Delancey Tavern

408 W Geer St. Durham, NC 27701

 

Reservations

 

Takeout

 

Dinner Menu

Delancey Tavern Menu APPETIZERS FRIED LOBSTER AND SHRIMP DUMPLINGS 15 Shredded pastry dough breading; served with peach chow chow, smoked paprika aioli, and sesame WHIPPED ARTICHOKE MOUSSE 13.5 House-made spread served with cucumber chutney, za’atar, and sourdough DEVILED EGG DIP 10.5 Topped with crispy capers, pickled onion and Fresno chilies, served with fried Ritz crackers ROASTED BABY CARROTS 13 Brown butter roasted carrots, goat cheese cream, currant jam, rye crisps HEIRLOOM TOMATO SALAD 15 Heirloom tomatoes with lemon sesame vinaigrette, green tomato jelly, Mimolette cheese, hazelnut, and tarragon CHILLED SHRIMP PLATE 14 Chilled Gulf shrimp, watermelon radish, 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 KOREAN FRIED CHICKEN WINGS 13 Six wings tossed in sticky Buffalo sauce or dorito-spiced dry rub; with bread-and-butter pickled carrot and bleu cheese SALADS ROASTED BROCCOLI SALAD 13 Roasted broccoli, romaine, house-pickled grapes, gorgonzola, toasted almonds, red onion, and creamy garlic-dill dressing CAESAR SALAD 13 Crispy romaine, tahini Caesar dressing, tomato-brushed croutons, shredded Grana Padano, and bonito flakes Add: Chicken 8, Shrimp 10, Cod 13 ENTREES STEAK FRITES* 48 12 oz Herb-marinated strip loin with garlic broccolini, buttered demi- glace, and hand-cut house fries. CHICKEN COOKED UNDER A BRICK 24 Chicken breast, wild mushroom ragu, fennel, preserved lemon, potato pancake, sherry jus PORK RIBEYE* 27 Anson Mills grit cake, bacon-braised rainbow chard, salsa verde, and lychee mostarda NORTH ATLANTIC COD 29 Miso-roasted cod, tomato-ginger sauce, black rice, asparagus, carrots, green beans, pickled onion, fried lotus root. FORBIDDEN RICE MEDLEY 21 Black rice bowl with asparagus, blistered snow peas, sweet pea pesto, parmesan crisps, and radishes (available vegan) SUMMER LENTIL SANDWICH 19 Vegetarian lentil patty, mozzarella, pesto, tomato, onion, and cucumber on focaccia, with side choice (available vegan) TAVERN BURGER 19 Two smashed patties, sautéed onions, pickles, lettuce, cheddar and signature sauce on brioche, with side. Suggested upgrade: add pork belly to your burger for 5 dollars VEGGIE BURGER 19 Two house-made lentil patties, sautéed onions, pickles, lettuce, cheddar and signature sauce on brioche, with side (vegan cheese available) SIDES 7.5 French Fries • Caesar Salad Grit Cake • Green Beans • Bacon-braised Chard DESSERTS CHOCOLATE POT DE CREME 11.5 Dark cocoa and coconut milk créme, orange espuma, granola POPCORN CRÈME BRÛLÉE 11.5 Popcorn custard and grits, cornmeal cookie, torched sugar PINEAPPLE UPSIDE-DOWN CAKE 11.5 Gluten-free date cake, caramelized pineapple, miso caramel, maraschino cherry, fleur de sel *Consuming raw or undercooked foods can potentially increase the risk of foodborne illness Please note that parties of five or larger will have a 20% gratuity applied to their bill

 

Brunch Menu

Delancey Tavern Menu SMALLER DONUTS 9 Eight pillowy sugar-dusted donut holes with house made blueberry jam PARFAIT 12 Rich Greek yogurt with granola, toasted sunflower seeds, mint, and seasonal fruit compote AVOCADO TOAST 12 Smashed avocado, everything seasoning, pickled red onions, and radishes on Strong Arm sourdough DEEP FRIED HASH BROWN 10 Crispy fried potato cake, served with dill pickle sour cream, and herbed oil PANCAKE 14 One big malted Greek yogurt pancake, with whipped butter and citrus-agave syrup DEVILED EGG DIP 10.5 Topped with crispy capers, pickled onion and Fresno chilies, served with fried Ritz crackers CAESAR SALAD 13 Crispy romaine, tahini Caesar dressing, tomato-brushed croutons, shredded Grana Padano, and bonito flakes BRUNCH SALAD 13 Romaine, almonds, red onions, and champagne-honey vinaigrette LARGER SAVORY FRENCH TOAST 17 Roasted garlic French toast with brie fondue, scallions, toasted sesame, and hot honey SHRIMP AND GRITS 22 Shrimp, fried pork belly, mushroom, asparagus, and tomato in miso cream sauce, with a deep-fried grit cake EGGS BENEDICT 18 Two soft poached eggs, rosemary ham, and hollandaise on Strong Arm sourdough; with choice of side STEAK AND EGGS 25 8 oz herb-marinated strip, two eggs over easy, and choice of side. BREAKFAST SANDWICH 15 Fluffy scrambled eggs, sharp cheddar, and hickory-smoked bacon on a brioche bun; with choice of side TAVERN BURGER 19 Two smashed patties, sautéed onions, pickles, cheddar and signature sauce, with side. Add a fried egg for $2. VEGGIE BURGER 19 Two house-made lentil patties, sautéed onions, pickles, cheddar and signature sauce on brioche, with side. Add a fried egg for $2. (vegan cheese available) SIDES 7.5 French Fries • Caesar Salad • Brunch Salad Grit Cake • Bacon TWO EGGS 4 TOAST 3 BEVERAGES CLASSICS BLOODY MARY 12 Classic and savory, slightly spicy MIMOSA 9 Sparkling wine and orange juice BELLINI 11 Sparkling wine and white peach GENTLEMAN JESSE 9 Classic 'beermosa' with High Life and OJ LA RÉSISTANCE 13 Sparkling wine, gin, sugar, and lemon SUNDAY SPRITZES APEROL SPRITZ 13 Aperol, prosecco, and soda LADY DANBURY 15 Violet & elderflower liqueur, prosecco, soda DEFINITELY MAYBE 11 High Life, Aperol, and lemon PART TIME LOVER 13 Cocchi Americano Bianco, soda, bitters SO JULIA 14 Melon liqueur, prosecco, lemon, soda NON-ALCOHOLIC NA SPARKLING ROSÉ 12 NV / Weingut Leitz / Rheingau NA SPARKLING RIESLING 12 NV / Weingut Leitz / Rheingau SOMETIMES ALWAYS 9 Athletic Lite, N/A apertif, and lemon SPICED SUNRISE 9 Ginger beer, citrus, and grenadine DELANCEY SUNSET 11 Pineapple, prickly pear, pomegranate, ginger beer, and soda DRIP COFFEE 4 Klatch Coffee / Rancho Cucamonga, CA ORANGE JUICE 6 8oz, without pulp HOT TEA 4 Black, green, chamomile, or decaf black SAN PELLEGRINO 5.5 500 ml glass bottle

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

 

Reservations are not required. We reserve a portion of our dining room for walk-in guests, and bar seating is always on a walk-in basis. We seat parties for full dinner service until the posted kitchen hours below.

 

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