The Larder At Tavern

with fried potatoes and toast

with fontina and crème fraìche

with parmesan, polenta and arugula

with sofrito and fried potatoes

with vermont maple syrup

with huckleberry compote

with toasted rye & redwood hill goat cheese

with dried fruit compote and steamed milk

with milk or yogurt & berries

with butter and seasonal jam

with bacon

cup or bowl

with radishes, lemon and olive oil

burrata, basil and balsamic

beets, carrots, chickpeas and feta

endive, bacon, apple and point reyes blue

lemongrass, basil, cucumbers and tomatoes

shrimp, crab, avocado, radishes and buttermilk

burrata, young broccoli, currants, pinenuts

turkey, cranberry sauce, stuffing, mayonnaise

iowa ham, oregon butter, radish, watercress

spanish tuna, tomato, black olive, egg

pastrami, gruyere, red cabbage and russian dressing

grilled young asiago

add persimmon or prosciutto

with fontina

with manchego and romesco

with tomato confit

with arugula salad, herbed fries or onion rings

with beluga lentils, squash purée and pomegranate salsa

with arugula salad and béarnaise

with yogurt and coriander peanuts

with cucumbers, cherry tomatoes, black olives and feta

with pearl onions, goat cheese and herb salad

with prosciutto, hazelnuts and d'affinois and crushed hazelnuts

with asian pears, roasted grapes, walnuts and point reyes blue

with pomegranate, persimmon, chili and lime

with radishes, soft herbs, lemon and olive oil

with winter squash, roasted radicchio, taleggio and pecans

with saffron cous cous, tomato, fennel and green olives

with green rice, beets, pistachios and cucumber yogurt

with monkfish, mussels, cockles, pernod and aïoli toast

with romano beans, spigarello and pancetta breadcrumbs

with potato purée, spinach and paprika crème fraîche

with wild mushroom-bread pudding, swiss chard and marsala

with braised leeks, onions and mustard breadcrumbs

with potato-onion gratin, young broccoli and anchovy butter

with blueberry compote

with vermont maple syrup

with toasted rye & redwood hill goat cheese

with fontina and crème fraîche

with summer squash, cherry tomatoes, chevre and basil

with prosciutto and meyer lemon

with fried eggs and horseradish cream

with butter and seasonal jam

shrimp, crab, avocado, radishes and buttermilk

bacon, romaine, apple and point reyes blue

iowa ham, oregon butter and radishes

burrata, young broccoli, currants, pinenuts

turkey, cranberry sauce, stuffing, mayonnaise

grilled young asiago

add persimmon or prosciutto

with fontina

with manchego and romesco

with tomato confit

with arugula salad or herbed fries

with beluga lentils, squash purée and pomegranate salsa

with arugula salad and béarnaise

with bacon

mint chocolate ice cream, brownie and peppermint

asian pear, sesame, "purple horchata" and coconut

strawberries, lemon curd ice cream and créme fraîche

cinnamon sugar and melted marcona almond nougate

salted peanut caramel and vanilla ice cream

for kids of all ages. chocolate pearls, marshmallow fluff and cherry on top

grey goose le citron vodka with peter schaner's lemon juice & sugar. every lemon drop will be donated to "alex's lemonade stand" a charity dedicated to raising money for pediatric cancer research

espolon reposado, seasonal market fruit, cointreau & lime

goslings dark rum, fresh mint & lime

grey goose "au poire" , grand marnier, asian pear, lemon & bitters

hanger one vodka, lime & mint

10 cane rum, basil, cilantro, jalapenos & lime

russell's rye, grand marnier, lemon & cherry herring

nolet's gin, guava, lime, honey & sage

canadian whiskey, pomegranate juice, muddled fresno peppers & a splash of lime

with ranch dressing

with apples

with tartar sauce

no parsley!

with parmesan

with radishes, soft herbs, lemon and olive oil

with feta, olives and crostini

with horseradish-cocktail sauce

with feta, currants and pinenuts

with fontina

with manchego and romesco

with tomato confit

with arugula salad, herbed fries or onion rings