David Burke Tavern Restaurant Week Lunch
January 21 through February 9
Starters
- steamed angry lobster dumplings (2)spicy tomato, lemon confit, basil
- chilled oysters (5)soy ginger mignonette, cocktail sauce
- “canned” tuna poke(sup $5)purple sticky rice, radish, mushrooms & carrots
- citrus + burrata(sup $3)Grapefruit Curd, Crisp Blood Orange, Preserved
Lemon, Sourdough, Prosciutto
- autumn harvest & greensbaby kale, acorn squash, candied pecans & cider vinaigrette
- New England Clam ChowderBaby Potatoes, Fennel, Leeks, Bacon
Mains
- roasted branzinoartichoke puree, vegetable vinaigrette
- grilled salmon(sup $5)Butternut Squash, Mustard Greens, Miso Squash Tea
- avocado toast w/ smoked pastrami salmonradishes, watercress on sourdough
- crispy chicken thigh sandwichwith fries apple & arugula, gochujang gastrique
- Celery Root RavioliGrapes, Pickled Celery, Cashews, Fresh Black Truffles
- chicken caesar saladcroutons, parmesan & grilled chicken
- 8oz tavern burger & frieslettuce, tomato, onion & b1 mayo
- ribeye cap steak frites(sup $7)house cut fries, bacon, shishito & parmesan
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 11:00am – 8:00pm
Monday – Friday 3:00pm – 7:00pm
Saturday 4:00pm-7:00pm
US Open Special Hours: 8/26 – 9/8
Monday to Saturday 3:00pm to 10:00pm
Sunday 3:00pm to 9:00pm
