Food & Drink
Main Street
Lunch
Download PDFAppetizers
-
Veal Meatballs
crushed tomato sauce, polenta, parmigiano
-
Coal Fired Flatbread
housemade mozzarella, tomato sauce, torn basil
-
Truffle Garlic Bread
parmesan, truffle butter
-
Whipped Sweet Ricotta
balsamic drizzle, rustic bread
-
Pan Fried Peppers
garlic, olive oil, grilled rustic bread
-
Steamed Clams
white wine, lemon, garlic, crostini
-
Fried Calamari
pickled chiles, tomato jam, lemon aioli
-
Grilled Artichokes
grilled lemon, parmigiano, arugula
-
Taverna Antipasto
prosciutto, parmigiano, pan fried peppers
Soup / Salad
-
Tomato Basil Bisque
with orzo pasta
-
Taverna
escarole, radicchio, celery, cucumbers, red onion, tomato, chickpeas, red wine vinaigrette
-
Caesar
eggless caesar dressing, garlic parmesan croutons
Coal Fired Pizza
Our pizzas are proudly made in a 900° coal oven, as a result, you may find some charring, this is the nature of our oven. Enjoy!-
Margherita
house made mozzarella, tomato sauce, torn basil
-
Four Cheese
roasted garlic ricotta, pecorino, fontina, mozzarella
-
Mushroom
portabella, crimini, slow-cooked broccoli, fontina, goat cheese
-
Neopolitan
hand crushed tomato, oregano, asiago, provolone, mozzarella
-
Sausage
pan-fried peppers, onions, asiago, pesto
-
Chicken
spinach, roasted tomato, mozzarella, goat cheese, chili oil
-
San Daniele
prosciutto, mozzarella, arugula, tomato sauce
-
Crispy Meatball or Pepperoni
mozzarella, pecorino, tomato sauce
Sandwiches
+ parmesan garlic fries-
Grilled Chicken
spinach, fontina, mushroom duxelles, garlic aioli, portuguese roll
-
Taverna Burger
fontina, roasted tomato, arugula, garlic aioli, brioche roll
-
Meatball
red sauce, provolone, parmigiano reggiano, portuguese roll
Main Plates
-
Grilled Salmon Salad
spinach, potato, capers, green onion, herbed mustard vinaigrette
-
Chopped Salad
romaine, pancetta, chicken, red onion, chickpeas, olives, tomato, gorgonzola, red wine-basil vinaigrette
-
Milanese Salad
chicken cutlet, arugula, tomato, red onion, pecorino, sherry vinaigrette
-
Chicken Parmigiana
mozzarella, red sauce, spaghetti, parmigiano
-
Rigatoni & Sausage
hand crushed tomato sauce, crumbled sausage, pecorino romano
-
Cavatappi "Mac & Cheese"
fontina, parmesan, sweet onions, prosciutto, toasted breadcrumbs
-
Baked Salmon
herbed breadcrumbs, roasted potatoes & onions, spinach, lemon, white wine, butter
-
Grilled Spicy Shrimp
zucchini, yellow squash, tomato, lemon vinaigrette, orzo, chili oil
-
Calamarata
slow-cooked chicken tossed with spinach, Taverna tomato-cream sauce, shell pasta
-
Chicken Taverna
capers, lemon, white wine cappellini
-
Spaghetti & Tomatoes
hand crushed tomatoes, fresh basil
-
Gnocchi Fra Diavolo
potato dumpling, roasted tomato, chili flake
-
Carbonara
crispy bacon, peas, parmigiano, spaghetti
Sides
-
Polenta
& red sauce
-
Parmesan Garlic Fries
garlic oil, parmesan
-
Broccoli Rabe
& pecorino
Dinner
Download PDFAppetizers
-
Veal Meatballs
crushed tomato sauce, polenta, parmigiano
-
Coal Fired Flatbread
housemade mozzarella, tomato sauce, torn basil
-
Truffle Garlic Bread
parmesan, truffle butter
-
Whipped Sweet Ricotta
balsamic drizzle, rustic bread
-
Eggplant “Lasagna”
pastaless, ricotta, tomato sauce, sauteed spinach
-
Pan Fried Peppers
garlic, olive oil, grilled rustic bread
-
Steamed Clams
white wine, lemon, garlic, crostini
-
Grilled Artichokes
grilled lemon, parmigiano, arugula
-
Fried Calamari
pickled chiles, tomato jam, lemon aioli
-
Taverna Antipasto
prosciutto, parmigiano, pan fried peppers
Soup / Salad
-
Tomato Bisque
with orzo pasta
-
Taverna
escarole, radicchio, celery, cucumbers, red onion, tomato, chickpeas, red wine vinaigrette
-
Caesar
eggless caesar dressing, garlic parmesan croutons
Coal Fired Pizza
Our pizzas are proudly made in a 900° coal oven, as a result, you may find some charring, this is the nature of our oven. Enjoy!-
Margherita
house made mozzarella, tomato sauce, torn basil
-
Four Cheese
roasted garlic ricotta, pecorino, fontina, mozzarella
-
Mushroom
portabella, crimini, slow-cooked broccoli, fontina, goat cheese
-
Neopolitan
hand crushed tomato, oregano, asiago, provolone, mozzarella
-
Chicken
spinach, roasted tomato, mozzarella, goat cheese, chili oil
-
San Daniele
prosciutto, mozzarella, arugula, tomato sauce
-
Sausage
pan-fried peppers, onions, asiago, pesto
-
Crispy Meatball or Pepperoni
mozzarella, pecorino, tomato sauce
Main Plates
-
Gnocchi Fra Diavolo
potato dumpling, roasted tomato, chili flake
-
Ahi Tuna
herb crusted, spinach, crispy potatoes, capers, green onion, romesco, chili oil
-
Calamarata
organic chicken tossed with spinach, Taverna tomato-cream sauce, shell pasta
-
Rigatoni & Sausage
hand crushed tomato sauce, crumbled sausage, pecorino romano
-
Grilled Spicy Shrimp
zucchini, yellow squash, tomato, lemon vinaigrette, orzo, chili oil
-
Chicken Taverna
capers, lemon, white wine, cappellini
-
Free Range Chicken "Saltimbocca"
prosciutto, mozzarella, broccoli rabe, mushroom-madeira sauce
-
Cavatappi “Mac & Cheese”
fontina, parmesan, sweet onions, prosciutto, toasted breadcrumbs
-
Carbonara
crispy bacon, peas, parmigiano, spaghetti
-
Chicken Parmigiana
mozzarella, red sauce, spaghetti, parmigiano
-
Baked Salmon
herbed breadcrumbs, roasted potatoes & onions, spinach, lemon, white wine, butter
-
Spaghetti & Tomatoes
hand crushed tomatoes, fresh basil
-
Cannelloni
chicken & prosciutto, fontina, sauteed spinach, cream
-
Spinach Ricotta Agnolotti
shiitake mushrooms, truffle butter, lemon
Sides
-
Polenta
& red sauce
-
Parmesan Garlic Fries
garlic oil, parmesan
-
Broccoli Rabe
& pecorino
Dessert
-
Budino
butterscotch custard, chocolate cookie crumble, salted caramel
-
Tiramisu
espresso-soaked ladyfingers, mascarpone, chocolate
-
Cheesecake
mascarpone, vanilla bean, amarena cherries
-
Gelato
vanilla, chocolate
Wine List
Bianco
-
Vermentino
Santadi, Sardinia, ITA ’18
-
Falanghina
Cantina del Taburno, ITA ’17
-
Sauvignon Blanc
Santa Luz, CI ‘19
-
Sauvignon Blanc
Sean Minor, Napa Valley, CA ’18
-
Sauvignon Blanc
Hall, Napa Valley, CA ’17
-
Chenin Blanc/Viognier
Pine Ridge, CA ‘18
-
Riesling
Barnard Griffin, WA ’18
-
Chardonnay
Fantini, Ortona, Ita ‘18
-
Chardonnay
Roblar, CA ‘18
-
Chardonnay
Alexander Valley, Sonoma, CA ’16
-
Barrel Fermented Chardonnay
White Horse, NJ ‘17
-
Chardonnay
Bouchaine, Carneros, CA ’16
-
White Blend
Conundrum by Caymus, CA ’16
-
Viognier
Cline, CA ’18
-
Pinot Gris
Firesteed, OR ‘18
-
Pinot Grigio
Annalisa, Veneto, ITA ’18
-
Rose of Cabernet
White Horse, NJ ‘17
Alla Spina
(per 750 ml “carafe”)-
Sauvignon Blanc
La Vite, ITA n/v
-
Barbera
Tiamo, ITA n/v
-
Merlot
Silver Lake, WA 2014
Spumante
-
Prosecco Brut
Zardetto, ITA n/v
-
Sparkling Rose
Bianca Vigna, ITA n/v
-
Sparkling Rose
Chandon, CA n/v
-
Sparkling Brut
Roederer ”Estate”, CA n/v
-
Champange Brut
Veuve Clicquot “Yellow Label” FRA n/v
Rosso
Served At 56°-
Lambrusco
Fiorini, ITA ‘17
-
Montepulciano
La Fiera, Abruzzo, ITA ’18
-
Sangiovese
Caparzo, Toscana, ITA ’18
-
Sangiovese
Castello, Chianti Classico, Ita ‘15
-
Red Blend
Falesco, Vittiano Rosso, Umbria, ITA
-
Pinot Noir
Z Alexander Brown, Tri-County, Ca ‘17
-
Pinot Noir
Runaway Red, Willamette, OR ’17
-
Pinot Noir
Talley Vineyards, Arroyo Grande, CA ‘16
-
Barbera D’alba
Seghesio, Piemonte, ITA ’18
-
Barbera D’asti
Ferraris, Piemonte, ITA ‘18
-
Merlot
Skyfall, Washington ‘17
-
Merlot
Kunde, CA ’14
-
Nero D’avola
Villa Pozzi, ITA ’17
-
Malbec
Black‘s Station, Yolo County, CA ‘18
-
Sangiovese Grosso
Rosso di Montalcino, Altesino, ITA
-
Syrah
Charles Smith “Boom Boom” Wa ’17
-
Syrah
Michael David “Sixth Sense” Lodi, CA ’17
-
Petite Syrah
Three Vineyards, CA ‘15
-
Red Blend
Rhiannon CA ‘18
-
Red Blend
Conundrum by Caymus, CA “17
-
Cabernet Sauvignon
Altosur, Mendoza, ARG ‘18
-
Cabernet Sauvignon
Sean Minor, Napa Valley, CA ’16
-
Cabernet Sauvignon
Michael David “Freakshow” Lodi, CA ‘17
-
Cabernet Franc
Alexander Valley Vineyards, CA ‘17
-
Zinfandel
Cline, CA ‘15
-
Zinfandel
Ancient Peaks, Paso Robles, CA ’17
-
Primitivo
Matane, Puglia, ITA ‘18
-
Carignane
Cline “Ancient Vines” Contra Costa CA ’15