Dinner Menu


Topped with Truffle Oil and served with Garlic Aioli 9.

Crispy Brussels Sprouts
Served with Pancetta, topped with Balsamic Reduction 11.

Alsatian Tarte Flambe
Baked Puff Pastry topped with Fromage Blanc, Honey Drizzle, Bacon, Roasted Asparagus and Arugula 15.

Goat Cheese Croquettes
Panko Crusted Goat Cheese Croquettes topped with Toasted Pecans, Pomegranate Seeds, Paprika and Honey Drizzle 14.

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 16.

Baked Camembert
Served with Roasted Garlic Cloves, Honey Drizzle, Apple Compote and Crostini 18.

Charcuterie Platter
Capocollo, Spanish Chorizo, and Soppressata Salami, served with Cornichons, Olives, Smoked Almonds, Rosemary Crackers 18.

Grilled Octopus
Served with Yukon Gold Potatoes sauteed with Olive Oil, Garlic, Paprika, Castlevetrano Olives and Capers with a Citrus Aioli 18.

Smoked Salmon Rilletes
A Potted blend of Smoked Atlantic Salmon and Atlantic Salmon, Lemon, Shallots, and Capers topped with Avocado Crème Fraiche, served with Crostini 16.

Soup and Salad

Seasonal House Salad
Mixed Greens, Pickled Strawberries, Roasted Pecans, Goat Cheese, Red Wine Vinaigrette 12.

Tavern Caesar Salad
Little Gem Lettuce, Sourdough Croutons, House Made Caesar Dressing, Parmesan Cheese 12.

Peach Burrata 
Stracciatella Cheese wrapped with Mozzarella served with Grilled Peaches, Arugula tossed in a Peach Vinaigrette, topped with Mint, Basil and Toasted Pistachios 16.

Soup of the Day (Please ask your server)


Red Tavern Burger
Prepared with House Ground Beef of Filet Mignon and Ribeye, served over Brioche, topped with Gorgonzola Cheese, Little Gem Lettuce, and Bacon Onion Jam with Truffle Frites or Mesclun Salad 21.

Steak Risotto 
In House Trimmings of Filet and New York served with Mushrooms and Sun-dried Tomatoes served in a Gorgonzola Cream Sauce over Risotto 25.

Veggie Couscous

Layers of Green Gypsy Peppers (sweet), Roasted Bell Peppers, Eggplant, Zucchini, and Yellow Squash served over Seasoned Couscous with a Pistachio Pesto, topped with Lemon Infused Sea Salt 24.

Pan Seared California Halibut
Fresh Pan Seared Halibut wrapped with a thinly sliced Summer Squash, served over Celery Root Puree, topped with a Citrus Beurre Blanc 34.

Grilled New York Au Poivre
Grilled Ten Ounce Prime New York served with Green Beans over Creamy Au Gratin Potatoes, topped with Peppercorn Brandy Cream Sauce 38.

Grilled Petite Filet Mignon 

Grilled Allen Brothers Filet Mignon served with Roasted Asparagus over Crème Fraiche Mashed Potatoes, topped with Bordelaise and Bone Marrow Compound Butter (GF) 44.

Add Black Truffle Peelings- $10.

Duck Confit
Confit of Duck Leg served with Roasted Potatoes over a Summer Squash Puree, topped with a Dijon Cream Sauce 34.

Pan Seared Striped Sea Bass

Fresh Striped Bass served over Creamy Risotto, topped with Olive and Caper Tapenade and Bonnefoy (a white wine and lemon sauce prepared with Garlic, Shallots, Thyme, Tarragon, and Roux) 30.

Grilled Signature Meatloaf
Made with Ground Filet Mignon and New York mixed with Ground Pork Sausage, baked and finished on the grill, served with Green Beans over Crème Fraiche Mashed Potatoes, topped with Bacon Crisps and a Peach Chutney 26.

Mushroom Pasta  
Assorted Mushrooms, Garlic, Shallots, Lemon Zest, tossed with Fettuccine Pasta in a Light Cream Sauce, topped with Pecorino Romano 24.  Add Black Truffle Peelings, Shrimp or Chicken for $10.