Dinner Menu

 

 

Starters

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 and Fig Bruschetta

Stracciatella and Ricotta Burrata and Roasted Figs over Toasted Camina Bakery Soudough, topped with Sherry Dressed Greeens, Crispy Pancetta and Fig Grastique 15.

Seafood Croquettes

A blend of Salt Cod, Snow Crab, Shrimp and Mashed Potatoes with a light dusting of Panko Bread Crumbs, Fried and served over Sherry Dressed Greens and topped with Citrus Aioli 16.

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.

Soup and Salad

Soup of the Day

Seasonal House Salad
Mixed Greens, Poached Pear, Aleppo Spiced Candied Pecans, Bleu Cheese, Champagne Vinaigrette 11.

Tavern Caesar Salad

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

Entrees

Butternut Squash Pasta

Roasted Local Butternut Squash with Fried Sage tossed with Fresh Fettuccine Pasta in a Brown Butter Pan Sauce 23.

Red Tavern Signature Meatloaf

Grilled Niman Ranch Ground Pork and Beef Meatloaf served with Green Beans over Creme Fraiche Mashed Potatoes, topped with House Made Pear 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 Salmon 28.  

Served with Roasted Leeks and Fennel over Celery Root Puree, topped with Citrus Beurre Blanc 28.

Grilled Filet Mignon Bordelaise

Seven Ounces of Allen Brother’s Filet Mignon, served with Baby Carrots 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.

Portuguese Seafood Stew  

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

Pan Seared Mary’s Chicken and Polenta

Served with Garlic Braising Greens over Fontina Polenta and topped with Shallot and Cream Soubise 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 24.

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

Dessert

Pumpkin Panna Cotta

Maple Whipped Cream 9.

Apple, Fig and Pecan Crumble

Served with Vanilla Gelato 9.

Persimmon and White Chocolate Bread Pudding

Served with Vanilla Gelato 9.

Pumpkin and Pecan Streusel Cheesecake

Cinnamon Shortbread Crust, topped with Spiced Whipped Cream 9.