salads
farro tabouleh, beets, carrots, olives and feta 14
tavern caesar, escarole, romaine, and parmesan 15
chopped chicken, endive, bacon, apple and Point Reyes blue 16
thai steak, lemongrass, basil, cucumbers and tomatoes 19
little gems, shrimp, crab, avocado and green goddess 20

sandwiches
The Mediterranean – chickpea puree, roasted vegetables, ricotta salata 14
The Pilgrim – turkey, cranberry sauce, stuffing, mayonnaise 15
The Grand Fromage – Grilled young asiago 14
add persimmon, tomato or prosciutto 2 each
The Niçoise – Spanish tuna, tomato, black olive, egg 16
The Harvard Yard – rare roast beef, lettuce, tomato, horseradish 16
The Reuben – Pastrami, Russian dressing, cabbage slaw 16

burgers
niman ranch beef with fontina 17
pork, pork, pork with manchego and romesco 17
organic turkey with tomato confit 16
with arugula salad, herbed fries or onion rings

main courses
market fish with coconut rice, spinach and cucumber yogurt 24
grilled chicken with white beans, pancetta, swiss chard and olive sofrito 20
steak frites with arugula salad and béarnaise 24

dessert
asian pear coupe with pomegranate sherbet and ginger verjus granita
ricotta cheesecake with black mission figs and abbamele
apple pie “a la mode” with cinnamon ice cream and cheddar crust
chocolate caramel tart with vanilla ice cream and honeycomb
Breanne’s cookies and milk
8