Taverna - Downtown

Two eggs with choice of bacon, ham, or breakfast sausage, served with breakfast potatoes.

Ham, fontina cheese, parmesan cheese, spinach, mushroom & onions. served with breakfast potatoes.

With sausage, sunny side up egg & truffle oil.

Two pan-fried eggs with breakfast sausage served over garlic bread with truffle oil & breakfast potatoes.

Served with mascarpone & fresh fruit.

With berries & whipped cream.

Served with hollandaise sauce and breakfast potatoes.

With bagel and cream cheese.

Two poached eggs on toasted english muffin with your choice of smoked ham, bacon or crabmeat, topped with hollandaise sauce and served with breakfast pottatoes.

Served with cappuccino sauce.

Romaine hearts, shaved grana padano and brioche croutons.

Mixed greens, tomatoes, cucumber, parmesan croutons & red onions drizzled with taverna house dressing. Served family style.

Rosemary olive oil and parmesan cheese.

Pancetta, mushrooms, red onions, pinenuts, arugula and shaved parmesan cheese.

Toasted ciabatta, fresh tomatoes, garlic, and extra virgin olive oil.

Red and yellow pearl grape tomato, extra virgin olive oil and sea salt.

Beef tenderloin, asparagus, fresh hearts of palm, wild baby arugula, capers, meyer lemon olive oil, and shaved parmesan.

Crispy carnaroli rice ball filled with bolognese, mushrooms, and mozzarella. Served with tomato fondue and balsamic glaze.

Calamari, shrimp, shallots, zucchini, and carrots with spicy tomato aioli.

Mussels sautéed in white wine, garlic, and tomato broth.

Roasted artichoke with grana padano, breadcrumbs, meyer lemon, and parsley aioli.

Heirloom tomatoes, cucumber, basil, mint, red onion, olives, yellow pepper, feta, oregano red wine vinaigrette.

Avocado, tomato, green and red onions, bacon, gorgonzola and hearts of palm with herb vinaigrette.

Balsamic risotto with chicken rollatine.

Parmesan cheese and truffle oil.

Pan seared diver scallops artichokes, roasted grape tomatoes, and lemon confit.

Saffron risotto with mixed seafood.

Shrimp, pesto, butter, and parmesan topped with crispy zucchini.

Buratta, roasted heirloom cherry tomatoes, basil, crispy prosciutto.

With fresh tomato and basil or with bolognese sauce.

With Sicilian style turkey meatballs in a vegetable ragu.

With shrimp, garlic, white wine, grape tomatoes, capers, and butter sauce.

Butter, sage, tomato fondue, and fresh parmesan.

Gorgonzola and pear filled pasta with walnuts, arugula and dolce latte cream sauce.

Green and white tagliolini with chicken, wild mushrooms, truffle oil, and cream sauce.

Shrimp, mussels, clams, and scallops tossed in a brandy crustacean cream sauce.

Spinach pasta, bolognese, bechamel, wild mushrooms, ham, and parmigiano.

Homemade potato gnocchi with short rib ragu and shaved parmesan.

Our traditional Roman recipe.

With provolone, basil oil, and parmigiana sauce.

7oz. pan seared beef tenderloin, served with salsa verde, asparagus, and roasted potatoes.

Shrimp, clams, mussels, and roasted fennel, tomato broth, and lemon confit.

Pan seared with asparagus, bacon scalloped potatoes, and mango chili relish.

With spaghetti pomodoro.

Lemon butter caper sauce with roasted potatoes and seasonal vegetables.

Braised short rib, natural truffle jus, parmesan and mixed vegetable risotto.

Tomato sauce, mozzarella, basil.

Tomato, mozzarella, sausage, caramelized onions, peppers.

Spicy Italian salami, grape tomato, mozzarella, goat cheese.

Dolce latte, mozzarella, pancetta, figs, caramelized onions.

Prosciutto, arugula, shaved parmesan.

Roasted pomodorini, imported burrata, basil, extra virgin olive oil, sea salt.

Chicken, mozzarella, avocado, feta, tomatoes, cilantro.

Roasted pomodorini, baby spinach, kalamata olives, feta cheese, toasted pine nuts, oregano, extra virgin olive oil.

Mixed greens, tomatoes, cucumber, parmesan croutons & red onions drizzled with taverna house dressing.

Romaine hearts, shaved grana padano & brioche croutons.

Rosemary olive oil & parmesan cheese.

Pancetta, mushrooms, red onions, pinenuts, arugula & shaved parmesan cheese.

Roasted artichoke with grana padano, breadcrumbs and meyer lemon parsley aioli.

Mussels sautéed in white wine, garlic & tomato broth.

Calamari, shrimp, shallots, zucchini & carrots with spicy tomato aioli.

Crispy carnaroli rice balls filled with bolog- nese, mushrooms and mozzarella. served with tomato fondue and balsamic glaze.

Rucola, shaved parmesan, country mustard, lemon, truffle oil & capers

Red & yellow pearl grape tomato, e.v.o.o. and sea salt.

Toasted ciabatta, fresh tomatoes, garlic & extra virgin olive oil.

Buratta, roasted heirloom cherry tomato, basil with crispy prosciutto.

Shrimp, pesto, butter & parmesan topped with crispy zucchini.

Saffron risotto with mixed seafood.

Pan seared diver scallops artichokes, roasted grape tomatoes & lemon confit.

Parmesan cheese & truffle oil.

Balsamic risotto with chicken rollatine.

With provolone, basil oil & parmigiana sauce.

Our traditional Roman recipe.

Homemade potato gnocchi with short rib ragu and shaved parmesan.

Spinach pasta, bolognese, bechamel, wild mushrooms, ham & parmigiano.

Shrimp, mussels, clams & scallops tossed in a brandy crustacean cream sauce.

Green & white tagliolini with chicken, wild mushrooms, truffle oil & cream.

Gorgonzola & pear filled pasta with walnuts, arugula & dolce latte cream sauce.

Butter, sage, tomato fondue & fresh parmesan.

With shrimp, garlic, white wine, grape tomatoes, capers & butter sauce .

With Sicilian style turkey meatballs in a vegetable ragu.

With fresh tomato & basil or with bolognese sauce.

Lemon butter caper sauce with roasted potatoes and seasonal vegetables.

Braised short rib, natural truffle jus, parmesan & mixed vegetable risotto.

With spaghetti pomodoro.

Pan seared with asparagus, bacon scalloped potatoes & mango chili relish.

Shrimp, clams, mussels and roasted fennel, tomato broth & lemon confit.

7 oz. pan seared beef tenderloin, served with salsa verde, asparagus & roasted potatoes.

Toasted pomodorini, baby spinach, kalamata olives, feta cheese, toasted pinenuts,oregano, e.v.o.o.

Chicken mozzarella, avocado, feta, tomatoes, cilantro.

Roasted pomodorini mported burrata, basil, e.v.o.o., sea salt .

Prosciutto, arugula, shaved parmesan.

Dolce latte, mozzarella, pancetta, figs, caramelized onions.

Spicy italian salami, grape tomato, mozzarella, goat cheese.

Tomato, mozzarella, sausage, caramelized onions, peppers.

Tomato sauce, mozzarella, basil.

With sour cherry sauce.

Chef's specialty.

With warm chocolate sauce & vanilla gelato.

With sorbeto.

With fresh tomato and basil, or with bolognese sauce, and Parmesan.

Tomato sauce, fresh mozzarella and basil.

Tomato sauce, spicy salami, grape tomatoes, mozzarella and goat cheese.

Not gluten-free. Potato gnocchi, short rib ragu and shaved Parmigiano.

Mixed greens, sweet grape tomatoes, cucumbers, carrots and pickled onions, drizzled with taverna balsamic dressing.

With shrimp, garlic, white wine, grape tomatoes, lemon, capers and butter sauce.

Green and white tagliolini with chicken, wild mushrooms, truffle oil and cream sauce.

Shrimp, mussels, clams and scallops tossed in a brandy crustacean cream sauce.

Shrimp, calamari, mussels, clams, diced tomatoes.

Chicken, mozzarella, avocado, feta, tomatoes, and cilantro.

Not gluten-free. Toasted ciabatta, fresh tomatoes, garlic and extra virgin olive oil.

Not gluten-free. Mixed grape tomatoes, basil, tuscan olive oil and sea salt.

With celery, fingerling potatoes, taggiasca olives, roasted sweet grape tomatoes, lemon confit, salsa verde and focaccia.

Baby arugula and shaved asparagus tossed in a creamy truffle lemon mustard dressing garnished with breadsticks. There is a risk associated with consuming any raw animal protein. If you have chronic illness of the liver, stomach, or blood, or have immune disorders, you are at the greatest risk of illness from raw animal protein and should eat it fully cooked. If unsure of your risk, please consult your physician.

Not gluten-free. Calamari, shrimp, shallots, zucchini and carrots with spicy tomato aioli.

Sautéed mussels with white wine, fresh tomato, garlic, shallots, and butter with toasted ciabatta.

Prosciutto, mortadella, salamino negroni, burrata, grana padano, triple cream brie, poached figs, taggiasca olives, artichokes and focaccia.

Mixed greens, sweet grape tomatoes, cucumbers, carrots and pickled onions, drizzled with taverna balsamic dressing.

Kale and romaine hearts, shaved grana padano and brioche croutons.

Baby wild arugula, kale, roasted beets, orange segments, herbed goat cheese and toasted hazelnuts with a honey prosecco dressing.

Tomato sauce, fresh mozzarella and basil.

Tomato sauce, Mozzarella, italian sausage, caramelized onions and peppers.

Prosciutto, arugula, mozzarella, and shaved Parmesan.

Tomato sauce, spicy salami, grape tomatoes, mozzarella and goat cheese.

Roasted cherry tomato, burrata cheese, basil, e.v.o.o, and sea salt.

Tomato sauce, roasted mixed vegetables, pine nuts, and oregano.

Chicken, mozzarella, avocado, feta, tomatoes, and cilantro.

Chicken, mozzarella, bacon, ham, sausage, onions, and mushrooms.

Pancetta, ricotta cheese, red wine poached figs, baby wild arugula, and vincotto glaze drizzle.

Not gluten-free. Homestyle meatballs, vegetable ragu and tomato sauce.

With fresh tomato and basil, or with bolognese sauce, and Parmesan.

Not gluten-free. Homemade ricotta cheese raviolis with asparagus, lobster meat, tomato confit, and caramelized shallots, served in a limoncello cream sauce.

With shrimp, garlic, white wine, grape tomatoes, lemon, capers and butter sauce.

Not gluten-free. Gorgonzola filled pasta with pears, walnuts, arugula and cream sauce.

Not gluten-free. Layers of homemade spinach pasta, bolognese, béchamel and Parmesan.

Green and white tagliolini with chicken, wild mushrooms, truffle oil and cream sauce.

Layers of eggplant, tomato sauce, Parmesan, mozzarella, and aged provolone served with spaghetti pomodoro.

Shrimp, mussels, clams and scallops tossed in a brandy crustacean cream sauce.

With pancetta, egg yolk, cream, Parmesan and fresh black pepper.

Not gluten-free. House-made pasta filled with roasted butternut squash, ricotta and grana padano Served with tomato fondue, brown butter, sage, and roasted hazelnuts.

Not gluten-free. Potato gnocchi, short rib ragu and shaved Parmigiano.

Rosemary olive oil and Parmesan cheese.

Pancetta, mushrooms, pickled onions, pine nuts, arugula and shaved Parmesan cheese.

With rosemary olive oil and Parmesan cheese.

Black truffle sauce and grana padano.

Shrimp, calamari, mussels, clams, diced tomatoes.

Two pan-seared jumbo sea scallops, artichokes, roasted grape tomatoes, lemon confit, white wine, butter, Parmesan and natural jus.

Burrata, roasted tomatoes, basil and crispy prosciutto.

Chicken, fontina and vegetable involtini, garnished with diced tomatoes and balsamic glaze.

Seven-ounce seared beef tenderloin, mushroom marsala sauce, asparagus and roasted potatoes. There is a risk associated with consuming any raw animal protein. If you have chronic illness of the liver, stomach, or blood, or have immune disorders, you are at the greatest risk of illness from raw animal protein and should eat it fully cooked. If unsure of your risk, please consult your physician.

Lemon caper sauce, sautéed spinach and asparagus. There is a risk associated with consuming any raw animal protein. If you have chronic illness of the liver, stomach, or blood, or have immune disorders, you are at the greatest risk of illness from raw animal protein and should eat it fully cooked. If unsure of your risk, please consult your physician.

Pan-seared chicken breast sautéed in a white wine, oregano, tomato sauce topped with fresh mozzarella cheese with roasted mixed vegetables and fingerling potatoes.

Red wine braised pork Osso Bucco with saffron risotto, sautéed spinach, topped with a red wine demi-glaze and garnished with panko gremolata.

Sea bass, clams and mussels poached in a light tomato broth with vegetable ragout, sauteed wild mushrooms, potatoes, and lemon confit with ciabatta.

Not gluten-free. Breaded veal with tomato sauce, Parmesan, mozzarella and spaghetti.

With amarena cherries.

Chef’s specialty.

Gianduia sauce, whipped cream and vanilla gelato.

Peach and mixed berries crostata served with vanilla gelato.

With coconut cream, toasted macadamia nuts, caramel sauce and fresh raspberries.