Dinner Menu




Crispy Brussels Sprouts

Served with Pancetta and topped with Balsamic Reduction 10.

Grilled Octopus

Served with a Chimichurri of Spanish Chorizo, Roasted Yukon Gold Potatoes, Spanish Olives, and Capers, as well as with Citrus Aioli 18.

Mushroom Arancini

Fried Risotto Rice Balls stuffed with Wild Mushrooms and Fontina Cheese, served with House Made Tomato Sauce 12.

Burrata Caprese

Stracciatella and Ricotta Burrata, Local Heirloom Tomatoes and Basil, topped with Balsamic Reduction and Olive Oil 15.

Shrimp Cocktail

Served with House Made Cocktail Sauce 11.

Cheese Plate

Three Local and Artisan Cheeses, Honey, Smoked Almonds, Seasonal Fruit, Berry Jam, Rosemary Crackers 16.

Charcuterie Plate

Iberico Ham, Spanish Chorizo, and Soppresatta Salami, served with Cornichons, Olives, Smoked Almonds and Rosemary Crackers 16.

Smoked Salmon Rilletes

A blend of Fresh and Smoked Atlantic Salmon with Shallots, Capers, and Lemon, topped with Avocado Crème Fraiche and served with Crostini 16.

Soup and Salad

Soup of the Day

Seasonal House Salad
Mixed Greens, Candied Pecans, Goat Cheese, House-Pickled Strawberries, Aleppo Spice, Champagne Vinaigrette 10.

Tavern Caesar Salad

Little Gem Lettuce, Sourdough Croutons, House Made Caesar Dressing, Parmesan Cheese 10.

Roasted Beet and Carrot Salad

Roasted Grub Farms Beets, Carrots, Feta, Coriander and Sherry Vinaigrette  13.


Fettuccine Pomodoro 

Fettuccine Pasta tossed with Local Heirloom Tomatoes, Cherry Tomatoes, Shallots, Garlic and White Wine, topped with Parmesan Cheese 22.

Potato Gnocchi

House made Ricotta and Potato Gnocchi served with Italian Sausage, Kale, Garlic and Red Pepper Flakes in a White Wine and Butter Pan Sauce 23.

Red Tavern Signature Meatloaf

Grilled Niman Ranch Ground Pork and Beef Meatloaf served over Creme Fraiche Mashed Potatoes with Green Beans, topped with House Made Peach Chutney and Bacon Crisps 25.

Mushroom and Black Truffle Pasta

Assorted Wild Mushrooms, Shallots, tossed with Fettuccine Pasta in a Light Garlic and Zesty Cream Sauce, topped with Pecorino Romano and Black Truffles 23.

Add Shrimp $8. or Organic Chicken Breast $8.

Pan Seared Salmon 28. or Alaskan Halibut 34.

Served with Roasted Local Summer Squash over a Sweet Corn Puree, topped with Roasted Tomato Buerre Blanc

Grilled Filet Mignon Bordelaise

Seven Ounces of Allen Brother’s Filet Mignon, served with Asparagus over Creme Fraiche Mashed Potatoes, topped with Compound Butter and Red Wine Bordelaise 42.

Grilled New York Steak Au Poivre

Ten Ounce Prime New York served with Green Beans over Au Gratin Potatoes, topped with a Peppercorn-Brandy Cream Sauce 36.

Seafood Fideua  

Shrimp, Salt Cod, Bay Scallops, Snow Crab, Linguica Sausage sauteed in a Saffron and Tomato Bouillabaisse, served with Short Capellini Pasta 28.

Pan Seared Mary’s Chicken

Served with Green Beans and Local Cherry Tomatoes over a Lemon Risotto and topped with Marsala Red Wine Reduction 25.


Sticky Toffee Pudding

A rich Molasses Cake served with Vanilla Gelato and Caramel 9.

White Chocolate and Raspberry Cheesecake 9.

Chocolate Mousse 

House Made Chocolate Mousse with Candied Orange and Whipped Cream 7.

Lavender Creme Brûlée 

House Made Lavender infused Creme Brûlée 9.