The Tavern Dinner Menu

Open for Dinner – Monday through Sunday
Open for Lunch – Wednesday through Sunday
Open for Brunch – Saturday & Sunday
Happy Hour – Sunday through Friday, 3-5:30 pm

 

SHARING PLATES

Charcuterie Board 
Wild Boar Salami, Culatello, Black Label Serrano Ham
Duck Rillettes on Toast, Fried Poached Duck Egg
Cornichons, Olives, Tarragon Mustard, Madeira Jelly
21

Artisanal Cheese Board 
Vermont Creamery Bijou, Websterville, VT, Goat, Soft, 2 wks.
5-Spoke Creamery Porter, Goshen, NY, Raw Cow, Semi-Soft, 6 mos.
Sprout Creek Toussaint, Poughkeepsie, NY, Raw Cow, Firm, 5 mos.
Rogue Creamery Rogue River Blue, Central Pt, OR, Cow, Firm 8 mos.
Smoked Almonds, Cherry Clove Preserves
21

Seafood Tower 
Oysters, Little Neck Clams, Mussels, Shrimp, Jonah Crab, Alaskan King Crab, Lobster
Peace Vodka & Cucumber Mignonette, Cocktail Sauce
Tableside Horseradish, Lemon Ginger Rémoulade, Wasabi Mayo
85

Shrimp Cocktail 
Wasabi Mayo, Cocktail Sauce
¼ Lb. / 9           ½ Lb. / 18           1 Lb. / 34

Oysters on the Half Shell
Chef’s Selections of East Coast & West Coast Oysters
Peace Vodka & Cucumber Mignonette
Lemon Ginger Rémoulade, Tableside Fresh Horseradish
Each / 3

Little Neck Clams on the Half Shell 
Traditional Cocktail Sauce
½ Dozen / 6           Dozen / 12

FLAT BREADS

Peekytoe Crab & Shrimp
Pesto, Mozzarella, Tomato Confit
15

Zucchini Blossoms 
Sheep’s Milk Ricotta, Smoked Mozzarella, Zucchini
Roasted Cherry Tomatoes, Basil Pesto, Lemon Zest
14

Italian
Porchetta, Broccoli Rabe, Peppadew Peppers
Provolone, Roasted Garlic Ricotta
13

FIRST COURSE

Thai Clam Chowder 
Thai Basil, Lime Zest, Thai Sausage, Scallions
8

Fried Baby Artichokes
Lemon Mint Caper Anchovy Labneh Dipping Sauce
9

Prince Edward Island Mussels 
Chinese Sausage, Lemongrass, Coconut Milk, Curry, Cilantro, Garlic, Chile, Thai Basil
12

Stuffed Zucchini Blossoms 
Sheep’s Milk Ricotta, Smoked Mozzarella
Roasted Red Pepper Sauce, Zucchini Salad
13

Grilled Spanish Octopus 
String Beans, Tri Color Fingerling Potatoes, Olives, Capers, Grape Tomatoes, Chickpeas
Garlic Parsley Lemon Vinaigrette
14

SALADS

Spinach Salad 
Pancetta, Fried Egg, Portobello Mushroom, Cipollini Onion
Tomato, Crouton, White Balsamic Dressing
9

Baby Greens 
Salt Roasted Golden Beets, Hearts of Palm, Aged Goat Cheese, Black Walnut
Sunflower Sprouts, Apricots, Grapefruit Yogurt Dressing
10

Champagne Pear 
Organic Greens, Pear, Spiced Walnuts
Blue Cheese, Dried Cherries, Champagne Vinaigrette
8

ENTRÉES

Cavatappi & Spicy Sausage Ragu
Spicy Sausage, Sopresatta, Chili Flakes, Garden Vegetables, Tomato, Ricotta, Pecorino, Basil
21

Salmon
Roasted Tomatoes, Marcona Almond, Watercress, Speck, Green Onion Vinaigrette
25

Heritage Farms “Iowa Chop” 
Chili Soy Garlic Glaze, Bok Choy, Okinawan Sweet Potatoes
25

Sea Scallops 
Sweet Corn Puree, Wilted Romaine, Edamame, Tasso, Sweet Citrus Soy Drizzle
26

Veal Chop
Parmesan Crusted Veal Chop, Arugula, Red Onion, Cherry Tomatoes, Lemon, Olive Oil
28

Ahi Tuna 
Spicy Rice Noodle Salad, Wasabi Ginger Mayo, Unagi Sauce
30

Lamb 
Grilled Marinated Lamb, Roasted Garlic White Bean, Broccoli Rabe, Lemon Mint Chimichurri
26

Tofu 
Ramen, Pak Choi, Bean Sprouts, Carrots, Honshimeji Mushrooms, Poached Egg
Lemongrass Broth
23

Filet Mignon 
Espresso Ancho Chili Crusted, Spicy Tomato Chutney, French Beans
Goat Cheese Whipped Potatoes
30

Tavern Burger
8 oz Special Blend, St. André, Smoked Bacon, Avocado, Chipotle Aioli, Brioche Roll
Hand-Cut Truffle Parmesan Fries
15

SIDES
7

Peas & Bacon, Pecorino, Mint, Lemon 
Tavern Hand-Cut Truffle Parmesan Fries
Grilled Asparagus
Spinach


Each item on this menu is handcrafted by Executive Chef Napoli
using artisanal techniques & fresh ingredients.

In order to ensure an exceptional experience, please be prepared to wait for select items.