Starters
Burrata with Stone Fruit
Creamy burrata, grilled peach, basil oil, cracked pepper and warm sourdough.
Seasonal Vegetarian
Allergens: Milk, Wheat
Pairing: Dry rose with red fruit and herbs
Seasonal Menu
A clear menu that makes dinner easy to choose.
All dishes are powered by local Markdown content with prices, labels, allergens, pairings and images.
Menu notes
Vegetarian, vegan, gluten-free and seasonal labels are editable per dish. Prices are stored in each menu content file.
Menu
Starters
Starters
Chicory Caesar
Bitter greens, anchovy dressing, sourdough crumbs, lemon zest and shaved parmesan.
Allergens: Fish, Milk, Wheat
Pairing: Sparkling wine or a crisp pilsner
Starters
Embered Carrots and Whipped Feta
Charred carrots with coriander seed, orange, pistachio and a spoon of whipped feta.
Seasonal Vegetarian Gluten-free
Allergens: Milk, Tree nuts
Pairing: Skin-contact white with citrus peel
Menu
Mains
Mains
Hand-Cut Herb Pappardelle
Wide ribbons of fresh pasta with lemon butter, garden herbs, toasted hazelnut and aged pecorino.
Seasonal Vegetarian
Allergens: Wheat, Milk, Tree nuts
Pairing: Vermentino with citrus and almond notes
Mains
Wood-Roasted Market Fish
Day boat fish with charred fennel, tomato conserva, olive oil potatoes and basil aioli.
Seasonal Gluten-free
Allergens: Fish, Egg
Pairing: Coastal white wine with bright salinity
Mains
Slow-Cooked Short Rib Sugo
Braised beef, tomato, rosemary, red wine and bronze-cut rigatoni finished with parmesan.
Allergens: Wheat, Milk
Pairing: Sangiovese with cherry and savory herbs
Mains
Garden Risotto
Arborio rice, spring peas, zucchini, mint, preserved lemon and a quiet finish of mascarpone.
Seasonal Vegetarian Gluten-free
Allergens: Milk
Pairing: Unoaked chardonnay or herbal vermouth spritz
Menu
Desserts
Desserts
Olive Oil Cake
Tender olive oil cake with citrus curd, whipped creme fraiche and candied fennel seed.
Vegetarian
Allergens: Wheat, Egg, Milk
Pairing: Late-harvest muscat or espresso
Desserts
Dark Chocolate Budino
Silky chocolate custard with sea salt, olive oil and almond biscotti.
Vegetarian
Allergens: Milk, Egg, Tree nuts, Wheat
Pairing: Amaro or a small glass of ruby port
Menu
Wines
Wines
Cellar Red Flight
Three small pours from family-run producers, chosen nightly around the dinner menu.
Vegan
Allergens: Sulfites
Pairing: Ask the team for tonight's favorite main course pairing
Menu
Cocktails
Cocktails
Brass Spritz
Aperitivo, sparkling wine, grapefruit, rosemary and a clean bitter finish.
Vegan Gluten-free
Pairing: Burrata, olives or anything salty
Cocktails
Fig Leaf Martini
Gin, dry vermouth, fig leaf, lemon oil and a chilled olive.
Seasonal Vegan Gluten-free
Pairing: Best before starters arrive
Menu
Brunch
Brunch
Baked Eggs in Tomato Sugo
Two eggs baked in tomato, peppers, chickpeas and herbs, served with grilled sourdough.
Vegetarian
Allergens: Egg, Wheat
Pairing: Brass Spritz or fresh orange juice
Brunch
Citrus Ricotta Pancakes
Tender ricotta pancakes with lemon, toasted almond, honey butter and market berries.
Seasonal Vegetarian
Allergens: Wheat, Egg, Milk, Tree nuts
Pairing: Coffee, sparkling tea or a low-proof spritz
Reservations
Seen enough to choose a night?
Send a reservation request by email or call the restaurant directly. Taverno does not require a booking backend.