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Please Note: We apply a 2% hospitality fee to all orders. This supports our staff with a living wage, healthcare and paid sick days. We thank you in advance for your support. We believe this decision reflects our core beliefs regarding the well-being of our employees and their families at this time.

To view our take-out menu and order online, please click here.

House-made Clam Chowder – made with dill cream and bacon crumbles cup 7 bowl 10

Jonah Crab Cakes – two seared crab cakes, lemon basil aioli 14

Fried Green Tomatoes* – with chipotle remoulade, sweet & spicy chow chow 12

Sweet & Spicy Wings – sriracha, scallions, blue cheese dressing, carrots & celery 15

Pig Candy* – caramelized pork belly, mango jalapeño salsa 10

Garlic Cauliflower Hummus* – walnut dukka garnish, grilled flatbread, cucumber 9

Lobster Salad Cocktail* – chilled lobster salad served up in a martini glass with sliced cucumber and lemon 18

Cheese & Charcuterie Board* – rotating selection of artisanal meats and cheeses with assorted accoutrements 27

Tavern House Salad* – baby spring greens, chickpeas, cucumber, roasted red pepper, zaatar dressing 8/12

Shredded Kale Salad* – quinoa, shaved aged Parmesan, sunflower seeds, dried cranberries, green goddess dressing 9/13

–add-ons grilled chicken (6 oz) 10; salmon (6 oz) 13; shrimp (7 ea) 11; lobster salad (3 oz) 16

Tavern House Burger* – Bibb lettuce, tomato, caramelized onion, buttered Kaiser roll 16
–ADD cheese 1, bacon 4, fried egg 2

Grilled Chicken Ciabatta* – fig spread, balsamic onion, arugula, Camembert 16

Lobster Roll* – fresh lobster salad with lemon, basil and a touch of mayonnaise on buttered brioche roll 32

Vegan Wrap – roasted spring vegetables, artisan greens, salsa verde, grilled whole wheat wrap 14

(available at 5pm Friday & Saturday)

Harissa Rubbed Swordfish* – with roasted fingerling potatoes, broccolini, olive caper tapenade 36

Boston Strip Steak – with celeriac puree, wilted spinach, blistered cherry tomatoes, red wine demi and crispy shallots 40

Day Boat Halibut* – grilled asparagus, whipped sweet potatoes, topped with tomato, leek and crab beurre blanc 41

Seafood Risotto Milanese* – lobster, shrimp, and salmon, saffron and tomato broth, asparagus tips, shaved aged Parmesan 38

Pistachio Crusted Salmon* – with coconut curried lentils, mango, and shaved kale 34

Quinoa & Arugula Stuffed Portabella Mushroom* – sauteed spring vegetables, creamy polenta, salsa verde and balsamic glaze 24

Hamburger* 8

Cheeseburger* 9

Grilled Cheese* 8

Chicken Fingers 10

Bag of Donuts – homemade donut holes, cocoa sugar, lemon blueberry preserves 8

House Made Chocolate Cake – with raspberry filling and chocolate buttercream frosting 10

Espresso / Cappuccino / Latte 5

Cape Cod Coffee / Tazo Tea 3

Cocktails

POMEGRANATE MARTINI – Stoli blueberry vodka, PAMA pomegranate liqueur, and cranberry juice served up with a twist 13

FRENCH MARTINI – Grainger’s gluten-free, organic vodka with Chambord raspberry liqueur and pineapple juice shaken to perfection served up 13

PIMM’S CUP – Pimm’s liqueur, fresh lemon juice, and ginger ale 10

THE KNOB – Knob Creek Manhattan served up with a slice of orange 14

APEROL SPRITZ – Prima Perla prosecco served over ice with Aperol and a slice of orange 13

QUICKS “DEVIL’S FOOT” MARGARITA – Lunazul blanco tequila with house-made sour mix and jalapeno simple syrup 11

PENZANCE PUNCH – Mt. Gay rum, pineapple, orange and cranberry juices with a Myer’s Dark rum floater 10

ESPRESSO MARTINI – Stoli vanilla vodka, Bailey’s Irish cream, Kahlua and Nespresso 16

DARK N STORMY – Barritt’s ginger beer with a Gosling’s Black Seal rum floater 10

Beer Bottles & Cans

Beck’s non-alcoholic 4.5

Bud Light 4.5

Bud Light Seltzer MANGO 4.5

Budweiser 4.5

Cisco Gripah 16oz can 7

Corona 5.5

Corona Light 5.5

High Limb “OG” Hard Cider* 16oz can 8

Lone Pine Seltzer* (assorted flavors) 5.5

Michelob Ultra 4.5

Stormalong Guava Cider* 16oz can 8

Wormtown Be Hoppy IPA 16oz can 8

Vital Sign Nitro Hard Tea Blood Orange Yuzu* 6

Draught Beer

Allagash White – ME 5.2% ABV

Cape Cod Blonde Ale – MA 4.9%

Cape Cod Red – MA 5.5%

Guinness – IRE 5.6%

High Limb “Light” Cider* (3g sugar) – MA 4.5%

Lone Pine American IPA – ME 5.2%

Maine Beer Company Lunch IPA – ME 7%

Peak Organic Fresh Cut Pilsner – ME 4.6%

Wachusett Blueberry Ale – MA 4.5%

White Wine

Cavazza Pinot Grigio, Italy 8/30

Crowded House Sauvignon Blanc, New Zealand 9/34

Excelsior Chardonnay, South Africa 8/28

La Crema Chardonnay, Monterey 12/44

Paco & Lola Albarino, Spain 10/36

Wolffer Rose, Chile 12/44

Prosecco (split) 10

Red Wine

Quicks Red Sangria 9

Casalini Montepulciano 9/34

Chateau Nicot Bordeaux 10/38

Parducci Pinot Noir 11/42

Rickshaw Cabernet Sauvignon 9/32

Avalon Cabernet Sauvignon 13/48

Wine by the Bottle

Prima Perla Prosecco, Italy 34

Bohigas Cava Brut, Spain 40

Ramey Cellars Chardonnay, Sonoma Coast (2014) 74

Perrier Jouet, France 99

Frog’s Leap Merlot, Napa Valley (2016) 80

Clos du Val Cabernet Sauvignon (2011) 68

Jordan Cabernet Sauvignon 100

Caymus Cabernet Sauvignon 179

Shafer Cabernet Sauvignon 179


*Indicates dish can be prepared for the gluten sensitive. Please inform your server if anyone in your party has a food allergy.

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

Please note there is a .50 cent per box take out fee to cover the cost of our compostable packaging.

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