Current Patio and Inside Dining Menu

 

 

Starters

Crispy Brussels Sprouts

Served with Pancetta and topped with Balsamic Reduction 10.

Roasted Asparagus

Served with Shaved Hard Boiled Egg and Citrus Olive Oil 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.

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.

Charcuterie 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, Candied Pecans, Goat Cheese, House-Pickled Strawberries,Aleppo Spice, 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, Kale, Garlic and Red Pepper Flakes in a White Wine and Butter Pan Sauce 23.

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 and English Pea Pasta

Assorted Wild Mushrooms and English Peas 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 Local Summer Squash over a Sweet Corn Puree topped with Roasted Tomato Buerre Blanc 28.

Grilled Wagyu Sirloin 

Eight Ounces of Five Star Mishima Farms Wagyu Top Sirloin Baseball Cut, served with Asparagus over Potatoes Au Gratin, topped with Compound Butter and Red Wine Bordelaise 38.

Grilled New York Au Poivre

10 Ounce Allen Brother’s New York served with Green Beans and Red Tavern Frites, topped with a Peppercorn-Brandy Cream Sauce 36.

Seafood Fideua  

Shrimp, Salt Cod, Bay Scallops, Linguica Sausage sauteed in a Saffron and Tomato Bouillabaisse, served with Short Capellini Pasta 28.

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 9.

Chocolate Mousse 

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

Lavender Creme Brûlée 

House Made Lavender infused Creme Brûlée 9.