Tabard Inn
Chef Paul Pelt's ever-changing seasonal dishes reflect global influences with a regional twist. With a commitment to sourcing ingredients of the highest quality, our kitchen creates a daily menu based on what is local, fresh, and seasonal to bring inspired dishes to your table.
Aromatic sauces, engaging appetizers, and the pristine quality of our seafood, meat and poultry entrees will enliven even the most sophisticated palates. Take a look at their brick-walled garden patio and meet their chef and staff, who provide you with world-class cuisine.
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