photo: steak & onion rings dinner at Altabira City Tavern
Grilled Sirloin Steak with Beer Batter Onion Rings and Blue Cheese Butter

Dinner Hours
Monday — Thursday     5pm — 9pm
Friday — Saturday     5pm — 10pm
Sunday     5pm — 9pm


New England Clam Chowder with House Baked Oyster Crackers       10
Citizen Baker Pretzel with Mustard and Pimento Cheese     7
Curried Coconut Mussels     13
Rosemary Ham and Fontina Cheese Croquettes       8
Grilled Adobo Pork Ribs     12
Vietnamese Style Calamari Salad with Cabbage, Carrots, Cashews, Mint and Lime Vinaigrette Vinaigrette     14 *
House Made Charcuterie Board with Salchichón, Country Paté, Truffled Head Cheese and Pork Rillettes      16
Spicy Meatballs with Marinara, Mozzarella and Parmesan      10


Field Greens with Shaved Radish, Fresh Herbs and House Made Croutons     9
Spinach Salad, Smokey Blue Cheese, Shaved Egg, Croutons and Sherry Bacon Vinaigrette      11
Roasted Beets with Citrus, Drunken Goat Cheese, Spiced Walnuts and Honey-White Balsalmic Vinaigrette     12
Baby Kale Caesar Salad with Garlic Croutons and Pecorino Romano     12


Fresh Egg Pappardelle Pasta with Bolognese Ragu     19
Braised Pork Shank, Chickpea and Lamb Sausage Ragout with Charamoula Vinaigrette     23*
Stuffed Acorn Squash, Farrotto with Kale, Porcini Mushroom, Hazelnuts and Goat Cheese     22
Baked Greek Pastitsio with Lamb, Tomato Sauce and Bread Crumbs     19
Grilled Double R Ranch New York Steak with Truffled Potato Puree and Broccoli Rabe     28 *
Urban Farmhouse Ale Braised Short Ribs with Parsnip Puree, Baby Carrots and Pearl Onions      24
Herb Roasted Half Chicken with Marble Potatoes, Rainbow Chard, Pancetta Gremolata and Chicken Jus     21


Hand Cut French Fries with Kewpie Sauce     6*
Truffled Potato Puree    6
Brussels Sprouts and  Pancetta     6
Chickpea and Lamb Sausage Ragout     6
Broccoli Rabe, Garlic and Chile     6

Luis Escorcia, Chef de Cuisine
Zach Stone, Sous Chef

*Consuming raw or undercooked meats, poultry, seafood, shellfish or eggs may increase your risk of foodborne illness