• Starters

  • Cinnamon Chipotle Duck Wings

    Six lightly breaded wings deep fried and tossed in a cinnamon chipotle dry rub.

    12.
  • Steamed Guinness Cape Cod Mussels

    1/2 pound mussels steamed with garlic, lemon and Guinness Stout, served with Parmesan toast points.

    14.
  • Bacon Potato Skins

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

    14.
  • Fried Mozzarella

    Two wedges of breaded mozzarella served over Taverne marinara.

    10.
  • BBQ Chicken Flatbread

    Imported Italian flatbread topped with grilled chicken, honey barbeque sauce and our three cheese blend, garnished with scallions.

    14.
  • Grilled Chicken Spinach Salad

    Marinated organic chicken breast served over baby spinach with red onion, craisins, plum, tomatoes, mushrooms and crisp bacon, tossed in our house-made balsamic vinaigrette.

    14.
  • Cajun Swordfish Caesar Salad1

    Broiled center-cut swordfish served over crisp Romaine with croutons and Parmesan cheese.

    16.
  • Entrees

  • Lobster Risotto & Tenderloin Medallions

    Creamy lobster risotto topped with two medallions of beef tenderloin, finished with a Gorgonzola cream sauce and served with grilled asparagus.

    26.
  • Salmon Florentine

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

    24.
  • Shrimp Fettucine Alfredo

    Five pan seared jumbo Gulf shrimp in a creamy Alfredo sauce, served over egg fettucine.

    22.
  • Suffed Fillet of Sole

    With our seafood stuffing, topped with lemon butter and served with risotto.

    23.
  • Broiled Scallops

    George’s Bank scallops broiled with white wine, lemon, butter, fresh herbs and paprika, served over risotto.

    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.
  • Sunshine Chicken

    Pan seared organic chicken breast with tomatoes, artichoke hearts, garlic and lemon, served over penne.

    10.
  • Parma Smash Burger

    Our new blended aged smash burger topped with crispy prosciutto, Cheddar, lettuce, tomato, red onion and our bourbon glaze. Served on a brioche roll with French fries.

    14.