• Starters

  • Corned Beef Spring Rolls

    Shaved corned brisket, sauerkraut and Russian dressing rolled, fried golden brown and served with whole grain mustard aioli.

  • Fresh Mozzarella, Native Tomatoes & Basil

    Drizzled with extra virgin olive oil and a balsamic reduction.

  • Roasted Beet Salad

    With baby spinach, mandarin orange segments, walnuts and goat cheese, served with a honey-balsamic dressing. 10.

  • Asparagus Caprese

    Asparagus spears baked with fresh mozzarella, native tomatoes and extra virgin olive oil, finished with a honey-balsamic reduction and garnished with fresh basil.

  • Entrees

  • From the Broiler

  • Taverne Lobster Benedict

    Grilled tenderloin medallions served over crisp seasoned potatoes, drizzled with sauce béarnaise and topped with a grilled lobster tail, soft boiled egg and asparagus.

  • Sirloin Stir Fry

    Eight oz. USDA prime top sirloin sliced and served over a portobello cap, topped with a stir fry of kohlrabi, bell peppers and garlic in an Asian citrus sauce.

  • Steak Scampi

    Eight oz. USDA prime sirloin strip topped with jumbo Gulf shrimp scampi.

  • Grilled California Chicken

    Honey-balsamic marinated boneless breast grilled, topped with mozzarella, avocado, tomato, chiffonade of basil and a balsamic drizzle.

  • Grilled Beef Tenderloin Medallions

    Finished with a Gorgonzola and tri-colored peppercorn cream sauce, served over mashed potatoes.

  • Seafood

  • Hot Lobster Roll

    Picked lobster sautéed in butter, served on a toasted roll.

  • Lobster Mac & Cheese

    Picked lobster in a creamy four cheese sauce tossed with cavatappi pasta.

  • Lobster Ravioli

    With sweet peas and melted Asiago in a tomato and vodka cream sauce.

  • Hawaiian Salmon

    Teriyaki marinated Faroe Island salmon, grilled and finished with a pineapple-strawberry salsa.

  • Salmon Florentine

    Grilled Faroe Island salmon finished with roasted garlic pesto and a lemony white wine sauce. Served over steamed baby spinach and risotto.

  • Dark & Stormy Scallops

    George’s Bank scallops pan seared in a fresh ginger butter, finished with a Gosling’s Black Seal Rum and brown sugar reduction, garnished with Roma tomatoes and served over risotto.

  • Broiled Scallops Béarnaise

    George’s Bank scallops with a buttered panko and sherry stuffing, finished with sauce Béarnaise.

  • Scallops Caprese

    George’s Bank scallops broiled with native tomatoes, Liuzzi’s fresh mozzarella, garlic and basil, finished with an herb and balsamic reduction, served over Asiago risotto.

  • Fried Whole Clams

    Served with fries, cole slaw, tartar sauce and lemon wedge.

  • Fried Clam Strips

    Served with fries, cole slaw, tartar sauce and lemon wedge.

  • Lump Crab Stuffed Shrimp

    Four colossal white Gulf shrimp with our super-lump crab meat stuffing.

  • Parmesan Crusted George’s Bank Cod

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

  • Fish & Chips

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

  • Baked Stuffed George’s Bank Cod

    With our super-lump crab stuffing, finished with lobster sauce.