The Tavern on the Green is really, truly, coming back. The contracts are signed and we've even got a preview menu for you to peruse. Now, the new Tavern won't be the gaudy, Crystal Room extravaganza everyone used to get dragged to at least once, but it also won't be a food truck court. And it seems like it really will happen. So, progress!

The new Tavern will be run by Jim Caiola and David Salama (Philadelphia’s Beau Monde and L'Etage) with a kitchen run by chef Katy Sparks. The newly redone interior will be designed by Broadway's John Lee Beatty—so it should at least be theatrical. The "upmarket yet informal restaurant with a strong culinary personality" will open in time for the holiday season next year. And as for the food? Well, this was a sample menu the team submitted to the city to give a sense of their ambitions and pricing plans. Tavern on the Green's "signature Chimichurri sauce," anyone?

DINNER MENU
THE GRILL
SMALL PLATES
Warm Montauk Squid Salad with Fennel, Olives and House-pickled Hot Peppers 12.00
Stone Church Duck Livers on Rosemary Skewers with Celery Root-Dried Apricot Slaw 9.00
Baby Octopus with Golden Potato Croutons, Red Wine Dressing 12.00
Bruschetta with Burrata Cheese, Blistered Tomatoes and Anchovies, Salsa Verde 10.00

LARGE PLATES
(Grilled items served with a side of our signature Chimichurri sauce)
Free Range Chicken in a Marjoram-Cumin marinade,
Fresh Cranberry Beans and Blistered Tomatoes, Shishito peppers and Cippolini 22.00
Grass-fed Ribeye Steak with Pickled Bone Marrow,
Grilled Leeks with Romesco and Patatas Bravas 32.00
Local Lamb Chops with Saffron and Ginger,
Farro with medjool dates and Almonds 33.00
Honjake Sustainably Farmed Salmon with New Potatoes,
Wild Arugula and Harissa Aioli 29.00
Marinated Skirt Steak with Red Onion Marmelade,
Dandelion greens and Golden potato croutons, Fresh Farm Egg 24.00
Heritage breed Pork Chop, Cauliflower Gratin, Caramelized Apple-Sage 24.00
Grass-fed Beef Burger on Rosemary Focaccia
with Aioli and Homemade Potato Chips 15.00

THE PLANCHA (OR GRIDDLE)
SMALL PLATES
Crimini Mushrooms with VT blue cheese, Red Chili and Basil, Baguette 9.00
Blistered Citrus Salad with Feta, Radish and Mint 10.00
Spice-seared Shrimp on Creamy White Grits, Meat Hook Chorizo 14.00
Fresh Sardines in vine leaves with Lemon and Sumac 12.00
Seared Hudson Valley Foie Gras with Burnt Orange and Coriander 18.00
Local Sea Scallops with Citrus Butter, Fried Shallots and Capers 14.00

LARGE PLATES
Chickpea Polenta with Lamb Ragout and Fava Beans with Mint 19.00
Marinated Vermont Quail, blistered Red Grape and Pinenut relish 25.00
Whole Baby Chicken with Apple, Sage and Garlic Potatoes 22.00
Honjake Salmon with Sweet and Sour Red Cabbage,
Horseradish Crème Fraiche 27.00
Skate with Meyer Lemon, Toasted Almond and Wild Arugula 24.00

A SELECTION OF SIDE DISHES
(these var y depending on the season) 6.00 each
Grilled Local Asparagus with Lemon Aioli
Grilled Leeks with Romesco
Sliced Heirloom Tomatoes with Sel Gris
Wilted Greens with Lemon, Anchovy and Garlic
Blistered Young Carrots with Orange and Sumac
Farro with Medjool dates and Amonds
Cauliflower Gratin Creamed Kale
Golden Potato Puree Patatas Bravas

BAR SNACKS
(priced between 4.00 and 8.00)
Red Chili and Almond Caramel Corn with Smoked Sea Salt
Fried Organic Chicken Livers with a Hot Mustard Sauce and Pickled Golden Raisins
Baked Chorizo with Medjool Dates
Seasonal Crudites with Anchoiade
Roasted Marcona Almonds
Oven-warmed Olives

DESSERTS
Warm Apple Tart with Anise Ice Cream 10.00
Mast Brothers Chocolate Torte with Burnt Orange Ice Cream 10.00
Meyer Lemon Panacotta with Huckleberries and Toasted Pistachio 9.00
Medjool Date and Honey Semifreddo with a Bittersweet Chocolate Sauce 9.00
Butterscotch Pudding with Red Chili and Almond Caramel Corn 10.00
Selection of 3 Farmstead Cheeses with Spiced Toasts 15.00