Starters
Crispy Brussels Sprouts
Served with Pancetta, topped with Balsamic Reduction 12.
Alsatian Tarte Flambe
Baked Puff Pastry topped with Fromage Blanc, Bacon, Honey Drizzle, Roasted Leeks, and Arugula Tossed in Cherry Vinaigrette 16.
Goat Cheese Croquettes
Panko Crusted Goat Cheese Croquettes topped with Toasted Pecans, Paprika and Honey Drizzle 14.
Tavern Charcuterie Plate
Prosciutto, Spanish Chorizo and Soppressata Salami with Imported Italian Toma (soft cow’s milk), Imported Spanish Manchego (semi-hard sheep’s milk), Cyprus Grove Humboldt Fog (soft goat’s milk)served with Pickled Seasonal Vegetables, Cornichons, Olives, Smoked Almonds, and Rosemary Crackers 25.
Grilled Octopus
Served with Crumbled Spanish Chorizo, Yukon Gold Potatoes sauteed with Olive Oil, Garlic, Paprika, Castlevetrano Olives and Capers with a Citrus Aioli 20.
Smoked Salmon Rillettes
A potted blend of Smoked Salmon and Fresh Atlantic Salmon, Lemon, Shallots, and Capers topped with Avocado Creme Fraiche, served with Crostini 16.
Beets and Burrata
Burrata (Stracciatella Cheese wrapped with Fresh Mozzarella) served with Roasted Beets over Sherry Vinaigrette tossed Arugula, with Roasted Pistachios and Toasted Crostini 16. (V) Add 2oz Prosciutto – $7
Soup and Salad
Seasonal House Salad
Mixed Greens, Toma Cheese, Blackberries, and Candied Pecans, tossed in a Thyme-White Balsamic-Honey Vinaigrette 12. (GF)(V)
Tavern Caesar Salad
Little Gem Lettuce, Sourdough Croutons, House Made Caesar Dressing, Parmesan Cheese 14.
Soup of the Day (Please ask your server)
Entrees
Mushroom and Gruyere Burger
7-oz Patty of ground Chuck and Ribeye, seasoned with a house made Shitake
Mushroom salt. Topped with Gruyere Cheese and sauteed Mushrooms with
Lettuce, Tomato, and a Black Garlic 22.
Sweet Potato Gnocchi
House Made Sweet Potato Gnocchi tossed in a Brown Butter-Sage Emulsion with Roasted Sweet Potato, Crispy Fried Sage, and a Parmesan and Black Pepper Tuille 26.
Grilled Meatloaf
A mixture of Ground Filet Mignon and Pork Sausage, baked and finished on the grill, served with Green Beans over Crème Fraiche Mashed Potatoes, topped with an Apple Chutney and Bacon Crisps 28.
Poached Lobster Tail Risotto
Butter Poached six ounce Lobster Tail served over Saffron Risotto with Roasted Mushrooms and Asparagus Tips, topped with a Vin Santo Beurre Blanc 39. (GF)
Cornish Game Hen
Roasted Cornish Game Hen served over Creme Fraiche Mashed Potatoes with Sauteed Kale and an Herb Pan Jus 28.
Grilled Spanish Iberico Pork Presa
Seven Ounces of marbled-acorn fed, open range, Grilled Iberico Pork Shoulder Steak imported from Andalusia Spain, served with Roasted Piquillo Peppers, a Warm Potato Salad with Cherry Tomatoes, Capers, Romesco and Chimichurri Dipping Sauces 38.
Grilled Filet Mignon Oscar
Grilled Seven Ounce Allen Brother’s Filet Mignon Served with Roasted Asparagus over Crème Fraiche Mashed Potatoes topped with two Jumbo Shrimp and Bearnaise Sauce 58. (GF)
Grilled 12 ounce New York Strip
Grilled twelve ounce New York Strip served with Charred Broccolini and Smashed-Herbed Fingerling Potatoes, topped with a Spring Chimichurri 44.
Grilled Petite Tender
Grilled six ounce Petite Tender served with Roasted Asparagus over Creme Fraiche Mashed Potatoes, topped with a Red Wine and Blackberry Jus 36.
Pan Seared Salmon or Corvina Sea Bass
Pan Seared Six Ounce Atlantic Salmon ($30.) or Corvina Sea Bass ($38.) with Roasted Leeks and Fennel served over Parsnip Puree, topped with a Blood Orange Beurre Blanc (GF)
Mushroom Pasta
Assorted Mushrooms, Garlic, Shallots, and Lemon Zest tossed with Fettuccine Pasta in a Light Cream Sauce topped with Pecorino Romano 25. (V) Add Shrimp or Chicken Breast – $8.
G – gluten free, V- vegetarian