This sample menu reflects our chef’s overall approach. Dishes, ingredients and prices are subject to change based on season and availability – we appreciate your understanding!


Oysters* on the half shell 2.30 each
served with classic shallot mignonette

Grilled Octopus and Pickled Chorizo 13.
confit purple fingerling potatoes

Potato Gnocchi and Salumi 13.
buffalo mozzarella cheese

Smoked Beef Brisket Tacos 10.
pickled onion and jalapeno, crema

Tabard Assorted Pickle Plate 6.5

House-Smoked Salmon 14.
chopped hardboiled egg, red onion, horseradish creme fraiche, crostini

Charcuterie Plate: Pork Terrine, Saucisson Sec, Head Cheese 15.
mustard, cara cara orange marmalade, crostini


Soup and Salads

Butternut Squash Soup 9.
crab, chives, croutons

Spicy Greens, Shaved Fennel, Fuji Apple Salad 12.
caramelized walnuts, Dijon-white balsamic vinaigrette

Bibb Lettuce and Chicory Salad 11.
St. Andre, roasted beets, tarragon-shallot dressing

Caesar Salad 9.
boiled egg, Parmesan, anchovies, croutons



Yellowfoot Mushroom and Kabocha Squash Risotto 26.
sheep’s milk Brie, walnut pesto, fried celery leaf

Jumbo Lump Crab Cake 27.
fried green tomatoes, black eyed peas, tasso ham, champagne sauce

Seafood Gumbo 25.
shrimp, fried oysters, chicken confit, house-made Creole sausage, rice

Shrimp and Grits 26.
miso poached egg, guanciale, scallions

Seared Skuna Bay Salmon 26.
baby bok choy, rice, shiitake mushrooms, salmon roe, orange curry broth

Pan Broiled Striped Bass Filet 27.
potato puree, Brussels sprouts, kumquat jus

Soy Sake Braised Short Ribs 27.
mustard greens, baby parsnips, jus

Pan Broiled Pork Rib Chop 24.
coco beans and smoky kale chiffonade, pear jus

Grilled Creekstone Farms Prime Rib-Eye 36.
haricots verts, Yukon Gold and watermelon radish gratin, bordelaise


Executive Chef: Paul Pelt
Pastry Chef : Dalo Delapaz
An 20% gratuity will be added to parties of six or more.
All menu items and prices are subject to change.