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, Figs, and Arugula tossed in a Cherry Vinaigrette 15. 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, 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 Rilletes A mixture of Atlantic and Smoked Norweigan Salmon, Lemon and Shallots, topped with Avocado Creme Fraiche, served with Toasted Crostini 16. Persimmon and Pomegranate Burrata Burrata (Stracciatella Cheese wrapped with Fresh Mozzarella) served with Sliced Persimmons and Arugula tossed in a Sherry Vinaigrette topped with Pickled Pomegranate Seeds and a Pomegranate Vinaigrette 16.

Soup and Salad

Seasonal House Salad Mixed Greens tossed in a Red Wine Vinaigrette topped with Red Wine Poached Pears, Gorgonzola and Candied Walnuts 12. 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, served over Brioche, topped with Gorgonzola Cheese, Little Gem Lettuce, and Bacon Onion Jam with Truffle Frites or Mesclun Salad 22. House Made Gnocchi House Made Butternut Gnocchi served with Kale and Roasted Squash in a Garlic, Brown Butter White Wine Sauce, topped with Nutmeg (V) (add sausage $6) 24. Chicken Coq au Vin Braised Chicken Thighs served with Mushrooms, Pearl Onions, Baby Carrots and Crispy Pancetta in a Burgundy Red Wine Sauce over Creme Fraiche Mashed Potatoes 27. Braised Short Ribs Braised Short Ribs served with Baby Carrots over a Parsnip Puree topped with Crispy Parsnips and a Red Wine Jus 34. Grilled Petite Filet Mignon Grilled Allen Brothers Filet Mignon served with Roasted Asparagus over Crème Fraiche Mashed Potatoes, topped with a Bone Marrow Compound Butter and Bordelaise (GF) 48. Moules Frites Prince Edward Island Mussels sauteed with Spanish Chorizo, Garlic, Tomatoes, White Wine topped with Cilantro, served with French Fries and Garlic Aioli 28. Pan Seared Skuna Bay Salmon Pan Seared Atlantic Salmon served with Roasted Fennel and Leeks over a Celery Root Puree, topped with a Lemon Beurre Blanc 32. Grilled Meatloaf A mixture of Ground Filet and Ribeye baked and finished on the grill, served with Green Beans over Creme Fraiche Mashed Potatoes, topped with an Apple and Pear Chutney and Bacon Crisps 26. Duck Confit Ravioli Housemade Raviolis filled with Herbed Ricotta and Duck Leg Confit topped with Duck Brado Cream Sauce 28. Mushroom Pasta Assorted Mushrooms, Garlic, Shallots, and Lemon Zest tossed with Fettuccine Pasta in a Light Cream Sauce topped with Pecorino Romano 24.

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