Tavern Cuisine

John Sparr Tavern’s executive chef, Adolfo Escalante, spent some 18 years at Pasadena’s Beckham Grill where he developed his interest and honed his skills in preparing the American cuisine that is the foundation of John Sparr Tavern’s menu. Chef Adolfo makes everything from scratch. All of our sauces, salad dressings, soups and sides are lovingly made in our kitchen. Our fish is fresh. Our vegetables are fresh. The chef actually cuts fresh corn off the cob for our creamed corn. The steaks, pork, chicken and fish dishes here are memorable not just for the fine fresh ingredients we buy, but for the skillfully prepared sauces that adorn each and every entrée.

Menu

Lunch
Tuesday thru Sunday
12:00pm till 4pm

Dinner
Tuesday thru Sunday
5:00pm till 9pm

  • Starters
    JUMBO SHRIMP COCKTAIL   $19
    Tavern Cocktail Sauce

    CRAB CAKES   $17.00
    Tavern Garlic Aioli

    ONION RINGS   $8.00
    Tavern Ranch or Blue Cheese Dip

    DEVILED EGGS   $9.00
    Classic Filling, Bacon, Chive

  • Soups

    FRENCH ONION SOUP   $12.00

    SOUP OF THE DAY   $10.00

  • Salads
    MIXED GREEN SALAD   $10.00
    Tomato, Red Onion, Cucumber, Shredded Carrots

    BLUE ROMAINE WEDGE   $12.00
    Tavern Blue Cheese Dressing, Blue Cheese Crumbles, Bacon, Tomato Wedge, Pickled Beets

    CHICKEN CAESAR   $19.00
    Chopped Romaine with Chicken Breast and Traditional Caesar Dressing

    NAPA SALAD   $13.00
    Spring Mix, Dried Cranberries, Walnuts, Blue Cheese, Cherry Tomatoes with Sun-dried Tomato Dressing

    SHRIMP LOUIE   $19.00
    Lettuce, Avocado, Jumbo Shrimp, Cherry Tomatoes, Hard boiled Egg, Cucumber, and Green Beans tossed with Thousand Island Dressing

    BLACKENED SALMON CAESAR   $19.00
    Crisp Romaine Lettuce, Parmesan, House Made Croutons, Blackened Salmon served with a Traditional Caesar Dressing

    STEAK SALAD   $20.00
    Lettuce, Black Beans Roasted Bell Pepper, Roasted Corn, Avocado, and Pepitas tossed with a House Made Cilantro Dressing

  • Desserts
    CREME BRULEE   $10.00
    Tavern made

    BREAD PUDDING   $10.00
    Tavern made with a Bourbon Hard Sauce

  • Sandwiches (available 12:00pm-4:00pm)
    TAVERN BURGER* (Available all Day)  $16.00
    served on a Brioche Bun, with choice of Cheddar, White American or Blue Cheese topped with Lettuce, Tomato, Onion, House Thousand Island. Served with Fries … add Bacon, Avocado for $1.50 each

    TUNA SALAD SANDWICH   $14.00
    Tuna Salad, Lettuce, Tomato, Mayonnaise on Whole Wheat, served with French Fries

    CLASSIC RUBEN   $18.00
    Corned Beef, Rye Bread, Sauerkraut, Swiss Cheese, House-made 1000 Island Dressing, served with French Fries

    OPEN FACED STEAK SANDWICH   $22.00
    New York Steak on Sourdough with French Fries and Onion Rings served with Cognac Sauce

     

  • Dinner (Available after 5pm)
    RIBEYE STEAK*   $37.00
    Marinated in Olive oil, Garlic and Rosemary-with choice of today’s Potatoes or Rice Pilaf and Vegetables

    NEW YORK STEAK*   $38.00
    14 oz. Seasoned and Broiled, or PEPPERCORN/GARLIC ENCRUSTED and Grilled, with choice of today&’s Potatoes or Rice Pilaf and Vegetables

    FILET MIGNON*   $39.00
    8oz. with choice of today’s Potatoes or Rice Pilaf and Vegetables

    MARINATED PRIME RIB OF PORK   $29.00
    Marinated in Olive Oil, Garlic, Rosemary and Charbroiled,served with an Apple Cognac Sauce and today’s Potatoes or Rice Pilaf and Vegetables

    CAULIFLOWER PORTERHOUSE   $19.00
    Marinated and Charbroiled with Roasted Red Bell Pepper Sauce and today’s Potatoes or Rice Pilaf and Vegetables

    JULIA’S CHICKEN   $22.00
    Jidori Chicken with White Vermouth Cream Sauce, over Rice Pilaf with today’s Vegetables

    BROILED SALMON   $28.00
    Remoulade Sauce and today’s Potatoes or Rice Pilaf and Vegetables

    CRAB STUFFED SAND DABS   $27.00
    Tarragon Mustard Beurre Blanc and choice of today’s Potatoes or Rice Pilaf and Vegetables

    $5 Charge for  split plate
    * Steaks and Hamburgers are cooked to order. Consuming raw or undercooked meats, poultry, seafood, shellfish or eggs may increase your risk of foodborne illness.

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