Starters

Frites 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 Apples 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 15. Cheese Plate Three Local and Artisan Cheeses, Honey, Smoked Almonds, Seasonal Fruit, Berry Jam, Rosemary Crackers 16. Charcuterie Platter Capocollo, Spanish Chorizo, and Soppressata Salami, served with Cornichons, Olives, Smoked Almonds, Rosemary Crackers 18. Grilled Octopus Served with a Chimichurri of Spanish Chorizo, Castlevetrano Olives, Olive Oil, Garlic, Roasted Yukon Gold Potatoes, Capers, as well as 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, Roasted Pears and Pecans, Gorgonzola Cheese, Banyuls Vinaigrette 11. Tavern Caesar Salad Little Gem Lettuce, Sourdough Croutons, House Made Caesar Dressing, Parmesan Cheese 11. Beets and Burrata Roasted Grub Farms Red and Gold Beets dressed with Sherry Vinaigrette, served with a Burrata of Mozzarella wrapped around Stracciatella Cheese, topped with Toasted Pistachios and a Pistachio Oil Drizzle 15. Soup of the Day (Please ask your server)

Entrees

Stuffed Roasted Delicata Squash Roasted Delicate Squash stuffed with Israeli Couscous, Roasted Kale and Pecorino, served over a Poblano Cream (not very spicy) Sauce 24. Grilled Signature Meatloaf House Ground Filet 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 Apple Chutney 26. Beef Bourgignon Braised Beef with Red Wine, Fresh Herbs, Pearl Onions, Pancetta, Baby Carrots, Oyster and Cremini Mushrooms, served over Gruyere Folded Mashed Potatoes 27 . Pan Seared Norwegian Halibut Served with Roasted Romanesco over a Meyer Lemon Risotto Cake and Comanche Creek Carrot Nage, topped with Lemon Olive Oil 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. Bucatini and Clams Fresh Manilla Clams, Pancetta and Baby Clams prepared in a Seafood Broth with a touch of Cream, Garlic, Parsley and Red Pepper Flakes 28. Grilled Bavette Eight Ounce Certified Angus Bavette (a very flavorful cut near the flank) served over Creamy Manchego Polenta, topped with Sauteed Mushroom Duxelles and a Drizzle of Salmoriglio (Olive Oil, Parsley, Thyme, Lemon and Garlic) $34. Pan Seared Chicken Pan Seared Free Range Chicken Breast served over Meyer's Lemon Risotto with Roasted Turnips and Comanche Creek Baby Carrots, topped with Marsala Wine Demi Glaze 26. Mushroom Pasta Assorted Mushrooms, Garlic, Shallots, Lemon Zest, tossed with Fettuccine Pasta in a Light Cream Sauce, topped with Pecorino Romano 23. Add Black Truffle Peelings, Shrimp or Chicken for $10. 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 20.

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