Restaurant Week Menu

3 Course Dinner – $42 (July 22 – August 16th)

Table Share

Starters

  • chilled oysters (5)
    soy ginger mignonette, cocktail sauce
  • gazpacho soup
     with shrimp & cucumber salad
  • crab cake pretzel
    (sup $5)
    old bay tomato jam, chipotle tartar sauce
tuna carpaccio | blood orange, pistachio, shaved fennel

little gem chopped salad at David Burke Tavern
  • steamed angry lobster dumplings
    spicy tomato, lemon confit & basil
  • tuna tartar
    (sup $3)
     avocado, orange & sesame 
  • little gem salad
    tomato vinaigrette, olives, cucumber, croutons, radishes and watercress
  • caesar salad
    soft egg, croutons, parmesan
  • pastrami smoked salmon carpaccio
     arugula slaw, preserved lemon vinaigrette
  • burrata salad
    ($3 sup)
    strawberries, green beans, prosciutto & crispy sourdough

Mains

  • roasted branzino
    artichoke puree, vegetable vinaigrette, crispy artichokes
  • roasted salmon
    tomato miso broth, ramps, morels & spring peas
  • roasted scallops, octopus
    tomato, capers, olives, lemon
  • goat cheese ravioli
    peas three ways: pesto, sautéed & tendrils
  • roasted chicken
    farro, wild mushrooms & kale
  • pork chop
    garlic clams, rock shrimp casino, peppers, peas & lemon
  • 7oz filet mignon
    ($7 sup)
    crispy potatoes, smoked paprika & salsa verde
  • eggplant milanese
    arugula, tomato and mozzarella

*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

Side dishes at David Burke Tavern

SIDES

12. / 3 for 29.

roasted peas & carrots creamy

creamy spinach & leeks 

broccoli with parmesan

roasted asparagus with lemon gremolata

mushrooms with leeks & spinach 

hipster fries with bacon, shishito, parmesan 

DESSERTS

  • fresh fruit & sorbet
    macerated fruit & berries, 2 scoops sorbet
  • apple tart
    vanilla ice cream, caramel sauce
  • crème brûlée
    seasonal accompaniments
  • cheesecake lollipop tree
    whipped cream
  • hazelnut chocolate cake
  • strawberry cake

*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
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, 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 Puligny-Montrachet, Joseph Drouhin 2016 150.
209 Pouilly-Fuisse, Louis Jadot, Mâconnais, 2017 95.
141 Meursault Genevrieres, Bouchard 1er Cru, 2013 350.
143 Saint-Aubin 1er Cru, “En Remilly,” 2014 125.

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, Vinas 3, 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.
468 Flowers, Sonoma Coast, 2016 190.
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
510 Chateau de Rully, Antonin Rodet, Molesme, 2015 100.
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 Bouchard, Vigne de L’Enfant Jésus, 2010 310.

MERLOT / MERLOT BLENDS

455 Decoy, Sonoma County, CA, 2016 80.
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.
459 Rodney Strong ‘Alexander’s Crown’, Alexander Valley, 2013 190.
418 Caymus, Napa Valley, 2016 250.
471 Robert Mondavi, Maestro, Napa Valley, CA, 2014 110.
472 Justin, Paso Robles, 2017 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.
730 Brunello di Montalcino, Caparzo Riserva, 2011 225.
732 Ruffino, Modus, 2016 105.
739 Cólpetrone, Monefalco di Montalcino, 2011 80.
740 Ruffino, Chianti Classico, Riserva Ducale Oro, 2014 160.
741 Bertani, Amarone della Valpolicella, 2008 340.
742 La Poderina, Brunello di Montalcino, 2013 170.

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-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

@DBTavern

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