Dinner - Gordon Tavern

Food

SHARED PLATES

FRIED CHICKEN SLIDERS 12-

buttermilk marinated chicken, pickles, togarashi aioli, brioche bun

FRIED CALAMARI 16-

spicy green goddess, grilled lemon

HUMMUS & FLATBREAD 12-

vegetable crudité, hummus,
green za’atar, harissa, grilled flatbread

SESAME CRUSTED AHI TUNA* 16-

roasted squash, watercress, hot pickled peppers, lemon oil

TAVERN CHIPS 16-

swiss fondue, braised pork, cilantro crema, tortilla chips, roasted tomato salsa

BEEF & BLUE BRUSCHETTA 10-

smoked tomato jam, caramelized coffee onions, balsamic reduction, grilled baguette

BAKED GORGONZOLA & BRIE 12-

fig spread, honey, hazelnuts, crostini

SHRIMP & CRAB CAKE 15-

remoulade, cayenne, lemon, watercress

MEAT & CHEESE PLATTER 16-

select meats and cheeses, whole grain mustard, fig jam, olives, pickled vegetables, house-made nut and cayenne brittle, crostini

ARTISAN PIZZA 17-

MARGHERITA

red sauce, fresh mozzarella, basil, fresh tomatoes, balsamic drizzle

HOT ITALIAN

red sauce, mozzarella blend, sausage, finocchiona salami, fennel, chili flakes

PEPPERONI

red sauce, mozzarella blend, pepperoni

WILD MUSHROOM

pesto, goat cheese, mushrooms, spinach, walnuts, red onions

BUTCHER BLOCK

6 OZ. GRILLED FILET* 48-

red wine jus, whipped potatoes, seasonal vegetables

12 OZ. GRILLED NEW YORK* 54-

red wine jus, whipped potatoes, seasonal vegetables

GRILLED BONE IN PORK CHOP 28-

mustard jus, smashed potatoes, seasonal vegetables

MAIN PLATES

SEARED SALMON 24-

braised leek, confit cherry tomatoes, mustard-chive cream, smashed potatoes

SHRIMP BUCATINI PASTA 21-

seared shrimp, seasonal vegetables, bucatini pasta, white wine cream sauce, preserved lemon, parmesan

CHICKEN “COQ AU VIN” 24-

orange gremolata, toasted bread, whipped potatoes, seasonal vegetables

SEARED AHI TUNA* 28-

broccolini, pearl onions, wasabi-lime cream, whipped potatoes

TAVERN BURGER* 16-

lettuce, onion, pickles, american cheese, tavern sauce, brioche bun, side of fries (a Beyond Burger patty may be substituted)

GNUDI 18-

house-made pasta, wild mushrooms, brown butter, sage

SAUSAGE 18-

venison and blueberry sausage, mustard greens, smashed potatoes, pickled pearl onions, herb jus

GREENS

Add Chicken 8-

Add Salmon 12-

MIXED GREEN SALAD 12-

hazelnuts, sunflower, seeds, dried cranberries, goat cheese, citrus vinaigrette

WEDGE SALAD 13-

iceberg, pork belly lardons, crumbled blue cheese, cherry tomatoes, tarragon, hardboiled egg, creamy bacon dressing

ROMAINE SALAD 12-

herb and garlic breadcrumbs, anchovies, parmesan, caesar dressing

SIDES 8-

TRUFFLE FRIES

truffle oil, parmesan

WHIPPED POTATOES

chives

SMASHED POTATOES

BRUSSELS SPROUTS

maple-bourbon dressing, hazelnuts

GRILLED BROCCOLINI

chili flakes, lemon oil

SAUTÉED GREENS

kale and mustard greens,
orange gremolata

DESSERTS 9-

CREME BRULEE CHEESECAKE

seasonal fruit, granola, caramel sauce, berry coulis

CANNOLI

dark chocolate and ricotta filling, chantilly creme, crushed pistachios, raspberries

TROPICAL CAKE

mango-passionfruit mousse, banana, lined with coconut joconde, topped with saffron marinated pineapple

TIRAMISU

berry coulis, spiced chantilly cream

*Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness.