CHEESE AND CHARCUTERIE

artisanal cheese plate– three (15) or five (25)
the larder plate – cheese, meats, condiments 16
cured meat plate – prosciutto, salumi, chorizo 15
also available in the larder (sold by the pound) – ham, bacon, turkey, salmon, alps salumi, lomo and chorizo, leporati prosciutto di parma, prosciutto di san daniele, jamon serrano, la quercia prosciutto americano, la quercia coppa americano and much more…

SOUP AND SALADS TO GO
freshly made until 2:30pm

cat’s house-made soup of the day 10
arugula, autumn fruit, hazelnuts and parmesan 11
wheatberries, arugula pesto, roasted vegetables, feta, pinenuts 11
shrimp, crab, avocado, little gems and green goddess 16
chopped chicken, apple, bacon, mustard and blue cheese 14

SANDWICHES TO GO
freshly made until 2:30pm

The Haight Ashbury – avocado, radish sprouts, green harissa, feta 11
The American in Paris – iowa ham, oregon butter, arugula 10
The Pilgrim – roasted turkey, cranberry, stuffing 11
The Niçoise – tuna, cucumber, tomato, olive, egg 13
The Grand Fromage – grilled gruyère cheese 14
add tomato, persimmon and/or prosciutto 2 ea addition

DRESSINGS AND SAUCES
(sold by the half pint)

buttermilk , cumin vinaigrette, mustard vinaigrette 8
horseradish cocktail sauce 8
tapenade 10

IN THE CASE

AOC bacon-wrapped dates 1/ea
gulf shrimp with horseradish cocktail sauce 2/ea
seared hawaiian tuna steak with tapenade 14/ea
slow-roasted tasmanian salmon with cucumber yogurt 28/lb
pulled pork with barbeque sauce 24/lb
mustard and herb crusted rack of lamb 30/lb
roasted chicken with preserved lemon & green olives 16/ea –
available after 5pm
curried chicken salad with raisins and almonds 15/pint
roasted root vegetables 10/pint
beets with red onion, horseradish and red wine vinaigrette 10/pint
wild mushrooms persillade with breadcrumbs 24/pint
italian broccoli with garlic and chili 10/pint
roasted yukon potatoes with rosemary and garlic 10/pint
long-cooked cavolo nero 10/pint
sweet potatoes with brown butter and sage 10/pint
quinoa salad with persimmons, pomegranate, nuts and scallions 14
wheat berries with kabocha squash, arugula pesto, parmesan 10/pint
little gems with radishes and buttermilk dressing 10/pack
the devil’s chicken with dijon mustard 20
beef brisket with horseradish cream 20
mac ‘n cheese with gruyere and aged cheddar 14
kabocha squash gratin with rajas and queso fresco 15

House-made desserts made fresh daily

* tavern always uses local and seasonal ingredients
therefore price and availability are subject to change