• Starters

  • Crab & Tuna Stuffed Avocado

    Avocado stuffed with lump crab and yellowfin tuna, served with pickled ginger over a plum glaze, topped with sriracha and wasabi paste.

    17.
  • Deb’s Duck Wings

    Six lightly breaded duck wings tossed in our Buffalo Gorgonzola sauce, served with bleu cheese dressing.

    13.
  • Bacon-Wrapped Jalapenos

    Six jalapenos stuffed with a spicy honey cream cheese and herbs, wrapped in hickory smoked bacon.

    12.
  • Bacon Potato Skins

    Four loaded skins topped with hickory smoked bacon, scallions and our three cheese blend. Served with sour cream.

    14.
  • Fried Pickle Spears

    Lightly breaded and fried until golden brown. Served with Cajun ranch dressing.

    10.
  • Bourbon Glazed Chicken Nachos

    Topped with tomatoes, red onions, jalapenos, scallions, our three cheese blend and a bourbon glaze drizzle. Served with salsa and sour cream.

    15.
  • Prosciutto Gorgonzola Flatbread

    Imported Italian flatbread topped with prosciutto, Gorgonzola, garlic, tomatoes, mozzarella and arugula, finished with extra virgin olive oil and a balsamic glaze.

    15.
  • Fried Mozzarella

    Two wedges of hand-breaded mozzarella served over Taverne marinara.

    10.
  • Truffle Fries

    French fries tossed with Parmesan cheese, fresh herbs and white truffle oil.

    8.
  • Salads

  • Salmon Spinach Salad

    Faroe Island salmon broiled with white wine, lemon and garlic, served over baby spinach with diced tomatoes, red onion and cucumbers tossed in a blood orange vinaigrette.

    23.
  • Pear Salad

    Braised pears served over kale, tomatoes, cucumbers and toasted candied walnuts, tossed in blood orange vinaigrette.

    14.
  • Cajun Chicken Arugula

    Cajun spiced organic chicken breast served over arugula with tomatoes, red onion, cucumbers and Parmesan cheese, tossed in raspberry vinaigrette.

    16.
  • Entrees

  • Tenderloin Medallions

    Three medallions crusted with tri-color cracked peppercorns, pan-seared and finished with an apple bourbon cream sauce, served over lobster mashed potatoes.

    24.
  • Sunshine Chicken

    Pan seared organic chicken breast with extra virgin olive oil, white wine, tomatoes, artichoke hearts, garlic and lemon, served over penne pasta.

    19.
  • Lobster Penne

    Picked lobster with tomatoes and basil in a pink sherry cream sauce served over penne pasta.

    24.
  • Teriyaki Scallops

    George’s Bank scallops broiled with a ginger-citrus teriyaki glaze, served over risotto with a cool pineapple chutney.

    24.
  • Cod Bordetto

    Broiled with tomatoes, fresh herbs and craisins, garnished with clams and served with risotto and asparagus.

    24.
  • Hot Lobster Roll

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

    22.
  • Fried Clam Strips

    Served with fries, cole slaw and tartar sauce.

    18.
  • Pistachio Crusted Ahi Tuna

    Pan seared, finished with a sweet chili sauce drizzle and served over risotto with grilled pineapple.

    23.
  • Bourbon Glazed Baby Back Ribs

    One half rack of dry rubbed ribs, slow roasted and finished with a bourbon glaze. Served with French fries and cole slaw.

    16.
  • Antipasto Smash Burger

    Blended aged ground beef with imported provolone and marinated roasted red peppers. Served on a toasted brioche roll with fries.

    13.
  • Salmn Florentine

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

    24.