Potato-Celery Root Bisque
rock shrimp, kumquats and crispy leeks 8.


Little Gem and Chiogga Beet Salad
green goddess dressing, hazelnuts and burrata cheese 9.5


Muscovy Duck Two Ways
confit of leg and smoked breast, arugula, pickled pear, vanilla bean viniagrette 11.


Tavern Caesar Salad
garlic croutons, fresh lemon-garlic dressing, shaved grana parmesan 9.


Six Fanny Bay Oyster on the Half Shell
black pepper grissini and champagne mignonette 12.


Comanche Creek Field Greens
butternut squash agro-dulce, goat cheese and almonds 8.


Pizzetta of the Night 14.



Chitarra Carbonnara
rustachella pasta with wild mushrooms, smoked onion, beet greens and parmesan 18.


Grilled Molasses Brined Pork Chop
shoestring potatoes , shaved brussel sprouts with bacon, dried cherry jus 25.


Roasted Mary’s Proscuitto Chicken
sherry flan with crispy shallots, dried plum compote and glazed winter vegetables 22.


Pan-Seared Golden Bass
braised fennel and carrots, whipped yukon potatoes, mussels and upland cress 24.


Grilled New York Strip Steak
duck fat fingerling potatoes, raddichio, roasted apple and bleu cheese salad, horseradish cream 29.


Slow-Braised Beef Shortribs
local white polenta, pearl onions, swiss chard, crispy parsnips 26.


Sides: 4.5/each
white polenta with parmesan, glazed winter vegetables, shaved brussel sprouts with bacon 

Desserts

Chocolate-Caramel Mousse
hazelnut praline crunch and
candied orange


Tangelo Orange and Buttermilk Sorbet
citrus lace tuile and prosecco


Espresso Panna Cotta
white and dark chocolate shavings and
vanilla shortbread


Persimmon-Rum Flan
brandy anglais, spiced walnuts and caramel sauce


8./each 

18% gratuity added to parties of 6 or more / $2.00 per person split charge. We are committed to using local, seasonal, sustainable products...menu subject to change.