Open for Dinner Mon-Sun 4pm-10pm Chef Joel Hatton

Open for Brunch Sat & Sun 11am-3pm Email: NorthsideTavernDC@gmail.com

Happy Hour M-F 4-7pm The DC Restaurant Group

Apps
Truffled deviled eggs, mustard vinaigrette, smoked paprika salt $8 (V, GF)

Local burrata, beets, citrus, fennel, EVOO, garlic crunch $9 (V)

Organic kale, parmesan, preserved mushrooms, soft egg, black garlic crunch $9 (V)

Arugula, currants, feta, walnuts, cardamom vinaigrette $9 (V, GF)

Toasts
(great news, our toasts are pretty big, perfect for sharing)

#1 Avocado toast on pumpernickel, soft boiled egg, soy-avocado mousse $11 (V, DF)

#2 Forest mushrooms, porcini mayo, grilled flatbread, kale pesto, truffle

pecorino, arugula $10 (V, DF)

#3 Broccolini, ricotta, fresh peas, on farmer’s loaf, onion charcoal $10 (V)

Burgers
(all ground in house & served w/fries, add $2 to substitute any other side)

Chef’s burger, proprietary grind, truffled dukes, fried brie, charred onions,
arugula $18

Lamb burger, feta sauce, arugula, pickled red onions $16

Pork Burger, house pork sausage patty, swiss, sunny egg, crispy bacon, sorghum
mustard $16

Entrees
Citrus grilled shrimp, heirloom grains, tomatoes, cucumber, roasted lemon
vinaigrette, fresh herb bomb $24

Grilled chicken breast, warm salad of wild rice, arugula, pomegranate seeds,
miso-mustard jus $22

Braised short rib, potato puree, charred asparagus, turnip-pea tendril salad,
natural jus $25

Shell pasta, preserved mushrooms, broccolini, fresh peas, herb-garlic cream,

brown butter crunch $18 (V)

Sides $6
Fries, potato puree, charred asparagus, forest mushrooms
V = Vegetarian / DF = Dairy Free / GF = Gluten Free

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