Starters
Frites
Topped with Truffle Oil and served with Garlic Aioli 9.
Crispy Brussels Sprouts
Served with Pancetta, topped with Balsamic Reduction 11.
Roasted Honey Glazed Carrots
Served with Sumac Yogurt 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 Crumbled Spanish Chorizo, Yukon Gold Potatoes sauteed with Olive Oil, Garlic, Paprika, Castlevetrano Olives and Capers with a Citrus Aioli 18.
Soup and Salad
Seasonal House Salad
Mixed Greens served with Red Wine Poached Pears, Gorgonzola Cheese, Candied Walnuts and a Red Wine Vinaigrette 12.
Tavern Caesar Salad
Little Gem Lettuce, Sourdough Croutons, House Made Caesar Dressing, Parmesan Cheese 12.
Beets and Burrata
Stracciatella Cheese wrapped with Mozzarella served with Roasted Beets and Arugula tossed in a Sherry Vinaigrette topped with Toasted Pistachios and Pistachio Oil 16.
Soup of the Day (Please ask your server)
Entrees
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.
Gnocchi Norcina
House Made Potato Gnocchi served with Mushrooms and Truffle Paste in a Light White Wine and Cream Sauce (add sausage $5) 23.
Lobster and Shrimp Pasta
Imported Chitarra Pasta tossed with Lobster Claw Meat, Trimmings of Corvina Bass and Shrimp in a Lobster Bisque Sauce 28.
Pan Seared Corvina Bass 28. or Atlantic Salmon 30.
Served with Roasted Leeks and Honeynut Squash over Celery Root Puree, topped with a Citrus Beurre Blanc
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.
Pan Seared Mary’s Chicken 26. or Duck Breast 34.
Served with Roasted Leeks and Crispy Pancetta over a Parsnip Puree and topped with a Tuscan Vin Santo and Marsala Reduction
Coq au Vin
Braised Chicken Thighs served in a sauce of Burgundy, Pancetta, Pearl Onions, and Mushrooms over Rosemary Mashed Potatoes 26.
Grilled Lamb Loin Chops
Served over Cauliflower Puree topped with Caramelized Shallots and House Made Bordelaise 32.
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.