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  • Entrees

  • Seafood

  • Baked Stuffed George’s Bank Cod

    With minced clam, scallop and shrimp stuffing, topped with lobster sauce.

    17.

  • Parmesan Crusted George’s Bank Cod

    Oven roasted with tomatoes in a white wine butter sauce and served over Asiago risotto.

    17.

  • New England Cod Stew

    George’s Bank cod with celery, onions, lima beans and fresh tomatoes in a light cream broth, garnished with a parsley, basil and mint chiffonade.

    16.

  • Fish & Chips

    George’s Bank Cod encrusted with panko flakes, deep-fried and served with fries and cole slaw.

    16.

  • Clams over Linguine

    Fresh littleneck clams steamed with your choice of spicy red Fra Diavolo sauce, house marinara or a garlicky herb and white wine broth.

    15.

  • Maine Mussels Over Linguine

    Fresh mussels steamed with beer, diced tomatoes, garlic, fresh parsley and white wine.

    14.

  • Entrees

  • Angus Beef Boneless Short Ribs

    Served with savory jus, mashed potatoes and vegetable.

    13.

  • Taverne Loaf

    A blend of ground beef, pork and veal, dressed with a mustard and sour cream gravy, served with potato and vegetable.

    11.

  • Pasta Quatro Formaggio

    A grown-up version of macaroni and cheese with creamy cheddar, Parmesan Reggiano, Asiago and bleu cheese.

    12.

  • Stuffed Chicken Meatballs with Penne

    Chicken and spinach meatballs stuffed with prosciutto, mozzarella, fontina cheese and roasted red peppers, tossed with penne in a tomato cream sauce.

    13.50

  • Chicken Marsala

    A Taverne classic: Sauteed boneless breast with mushrooms and Marsala wine demi-glace.

    14.

  • Penne alla Vodka

    Penne pasta tossed with diced Roma tomatoes in a creamy tomato vodka sauce, served with garlic crostini. Add grilled chicken 5; add grilled colossal Gulf shrimp 9.

    10.

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