Table Share

Starters

  • chilled oysters (6) **
    21
    soy ginger mignonette, cocktail sauce
  • octopus & chorizo kebab
    19
    peppadew, olive & green onion
  • crab cake pretzel raft
    22
    old bay tomato jam, chipotle tartar sauce
  • steamed angry lobster dumplings **
    19
    spicy tomato, lemon confit & basil
  • “canned” tuna poke
    22
    purple sticky rice, radish, mushrooms & carrots

Autumn Three-Course Menu

$55 per person
Starter, Main and Dessert (**)

David Burke Tavern Steamed Angry Lobster Dumplings
"Canned" Tuna Poke
  • autumn harvest & greens **
    20
    baby kale, acorn squash, candied pecans & cider vinaigrette
  • caesar salad **
    19
    soft egg, croutons, parmesan
  • pastrami salmon layer cake
    21
    squid ink dosa, preserved lemon & pickled mustard seeds
  • burrata salad **
    21
    apples, prosciutto & crispy sourdough

Mains

  • roasted branzino **
    39
    artichoke puree, vegetable vinaigrette, crispy artichokes
  • grilled salmon **
    37
    mixed bean & corn succotash, confit tomatoes
  • roasted scallops, octopus
    38
    tomato, capers, olives, lemon
  • ricotta & squash agnolotti **
    31
    white pepper cashews, apple butter & crispy sage
  • roasted chicken **
    36
    farro, wild mushrooms & kale
  • pork chop **
    38
    garlic clams, rock shrimp casino, peppers, peas & lemon
  • duck, duck, duck
    42
    roasted breast, dumpling, confit fried rice
  • 10oz ribeye filet
    39
    crispy fingerling potatoes, wild mushrooms & beef jus
  • 6 oz wagyu short rib
    52
    barley, butternut squash, mustard greens
  • 34oz porterhouse, dry aged 40 days for 2
    135

*Salt-Aging Brick Beef is a patented dry-aging process using Himalayan pink salt by Chef David Burke
US Patent No: 7,998,517 B2 August 16, 2011

David Burke Tavern Porterhouse Steak for 2

Side dishes at David Burke Tavern

SIDES

12. / 3 for 29.

maple glazed carrots
tavern mac & cheese
broccoli with parmesan
corn & fava bean succotash
mushroom with leeks & spinach
hipster fries with bacon, shishito, parmesan

DAILY MARKET MENU

Monday AUTUMN VEGETABLES

Tuesday PORK SHANK

Wednesday DOVER SOLE

Thursday RACK OF LAMB

Friday LOBSTER STEAK

Saturday BEEF

Sunday PASTA

Pork shank and clams at David Burke Tavern
David Burke Tavern Baked Alaska for 2 Dessert

DESSERTS

  • fresh fruit & sorbet **
    12
    macerated fruit & berries, 2 scoops sorbet
  • chocolate hazelnut crunch cake **
    14
    chocolate sauce, whipped cream
  • apple tart **
    14
    vanilla ice cream, caramel sauce
  • pumpkin pie crème brûlée **
    14
    candied pecan biscotti, cranberry jam
  • cheesecake lollipop tree **
    18
    whipped cream
  • molten chocolate cake for 2
    18
    toffee, caramel, vanilla ice cream
  • baked alaska for 2
    16
    blueberry cake crumble, vanilla ice cream

*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.

David Burke Tavern Wine List

SPARKLING

000 Ruggeri, Prosecco, Italy, NV 60.
000 Conundrum, Blanc de Blanc, Healdsburg, CA, 2016 85.
008 Henriot, Blanc de Blancs, NV 205.
002 Dom Ruinart, Reims, Rosé 225.
005 Vilarnau, Cava, Catalonia, ES, 2013 70.
009 Drappier Brut Nature, NV 200.
003 Marc Hebrant, Brut, 2011 175.
006 Veuve Cliquot, Brut, NV 175.
007 Veuve Cliquot, Brut Rosé, NV 200.
004 Moet Chandon, Dom Perignon, 2006 480.

CHARDONNAY

California
110 Argot, Estate Vineyard, Bennet Valley, 2014 250.
112 Orogeny, Russian River Valley, 2016 75.
112 Austerity, Central Coast, CA, 2016 65.
130 Flowers, Sonoma Coast, 2016 120.
101 Stags Leap ‘Karia’, Napa Valley, 2016 85.
131 Flowers, Camp Meeting Ridge, 2014 240.
115 Patz & Hall, Sonoma Coast, 2016 100.
111 Blindfold by The Prisoner, California, 2016 85.
134 Mer Soleil, Santa Luica Highlands, Monterey, 2016 70.
103 Far Niente, Napa Valley, 2017 200.

Burgundy, France
000 Chablis, Drouhin Vaudon, 2016 80.
119 Meursault, Les Charmes, Louis Baisinbert 1er Cru, 2014 250.
129 William Fevre Chablis, 2017 95.
141 Meursault Genevrieres, Bouchard 1er Cru, 2013 350.
143 Saint-Aubin 1er Cru, “En Remilly”, 2014 125.

World
301 Planeta, Sicily, Italy, 2017 120.
311 Penfolds, Bin 311, Tumbarumba, Australia, 2013 70.
306 Catena, Mendoza, Argentina, 2016 65.

SAUVIGNON BLANC

America
109 Stag’s Leap “Aveta”, Napa Valley, CA, 2016 80.
120 Eisele Vineyard, Araujo Estate, Napa Valley, CA, 2013 275.
132 Emollo, Napa Valley, CA, 2016 85.
131 Illumination, Napa Valley, CA, 2016 150.

World
000 Oyster Bay, Marlborough, New Zealand, 2018 60.
000 Sancerre, Gilles Lesimples, France, 2017 75.
145 Veramonte, Casablanca Valley, Chile, 2018 65.

OTHER WHITE

302 Pinot Grigio, Livio Felluga, Fruilani, Italy, 2016 80.
303 Gruner, Nastl, Veltliner Gigant, kamptal, Austria, 2017 85.
310 Vinho Verde, Quinta de Azevedo, Portugal, 2016 70.
308 Broglia, Gavi la Meirana, piedmont, Italy, 2017 65.
312 Pinot Grigio, Valente, Friuli Venezia Giulia, Italy, 2017 65.
313 Broglia, Gavi Bruno, piedmont, Italy 2016 95.

OTHER REDS

US

432 Saldo, Zinfandel, 2017 95.
435 Conundrum, Red Blend, Fairfield, CA, 2016 85.
443 Justin, Isosceles, Paso Robles, 2014 240.
444 Justin, Justification, Paso Robles, 2015 160.
469 Cabernet Franc, Robert Mondavi, Oakville, 2014 120.
952 Quintessa Red, Napa County, Rutherford, 2015 380.

World
000 Malbec, Sophenia, Mendoza, Argentina, 2016 65.
811 Cabernet Sauvignon, Barossa Valley Estate, Australia, 2016 75.
812 Shiraz, E&E, Barossa Vallew Estate,Australia, 2014 215.

PINOT NOIR

California & Oregon
000 Whoa Nelly, Willamette Valley, Or, 2016 65.
408 Row Eleven, Vinas 3, Napa, CA, 2016 70.
421 Domaine Serene, Evanstad Reserve, Williamette Valley, 2014 200.
420 Valerie’s Vineyard, Carneros, CA, 2016 130.
401 Emeritus, Hallberg, Russian River Valley, CA, 2015 110.
468 Flowers, Sonoma Coast, 2016 190.
410 Flowers, Camp Meeting Ridge, 2014 240.
405 Peter Michael, Ma Denseuse, Sonoma County, 2014 240.
424 Ryan Cochrane, Fiddlestix Vineyard Santa Rita, CA, 2015 125.

Burgundy, France
510 Chateau de Rully, Antonin Rodet, Côte Chalonnaise, 2015100.
519 Nuits-Saint-Georges Les Cailles, Bouchard Pere & Fils, 2013 325.
514 Chambolle-Musigny, Glantenay, Côte de Nuits, 2013 220.
518 Gevery-Chambertin, Claude Dugat, Côte de Nuits, 2013 300.
509 Nuits-St.-George, “Les Charmois”, 2014 180.
520 Chambolle-Musigny, Bouchard, Côte de Nuits, 2012 350.
521 Chambolle-Musigny, Magnien, 1er Cru, Sentiers, 2015 325.
526 Chateau de Beaune, Vigne de L’Enfant Jésus, 2010 310.

MERLOT / MERLOT BLENDS

455 Decoy, Sonoma County, CA, 2017 80.
462 Thorn Merlot, The Prisoner, Napa Valley, 2014 120.

CABERNET SAUVIGNON

California
452 Stag’s Leap, ‘Artemis’, Napa Valley, 2016 210.
470 Faust, Napa Valley, 2016 170.
414 St. Supery, Napa Valley, 2016 94.
471 Robert Mondavi, Maestro, Napa Valley, CA, 2014 110.
453 Heritance, Napa Valley, CA 2014 110.
412 Double Diamond, Oakville, CA, 2016 190.
451 Cuttings, by the Prisoner, 2015 138.
411 Jordan, Alexander Valley, 2014 160.
459 Rodney Strong ‘Alexander’s Crown’, Alexander Valley, 2013 190.
418 Caymus, Napa Valley, 2016 250.
472 Justin, Paso Robles, 2017 100.
412 Silver Oak, Alexander Valley, CA, 2014 220.

Bordeaux, France
618 Château Tour Sieujean, Pauillac, 2012 110.
619 Château de Come, St. Estephe, 2012 105.
621 Château Paveil de Luze, Margaux, 2015 100.
615 Les Fiefs de Lagrange, Saint-Julien 2009 160.
623 Château Cantemerle, Haut-Médoc, 2005 200.
616 Château de Pressac,, Saint-Emilion, 2007 200.
614 Château Prieure-Lichine, GrandCru Chasse, Margaux 2010 200.

ITALIAN REDS
000 Sangiovese, “The Flying Piggy” Riserva, Tuscany, 2011 75.
732 Ruffino, Modus, 2016 105.
740 Ruffino, Chiani Classico, Riserva Ducale oro 2014 160.
741 Bertani, Amarone della Valpolicella, 2008 340.
739 Colpetrone, Monefalco Di Montalcino, 2011 80.
730 Brunello di Montalcino, Caparzo Riserva, 2011 225.
741 La Poderina, Brunello di Montalcino, 2013 170.
733 Frescobaldi, Mormoreto, Tuscany, 2013 190.

Magnums
822 Domaine du Vieux Lazaret, Chateauneuf-du-Pape, Rhone, 2015 340.

Double Magnum
615 Chateau Lagrange, Saint-Julien, Grand Cru Classé, 2003 1800.

HOURS
of Operation

Brunch | Lunch | Dinner | Happy Hour

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

Happy Hour: Sunday 11:00am – 8:00pm
Monday – Saturday 3:00pm – 7:00pm

Thanksgiving: 11/28/2019 
11:00am to 7:00pm – Prix Fixe Menu
(Reservations full; call for waitlist.)

ORDER Thanksgiving TO-GO

Black Friday – November 29th, 2019 – Normal Lunch and Dinner

Christmas Eve – Tuesday

Lunch 12 – 4pm
Dinner 4pm – 9pm
*A-La-Carte Menu with Specials

Christmas Day – Wednesday

11am – 7pm three-course menu
$95.00 adults and $42.00 children 12 & under
*Bar open until 9pm

CHRISTMAS RESERVATIONS

New Years Eve- Tuesday

Lunch 12 – 4pm
Dinner 4 – 11pm
*HH @ Bar 12pm – 11pm
*Dinner A-La-Carte with specials
*Champagne Wine Auction Card

New Years Day – Wednesday

Brunch 11am – 4pm $42 champagne brunch
Dinner 4pm – 8pm
*HH @ Bar 11am – 9pm
*Dinner A-La-Carte with specials
*Champagne Wine Auction Card

@DBTavern

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