Dinner Menu



Topped with Truffle Oil and served with Garlic Aioli 8.

Crispy Brussels Sprouts

Served with Pancetta, topped with Balsamic Reduction 10.

Roasted Nectarine Bruschetta

Roasted Nectarines, Pancetta, Fromage Blanc, Sherry Dressed Arugula over Baked Sourdough, topped with a Balsamic Reduction 15.

Italian Meatballs and Polenta

Red Tavern Signature Meatballs prepared with Ground Pork Sausage, Filet Mignon and New York served over Creamy Polenta, topped with House Made Tomato Sauce and Parmesan 15.

Cheese Plate

Three Local and Artisan Cheeses, Honey, Smoked Almonds, Seasonal Fruit,

Berry Jam, Rosemary Crackers 16.

Charcuterie Platter

Iberico Ham, Spanish Chorizo, and Soppressata Salami, served with Cornichons, Olives,

Smoked Almonds, Rosemary Crackers 18.

Crudo Tomba Tuna

Thin Slices of Crudo of Tomba Tuna, served with Pickled Watermelon, Watermelon Radishes, Avocado, topped with Lemon and Olive Oil 18.

Soup and Salad

Seasonal House Salad
Mixed Greens, Pickled Strawberries, Aleppo Spiced and Candied Pecans, Goat Cheese Crumbles,

Creamy Champagne Vinaigrette 11.

Tavern Caesar Salad

Little Gem Lettuce, Sourdough Croutons, House Made Caesar Dressing, Parmesan Cheese 11.

Caprese Salad

Heirloom Tomato, Burrata (Mozzarella with Ricotta Cheese), Fresh Basil, Balsamic and Olive Oil Drizzle 15.


Vegetable Couscous with Pesto

Roasted Red Peppers, Eggplant, Zucchini, Tomatoes and Basil, served over Israeli Couscous, topped with a Light Olive Oil and Pesto Sauce 23.

Grilled Meatloaf

Prepared with a mix of In House Ground New York, Filet Mignon and Pork Sausage, baked and finished on the grill, served with Green Beans over Creme Fraiche Mashed Potatoes, topped with Peach Chutney and Bacon Crisps 26.

Pan Seared Mary’s Chicken with Marsala

Pan Seared Free Range Chicken Breast served with Arugula and Roasted Peaches over Corn Polenta Cake, topped with Marsala Demi Glaze 26.

 Grilled Swordfish

Served with a Succotash prepared with Cannellini Beans, Roasted Corn, Cherry Tomatoes and Summer Squash, topped with Cajun Tartar Sauce 32.

Grilled Prime Allen Brother’s Ribeye Au Poivre

12 Oz Allen Brother’s Ribeye served with Green Beans over Creamy Au Gratin Potatoes, topped with Peppercorn Brandy Cream Sauce 44.

Grilled Filet Mignon

Petite Prime Filet Mignon served with Asparagus over Crème Fraiche Mashed Potatoes, topped with Bordelaise 44.

Seafood Fideua

Shrimp, Salt Cod, Bay Scallops, Lump Snow Crab, Linguica sautéed in a Saffron Bouillabaisse, tossed with Short Capellini Pasta 32.

Beef Stroganoff

Trimmings of our house cut Filet and Ribeye, Carrots, and Mushrooms sautéed in a sauce made of Brandy and Creme Fraiche, tossed with Fettuccine Pasta 26.

Pork Loin Schnitzel

Breaded Pork Loin served Bacon and Braised Cabbage over House Made Spaetzle, topped with Brandy and Whole Mustard Cream Sauce 24.

Red Tavern Burger

A patty made of Prime Filet and Ribeye, served with Little Gem Lettuce, Bacon and Onion Jam, Gorgonzola Cheese in between two Brioche Buns, your choice of a Truffle Frites or a Side Salad $20.