Starters
- chilled oysters (5)21soy ginger mignonette, cocktail sauce
- octopus & chorizo kebab19peppadew, olive & green onion
- crab cake pretzel22old bay tomato jam, chipotle tartar sauce
- steamed angry lobster dumplings19spicy tomato, lemon confit & basil
- tuna carpaccio22avocado, orange, beach mushrooms & nori puffed amaranth
Salads
- little gem chopped salad20tomato vinaigrette, olives, cucumber, croutons, radishes and watercress
- caesar salad19soft egg, croutons, parmesan
- pastrami salmon falafel21preserved lemon vinaigrette & mustard seeds
- burrata & acorn squash salad21pomegranate, granola & prosciutto
Mains
- roasted branzino39artichoke puree, vegetable vinaigrette, crispy artichokes
- balsamic poached salmon37roasted asparagus & spring onion coulis
- roasted scallops, octopus38tomato, capers, olives, lemon
- goat cheese ravioli31pea three way: pesto, sautéed & tendrils
- roasted chicken36pistachio ravioli, carrots, peas, chimichurri
- pork chop38garlic clams & rock shrimp casino, peppers, peas, lemon
- duck, duck, duck42roast breast, BBQ wing, dumpling, vegetable stir fry, orange
- 6oz wagyu short rib52grilled chickaree salsa verde and radishes
- 34oz porterhouse, dry aged 40 days for 2125
*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
SIDES
12. / 3 for 29.
roasted peas & carrots
creamy spinach & leeks
broccoli with parmesan
roasted asparagus with lemon gremolata
mushrooms with leeks & spinach
hipster fries with bacon, shishito, parmesan
DAILY MARKET MENU
MONDAY pasta
TUESDAY pork shank
WEDNESDAY dover sole
THURSDAY lamb
FRIDAY lobster steak
SATURDAY surf & turf
SUNDAY wild game night
DESSERTS
- fresh fruit & sorbet12macerated fruit & berries, 2 scoops sorbet
- chocolate hazelnut crunch cake14chocolate sauce, whipped cream
- apple tart14vanilla ice cream, caramel sauce
- pumpkin pie crème brûlée14candied pecan biscotti, cranberry jam
- cheesecake lollipop tree18whipped cream
- molten chocolate cake for 218toffee, caramel, vanilla ice cream
- baked alaska for 216blueberry 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 Zonin, Prosecco, Italy, NV 60.
000 Conundrum, Blanc de Blanc, Healdsburg, CA, 2016 85.
001 Broglia, Gavi Sparkling, Piedmont, Italy 2017 65.
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
100 Jordan, Russian River Valley, CA, 2016 90.
110 Argot, Estate Vineyard, Bennet Valley, 2014 250.
112 Austerity, Central Coast, CA, 2016 65.
102 Cakebread, Napa Valley, 2017 120.
130 Flowers, Sonoma Coast, 2016 120.
101 Stags Leap ‘Karia’, Napa Valley, 2015 85.
131 Flowers, Camp Meeting Ridge, 2014 240.
115 Patz & Hall, Sonoma Coast, 2014 100.
111 Blindfold by The Prisoner, California, 2016 85.
134 Mer Soleil, Santa Luica Highlands, Monterey, 2016 70.
103 Far Niente, Napa Valley, 2016 200.
135 Sea Sun, Santa Barbara & Monterey County, 2016 65.
Burgundy, France
000 Chablis, Drouhin Vaudon, 2015 80.
125 Chablis, William Fevre, 2017 90.
119 Meursault, Les Charmes, Louis Baisinbert 1er Cru, 2014 250.
129 Puligny-Montrachet, Joseph Drouhin 2016 150.
209 Pouilly-Fuisse, Louis Jadot, Mâconnais, 2017 95.
141 Meursault Genevrieres, Bouchard 1er Cru, 2013 350.
World
301 Planeta, Sicily, Italy, 2014 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.
131 Illumination, Napa Valley, CA, 2016 150.
132 Emmolo, Napa Valley, CA, 2016 85.
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, Collio, Italy, 2014 80.
303 Gruner, Nastl, Veltliner Gigant, kamptal, Austria, 2015 85.
310 Vinho Verde, Quinta de Azevedo, Portugal, 2015 70.
308 Broglia, Gavi la Meirana, Piedmont, Italy 2017 65.
107 Rhone Blend, Tablas Creek, Paso Robles, 2015 80.
312 Pinot Grigio, Valente, Friuli Venezia Giulia, Italy, 2017 65.
313 Broglia, Gavi Bruno, Piedmont, Italy 2016 95.
OTHER REDS
US
435 Conundrum, Red Blend, Fairfield, CA, 2016 85.
443 Justin, Isosceles, Paso Robles, 2014 240.
444 Justin, Justification, Paso Robles, 2015 160.
428 Red Blend, ‘The Prisoner’, Napa Valley, California, 2017 140.
469 Cabernet Franc, Robert Mondavi, Oakville, 2014 120.
432 Zinfandel, Saldo by The Prisoner, California, 2016 95.
World
811 Cabernet Sauvignon, Barossa Valley Estate, Australia, 2016 75.
000 Malbec, Sophenia, Mendoza, Argentina, 2016 65.
812 Shiraz, E & E, Barossa Valley Estate, Australia, 2014 215.
PINOT NOIR
California & Oregon
421 Domaine Serene, Evanstad Reserve, Williamette Valley, 2014 200.
420 Valerie’s Vineyard, Carneros, CA, 2016 130.
408 Row Eleven, Napa, CA, 2016 70.
448 Domaine Drouhin, Dundee Hills, OR, 2015 120.
401 Emeritus, Hallberg, Russian River Valley, CA, 2015 110.
000 Whoa Nelly, Willamette Valley, Or, 2016 65.
409 Row Eleven, Russian river Valley, CA, 2016 95.
407 Domaine de la Cote, Blooms Field, Santa Rita, CA, 2013 150.
468 Flowers, Sonoma Coast, 2016 190.
440 William Seylem, Sonoma Coast, 2014 280.
405 Peter Michael, Ma Denseuse, Sonoma County, 2014 240.
410 Flowers, Camp Meeting Ridge, 2014 250.
424 Ryan Cochrane, Fiddlestix Vineyard Santa Rita, CA, 2015 125.
Burgundy, France
516 Gevery-Chambertin, Joseph Drouhin, Côte de Nuits, 2015 160.
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.
520 Chambolle-Musigny, Bouchard, Côte de Nuits, 2012 350.
521 Chambolle-Musigny, Magnien, 1er Cru, Sentiers, 2015 325.
522 Beaune du Chateau, Bouchard, Premier Cru Côte d’Or, 2015 125.
526 Chateau de Beaune, Vigne de L’Enfant Jésus, 2010 310.
MERLOT / MERLOT BLENDS
455 Decoy, Sonoma County, CA, 2015 80.
456 Flora Springs, Napa Valley, CA, 2015 90.
462 Thorn Merlot, The Prisoner, Napa Valley, 2014 120.
CABERNET SAUVIGNON
California
452 Stag’s Leap, ‘Artemis’, Napa Valley, 2016 210.
451 Cuttings, by the Prisoner, 2016 130.
411 Jordan, Alexander Valley, 2014 160.
952 Quintessa Red, Napa County, Rutherford, 2014 380.
459 Rodney Strong ‘Alexander’s Crown’, Alexander Valley, 2013 190.
418 Caymus, Napa Valley, 2016 250.
471 Robert Mondavi, Maestro, Napa Valley, 2014 110.
472 Justin, Paso Robles, 2016 100.
412 Silver Oak, Alexander Valley, CA, 2014 220.
453 Heritance, Napa Valley, CA, 2014 110.
454 Double Diamond, Oakville, CA, 2016 190.
Bordeaux, France
618 Château Tour Sieujean, Pauillac, 2010 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 Pressarc, 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, Chianti Classico, Riserva Ducale Oro, 2014 160.
739 Cólpetrone, Montefalco di Montalcino, 2011 80.
730 Brunello di Montalcino, Caparzo Riserva, 2011 225.
741 Bertani, Amarone della Valpolicella, 2008 340.
742 La Poderina, Brunello di Montalcino, 2013 170.
Magnums
820 Flora Springs, Cabernet Sauvignon, Napa Valley, 2016 240.
822 Domaine du Vieux Lazaret, Chateauneuf-du-Pape, Rhone, 2015 340.
HOURS
of Operation
Brunch | Lunch | Dinner | Happy Hour
Monday-Friday 12:00pm – 10:00pm
Saturday 4:00pm – 10:00pm
Sunday 11:00am – 9:00pm
Happy Hour: Sunday – Friday 3 – 7pm;
Saturday 4pm-7pm.
