• 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, Feb 17, 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.

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