Tavern & Table has been a staple on Shem Creek for years, as the massive establishment has wowed patrons with waterfront views and hearty plates. New executive chef Ray England, formerly of Craft in Los Angeles and most recently Juan Luis in Workshop, is not looking to mend a perfectly running ship with his first new menu at Tavern & Table.
England’s goal is to utilize his relationship with local farms to add items with bright flavors, while also tweaking some Tavern & Table favorites. The new roasted beet salad comes with a bright pink Greek yogurt sauce and spicy fresh horseradish. The dynamite shrimp, a long-time best seller, now has an added kick with the addition of Calabrian chile honey, which coats the crispy tempura batter. Additionally, England has added main courses like the crab cavatelli and the pork duo, which features an ever-changing cut of pork and a mostarda made with peaches from Watsonia Farms.
England hopes patrons will enjoy the subtle changes, which started last week.
Here’s a look at the new dinner menu.