Chicken Taverna

crushed tomato sauce, polenta, parmigiano

Veal Meatballs

Beef Meatballs

truffle aioli, mushrooms, slow cooked onions, fontina, arugula, brioche roll

Taverna Burger

zucchini, yellow squash, tomato, lemon vinaigrette, orzo, chili oil

Grilled Spicy Shrimp

apple compote, housemade spiced cookie crumble

Cinnamon Panna Cotta

romaine, tomato, pickled chili, fontina, calabrian chili aioli, brioche roll

Spicy Chicken Cutlet

breaded chicken, fried egg, fontina, bacon, arugula, sundried tomato aioli, tav tots

Brunch cutlet

porcini cream, fontina, spinach, roasted cremini & portabella

Mushroom

2 eggs your style, bacon or sausage links, brioche toast, Tav tots

Taverna Breakfast

Crispy Meatball or Pepperoni

broccoli rabe, garlic, mozzarella, straciatella, pecorino

Sausage

bourbon maple syrup, candied walnuts, powdered sugar, cinnamon compound butter

French toast

Risotto

organic chicken tossed with spinach in Taverna tomato-cream sauce, shell pasta

Calamarata

espresso-soaked ladyfingers, mascarpone, chocolate

Tiramisu

Potato Gnocchi

eggless caesar dressing, garlic parmesan croutons

Caesar

bacon aioli, provolone, scrambled egg, sesame roll, Tav tots

Sausage Sammie

Cheesecake

house made creste di gallo, fontina, parmesan, sweet onions, prosciutto, toasted breadcrumbs

"Mac & Cheese"

pancetta, red onion, garlic, chili flake, pomodoro, spaghetti

Amatriciana

braised pork, provolone, sauteed spinach, rosemary-garlic aioli, sesame roll

Porchetta

Chef's Market Soup

Cook the cappellini pasta according to package instructions. Drain and set aside.

Prepare the Cappellini

In a large skillet, heat olive oil over medium heat. Season the chicken breasts with salt and black pepper, then add to the skillet. Cook for about 6-7 minutes on each side, or until fully cooked and golden brown. Remove chicken from the skillet and set aside.

Cook the Chicken

In the same skillet, add minced garlic and sauté for 1-2 minutes until fragrant. Pour in the white wine and lemon juice, scraping up any browned bits from the bottom of the skillet. Stir in the capers and let the sauce simmer for about 5 minutes.

Make the Sauce

Return the cooked chicken to the skillet, coating it with the sauce. Add the cooked cappellini pasta and toss to combine. Garnish with fresh parsley before serving.

Combine and Serve

chicken breast

capers

lemon juice

white wine

cappellini pasta

olive oil

garlic

fresh parsley

salt

black pepper

In a large bowl, combine ground veal, breadcrumbs, egg, minced garlic, chopped parsley, salt, black pepper, and grated Parmesan cheese. Mix until well combined. Form into meatballs about the size of a golf ball.

Make the Meatballs

Heat a large skillet over medium heat and add a little olive oil. Add the meatballs and cook until browned on all sides and cooked through, about 12-15 minutes. Remove from skillet and set aside.

Cook the Meatballs

In the same skillet, add olive oil and sauté the chopped onion and minced garlic until translucent. Add crushed tomatoes, basil, salt, and black pepper. Simmer for 15 minutes.

Prepare the Crushed Tomato Sauce

Return the meatballs to the skillet with the sauce and simmer for an additional 5 minutes.

Combine Meatballs and Sauce

In a saucepan, bring water and salt to a boil. Slowly whisk in polenta and reduce heat. Cook, stirring frequently, until thickened, about 5-7 minutes. Stir in grated Parmesan cheese.

Make the Polenta

On a plate, serve a portion of polenta topped with the veal meatballs and crushed tomato sauce. Garnish with additional Parmesan cheese if desired.

Serve

Ground veal

Breadcrumbs

Garlic, minced

Parsley, chopped

Salt

Black pepper

Parmesan cheese, grated

In a large bowl, combine ground beef, breadcrumbs, parmesan cheese, egg, garlic powder, onion powder, salt, black pepper, and fresh parsley. Mix until well combined.

Mix Ingredients

Shape the mixture into meatballs, about 1 inch in diameter, and place them on a baking sheet.

Form Meatballs

Preheat the oven to 400°F (200°C) and bake the meatballs for 20 minutes or until cooked through.

Bake Meatballs

In a saucepan, heat olive oil over medium heat. Add minced garlic and sauté until fragrant, about 1 minute.

Sauté Garlic

Add canned crushed tomatoes, dried oregano, salt, and black pepper. Simmer for 15 minutes, stirring occasionally.

Add Tomatoes and Seasoning

Add Fresh Basil

Serve cooked meatballs topped with warm tomato sauce and additional parmesan cheese if desired.

ground beef

breadcrumbs

parmesan cheese

garlic powder

onion powder

canned crushed tomatoes

dried oregano

fresh basil

In a bowl, combine mayonnaise, truffle oil, minced garlic, and lemon juice. Mix well until smooth and set aside.

Make Truffle Aioli

In a skillet, heat olive oil over medium heat. Add sliced onions and cook until caramelized (about 15-20 minutes). Add sliced mushrooms, salt, and pepper, and sauté until mushrooms are tender (about 5-7 minutes).

Sauté Onions and Mushrooms

Form ground beef into 4 equal patties. Season each side with salt and pepper. Grill or pan-fry over medium-high heat for about 4-5 minutes per side or until the desired doneness is reached. During the last minute of cooking, place a slice of fontina cheese on each patty to melt.

Prepare and Cook the Burger Patties

Toast brioche rolls lightly. On the bottom half of each roll, spread a generous amount of truffle aioli, place the burger patty with melted cheese, top with sautéed onions and mushrooms, and a handful of arugula. Cap with the top half of the roll and serve immediately.

Build the Taverna Burger

fontina cheese

brioche rolls

arugula

mushrooms

onion

mayonnaise

truffle oil

In a pot, bring salted water to a boil. Add orzo and cook according to package instructions until al dente. Drain and set aside.

Prepare the Orzo

In a bowl, combine shrimp, chili oil, lemon juice, garlic, salt, and black pepper. Let marinate for at least 15 minutes.

Marinate the Shrimp

Preheat a grill or grill pan over medium-high heat. Toss zucchini, yellow squash, and cherry tomatoes with olive oil, salt, and pepper. Grill for about 4-5 minutes, or until tender and slightly charred.

Grill the Vegetables

Remove shrimp from the marinade and grill for about 2-3 minutes per side or until they turn pink and opaque.

Grill the Shrimp

In a large bowl, combine the cooked orzo, grilled vegetables, and grilled shrimp. Toss gently and garnish with fresh parsley before serving.

shrimp, peeled and deveined

zucchini, sliced

yellow squash, sliced

cherry tomatoes, halved

orzo pasta

chili oil

garlic, minced

fresh parsley, chopped

In a small bowl, sprinkle the gelatin over the cold water and let it sit for about 5 minutes until it softens.

Prepare the Gelatin

In a saucepan, combine the heavy cream, whole milk, sugar, cinnamon, and vanilla extract. Heat over medium heat until the mixture is hot but not boiling, stirring occasionally.

Heat the Cream Mixture

Remove the saucepan from heat and add the softened gelatin to the hot cream mixture. Stir until the gelatin is completely dissolved.

Dissolve the Gelatin

Pour the panna cotta mixture into serving cups or molds. Refrigerate for at least 4 hours or until set.

Chill the Mixture

heavy cream

whole milk

granulated sugar

ground cinnamon

vanilla extract

unflavored gelatin

cold water

In a small bowl, combine mayonnaise, Calabrian chili paste, minced garlic, lemon juice, and salt. Mix well until smooth and set aside.

Make the Calabrian Chili Aioli

Flatten the chicken breasts to an even thickness using a meat mallet. Season with salt and pepper.

Prepare the Chicken Cutlets

Heat a skillet over medium heat and add a little oil. Cook the chicken cutlets for about 5-7 minutes on each side or until golden brown and cooked through.

On the bottom half of the brioche roll, place a layer of romaine lettuce, followed by a slice of tomato, the cooked chicken cutlet, a slice of fontina cheese, and pickled chili peppers. Top with Calabrian chili aioli and the other half of the roll.

Assemble the Sandwich

Serve immediately and enjoy your spicy chicken cutlet sandwich!

Chicken breast

Romaine lettuce

Tomato

Pickled chili peppers

Fontina cheese

Brioche rolls

Flatten the chicken breasts to an even thickness using a meat mallet. Season with salt and black pepper.

Prepare the Chicken

Dredge each chicken breast in flour, dip in beaten eggs, then coat with breadcrumbs.

Bread the Chicken

In a skillet, cook bacon until crispy, then remove and set aside.

Cook the Bacon

In the same skillet, heat olive oil over medium heat. Fry the breaded chicken for about 5-7 minutes on each side until golden brown and cooked through.

Fry the Chicken

In a separate pan, fry the eggs sunny-side up or to your preference.

Prepare the Egg

In a bowl, mix mayonnaise with chopped sundried tomatoes and a pinch of salt.

Make Sundried Tomato Aioli

On each fried chicken cutlet, layer with fontina cheese, bacon, arugula, and a fried egg. Drizzle with sundried tomato aioli.

Assemble the Brunch Cutlet

Prepare tater tots according to package instructions and serve on the side.

Cook Tater Tots

Chicken breasts

Flour

Eggs

Bacon

Arugula

Sundried tomatoes

Mayonnaise

Tater tots

Olive oil

In a saucepan, combine the chopped porcini mushrooms and cream. Bring to a gentle simmer, then reduce heat and let it cook for about 10 minutes, stirring occasionally. If it's too thick, add some of the reserved soaking liquid to reach desired consistency. Season with salt and pepper.

Prepare the Porcini Cream

Preheat the oven to 400°F (200°C). On a baking sheet, toss the sliced cremini and portabella mushrooms with olive oil, minced garlic, salt, and black pepper. Roast for 15-20 minutes, or until golden brown and tender.

Roast the Mushrooms

In a skillet over medium heat, add a bit of olive oil and sauté the fresh spinach until wilted. This should take about 3-4 minutes. Season with salt and pepper to taste.

Sauté the Spinach

In a serving dish, layer the sautéed spinach and roasted mushrooms. Drizzle the porcini cream over the top and sprinkle with shredded fontina cheese. Serve warm.

Porcini mushrooms (dried)

Cream

Fontina cheese (shredded)

Fresh spinach

Cremini mushrooms (sliced)

Portabella mushrooms (sliced)

Garlic (minced)

In a skillet, melt the butter over medium heat. Crack the eggs into the skillet, season with salt and pepper, and cook to your desired doneness (scrambled, fried, or poached).

Scramble or Fry Eggs

In a separate skillet, cook the bacon or sausage links over medium heat until crispy and cooked through, about 5-7 minutes.