Dinner Menu

Starters

Frites

Topped with Truffle Oil and served with Garlic Aioli 8.

Crispy Brussels Sprouts

Served with Pancetta, topped with Balsamic Reduction 10.

Grilled Octopus

Served with a chimichurri of Spanish Chorizo, Roasted Yukon Gold Potatoes,

Spanish Olives and Capers as well with Citrus Aioli 18.

Mushroom Arancini

Fried Risotto Rice Balls stuffed with Wild Mushrooms and Fontina Cheese

served with House Made Tomato Sauce 12.

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 14.

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 16.

Alsatian Tarte Flambee

Baked Puff Pastry topped with Fromage Blanc, Crème Fraiche, Roasted Leeks, Shallots, and Bacon Lardons, topped with Honey Drizzle 15.

Seafood Cakes

(Bolinhos de Bacalhau)

A blend of Salt Cod, Snow Crab, Shrimp and Mashed Potatoes, Panko Crusted and Deep Fried, served with Sherry Mixed Greens and Citrus Aioli 16.

Soup and Salad

Seasonal House Salad
Mixed Greens, Poached Pear, Aleppo Spiced and Candied Pecans, Bleu Cheese Crumbles,

Champagne Vinaigrette 11.

Tavern Caesar Salad

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

Entrees

Vegetable Napoleon

Layers of Roasted Butternut Squash, Eggplant, Feta and Herbed Ricotta, topped with Pomegranate Molasses 23.

Grilled Meatloaf

Prepared with a mix of Niman Farms Ground Beef and Pork, baked and finished on the grill, served with Green Beans over Creme Fraiche Mashed Potatoes, topped with Persimmon Chutney and Bacon Crisps 25.

Duck Confit

Slow Roasted Duck Leg served with Roasted Potatoes over Butternut Squash Puree and topped with a Dijon Mustard and Brandy Sauce 28.

 Pan Seared Sea Bass

Six Ounce Sea Bass served with Roasted Romanesco over Celery Root Puree, topped with Satsuma Beurre Blanc 28.

Grilled Prime New York Au Poivre

10 Oz Grass Fed Niman Ranch New York served with Green Beans over Creamy Au Gratin Potatoes, topped with Peppercorn Brandy Cream Sauce 38.

Grilled Australian Lamb Chops

Grilled Australian Lamb Chops served with Baby Carrots over Pearled Couscous, topped with an Italian Salsa Verde 42.

Grilled Filet Mignon

Petite Prime Filet Mignon served with Baby Carrots over Crème Fraiche Mashed Potatoes, topped with Bordelaise 42.

Portuguese Seafood Stew

Shrimp, Salt Cod, Prince Edward Island Mussels, Pasta Neck Clams, Yukon Gold Potatoes, and Linguica Sausage in a Saffron and Tomato Bouillabaisse 30.

Pan Seared Mary’s Chicken and Polenta

Pan Seared Organic Chicken Breast served with Wild Mushrooms and Brussels Sprouts Shavings served over Creamy Polenta, topped with a Citrus and Caper Beurre Blanc 25.

Mushroom and Black Truffle Pasta

Assorted Mushrooms, Garlic, Shallots, Lemon Zest, tossed with Fettuccine Pasta

in a Light Cream Sauce, topped with Pecorino Romano and shaved Black Truffles 24.

Add Shrimp $8, Add Mary’s Farm Organic Chicken Breast $8.