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.

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 Asparagus, Shallots, and Bacon Lardons, topped with Honey Drizzle 15.

(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.

Mushroom Croquettes

Portobello Mushrooms and Manchego Cheese Croquettes served over a Calabrian Spice Aioli 14.

Soup and Salad

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

Creamy Champagne Vinaigrette 10.

Tavern Caesar Salad

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

Entrees

Vegetable Napoleon

Layers of Roasted Portobello, Eggplant, and Feta served over Israeli Couscous, topped with a Balsamic Drizzle 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 Blackberry Chutney and Bacon Crisps 25.

Pan Seared Mary’s Chicken and Spring Vegetables

Pan Seared Free Range Chicken Breast served with Roasted Potatoes, Asparagus, and Snap Peas tossed in a warm Red Wine and Shallot Vinaigrette 25.

 Pan Seared Salmon

Served with Roasted Romanesco and a Beet Risotto Cake, topped with Citrus Beurre Blanc 28.

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 42.

Seafood Pasta

Shrimp, Prince Edward Island Mussels, Pasta Neck Clams, Bay Scallops, and Lump Snow Crab tossed with Fettuccine Pasta in a Saffron Cream Sauce 30.

Pasta Bolognese

Fettuccine Pasta tossed with a Bolognese Sauce prepared with Tomato, Celery, Carrots, Onions, Ground New York and Filet Mignon, topped with Pecorino Romano and Fresh Basil 24.

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.