starters

cannelini bean soup with torn pasta, sage and chestnuts 13
autumn fruit with arugula, fourme d'ambert and local walnuts 15
heirloom tomatoes with burrata cheese and basil pesto 17
green goddess with little gems, crab and avocado 18
tavern caesar with romaine, escarole and butter crumbed egg 16
warm mushroom salad with radicchio, hazelnuts and pecorino 17

main courses

fall vegetables, carrot purée, cous cous and mint chutney 24
clams and chorizo, garbanzos, swiss chard and aioli toast 25
market fish, shellbeans, haricots verts and gremolata butter 27
braised chicken basquaise, polenta, spigarello and green olives 25
grilled arctic char, beluga lentils, beets and horseradish 26
braised lamb ravioli, tomatoes, rapini and ricotta salata 27
grilled quail, farro, roasted squash, cavolo nero and pomegranate 28
slow-roasted pork, sweet potatoes, spinach, bacon and romesco 27
niman ranch rib-eye, baked potato LOADED and market veg 39