• Starters

  • Duck Wings

    Served with a sweet chili gochujang sauce. (5)

    10.
  • Poached Pear Salad

    Poached Bosc pear over sliced Belgian endive with crumbled gorgonzola, candied walnuts, extra virgin olive oil and a balsamic reduction drizzle.

    10.
  • Crab & Tuna Stuffed Avocado

    Avocado halves stuffed with jumbo lump crab and Ahi tuna, lightly battered and fried, served with spicy plum sauce, wasabi aioli, sriracha and pickled ginger.

    14.
  • Beet Salad

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

    12.
  • Entrees

  • From the Broiler

  • Sirloin and Shrimp

    Eight oz. USDA prime New York strip with two lump crab stuffed shrimp.

    27.
  • Pork Porterhouse Chop

    Sixteen oz. chop grilled, finished with a cracked peppercorn and sage cream sauce, served over egg fettuccine.

    19.
  • Applejack Pork Porterhouse Chop

    Sixteen oz. chop with caramelized apples and onions, finished with Applejack sauce.

    19.
  • Grilled Beef Tenderloin Medallions

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

    24.
  • Pasta

  • Crab & Lobster Ravioli

    With a lobster cream sauce.

    21.
  • Pumpkin Ravioli

    Jumbo ravioli in a sage and walnut butter sauce.

    19.
  • Seafood

  • Faroe Island Salmon & Grilled Pear

    Broiled with extra virgin olive oil and fresh lemon juice, finished with grilled fresh pear slices.

    23.
  • Salmon Florentine

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

    23.
  • 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.

    26.
  • Pan Seared George’s Bank Scallops

    In a roasted red pepper cream sauce with baby spinach, asparagus tips and tomatoes, tossed with fettuccine.

    26.
  • Grilled Atlantic Swordfish

    Finished with Maître d’ hotel butter

    22.
  • Swordfish Milanese

    Egg battered, panko crusted, pan seared with jumbo lump crab and finished with melted Parmesan and a roasted tomato veloute. Served over herbed cavatappi pasta.

    25.
  • Lump Crab Stuffed Shrimp

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

    22.
  • George’s Bank Cod Carbonara

    Broiled with applewood smoked bacon, peas, onions, garlic, black pepper, egg and cream, served over risotto.

    22.
  • Parmesan Crusted George’s Bank Cod

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

    22.
  • Fish & Chips

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

    20.
  • Hot Lobster Roll

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

    22.
  • 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.

    30.
  • North Atlantic Lobster Tails

    Twin tails served steamed, or add $3.00 to stuff them with our lump crab stuffing.

    32.