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.

Gazpacho Andaluz $5
(Suggested pairing: Alvear Solera 1927 Pedro Ximenez Sherry)
A cool, fresh, Spanish tomato broth garnished with basil oil and cherry tomatoes.

Hummus $8
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.

Marinated Olives $5
A variety of Mediterranean olives flavored with citrus zest, fennel, and chili flakes.

Mixed Nuts $5
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

Bouillabaisse $14
(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.

Madeleines Chocolate Torte
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.

Ice Cream
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.

Idiazábal Duck Confit
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.

Kentucky Rose Gravlax
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.

Sottocenere Finocchiona
A semi-soft Italian cheese with black truffles. A fine-grained salame flavored with toasted fennel seed, black pepper, garlic, and citrus zest.

St. André Calabrese
A buttery, smooth, and mild triple-créme cheese. A Southern Italian salame with three types of chile and a splash of red wine.