Tavern

White cheddar chorizo grits with lemon basil marinated prawns, served with a homemade buttermilk biscuit.

Two options daily (one with meat and 1 strictly vegetarian): medley of fall vegetables, Swiss and Gruyere cheese, and a surprise or 2 served with greens tossed in white balsamic vinaigrette.

Two eggs and housemade black pepper pork belly bacon, Jojo potatoes, and a homemade buttermilk biscuit.

Smothered in hollandaise sauce and served with jojo potatoes wedges.

Sunny side up egg over Humboldt fog cheese, asparagus and arugula all piled upon grilled focaccia, and drizzled with a balsamic reduction.

Filled with eggs, peppers, mushrooms, onions, white cheddar and potatoes, grilled, and smothered with chorizo gravy.

Local pit-smoked ham and poached eggs atop a toasted English muffin served with jojos potato wedges.

Bourbon-marinated hanger steak, 2 eggs to order, Jojo potatoes, and a homemade buttermilk biscuit.

Potato and fennel rosti topped with lemon creme fraiche and smoked salmon, dill, drizzled with Meyer lemon vinaigrette, and finished with salmon caviar.

Hearty fall vegetables stewed with local sausage, cavatappi pasta, and Parmesan.

Chili oil and served with cheddar crackers.

Generous portions of crab and artichoke in a creamy dip with spinach and basil - served with focaccia crostini.

Focaccia and ciabatta served with spiced cranberry, and maple butter.

Harissa, grilled radicchio, tahini yoghurt dressing, and minty cucumber.

Fresh Italian buffalo milk cheese with mozzarella on the outside and a mozzarella stracciatella cream interior, breaded and deep fried, served atop arugula, with basil, and pistachio pesto, served with crostini.

Tossed with spinach, cilantro, and a cider vinaigrette and topped with herbed garlic goat's cheese.

Singing pig farm's organic mixed greens, tomato, nicoise olive, and anchovy tapenade, tossed in a meyer lemon Dijon vinaigrette-served with yukon chips.

Housemade dressing, Parmesan tuille, and focaccia croutons.

Mixed greens, cherry tomatoes, bacon, avocado, smoked bleu cheese, poached egg, and basil cucumber yogurt dressing.

Singing pig farm's greens, macadamia nuts and a white balsamic vinaigrette.

House roasted corn beef, sauerkraut, and Swiss cheese with homemade Thousand island stuffed into grilled rye.

Bourbon brown sugar caramelized onions, bacon, smoky bleu cheese, roasted wild mushrooms, house-cured pickles, and arugula, served on a sesame brioche bun.

Ham, Swiss cheese and roasted pork shoulder, Dijon mustard, housemade spicy pickles, and smoked onion garlic aioli.

Grilled organic chicken breast, bacon, avocado, and lettuce on a ciabatta roll.

Soy ginger glaze, cabbage and rainbow carrot slaw, ciabatta roll, and served with Tavern's crispy avocado.

Dungeness crab patty seasoned with red peppers, chives and Yukon gold potatoes, basil jalapeno aioli, avocado, and seasoning.

Cornmeal-crusted fried oysters, horseradish aioli, cherry tomato, and butter lettuce on toasty baguette.

Steamed clams served atop a chowder stew of bacon, thyme, crispy potatoes, cherry tomatoes, and lemon.

Pumpkin demi-glace, spiced maple cranberry butter, fingerling potatoes and creamy kale sprouts, and pumpkin flan.

Salt-brined and panko crumb crusted, fresh dill and cucumber remoulade, and yukon gold jo-jos.

Fried sage, burrata, brown butter sauce, Parmesan Reggiano, and aged balsamic.

Penne pasta, braised wild boar in a rich tomato and veal stock, blood orange, red wine, citrus gremolata, and pecorino.

Wild enoki mushrooms and baby bok choy, black rice scallion, ginger cake, and miso broth.

Leg, thigh and wing drizzled with black pepper honey, served with white truffle macaroni, and cheese and bacon collard greens.

Corkscrew pasta and white cheddar bechamel.

Lemon aioli a slice of humboldt fog ash-veined goat's cheese.

Lemon tarragon butter.

Rosemary gremolata and Parmesan.

With harissa, grilled radicchio, tahini yogurt dressing, and minty cucumber.

Sherry vinaigrette, pickled shallots, prosciutto, arugula, and fresh burrata.

Potato and fennel rosti topped with lemon creme fraiche and smoked salmon, dill, drizzled with Meyer lemon vinaigrette, and finished with salmon caviar.

Generous portions of crab and artichoke in a creamy dip with spinach and basil, and focaccia crostini.

Artisan cheeses, housemade pickles, olives, cured meats, spiced nuts, and seasonal fruits served with crostini and crackers.

Fresh Italian buffalo milk cheese with mozzarella on the outside and a mozzarella stracciatella cream interior, breaded and deep fried, served atop arugula, with basil and pistachio pesto, and served with crostini.

Hearty fall vegetables stewed with local sausage, cavatappi pasta, and Parmesan.

Farm greens, bleu cheese, assorted nuts, and housemade dressing.

Housemade dressing, Parmesan tuille, and focaccia croutons.

Singing pig farm's greens, macadamia nuts, and a white balsamic vinaigrette.

Tossed with spinach cilantro and a cider vinaigrette topped with herbed garlic goat's cheese.

Housemade patty of vegetables and nuts with avocado, pickles, garlic aioli, and local farm greens.

Bourbon brown sugar caramelized onions, bacon, smoky bleu cheese, roasted wild mushrooms, and house-cured pickles, served on a sesame brioche bun.

Soy ginger glaze, cabbage and rainbow carrot slaw, and ciabatta roll served with tavern's "crispy avocado".

Corkscrew pasta and white cheddar bechamel.

Truffle oil.

Rosemary gremolata and Parmesan.

Lemon aioli and a slice of humboldt fog ash-veined goat cheese.

Rich tomato and veal stock, blood orange, red wine, citrus, gremolata, and pecorino cheese.

Crispy fried shallots, burrata, brown butter sauce, Parmesan Reggiano, and aged balsamic.

Steamed clams served atop a shower stew of bacon, thyme, crispy potatoes, cherry tomatoes, and lemon.

Salt-brined and panko crumb-crusted cod, fresh dill and cucumber remoulade, and Yukon gold jo-jos.

Sesame soba noodles and a sautee of citrus, soy, rainbow carrots, and enoki mushrooms.

Atop Tillamook white cheddar polenta, honey crisp apple and leek compote, and black truffle pork jus accompanied by white asparagus.

Oxtail ragout, wild mushroom and spinach risotto, topped with bordelaise sauce, and hazelnut butter.

Leg, thigh and wing drizzled with black pepper honey, served with white truffle macaroni and cheese, and bacon collard greens.

With vanilla chantilly and hazelnut florentine.

Wild huckleberries and oat tuille.

Gingersnap crust and salted caramel pumpkin ice cream.