Current Patio Menu

 

 

Starters

Crispy Brussels Sprouts

Served with Pancetta and topped with Balsamic Reduction 10.

Roasted Broccoli and Cauliflower

Served in a Creamy Manchego and White Cheddar Cream Sauce 10.

Mushroom Arancini

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

Italian Meatballs over Creamy Polenta

Baked House Made Meatballs made with Ground Pork and Beef served over Creamy Manchego Polenta and topped with Tomato Vodka Sauce 13.

Bacon and Apple Tart

Puff Pastry topped with Goat Cheese, Roasted Apples, Bacon and Saba Grape Drizzle 12.

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.

Charcuteri 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 15.

Soup and Salad

Soup of the Day

Seasonal House Salad
Mixed Greens, Local Citrus, Pomegranate, Feta Cheese, Creamy Champagne Vinaigrette 10.

Tavern Caesar Salad

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

Entrees

Potato Gnocchi

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

Vegetarian Option – Kale, Mushrooms and Asparagus Tips 21.

Red Tavern Signature Meatloaf

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

Mushroom Pasta

Assorted Wild Mushrooms tossed with Fettuccine Pasta in a Light Cream Sauce, topped with Parmesan Cheese 22.

Add Shrimp $6. or Organic Chicken Breast $6.

Pan Seared Salmon

Served with Roasted Leeks and Fennel over Cauliflower Puree, topped with Blood Orange Beurre Blanc 28.

Grilled Filet Mignon

Served with Grub Farms Carrots over Potatoes Gratin, topped with Horseradish Compound Butter and Red Wine Bordelaise 38.

Grilled Wagyu Top Sirloin Au Poivre

8 Ounce Five Star Wagyu Tope Sirloin Baseball Cut served with Green Beans and Crème Fraiche Mashed Potatoes, topped with a Peppercorn-Brandy Cream Sauce 34.

Portuguese Seafood Stew 

Shrimp, Manilla Clams, Salt Cod, Bay Scallops, Linguica Sausage, Yukon Gold Potatoes, served in a Saffron and Tomato Bouillabaisse 30.

Pan Seared Mary’s Chicken

Served with Roasted Brussels Sprouts over a Creamy Risotto and topped with Balsamic Drizzle 25.

Dessert

Sticky Toffee Pudding

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

Lemon Burst Cheesecake

Shortbread Crust, served with Raspberry Coulis 9.

Chocolate Mousse 

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