Dinner

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

Starters

Tomato Gazpacho with Extra Virgin Olive Oil and Chives       9
Citizen Baker Pretzel with Mustard and Pimento Cheese     7
Curried Coconut Mussels     13
Shrimp and Calamari Ceviche, Pico-de-Gallo, Avocado and Tortilla Chips     14
Spicy Asian Chicken Wings       11
Grilled Adobo Pork Ribs     12
Shrimp and Corn Fritters with Chili Aioli     12
House Made Charcuterie Board with Salchichón, Country Paté, Truffled Head Cheese and Pork Rillettes      16
Oven Roasted Romano Beans with Mint, Feta Cheese and Spicy Garlic Lime Vinaigrette      9

Salads

Field Greens with Shaved Radish, Fresh Herbs and House Made Croutons     9
Arugula Salad with Blackberries, Pistaschios, Goat Cheese and White Balsamic Vinaigrette      13
Heirloom Tomato and Cucumber Salad with Salmon Pastrami and Lemon Herb Vinaigrette      13
Caesar Salad with Garlic Croutons and Pecorino Romano     12

Entrées

Fresh Egg Fettuccine Pasta with Shrimp, Roasted Tomatoes, Garlic and Herbs     22
Smoked Kurobuta Pork Shoulder with Coleslaw and Mexican Street Corn      26
Baked Mac and Cheese with Tomatoes, Spinach, Summer Squash and Toasted Bread Crumbs      18
Beer Braised Beef Short Ribs with Sweet Corn Polenta, Baby Carrots and Pearl Onion      27
Grilled Double R Ranch New York Steak with Potato Gratin, Summer Pole Beans and Herb Butter     29 *
Herb Roasted Half Chicken with Cornbread Panzanella, Shishito Peppers, Cucumbers and Cherry Tomatoes     23

Sides

Hand Cut French Fries with Kewpie Sauce     6*
Sauteed Summer Pole Beans with Cherry Tomatoes     6
Mexican Street Corn      6
Sweet Corn Polenta      6

Luis Escorcia, Chef de Cuisine
Zach Stone, Sous Chef
Travis Stark, Sous Chef

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