Delancey Tavern

408 W Geer St. Durham, NC 27701

 

Delancey Tavern Menu APPETIZERS DEVILED EGG DIP 10.5 Topped with crispy capers, pickled onion and Fresno chilies, served with fried Ritz crackers WHIPPED ARTICHOKE MOUSSE 11.5 House-made spread served with sun-dried tomato, black garlic, and ten-grain sourdough FRIED BEER CHEESE 12 Panko and pretzel crusted beer-brined mozzarella, with sorghum honey mustard ROASTED BABY CARROTS 13 Brown butter roasted Blue Sky Farm carrots, goat cheese cream, currant jam, rye crisps CHILLED SHRIMP PLATE 14 Chilled Gulf shrimp, watermelon radish, dill, Granny Smith white “cocktail” sauce CRISPY PORK BELLY 12.5 Creamed collards, garam masala, white balsamic, prosecco-plumped sundried tomato, crisped rice noodle PEI MUSSELS 16 In herbed white wine miso broth with chili oil and scallion, with sourdough. Pro tip: add a side of fries for dipping CHEESE PLATE 19.5 Large sharing plate with three artisan cheeses, miso caramel, whole grain mustard, preserves, fruit, nuts, bread and fried Ritz crackers ENTREES CHICKEN COOKED UNDER A BRICK 22 Airline chicken breast, wild mushroom ragu, fennel, preserved lemon, potato pancake, sherry jus PORK RIBEYE* 24 Anson Mills grit cake, lambrusco-braised cabbage and bacon, apple chutney STEAK FRITES* MP Herb-marinated steak with garlic broccolini, buttered demi- glace, and hand-cut house fries. Featured cuts vary daily. CATCH OF THE DAY 28 Today’s featured fish with pomegranate-soy glaze, gingered broccoli, nori, and fried lotus root, over cauliflower rice. WINTER RISOTTO 20 Sweet potato puree, truffle oil, browned butter, parmesan crisps, sunny-side-up egg (available vegan) TAVERN BURGER 19 Two smashed patties, sautéed onions, pickles, lettuce, cheddar and signature sauce on brioche, with side (available vegetarian) Suggested upgrade: add pork belly to your burger for 5 dollars LENTIL MEATBALL SANDWICH 18 Vegetarian ‘meatballs’, romesco sauce, mozzarella, parmesan, onion, and broccolini; on focaccia, with side (available vegan) SIDES 7.5 Caesar Salad • Beet Salad • French Fries Grit Cake • Broccoli • Braised Cabbage SALADS CAESAR SALAD 13 Crispy romaine, tahini Caesar dressing, tomato-brushed croutons, shredded Grana Padano, and bonito flakes BEET SALAD 13 Blue Sky Farms mesclun with slivered pickled beets, crispy fried beet chips, garlic crunch, and carrot-ginger dressing ADD CHICKEN 8 • SHRIMP 10 • FEATURED FISH 13 DESSERTS POPCORN CRÈME BRÛLÉE 11.5 Popcorn custard and grits, cornmeal cookie, torched sugar STICKY TOFFEE PUDDING 10.5 Warm pudding with miso-umeboshi caramel *Consuming raw or undercooked foods can potentially increase the risk of foodborne illness

Our menu is updated regularly; the menu on the day you visit may differ slightly from this sample.

 

Initial Kitchen Hours:

Sun: 5-9pm

Mon: 5-9pm

Tue: Closed

Wed: 5-9pm

Thu: 5-10pm

Fri: 5-10pm

Sat: 5-10pm

 

We are not currently taking reservations, and are seating on a walk-in basis.

If we aren't able to seat your party immediately, our mezzanine lounge is a great spot to enjoy a drink before dinner.