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Menus

  • Dinner

    Mixed Green Salad

    Warm Brussels Sprout Caesar Salad*

    Roasted Cauliflower Soup

    Masami Waygu Tartare*

    Apple Chutney Bruschetta

    Trio of Cheeses

    Split plate charge $2. Consuming raw or undercooked meats, poultry, seafood, shellfish or eggs may increase your risk of foodborne illness.

    Butcher's Cut*

    Taylor's House-Blend Burger*

    Buffalo Fried Chicken Sandwich

    14oz. Dry-Aged, Grass Fed New York Strip*

    Pan Seared Halibut

    Pan Seared Chicken

    Roasted Zucchini Tacos

    Split plate charge $2. Consuming raw or undercooked meats, poultry, seafood, shellfish or eggs may increase your risk of foodborne illness.

    French Fries

    Sautéed Seasonal Vegetable

    Grilled Bread

    Split plate charge $2. Consuming raw or undercooked meats, poultry, seafood, shellfish or eggs may increase your risk of foodborne illness.

    Mac & Cheese

    Spaghetti & Meat Sauce

    Kids Burger

    Chicken Tenders

  • Wine

    Avinyo Pétillant, Catalonya, Spain, 2019

    Pratsch Gruner Veltliner, Neiderösterreich, 2020

    Dutton Estate “Kylie’s Cuvée” Sauvignon Blanc, Russian River Valley, 2019

    Fort Ross “Sea Slopes” Chardonnay, Sonoma Coast, 2018

    Domaine Triennes, Provence, 2020

    Laurent Perrachon “La Gagère” St. Amour, Beaujolais, 2019

    Côtières Pinot Noir, Sta. Rita, 2018

    Morgan “Côtes du Crow’s” Grenache Blend, Monterey, 2019

    The Pairing Cabernet Sauvignon Blend, California, 2019

    Roederer Estate, Anderson Valley Brut, N.V.

    Gaston Chiquet Tradition Premier Cru, Dizy, N.V. (375ml)

    Taittinger “Brut La Française” Reims, NV

    Louis Roederer “Collection 242” Reims, NV

    Ayala “Brut Majeur” N.V. Aÿ, NV

    Pierre Peters “Cuvée Réserve” Le Mesnil-sur-Oger, Grand Cru, N.V.

    Paul Bara “Grand Rosé” Bouzy, N.V.

    Billecart Salmon Brut Rosé Champagne, Mareuil-Sur-Aÿ, N.V.

    Vilmart & Cie “Grand Cellier d’Or” Premier Cru, Champagne, 2014

    Gosset “Blanc de Noirs” Champagne, N.V.

    Corkage is $20 per 750ml bottle. For every 750ml bottle purchased we will waive one corkage fee (maximum of 2).

    Dönnhoff “Oberhäuser Liestenberg” Riesling Kabinett, Nahe, 2019

    Schäfer-Frölich “Felseneck Großes Gewächs” Riesling, Nahe, 2014

    Domaine Zind Humbrect “Roche Granitique” Riesling, Alsace, 2018

    Schlosskellerei Gobelsberg Grüner Veltliner, Kamptal, 2019

    Txomin Etxaniz “Getaria” Hondurribi Zuri, Getariako Txakolina, 2020

    Domaine A. Cailbourdin “Les Cris” Pouilly-Fumé, 2019

    Twomey Sauvignon Blanc, Napa/Sonoma Blend, 2020

    Arietta “On the White Keys” Sauvignon Blanc/Sémillon Blend, 2019

    I. Brand & Family “Vista Verde Vineyard” Arneis, San Benito, 2020

    La Caña Albariño, Rias Baixas, 2020

    La Merea “Kristy Vineyard”, Albariño, Monterey County 2019

    Fibbiano “Fonte delle Donne” Toscana, 2019

    Skinner Picpoul, El Dorado, 2018

    Pinson Petit Chablis, 2020

    Venture Chardonnay, Russian River Valley, 2017

    Post & Beam Chardonnay, Napa Valley, 2019

    Gran Moraine Chardonnay, Yamhill-Carlton, 2017

    The Withers “Peters Vineyard” Chardonnay, Sonoma Coast, 2019

    Littorai Chardonnay, Sonoma Coast, 2015

    Domaine Tessier Meursault “Les Poruzots Dessus” Premier Cru, 2018

    Paul Pernot “Les Folatières” Puligny-Montrachet, 2019

    Corkage is $20 per 750ml bottle. For every 750ml bottle purchased we will waive one corkage fee (maximum of 2).

    Anthill Farms Pinot Noir, Sonoma Coast, 2019

    Ken Wright “Bryce Vineyard” Eola-Amity Hills, 2015

    Domine Guyon“Les Dames de Vergy” Bourgogne, 2018

    Bernard DuBois, Chorey-les-Beaune, “Clos Margot” Bourgogne, 2019

    Delegrange “Les Bertins” Pommard, 2019

    Yves Clerget“Carrelle sous la Chappelle” Volnay, 2019

    Yves Clerget“Clos du Verseuil - Monopole” Volnay, 2019

    Arnaud Mortet “Ma Cuvée” Gevrey Chambertin, 2018

    Robert Chevillon, Nuits St. Georges, 2017

    Arnaud Mortet “La Perrière” Gevrey Chambertin, Premier Cru, 2018

    Catherin & Pierre Breton “Clos Sénéchal” Cabernet Franc, Bourgueil, 2017

    Le Sincette “Ronco del Garda” Merlot/Marzemino Blend, Lombardia, 2017

    Collosorbo Brunello di Montalcino, 2016

    San Polo Brunello di Montalcino, 2015

    Elvio Cogno “Pre-Phylloxera” Barbera d’Alba, 2015

    M. Marengo Barolo, La Morra, 2016

    Fontanafredda Barolo, Serralunga d’Alba, 2015 (1L)

    Travaglini “Riserva” Gattinara, 2015

    Tenuta de la Terre Nere Etna Roso, 2019

    Marina Cvetic “IsKra” Montepulciano d’Abruzzo Colline Teramane DOCG, 2015

    Borreo Sangiovese, Napa Valley, 2018

    La Montessa Rioja, 2017

    Lopez de Heredia “Viña Tondonia” Rioja Riserva, 2008

    Andis “Enor” Rhône Blend, Sierra Foothills, 2018

    Railsback Freres Santa Ynez Red Wine, Grenache/Syrah Blend 2019

    Château Vieux Télégraph “Le Crau” Châteauneuf-du-Pape, 2018

    Limerick Lane Zinfandel, 2019

    Hartford “Old Vines” Zinfandel, Russian River Valley, 2019

    Turley “Juveniles” Zinfandel, California, 2019

    Acheval Ferrer “Finca Altamira” Malbec, Mendoza, 2018

    Gabriëlskloof “Whole Bunch” Syrah, Botrivier, 2020

    Bernard Faury Saint Joseph, 2019

    Alain Voge “Les Chailles” Cornas, 2018

    Truth Be Told Cabernet Sauvignon, Columbia Valley, 2018

    Kokomo Cabernet Sauvignon, Alexander Valley, 2019

    Post & Beam Cabernet Sauvignon, Napa Valley, 2019

    Venture Cabernet Sauvignon, 2015

    Chappellet Mountain Cuvée, Napa Valley, 2017

    Hestan Vineyards “Stephanie” Cabernet Sauvignon, Napa Valley, 2014

    Silverado Vineyards “Geo” Cabernet Sauvignon, 2017

    Paradigm Cabernet Sauvignon, Oakville, 2017

    Rothwell-Hyde Cabernet Sauvignon Blend, Napa Valley, 2014

    Corkage is $20 per 750ml bottle. For every 750ml bottle purchased we will waive one corkage fee (maximum of 2).

    Ian McCaffrey Wines “Tower Bridge” Central Coast Rosé, 2020

    Kruger Rumpf Rosé of Pinot Noir, Nahe, 2020

Event Catering

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  • Off Site Buffet Sample

    Heirloom Tomato Gazpacho with Macadamia Nut Pesto

    Chicken and Pork Pate with Apricot Chutney

    Grilled Pulpo Skewers with Chili-Lime Glaze

    Farro Risotto

    Heirloom Tomato, Basil and Green Papaya Salad with Lemongrass Vinaigrette

    Grilled Asparagus and Summer Vegetables

    Five-Spice Pork Tenderloin with Sweet and Spicy Mustard

    Cilantro-Chili Chicken with Pineapple-Ginger Relish

  • Off Site Drop Off or Pickup Sample

    Heirloom Tomato with Quinoa

    Grilled Summer Vegetables

    Mixed Baby Lettuce

    Crème Brûlée

    Assorted Cookie and Brownie Platter

    Pasta Salad

    Grilled Flat Iron with Tuscan Salsa Verde

  • Family Style Dinner Sample

    Azolla Farms Mixed Baby Lettuce

    Pasta Dave’s Oven Dried Tomato and Ricotta Agnolotti

    Prosciutto Risotto

    Wild King Salmon

    Herb and Garlic Marinated Emigh Farms Leg of Lamb

    Chocolate Cake

    Almond Financier

Make A Reservation

Reservations are accepted for parties of 8 or more. For parties of 8 or more we offer a special 3-course menu which changes based on the season. Please contact Keith for menu information and to make a reservation.

Open Hours: Tues — Thursday 5 – 8pm | Saturday- Sunday 5 — 9pm | Closed: Sunday.

Private Dining

We offer the entire restaurant for you to celebrate your holiday party or special occasion at Taylor’s Kitchen. All menus are custom created by chef Scott Macumber for your specific event. We can accommodate up to 30 guests for a sit down dinner or up to 70 guests for a wine and canapé reception. Please contact Keith for more details.

  • 3 Course Plated Dinner Sample

    First Course Sample

    Second Course Sample

    Chocolate Eclaire

    Dessert Sample

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