Food offerings

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.

Sample menu

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

serrano ham

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.