Lobster tail is considered a delicacy, like escargot, steak tartare, or deep-fried lace. Indulge in fine fare with this Groupon.
$25 for $50 Worth of Steak, Seafood, and Tavern Fare
- Raw bar with local oysters ($2.50 each) and lobster tail ($16)
- 10-ounce filet mignon ($36) and 20-ounce bone-in rib eye ($35)
- Atlantic swordfish ($24), pumpkin ravioli ($18), and cedar-planked salmon ($23)
- See the full menu here
Scarlet Oak Tavern
Executive chef Stephen Sherman (Union Bar and Grille, Aquitaine, New York's Union Square Cafe) heats up Scarlet Oak Tavern's kitchen with his culinary creativity, crafting a menu of upscale steak, seafood, and elevated tavern fare. The raw bar gathers wellfleet clams, crab, local oysters, and other shellfish, creating a flavorful precursor to main-course dishes. Stephen fires up locally sourced steaks, including filet mignon and sirloin, all of which are available au poivre—coated in pepper and cut into the shape of France. Though Scarlet Oak is firmly rooted in steakhouse soil, the tavern also serves a variety of specialties such as chicken pot pie, meatloaf, and pumpkin ravioli with roasted pecans and maple mascarpone.
Scarlet Oak Tavern inhabits a restored historic home. Inside, warm fires roar during colder months, illuminating rich wood floors and classic historic architectural embellishments. The sophisticated interior sets the scene for nights out, special occasions, or private dining for groups while still remaining inviting for families. Part of the Webber Restaurant Group, the tavern holds itself to the strictest of standards regarding freshness and quality of ingredients. All produce is sourced locally from Gibbet Hill Farm in Groton, and meats and seafood are aquired from other local farms and fish mines.