Delancey Tavern

408 W Geer St. Durham, NC 27701

 

Reservations

 

Takeout

 

Dinner Menu

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 cheddar curds, 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, and blueberry “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 ENTREES CHICKEN COOKED UNDER A BRICK 22 Chicken breast, wild mushroom ragu, fennel, preserved lemon, potato pancake, sherry jus PORK RIBEYE* 25 Anson Mills grit cake, bacon-braised rainbow chard, chimichurri, and lychee mostarda STEAK FRITES* MP Herb-marinated steak with garlic broccolini, buttered demi- glace, and hand-cut house fries. Featured cuts vary daily. NORTH ATLANTIC COD 28 Miso-roasted cod, tomato-ginger sauce, black rice, asparagus, carrots, green beans, pickled onion, fried lotus root. FORBIDDEN RICE MEDLEY 20 Black rice bowl with asparagus, blistered snow peas, sweet pea pesto, parmesan crisps, and radishes (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 • Green Beans • Bacon-braised Chard 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 ROASTED BROCCOLI SALAD Roasted broccoli, arugula, house-pickled grapes, gorgonzola, toasted almonds, red onion, and creamy garlic-dill 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

 

Brunch Menu

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

 

Initial Kitchen Hours:

Sun: Brunch: 11am-3pm, Dinner: 5-9pm

Mon: 5-9pm

Tue: Closed

Wed: 5-9pm

Thu: 5-10pm

Fri: 5-10pm

Sat: 5-10pm