Dinner service is Wednesday to Saturday beginning at 5 p.m. A lite fare of small plates are available before dinner hours to complement by-the-glass service. All of our provisions are curated by Chef Emmanuel Baiden.
Our food menu changes often to incorporate seasonal local produce and showcase the ever-evolving creations of our chefs. You can always expect to find a variety of meats, cheeses and conservas, a handful of small plates, and several dinner dishes to choose from.
Vegan and vegetarian options available.
warm marinated olives
salted mixed nuts (no peanuts)*
subrosa bread: cultured butter, aleppo honey, maldon salt
conservas: bread, butter, salt, lemon, cornichons
- wild sardines in natural lemon essence
- octopus w/ chimichurri
- wild caught mackerel in extra virgin olive oil
- mussels; vincotto, extra virgin olive oil
cheese + accoutrements: mahon, camembert, cambozola blue, serrano, strawberry jam, honey
old tavern kale caesar salad: brown butter bread crumbs, pecorino
old tavern yellow squash: salsa verde, pecorino crisp, cherry tomatoes
burrata: tomatoes, peaches, vincotto, dukkah, basil
head-on shrimp: nduja butter, lemon
mushrooms & brassicas: suya romesco, goat cheese (v.o)*
short rib ragu: oro rigatoni, gremolata, pecorino
rainbow trout: gooseberry salsa, herbs, pickles
duck leg confit: peach glaze, peach salad
gelato trio: banana DDL, salted caramel, passion fruit
peach: white wine poached peach, miso caramel, banana DDL, struesel
**consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase risk of foodborne illness, especially if you have certain or known medical conditions**
Any item with an * = contains nuts
Walk-ins are welcome, reservations encouraged.