough | tajin | pickled onion add poached egg $3 We use the same toast as the ricotta toast to carry a simple avocado mash that is solely seasoned with salt, the amount of mash is a little more than one hass avocado. On top of the avocado goes crumbled queso fresco cheese, pickled shallots (same as the steak), and tajin. They can add a single poached egg for an upcharge. Allergens: Gluten, Dairy(queso fresco), Allium (pickled shallots), Nightshades/peppers (tajin)

cacio e pepe boursin | butter lettuce | fines herbs vinaigrette French omelettes are cooked just until set, so they have a creamy, custard-like texture and no brown spots outside. They are rarely filled with anything other than a small amount of cheese,we use boursin (a soft creamy french cheese) seasoned with parm and black pepper. French omelettes are rolled into a log rather than folded in half for serving. There can be no additions to this omelette, only removing the cheese. The omelette comes with a side salad of butter lettuce dressed in a champagne/ dijon vinaigrette with fines herbs (feeenz) Chervil, parsley, chives,tarragon. Allergens:Eggs,Dairy, Alliums(dressing)

nutella | blueberry | preserved lemon butter Comes with 3 pancakes, Ricotta pancakes are fluffier than other pancakes due to whipping the eggs in the batter and the richness of the ricotta which also give them a custard-like interior, the pancakes do not taste cheesy. On top of the stack there is a drizzle of nutella, powdered sugar, preserved lemon butter, and blueberries. Nothing can be added to the inside of the pancake as it would compromise the pancake. Allergens: dairy, gluten

A thick cut piece of challah bread that we soak overnight in a mixture of egg,cream, milk, vanilla, cinnamon, and nutmeg. After soaking the bread is covered in a mixture of panko and cornflakes then fried till golden brown and crispy on the outside. After cooking, the inside of the french toast is soft and similar to custard. Powdered sugar and cranberry jam we make in house using sake and seville orange, reminiscent of cranberry sauce go on top. Served with sides of grade A maple syrup and whipped salted butter. Allergens: dairy, gluten

mortadella | tomato hollandaise | sub smoked salmon $ sub lobster $ We use an immersion circulator to cook eggs at 63.5c for 30 minutes to achieve the perfect “poached egg”. The English muffins we use are the highest quality we can get. They are hand made by a local bakery using local grains and no seed oils. Thin cut mortadella is caramelized on the plancha and placed on the muffin along with the egg then the tomato hollandaise that is seasoned with lemon juice, red boat fish sauce, and tabasco. The motadella can be substituted with smoked salmon or lobster for an upcharge. Allergens: Dairy, Gluten

black pepper gravy | mozzarella curds | fried egg A generous plate of crispy homefries with pork sausage and black pepper country gravy. Mozzarella cheese curds are placed on top, the whole plate goes in the salamander to just slightly melt the curds. Finished with scallion greens and a sunny side up fried egg. Allergens: Dairy, Gluten

black pepper country gravy | sriracha butter | maple syrup Our malted waffles are crispy on the outside with a light airy interior. We use yeast in the batter in addition to the malted milk powder to give the waffles a sweet nutty flavor. The country gravy is the same as the poutine, we use ground up breakfast sausage and cook it to render fat that is then cooked with flour to form a roux. We mix in milk to form the gravy and season generously with black pepper. Allergens: Dairy, Gluten

kimchee | sesame | fried egg Jasmine rice that is fried with kimchee (korean spicy fermented cabbage,) peas, garlic, ginger, and confit duck legs (duck legs that have been slowly cooked in duck fat.) We season it with sesame oil, soy sauce, and sesame seeds. The garnishes are sliced green onions. Allergies: sesame, soy *Can be made vegetarian or vegan (no duck)

8oz Denver steak (also known as zabuton) is cut from the chuck of the steak (shoulder.) It is considered one of the more tender cuts of beef. We marinate the steak in an Argentinian chimichurri sauce (parsley, oregano, olive, garlic, and red pepper flake.) We serve the steak with eggs. Allergies: dairy, gluten

green vegetables | green goddess dressing | avocado Little gem lettuce with changing green veggies (any assortment of peas, asparagus,artichokes, green beans,Green beans,cucumber, avocado) and chickpeas. We’re making our own green goddess dressing (mayo, sour cream, tarragon, parsley, chives.) Feel free to upsell added grilled chicken breast, salmon, steak, or shrimp. Allergies: dairy (can be omitted with a different vinaigrette)

thai herbs | peanuts | bulgarian feta Sliced citrus dressed with the same nuoc cham from the brussels sprouts. We garnish the citrus with honey roasted peanuts, bulgarian feta (a smooth, lemony feta made from either sheep or cow milk,) and finished with thai herbs and fried shallots. Allergies: fin fish, dairy (can be omitted,) peanuts (can be omitted)gluten(can be omitted) *Can be made vegetarian with a different vinaigrette

cold :celery | mayo | house made salt and vinegar chips warm: lobster butter | pimenton | house made salt and vinegar chips The lobster rolls will be offered either warm or cold. The cold will be served with mayo, celery, and salt and vinegar chips. The warm will be warmed with butter that we will first boil lobster shells into. They will both be garnished with pimenton (smoked paprika.) Add caviar for a $30 upcharge to the lobster roll. Allergies: crustacean, gluten (?)

miso tartar | pickles | Cheddar cheese Battered and fried hake. The tartar is fairly classic (mayo, pickles, dill, capers, lemon, tabasco, onion powder, and dijon but we add a but of white miso.) American cheese and pickles finish the dish. There isn’t a whole lot going on with this sandwich…it’s all about the batter on the fish. Served with fries. Add caviar for a $30 upcharge to the fish sandwich. Allergies: fin fish, gluten (?)

kimchee pimento | white bbq | slaw Buttermilk marinated and fried boneless, skinless chicken thigh dredged with herbs and spices. We dress the fried chicken with a white bbq sauce made from mayo, apple cider vinegar, and worcestershire sauce. We finish with pickles and kimchee pimento cheese (kimchee, cheddar, cream cheese, mayo, and sriracha.) Served with fries. Allergies: fin fish, dairy, gluten

house blend | secret sauce | fries House blend of beef and bacon (sirloin, brisket, chuck, bone marrow, bacon, and miso.) Cooked to temp then veiled with cheddar. Our secret sauce is mayo, mustard, ketchup based. We then add balsamic marinated onions, tomato, and shaved iceberg lettuce. Served with fries. Allergies: dairy, pork, gluten