Starters

Frites Topped with Truffle Oil and served with Garlic Aioli 10. Crispy Brussels Sprouts Served with Pancetta, topped with Balsamic Reduction 11. 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. 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. Charcuterie Platter Prosciutto, Spanish Chorizo and Soppressata Salami served with Cornichons, Olives, Smoked Almonds, and 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. 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 18. Beets and Burrata Burrata (Stracciatella Cheese wrapped with Fresh Mozzarella) served with Roasted Gold and Red Beets with Arugula tossed in a Sherry Vinaigrette, topped with Roasted Pistachios 16. (V)

Soup and Salad

Seasonal House Salad Mixed Greens tossed with a Strawberry Vinaigrette, topped with Sunomono Strawberries, Fresh Strawberries, Candied Walnuts, and Goat Cheese. 12. (GF)(V) Tavern Caesar Salad Little Gem Lettuce, Sourdough Croutons, House Made Caesar Dressing, Parmesan Cheese 12. Soup of the Day (Please ask your server)

Entrees

Red Tavern Burger Prepared with House Ground Beef of Filet Mignon and Ribeye topped with Gorgonzola Cheese, Little Gem Lettuce, and Bacon Onion Jam on a Brioche Bun, served with Truffle Frites or Mesclun Salad 22. House Sundried Tomato and Ricotta Gnocchi Alternating House Made Sun Dried Tomato and Ricotta Gnocchi served with Asparagus Spears and Italian Sausage in a Garlic, Butter and White Wine Sauce, topped with Parmesan Cheese 28. Pan Seared Chicken Breast Pan Seared Free Range Chicken Breast served with English Peas and Shaved Brussels sprouts over Creamy Risotto, topped with Herbed Ricotta and a Balsamic Drizzle 26. Duck Confit

Slow Cooked Duck Leg served with Roasted Leeks over a Sunchoke Puree, topped with Rhubarb and Cherry Gastrique (GF) 32.

Grilled Petite Filet Mignon Grilled Seven Ounce Allen Brother’s Filet Mignon Served with Roasted Asparagus over Crème Fraiche Mashed Potatoes topped with Bone Marrow Compound Butter and Red Wine Bordelaise 48. Grilled 14 ounce New York Au Poivre Grilled 14 ounce CAB New York served with Green Beans over Au Gratin Potatoes topped with a Brandy and Peppercorn Cream Sauce 44. Pan Seared Halibut

Served over an English Pea Nage and Roasted Leaks, Fennel and Cherry Tomatoes, topped with a Caper and Meyer Lemon Beurre Blanc 36.

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 & Pear Chutney and Bacon Crisps 26. Mushroom Pasta Assorted Mushrooms, Garlic, Shallots, and Lemon Zest tossed with Fettuccine Pasta in a Light Cream Sauce topped with Pecorino Romano 24. Seafood Lemon Pasta Shrimp, Crawfish, and Crab sautéed in a Lemon and Butter Sauce tossed with Pecorino Romano and Spicy Tonnarelli Pasta, topped with Lemon Gremolata 28. Pan Seared Scallops and Risotto Three Pan Seared U-10 Scallops served over Creamy Risotto, topped with Dijon Veloute and Tarragon Oil 48. G – gluten free, V- vegetarian

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