Starters

Frites Topped with Truffle Oil and served with Garlic Aioli 8. Crispy Brussels Sprouts Served with Pancetta, topped with Balsamic Reduction 10. Roasted Nectarine Bruschetta Roasted Nectarines, Pancetta, Fromage Blanc, Sherry Dressed Arugula over Baked Sourdough, topped with a Balsamic Reduction 15. 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. Seafood Croquettes Panko Crusted Croquettes prepared with Salt Cod, Shrimp, Sword Fish, and Mashed Potatoes, served over Sherry Dressed Mixed Greens, topped with Citrus Aioli 16. Blistered Jimmy Nardello Peppers Topped with Garlic, Lemon, Olive Oil and Sea Salt 10. 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, Aleppo Spiced and Candied Pecans, Goat Cheese Crumbles, Creamy Champagne Vinaigrette 11. Tavern Caesar Salad Little Gem Lettuce, Sourdough Croutons, House Made Caesar Dressing, Parmesan Cheese 11. Caprese Salad Heirloom Tomato, Burrata (Mozzarella with Ricotta Cheese), Fresh Basil, Balsamic and Olive Oil Drizzle 15. Soup of the Day (Please ask your server)

Entrees

Vegetarian Couscous with Pesto Roasted Red Peppers, Eggplant, Zucchini, and Basil, served over Israeli Couscous topped with a light Olive Oil and Pesto Sauce 23. 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 Peach Chutney 26. Pan Seared Niman Ranch Pork Chop Eight Ounce Boneless Portion of Niman Ranch Pork Chop served over Corn Puree, topped with an Onion, Caper and Comanche Creek Pepperonata and a Basil Infused Olive Oil 28. Grilled Swordfish Served with a Succotash prepared with Roasted Corn, Cherry Tomato, Squash, Cannellini Beans and a (Remoulade) Cajun Tartar Sauce 32. Braised Short Ribs Au Poivre Braised Short Ribs served with Green Beans over Creamy Au Gratin Potatoes, topped with Peppercorn Brandy Cream Sauce 32. Grilled Filet Mignon Seven Ounce Portion of Prime Filet Mignon served with Roasted Asparagus over Crème Fraiche Mashed Potatoes, topped with Bordelaise and Compound Butter 44. Portuguese Seafood Stew Shrimp, Salt Cod, Bay Scallops, Manilla Clams, Linguica Sausage and Yukon Gold Potatoes, served in a Saffron and Tomato Bouillabaisse 34. Pan Seared Mary’s Chicken Pan Seared Mary’s Free Range Chicken Breast served over a Roasted Corn Polenta Cake, with Roasted Peaches and Arugula, topped with Marsala Demi Glaze 26. Mushroom Pasta Assorted Mushrooms, Garlic, Shallots, Lemon Zest, tossed with Pappardelle Pasta in a Light Cream Sauce, topped with Pecorino Romano 24. Add Chicken Breast or Shrimp $8. 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 19.

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