|Kale Caesar Salad||$6|
|Fresh kale, bonito Caesar, and breadcrumbs. Add oven crisped duck confit for $5.|
|Tavern Caprese Salad||$7|
|(Suggested pairing: Cardamaro)
Tomato, basil, and house ricotta with a balsamic vinaigrette.
|Roasted Beet Salad||$7|
|(Suggested pairing: Civil Life Cream Ale)
Roasted beets, Tavern fromage blanc mousse, and mesclun dressed with sherry vinaigrette.
|French Carrot Soup||$5|
|A Tavern favorite! A classic French soup finished with a touch of cream and garnished with créme fraîche, parsley oil, and house crouton.|
|(Suggested pairing: Alvear Solera 1927 Pedro Ximenez Sherry)
A cool, fresh, Spanish tomato broth garnished with basil oil and cherry tomatoes.
|Served with warm pita and garnished with olives, pine nuts, and eggplant roasted with ras-al-hanout.|
|Marinated White Beans||$5|
|Beans flavored with rosemary, lemon, and balsamic vinegar, served cold with crostini.|
|A variety of Mediterranean olives flavored with citrus zest, fennel, and chili flakes.|
|Almonds, walnuts, and pecans, toasted with herbs and spices.|
|Quiche du Jour||$10|
|Individually baked house-made pastry tart filled with fresh, seasonal ingredients served with mixed greens dressed with a balsamic vinaigrette and seasonal vegetables. Inquire with your server for this week's offering.|
|Pan Roasted Chicken||$14|
|(Suggested pairing: Cartlidge & Browne Chardonnay 2012)
Seared and roasted whey-brined chicken served with panzanella and jus.
|Filet of Beef||$16|
|(Suggested pairing: Formation Pinot Noir 2013)
Medallions of seared petite tender accompanied by potato purée, seasonal vegetables, and demi-glac
|(Suggested pairing: Charles Bove Vouvray 2013)
A traditional broth from the south of France flavored with fennel and featuring Prince Edward Island mussels, shrimp, and market fresh fish.
|Terrine of Roasted Vegetables||$12|
|(Suggested pairing: Cusumano Insolia 2012)
Roasted red peppers, squash, eggplant, spinach, basil and Kalamata olives, layered with Tavern fromage blanc. Served on a bed of couscous and topped with tomato confit and balsamic vinegar.
|Seared Pork Belly||$13|
|(Suggested pairing: Rombauer Chardonnay 2013)
Served with pea purée, peaches, and maple gastrique.
|Classic French petit fours.||Served with fresh berries.|
|Tavern Cheesecake||Fresh Fruit Tart|
|Please ask your server for today's toppings.||Please ask your server for today's offering.|
|Prepared in house in small batches. Follow us on Twitter for this week's flavor!|
|Cheese & Charcuterie Served with an assortment of garnishes. $7.50 for one choice, $13.00 for two, $18.00 for three|
|Tavern Fromage Blanc||Pâté Maison|
|House-made, Neufchatel-style fresh cow's milk cheese with herbs.||A traditional French pâté with veal and pork, seasoned with thyme, nutmeg and paprika.|
|A firm cheese similar to Manchego from the Basque Country of Spain.||A traditional, in-house preparation of duck legs simmered slowly in duck fat and olive oil.|
|A farmhouse-style cheese with added cream and a hint of Roquefort. Firm and crumbly with a long briny finish.||In house salt cured salmon seasoned with dill, juniper berries, caraway, and black pepper.|
|A semi-soft Italian cheese with black truffles.||A fine-grained salame flavored with toasted fennel seed, black pepper, garlic, and citrus zest.|
|A buttery, smooth, and mild triple-créme cheese.||A Southern Italian salame with three types of chile and a splash of red wine.|