• Starters

  • FRIED MOZZARELLA

    Two house breaded wedges atop Taverne marinara.

    10.
  • FRIED OYSTERS

    Dusted with Cajun spice, served with tartar sauce and Cajun remoulade.

    16
  • PIG WINGS

    Five pork shanks tossed in a garlicky Parmesan sauce.

    13
  • NORWEGIAN SMOKED SALMON PLATTER

    With capers, red onion, plum tomato, chopped egg, garlic toast and mixed baby greens dressed in fresh lemon juice and evoo.

    18
  • PULLED PORK QUESADILLA

    Bourbon-glazed slow-roasted pulled pork in a flour tortilla with tomatoes, red onion, scallions, jalapeños, black olives and cheddar-jack. Served with sour cream and salsa.

    15
  • PEPPERONI FLATBREAD

    Taverne marinara, mozzarella and fresh basil.

    14
  • CLASSIC POTATO SKINS

    Hickory smoked bacon, scallions and cheddar-jack. Served with sour cream.

    14
  • BAVARIAN PRETZEL STICKS

    Four salted fried sticks with honey mustard dip.

    8
  • Salads

  • CAJUN SALMON

    Spiced Faroe Island salmon, baby arugula, red onion, tomatoes, cucumber and Mandarins with blood orange vinaigrette.

    23
  • BABY SPINACH SALAD

    Red onion, tomatoes, toasted almonds and Gorgonzola crumbles with tomato basil vinaigrette.

    13
  • Entrees

  • 14oz PORK CHOP MILANESE

    With arugula, tomatoes and red onion tossed with fresh lemon juice and evoo. Finished with balsamic glaze and Parmesan, served with mashed potatoes.

    24
  • STUFFED FILLET OF SOLE

    Chef Ray’s crab, scallop, shrimp and lobster stuffing. Served with mashed potatoes and vegetable.

    23
  • PEPPERCORN-CRUSTED BEEF TENDERLOIN MEDALLIONS

    Topped with fried onions and creamy Gorgonzola sauce. Served with mashed potatoes and vegetable.

    28
  • FRIED GEORGE’S BANK SCALLOPS

    Served with fries, tartar sauce and slaw.

    24
  • SESAME CRUSTED YELLOWFIN TUNA

    With a sweet chili, peanut and ginger glaze. Served over risotto with grilled asparagus.

    24
  • BAKED ATLANTIC COD

    Encrusted with lemon, horseradish and herbs. Served with mashed potatoes and vegetable.

    24
  • SOUTHWEST SMASHBURGER

    Blended ground chuck, brisket and short rib broiled and topped with jalapeño cream cheese, fried onion, pepper-jack, lettuce and tomato. Served on a toasted brioche roll with fries.

    15
  • HOT LOBSTER ROLL

    Picked lobster sautéed in butter. Served on a toasted roll with fries and slaw.

    22
  • FRIED CLAM STRIPS

    Seasoned hand-breaded fresh clam strips served with tartar sauce, fries and slaw.

    18
  • From the kitchen of Chef Ray Gennaro