Literary Tavern

served over kimchi with wasabi crema, soy glaze, sweet chili sauce, scallions and sesame seeds

mussels steamed in a lemon shandy butter sauce with roasted tomatoes, red onions and basil, served with garlic toast

stuffed with fresh mozzarella with San Marzano tomato sauce, béchamel, pesto

black garlic aioli, herbs, sea salt

watermelon and fried halloumi, balsamic & tomato jam, fresh mint (V)

truffle oil, herbs, cotija cheese, salt & pepper (V, GF)

blueberry lemon compote, fresh mint, warm naan bread (V)

artisanal romaine, house made kalamata Caesar dressing, croutons, piave vecchio (V)

arcadian greens, power mix, goat cheese, marcona almonds, blood orange vinaigrette (V, GF)

frisee and butter lettuce, dried figs, fried halloumi cheese, fig vinaigrette (V, GF)

herbaceous falafel balls served over roasted jalapeno hummus, paired with an arugula & onion salad, drizzled with creamy garlic dressing (V, VG)

street style corn cakes topped with smoky sweet chipotle maple aioli, cotija cheese, scallions and cilantro (V)

two 4 oz. smash patties, sharp American cheese, dijonnaise, pickles

house made vegetable burger, red pepper mayo, havarti cheese, fresh greens, challah bun (V)

grilled chicken breast, arugula basil pistou, fresh mozzarella, roasted tomatoes, toasted ciabatta

thick sliced heirloom tomatoes, house made boursin cheese, tomato & balsamic jam, bibb lettuce, between toasted sour dough bread (V)

boneless ribs, rhubarbecue sauce, shaved white onions, pickles, CLE yellow mustard on a toasted demi baguette

marinated chicken, cucumber, feta, roasted tomatoes, red onion, mixed greens, black garlic sauce, naan bread

blackened grouper fillet, sliced tomato, dilly tartar sauce, toasted ciabatta bun

shrimp sautéed with chorizo in a red pepper cream sauce, tossed with bucatini pasta and garnished with scallions and mole’

bucatini pasta tossed with a classic Italian sauce made with stewed tomatoes, garlic, anchovies, capers, olives and fresno peppers

corned and brined pork chop, pan seared and served over pancetta & beer braised collard greens, finished with rhubarbecue sauce (GF)

10 ounce angus reserve new york strip steak, truffle oil frites, chimichurri sauce (GF)

tender medium rare lamb loin served with a vibrant Greek potato salad and green goddess sauce (GF)

buttermilk fried boneless half chicken, Nashville oil, honey butter, pickles and vinegar slaw

served over kimchi with wasabi crema, soy glaze, sweet chili sauce, scallions and sesame seeds

mussels steamed in a coconut curry broth with Thai basil and crispy garlic, served with garlic toast

stuffed with fresh mozzarella with San Marzano tomato sauce, béchamel, pesto

black garlic aioli, herbs, sea salt

two hand selected meats and two cheeses, accoutrements

truffle oil, herbs, cotija cheese, salt pepper (V, GF)

charred broccoli, smoked gouda mornay, roasted red pepper jam, warm naan bread (V)

artisanal romaine, house made kalamata Caesar dressing, croutons, piave vecchio (V)

arcadian greens, power mix, goat cheese, marcona almonds, blood orange vinaigrette (V, GF)

arcadian greens, roasted beets, dried cherries, bleu cheese, candied pecans, sour cherry and apple cider vinaigrette (V)

herbaceous falafel balls served over roasted jalapeno hummus, paired with an arugula onion salad, drizzled with creamy garlic dressing (V, VG)

butternut squash fritters, lemon maple aioli, fresh sage and candied pecans  (V)

two 4 oz. smash patties, sharp American cheese, dijonnaise, pickles

house made vegetable burger, red pepper mayo, havarti cheese, fresh greens, challah bun (V)

chipotle chicken patty, american cheese, bacon, black garlic ranch, bibb lettuce, tomato, pickles, ciabatta bun

roasted beets, granny smith apples, creamy brie, sour cherry jam, bibb lettuce, between toasted sour dough bread

6 oz. sirloin steak, melty havarti, chimichurri, pickled onions, arugula, garlic ciabatta roll

marinated chicken, cucumber, feta, roasted tomatoes, red onion, mixed greens, black garlic sauce, naan bread

blackened grouper fillet, sliced tomato, dilly tartar sauce, toasted ciabatta bun

bleu cheese and cajun cream sauce, sautéed shrimp, fettuccini pasta, shaved parmesan

butternut squash ravioli, sage infused brown butter cream sauce, confit duck, sage garnish

braised short rib served chile verde polenta, birria gravy, topped with a cilantro-onion mix, served with a melty chihuahua cheese tortilla

10 ounce angus reserve new york strip steak, truffle oil frites, chimichurri sauce (GF)

a comforting classic dish of tender chicken, hearty vegetables and savory gravy, served between flaky and golden puff pastry

buttermilk fried boneless half chicken, Nashville oil, honey butter, pickles and vinegar slaw