Scarlet Oak Tavern

Name: Scarlet Oak Tavern
Address: 1217 Main St., 02043, MA, 02043
Telephone: 781-749-8200

1217 Main St., Hingham, MA 02043, US

• Monday: 11:30AM-9:00PM •Tuesday: 11:30AM-9:00PM •Wednesday: 11:30AM-9:00PM •Thursday: 11:30AM-9:00PM •Friday: 11:30AM-10:00PM •Saturday: 11:30AM-10:00PM •Sunday: 11:30AM-9:00PM •

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Details

Cuisine: Steakhouse
Parking:
Alcohol Type:
Takeout Available:

Delivery Available:
Catering Available:
Reservations:
Smoking Allowed:

Dress Code: Upscale Casual
Wheelchair Accessible:
Seating:
Music Type:

LUNCH MENU

SOUPS/SALADS

Greek Salad

Baby Spinach Salad

with red grapes, walnuts and Great Hill blue cheese

Scarlet Salad

mixed baby greens w/ cranberries & crispy shallots

Szechuan Chicken Salad

over arugula with peanuts & lime

Classic Caesar Salad

with parmesan croutons

Garden Vegetable Gazpacho

New England Clam Chowder

OVEN FIRED PIZZAS

Pizza Margherita

Lobster Bake

Maine lobster with new potato, sweet corn & linguicia

Wild Mushroom, Asparagus & Fontina

Bianco

four cheeses, caramelized onions & truffle oil

Steak Bomb

sliced skirt steak with caramel onions & empire mozzarella

SANDWICHES & ENTREES

Classic Grilled Cheese with Tomato Bisque

Smoked Turkey, Granny Apples & Brie

on peasant bread with tavern chips

Cuban Sandwich

smoked pork, ham and swiss with house pickles and plantain chips

Lobster Roll

with hand cut fries

Crispy Clam Roll

with tartar sauce and hand cut fries

Meatloaf BLT

with hand cut fries

Mediterranean Grilled Veggie Melt

with tavern chips

Blue Crab Burger

with cajun remoulade & hand cut fries

Black Angus Burger

with hand cut fries

Sirloin Steak Tips

12 oz. cooked to order with summer potato salad

Chicken Pot Pie

roasted chicken, red bliss potatoes, carrots & peas under a flaky crust

DESSERT

Oven Fired Wild Blueberry Grunt

Carrot Cake

Homemade Pecan Pie

with Toscanini’s malted milk ice cream

Molten Chocolate Cake

with hazelnut ice cream and praline

DINNER MENU

APPETIZERS

Prince Edward Island Mussels

beer braised with sweet garlic & herbs

Iced Jumbo Shrimp

Oven Fired Blue Crab & Sharp Cheddar Dip

with assorted crackers

Farmhouse Grilled Cheeses

House Cured Olives and Homemade Focaccia

Local Oysters

on the ½ shell; mignonette & horseradish

Jumbo Crab Cake

Pastrami Spiced Rare Tuna

grainy mustard & plowman's pickle

Black Angus Beef Carpaccio

with Caponata and shaved Parmesan

Seafood Tower

SOUPS & SALADS

Baby Spinach Salad

with red grapes, walnuts and Great Hill bleu cheese

Arugula and Goat Cheese Salad

with locally grown beets and pistachio cream

Scarlet Salad

field greens with cranberries and crispy shallots

Classic Caesar Salad

with parmesan croutons

Garden Vegetable Gazpacho

New England Clam Chowder

STEAKS

Prime Rib Au Jus

(Fri & Sat Only)

Filet Mignon

New York Sirloin

Top Sirloin

Bone-In Rib Eye

Sirloin Steak Tips

Porterhouse

Sirloin Steak au Poivre

14 oz New York Strip crusted with red peppercorns in a dijon cognac cream

Surf & Turf

6 oz. filet mignon with lobster crepe and summer vegetable ragout

ADD-ONS

to a steak

ENTREES

Chicken Pot Pie

roasted chicken, red bliss potatoes, carrots & peas under a flaky crust

Pan Seared Sea Scallops

sweet corn risotto & snap peas

Slow Smoked Spare Ribs

Memphis-style

Smokey Herbed Half Chicken

with cheese grits & seared kale

Meatloaf

country glazed carrots, garlic mashed potatoes and mushroom bacon gravy

Miso Glazed Salmon

with three Asian salads

Black Pepper Fettuccine Primavera

Crab Stuffed Cod

with bacon, spinach and chive potato

Honey-Lavender Glazed Duck Breast

dried fruit couscous and gingered plum chutney

Cider Glazed Pork Chop

center cut 12 oz. chop with butternut squash and braised chard

SIDES

Garlic Mashed Yukon Potatoes

Classic Mac & Cheese Bake

three cheeses and a butter crumb crust

New England Baked Beans

Sweet Country Glazed Carrots

Butternut Squash

with Vermont maple syrup

Asparagus Gratin

Wild Mushrooms

shiitake, portabello and oyster

Braised Rainbow Chard

Baked Idaho Potato

Battered Onion Rings

with smoky onion relish

DESSERTS

Oven Fired Wild Blueberry Grunt

Chocolate Raspberry Calzone

Coffee Crème Brûlée and House Made Biscotti

Carrot Cake

Homemade Pecan Pie

with Toscanini’s malted milk ice cream

Molten Chocolate Cake

with hazelnut ice cream and praline

BRICK OVEN MENU

STARTERS

Smokey Salted Almonds

House Cured Olives and Homemade Focaccia

Oven Fired Blue crab & Sharp Cheddar Dip

with assorted crackers

Loaded Jacket Potatoes

with spicy shrimp, tasso ham & chive cream

Kettle Beef Slider

four little BBQ brisket sandwiches

Scarlet Salad

mixed baby greens with cranberries and crispy shallots

Classic Caesar Salad

with parmesan croutons

OVEN FIRED PIZZAS

Pizza Margherita

Lobster Bake

Maine lobster with new potato, sweet corn, and linguicia

Wild Mushroom, Asparagus & Fontina

Bianco

four cheeses, caramelized onions & truffle oil

Steak Bomb

sliced skirt steak with caramel onions and Empire mozzarella

PRESSED SANDWICHES

Classic Grilled Cheese with Tomato Bisque

Smoked Turkey, Granny Apples & Brie

on peasant bread with tavern chips

Cuban Sandwich

smoked pork, ham & swiss with house pickles and plantain chips

DESSERTS

Oven Fired Wild Blueberry Grunt

Chocolate Raspberry Calzone

TAVERN MENU

APPETIZERS

House Cured Olives & Homemade Focaccia

Local Oysters

on the ½ shell; mignonette & horseradish

Oven Fired Blue Crab & Sharp Cheddar Dip

with assorted crackers

Prince Edward Island Mussels

beer braised with sweet garlic and herbs

Iced Jumbo Shrimp

Farmhouse Grilled Cheeses

Loaded Jacket Potatoes

with spicy shrimp, tasso ham & chive cream

Battered Onion Rings

with smoky onion relish

Kettle Beef Sliders

Four little BBQ brisket sandwiches

Chicken Tenders

sesame, buffalo or BBQ

Beef & Bleu

tenderloin tips with bleu cheese fondue

Scarlet Salad

mixed baby greens with cranberries and crispy shallots

Classic Caesar Salad

with parmesan croutons

OVEN FIRED PIZZAS

Pizza Margherita

Lobster Bake

Maine lobster with new potato, sweet corn & linguicia

Wild Mushroom, Asparagus & Fontina

Bianco

four cheeses, caramelized onions & truffle oil

Steak Bomb

sliced skirt steak with caramel onions and Empire mozzarella

SANDWICHES

PRESSED

CLASSIC

ENTREES

Sirloin Steak Tips

12 oz. cooked to order with country glazed carrots and garlic mashed potatoes

Chicken Pot Pie

roasted chicken, red bliss potatoes, carrots & peas under a flaky crust

Cider Glazed Pork Chop

center cut 12 oz. chop with butternut squash and braised chard

Shepherd’s Pie

slow cooked angus beef and lamb with roasted root vegetables and garlic whipped potatoes

Meatloaf

country glazed carrots, garlic mashed potatoes & mushroom bacon gravy