• Brunch Saturdays 12-4pm and Sundays 11:30am-4pm. Picture of Lobster Scrambled Eggs

David Burke Tavern Brunch

Saturdays 12:00 – 4:00pm
Sundays, 11:00 – 4:00pm
Monday, Jan 20, 12:00 – 4:00pm

SUNDAY SIPS

50% off all bottles of wine every Sunday

Brunch Starters

  • fruit & yogurt
    14
    Seasonal fresh fruits w/ yogurt and granola
  • chilled oysters (6)
    16
    soy ginger mignonette, cocktail sauce
  • "canned" tuna poke
    15
    purple sticky rice, radish, mushroom & carrots
  • clothesline bacon
    22
    maple and black pepper glazed
Clothesline Bacon in the Lounge at David Burke Tavern
"Canned" Tuna Poke
  • autumn harvest salad
    17
    baby kale, acorn squash & candied pecans cider vinaigrette
  • lobster & duck dumplings (4)
    16
    spicy tomato & plum sauce
  • pastrami salmon layer cake
    16
    squid ink dosa, preserved lemon & pickled mustard seeds
  • citrus & burrata
    16
    winter citrus, prosciutto & crispy sourdough

Mains

  • titanic french toast
    16
    berry maple syrup and berries
  • avocado toast w/ pastrami salmon
    18
    shaved vegetables on sourdough
  • lobster scrambled eggs
    29
    lobster, rock shrimp, tomato
  • pretzel crab cake benedict
    23
    poached eggs, chipotle hollandaise
  • omelete
    19
    spinach, arugula, leeks, white cheddar
  • chicken caesar salad
    19
    hearty greens, sourdough, white anchovy, pecorino vinaigrette
  • celery root raviolli
    21
    grapes, pickled celery, winter black truffles
  • fried chicken and waffles with poached egg
    21
    corn succotash, hot honey
  • 8oz tavern burger
    19
    lettuce, tomato, onion & b1 mayo
    (add egg $1)
  • crispy chicken thigh sandwich with fries
    18
    apple & arugula, gochujang gastrique
David Burke Tavern Chicken Waffles

Naked BRUNCH

Clean and Simple

Grilled or Sautéed

(Choice of:$15 each)

Chicken
Shrimp
Salmon
Vegetables
Steak ($5 Sup)

Grain & Veggies: ($6 each)

White Rice | toasted Coconut, cilantro, cashews
Brown Rice | vegetable stir-fry sesame ginger
Quinoa “tabbouleh” | parsley, olives, cucumber, lemon
Whole wheat Pasta | olive oil
Seasonal vegetables

Sauce: (Choose 1)

Citrus Dressing
Tomato Caper Vinaigrette
Seasonal Pesto
B1 steak sauce
Olive Oil and balsamic
Salsa Verde

Three cocktails carried on a tray, two in cocktail glasses and one in a tumbler.

BRUNCH COCKTAILS

16

  • Beets by Burke
    Breckinridge gin, beet juice, peach liquorli, me, bitters
  • naked and famous
    El Silencio mezcal, green chartreuse, aperol & lime
  • "PPS"
    Pisco 100, pumpkin spice, lime, bitters
  • Arnold Palmojito
    Real McCoy rum, mint, lemon & ice tea
  • The Midnut Oil
    Sagamore rye, Gonzalez Byass Amontillado & L’Ogeat almond liquer
  • Himalayan Salt Margarita
    Casa Noble Silver tequila, lime, aperol, rose champagne
  • what’s up doc
    True vodka, carrot juice, ginger beer, lime

MOCKTAILS

  • Moscow Mouse
    9

*Menus are subject to change. For daily selections, please call the restaurant directly.

*If you have a food allergy, please speak to the chef, manager, or your server.
Consuming raw or undercooked meats, poultry, seafood, shellfish or eggs may increase your risk of foodborne illness.

HOURS
of Operation

Brunch | Lunch | Dinner | Happy Hour

Monday-Saturday 12:00pm – 10:00pm
Sunday 11:00am – 9:00pm

ALL DAY Happy Hour:
Jan 1 – 20
Sunday 11:00am – 9:00pm
Monday – Saturday 12:00pm – 9:00pm

Winter Restaurant Week 2020
Jan 21 – Feb 9
$42.00 Dinner, $26.00 Lunch

RESTAURANT WEEK RESERVATIONS MENUS

Valentine’s Day 2020
Friday, February 14th
$110.00 3-Course Dinner

VALENTINE’S RESERVATIONS

@DBTavern

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