Table Share

Starters

  • chilled oysters (6) **
    21
    soy ginger mignonette, cocktail sauce
  • roasted scallops
    24
    vanilla bean grits, pomegranate, black truffles
  • crab cake pretzel raft
    22
    old bay tomato jam, chipotle tartar sauce
  • pastrami salmon
    21
    crisp rye rice, pickled onion, mustard consume
  • wagyu beef
    25
    soy mushrooms, ginger vinaigrette, watercress
  • tuna niçoise carpaccio
    22
    caper, fingerling potato, haricot verts, egg

Winter Three-Course Menu

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

"Canned" Tuna Poke
  • autumn harvest & greens **
    20
    baby kale, acorn squash, candied pecans & cider vinaigrette
  • caesar salad **
    19
    hearty greens, sourdough, white anchovy, pecorino vinaigrette
  • citrus & burrata**
    21
    grapefruit curd, crisp blood orange, sourdough, prosciutto

Mains

  • roasted branzino **
    39
    artichoke puree, vegetable vinaigrette, crispy artichokes
  • grilled salmon **
    37
    squash, mustard greens, miso squash tea
  • roasted scallops, octopus
    38
    tomato, capers, olives, lemon
  • celery root raviolli**
    31
    grapes, pickled celery, winter black truffles
  • 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
  • braised short rib osso bucco
    56
    root vegetables, marble potatoes, red wine jus, black truffle
  • 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
vanilla bean grits
mushroom with leeks & spinach
hipster fries with bacon, shishito, parmesan

DAILY MARKET MENU

Monday WINTER BRAISING

Tuesday PORK SHANK

Wednesday FRESH CATCH

Thursday LAMB

Friday LOBSTER

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

011 Scharffenberger, Brut, Mendocino, CA, NV 64.
013 Nicolas Feuillatte, Brut Reserve, Chouilly, France, NV 84.
000 Ruggeri, Prosecco, Italy, NV 60.
000 Conundrum, Blanc de Blanc, Healdsburg, CA, 2017 75.
000 Dopff & Irion, NV, Alsace, France 75.
000 Frerejean Freres, Premier Cru Brut, France, NV 100.
008 Henriot, Blanc de Blancs, NV 98.
002 Dom Ruinart, Reims, Rosé, NV 200.
004 Lanson Champagne Brut, France, NV 130.
009 Drappier Brut Nature, NV 140.
006 Veuve Cliquot, Brut, NV 175.
007 Veuve Cliquot, Brut Rosé, NV 180.

CHARDONNAY

California
100 Jordan, Russian River Valley, Ca, 2016 90.
101 Stags Leap ‘Karia’, Napa Valley, 2017 85.
110 Argot, Estate Vineyard, Bennet Valley, 2014 140.
115 Patz and Hall Chardonnay, Sonoma Coast, 2016 100.
113 Austerity, Central Coast, CA, 2016 65.
130 Flowers, Sonoma Coast, 2016 120.
131 Flowers, Camp Meeting Ridge, 2014 240.
111 Blindfold by The Prisoner, California, 2016 85.
134 Mer Soleil, Santa Luica Highlands, Monterey, 2017 75.
103 Far Niente, Napa Valley, 2017 200.

Burgundy, France
129 William Fevre Chablis, 2018 95.
000 Domaine du Mas Des Tines, La Croix des Batilles, 2017 70.
140 Joseph Drouhin Puligny Montrachet, 2017 130.
119 Meursault, Les Charmes, Louis Baisinbert 1er Cru, 2014 250.
141 Meursault Genevrieres, Bouchard 1er Cru, 2013 275.
143 Saint-Aubin 1er Cru, “En Remilly”, 2016 125.

World
301 Planeta, Sicily, Italy, 2017 90.
311 Penfolds, Bin 311, Tumbarumba, Australia, 2013 70.

SAUVIGNON BLANC

America
000 Shannon by Seamus, Russian River Valley, CA, 2015 70.
109 Stag’s Leap “Aveta”, Napa Valley, CA, 2017 80.
120 Eisele Vineyard, Araujo Estate, Napa Valley, CA, 2013 275.
132 Emollo, Napa Valley, CA, 2016 75.
131 Illumination, Napa Valley, CA, 2016 130.

World
000 Sancerre, Gilles Lesimples, France, 2017 70.
145 Veramonte, Casablanca Valley, Chile, 2018 50.

OTHER WHITE

000 Pinot Grigio, Lagaria, Italy, 2017 65.
302 Pinot Grigio, Livio Felluga, Fruilani, Italy, 2017 80.
303 Gruner, Nastl, Veltliner Gigant, Kamptal, Austria, 2017 65.
310 Vinho Verde, Quinta de Azevedo, Portugal, 2017 50.

OTHER REDS

US
432 Saldo, Zinfandel, 2017 95.
428 The Prisoner, Red Blend, Napa Valley, CA, 2018 140.
952 Quintessa Red, Napa County, Rutherford, 2015 350.

World
000 Malbec, Sophenia, Mendoza, Argentina, 2017 65.
000 Cotes-du-Rhone, Perrin Reserve, Rhone, France, 2017 65.
811 Cabernet Sauvignon, Barossa Valley Estate, Australia, 2017 75.
812 Shiraz, E&E, Barossa Valley Estate, Australia, 2014 135.

PINOT NOIR

California & Oregon
000 Whoa Nelly, Willamette Valley, Or, 2017 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 85.
448 Domaine Drouhin, Dundee Hills, Oregon, 2016 98.
401 Emeritus, Hallberg Ranch, Russian River Valley, CA, 2016 110.
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 115.

Burgundy, France
510 Chateau de Rully, Antonin Rodet, Côte Chalonnaise, 2015 65.
512 Volnay, Vincent Girardin, 2016 125.
519 Nuits-Saint-Georges Les Cailles, Bouchard Pere & Fils, 2013 240.
520 Chambolle-Musigny, Bouchard, Côte de Nuits, 2012 230.
526 Chateau de Beaune, Vigne de L’Enfant Jésus, 2010 250.
527 Joseph Drouhin, Vosne Romanee, 2016 180.

MERLOT / MERLOT BLENDS

455 Decoy, Sonoma County, CA, 2017 80.
461 Seven Hills, Walla Walla Valley, 2014 100.
462 Thorn, The Prisoner, Napa Valley, 2014 110.

CABERNET SAUVIGNON

California
000 Decoy, Sonoma County, 2017 80.
452 Stag’s Leap, ‘Artemis’, Napa Valley, 2017 150.
414 St. Supery, Napa Valley, 2016 94.
415 Séamus, Attwood Ranch Vineyard, 2014 80.
418 Caymus, Napa Valley, 2016 190.
453 Heritance, Napa Valley, 2014 95.
411 Jordan, Alexander Valley, 2015 160.
412 Double Diamond, Oakville, 2016 175.
451 Cuttings, by the Prisoner, Napa Valley, 2017 138.
459 Rodney Strong ‘Alexander’s Crown’, Alexander Valley, 2013 190.
412 Silver Oak, Alexander Valley, 2015 175.
472 Justin, Paso Robles, 2017 100.

Bordeaux, France
000 Château Brande-Bergere, Bordeaux, 2014 75.
616 Château Tour Sieujean, Pauillac, 2015 110.
617 Aromes de Pavie, Saint-Emilion Grand cru, 2016 330.
618 Fleur de Pedesclaux, Pauillac, 2011 80.
619 Château de Come, St. Estephe, 2012 105.
620 Château Carbonnieux Pessac-Leognan, 2016 130.
621 Château Paveil De Luze, Maugaux, 2016 100.
622 Château Leoville Poyferre, St.Julien, 2016 135.
616 Château de Pressac, Saint-Emilion, 2007 200.
614 Château Prieure-Lichine, Grand Cru Chasse, Margaux 2010 200.

ITALIAN REDS
000 Sangiovese, “The Flying Piggy” Riserva, Tuscany, 2015 75.
730 Brunello di Montalcino, Caparzo Riserva, 2013 180.
740 Ruffino, Chiani Classico, Riserva Ducale oro 2014 110.
741 Bertani, Amarone della Valpolicella, 2008 245.
733 Frescobaldi, Mormoreto, Tuscany, 2013 160.

Double Magnum
615 Chateau Lagrange, Saint-Julien, Grand Cru Classe, 2003 600.

DELIVERY & HOURS
of Operation

WE’RE TEMPORARILY CLOSED

for dining service and delivery due to Covid-19.

We will return as soon as we can!

Please show your love and support for David Burke Tavern by purchasing a gift card now to enjoy when we reopen:

GIFT CARDS



Restaurant Hours:

BrunchDinner | Happy Hour

Monday-Friday 3:00pm – 9:00pm
Saturday 12:00pm – 9:00pm
Sunday 12:00pm – 8:00pm

Happy Hour:

All Day
Monday – Friday  3:00pm – 9:00pm
Saturday & Sunday 12:00pm – 8:00pm

Easter Sunday, April 12
11:00am – 9:00pm

EASTER RESERVATIONS

@DBTavern

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