Rye Tavern

 

Built in 1792

 

Appetizers

 

Sprouts – crispy fried Brussel sprouts, toasted sunflower seeds, chili crema 12.00

Shrimp Cocktail – jumbo, wild-caught American chilled shrimp, house-made cocktail sauce 3.25 ea.

Chowder – bacon mashed potatoes, crispy fried clams, creamy chowder 11.00

Local Oysters – local oysters on the half shell, with house-made cocktail sauce and mignonette 3.00 ea.

Charcuterie Board – selection of sliced meats and cheeses displayed amongst sauces, pickles and other rotating accompaniments 20.00

Beet Poke – local golden beets, tossed in a light citrus vinaigrette, local radish, microgreens, 

house-made sesame crackers 12.00

Grilled Street Corn – roasted garlic and lime aioli, cotija cheese, cilantro 11

     Duck Pretzel Buns- house pretzel buns, confit duck thigh, pickled mustard seeds, peach habanero jam 14

Coffee Rubbed Smoked Pork Ribs- Crispy shallot mole crumble, green onions 14

Fried Chicken Black Pepper Biscuit- peach gooseberry chow chow, smoked gravy

 

Salads


Caesar Salad – local chopped romaine lettuce, garlic croutons, house-made Caesar dressing 11.00

Add Anchovies 2.00

Caprese Salad – sliced fresh tomatoes, maplebrook buratta, balsamic reduction, evoo, duxbury sea salt 17.00

Peach & Cornbread Salad- blue cheese, shaved red onion, peaches, cuke melons, sunflower shoots, meyer lemon honey vinaigtette 14

Plum & Coppa Panzanella- Italian Plums, coppa, arugula, lemon verbena focaccia crouton, sherry plum vin, house made ricotta, Queen Bee honey, shaved fennel 15

 

Entrees

 

Sirloin – 10 oz. center cut, heirloom tomato &basil salad, crispy potato au gratin cake, chimichurri 36.00

Scallops – pan-seared scallops, local Plymouth gristmill grits, bleu cheese, garlic scape and bacon jam, cherry tomatoes & corn 27.00

Roasted Garden Herb Half Chicken – buttermilk brined, preserved lemon potato salad, red cabbage slaw, lemon verbena chili glaze25.00

Salmon – pan-seared Atlantic Salmon, peach jalapeno salsa, basmati rice, blistered shishito peppers, red currant ginger puree, chive oil 26.00

Vegetable Pasta- spaghetti, vegetable primavera, parmesan, rye garden kale and pistachio 20.00

Tavern Burger – locally-sourced ground beef, bacon onion jam, house-made pickles, local greens,Cabot cheddar, brioche bun, served with truffle fries 19.00

Cubano Sandwich – sliced smoke-roasted pork loin, ham, beer mustard, Swiss cheese, house-made pickles, crunchy baguette, served with truffle fries 17.00

Rigatoni alla Norma- eggplant, italian sausage, rye sungold tomatoes, shaved parm 23

 

Desserts

 

Frozen Salted Caramel Cremeux- lavender sponge cake, sweet carrot chips, orange caramel sauce 13.00

Old Fashioned – bourbon honey cake, zested orange cream, bitter popcorn, plum sugar cube & compote,     vanilla ice cream 13.00

Brulee- almond coconut granola, meyer lemon curd, macerated blueberries 13.00

 

John Adams, quoted in 1794:

“I stopped one night at a tavern…about forty miles from Boston, and as I was cold and wet, I sat down at a good fire in the bar-room to dry my great-coat and saddle-bags, till a fire could be made up in my chamber.  There presently came in, one after another, half a dozen, or half a score substantial yeomen of the neighborhood, who, sitting down to the fire after lighting their pipes, began a lively conversation on politics. As I believed I was unknown to all of them, I sat in total silence to hear them.” (in Alice Morse Earle’s, Stage Coach and Tavern Days)

 

517 Old Sandwich Rd, Plymouth Massachusetts

508-591-7515

www.ryetavern.org