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 Boiled 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, Roasted Pears and Pecans, Gorgonzola Cheese, Banyuls Vinaigrette 11. Tavern Caesar Salad Little Gem Lettuce, Sourdough Croutons, House Made Caesar Dressing, Parmesan Cheese 11. Burrata with Spring Peas Stracciatella Cheese wrapped with Mozzarella served with Comanche Creek Sugar Snap Peas, English Peas, and Pea Tendrils, topped with a Mint Oil and Sea Salt 16. Soup of the Day (Please ask your server)

Entrees

Vegetarian Gnocchi House-made Ricotta and Potato Gnocchi served with Comanche Creek Kale, Comanche Creek Sugar Snap Peas, and Mushrooms in a Garlic and White Wine Sauce 24. 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 Blackberry Chutney 26. 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. Pan Seared California Halibut Fresh Pan Seared Halibut served with an English Pea Nage, Melted Leeks, Roasted Fennel, Green Garlic, Asparagus, and English Peas, topped with a Green Garlic Salsa Verde and Pea Tendrils 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. Seafood Fideua Shrimp, Bay Scallops, Manilla Clams, Cod, Linguica, tossed with shortened Spaghetti Pasta in a Tomato and Saffron Sauce 30. 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 Duck Breast $32. or Free Range Chicken Breast $26. Pan Seared Duck Breast served over a Parsnip Puree, topped with Fennel, Guanciale and a Port Reduction 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 21.

Menus