Tavern
11648 San Vicente Boulevard
Los Angeles, California 90049
Tel. 310 806 6464
Fax. 310 806 6466
www.tavernla.com
Opening Hours: Breakfast, Lunch, Dinner
Credit Cards: All major
Prices: Moderate-Expensive
The former Hamburger Hamlet space, after a complete architectural reincarnation, emerges as Tavern by chef Susan Goin along with Caroline Styne. It is divided up into three rooms: the larder (the casual take-away area), the bar and the atrium that are less casual.
Menu: Dinner
STARTERS
beluga lentil soup with yogurt and green harissa
roasted asparagus with polenta, fried egg and parmesan
spring vegetables with burrata, olives and meyer lemon
green goddess salad with dungeness crab and avocado
duck sausage with frisée and kumquat marmalade
diver scallops with green garlic soubise and tangelo
simple green salad with soft herbs
MAIN COURSES
wild mushroom ragoût with farro and walnuts
torchio carbonara with english peas and parmesan
market fish with green rice, crème fraîche and pistachio
tasmanian salmon with fennel, orange and cucumber
west coast bouillabaisse with rouille toast
the devils chicken with mustard breadcrumbs
slow-roasted pork shoulder with red cabbage and abbamele
beef daube with carrot purée, tomato confit and olives
grilled lamb with white beans and feta salsa verde
niman ranch steak with creamed spinach and duck-fat potatoes
the tavern burger with salad, fries or onion rings
This is the menu that should peak interest in this section of the city as take-out has always been popular in Brentwood:
Larder Direct
310 806 6460
TAKE AWAY
CHEESE AND CHARCUTERIE (sold by the pound)
european and american cheeses
alps salumi
lomo and chorizo
leporati prosciutto di parma
prosciutto di san daniele
jamon serrano, 18 month-aged
chicken liver with pancetta
pork rillettes
SALADS
arugula salad with citrus, dates, walnuts and parmesan
farro tabouleh, beets, carrots, chickpeas and feta
shrimp, crab, avocado with buttermilk dressing
chopped chicken, apple, bacon, mustard and blue cheese
SANDWICHES
The Angeleno –burrata, artichoke, cavolo nero
The American in Paris –iowa ham, oregon butter, mache
The Niçoise- tuna, cucumber, black olive, tomato, egg
The Pilgrim-turkey, cranberry, stuffing, mayonnaise
DRESSINGS & Sauces (sold by the half pint)
buttermilk
green goddess
meyer lemon cream
cumin vinaigrette
mustard vinaigrette
harissa
tapenade
feta salsa verde
romesco
IN THE CASE
little gems with radishes and buttermilk dressing
green rice salad with pistachios and ricotta salata
spring vegetables with meyer lemon cream
AOC bacon-wrapped dates stuffed with parmesan
gulf shrimp with horseradish cocktail sauce
seared albacore with tapenade
slow-roasted tasmanian salmon with cucumber yogurt
chicken saltimboca with parmesan crumbs
roasted chicken with preserved lemon & green olives
the devil’s chicken with dijon mustard
liberty duck confit with kumquat marmalade
herb-roasted lamb with provençal breadcrumbs
braised beef short ribs with horseradish cream
peppered niman ranch steak with salsa verde
mac n’ cheese with gruyère and aged cheddar
roasted beets and carrots with cumin
italian broccoli with garlic and chili
wild mushrooms persillade with breadcrumbs
curried cauliflower with red vinegar
long cooked cavolo nero
mashed potatoes
jerry’s carrot purée
seasonal market fruit
market berries
pickled golden raisins
