rhode island oyster festival award-winning oysters from duxbury, mass., served on the half shell with champagne mignonette, cocktail sauce and lemon wedge.

prepared in the traditional new orleans fashion.

pan seared to rare and served with sesame seaweed salad, wasabi aioli, sriracha sauce and ginger.

specially fed atlantic salmon cold smoked with a blend of four different woods for optimum flavor. served with toast points, hard boiled egg, tender white navy beans, red onion, capers and a lemony dill mustard dressing.

served with a creamy citrus drizzle and a side of our taverne succotash.

four colossal, wild-caught, white gulf shrimp encrusted with crispy coconut and deep-fried. served with spicy orange-ginger marmalade, citrus aioli and raspberry dipping sauce.

four colossal, wild-caught, white gulf shrimp served with cocktail sauce and lemon wedge.

six mid-neck clams with red and green bell pepper, garlic, butter and applewood smoked bacon.

six mid-neck clams served with cocktail sauce and lemon wedge.

four cherrystone clams with minced clam, scallop, shrimp, garlic and butter stuffing.

hand rolled with fresh vegetables and served with asian dipping sauce.

deep-fried point judith, rhode island calamari tossed with breaded deep-fried banana peppers and served with a trio of dips: marinara sauce, spicy orange-ginger marmalade and citrus aioli.

sweet, plump mussels from blue hill bay in maine, steamed with fresh tomatoes, celery and beer.

served with celery sticks and house-made bleu cheese dressing

lightly breaded chicken fillets deep fried and served with honey mustard, or buffalo style

layered with herbed cream cheese, roasted red peppers, spinach, wild mushrooms, panko and marinara sauce.

a crunchy, cold wedge of iceberg lettuce with vine ripened tomato, crisp applewood smoked bacon and moist cubes of italian bread. drizzled with buttermilk ranch dressing.

mixed baby greens, tomato, cucumber and bermuda onion with herbed croutons and your choice of dressing.

diced grilled chicken breast, applewood smoked bacon, hard boiled egg, tomato, chopped walnuts and gorgonzola crumbles on a bed of mixed baby greens.

diced plum tomatoes, fresh mozzarella, basil, and cubes of italian bread. drizzled with extra virgin olive oil, balsamic vinegar and sea salt.

eight oz. filet served with a trio of dipping sauces: bearnaise, brandy-peppercorn demi-glace, and horseradish cream.

eight oz. filet topped with crabmeat, asparagus spears and sauce bearnaise.

12 oz. strip steak encrusted with cracked peppercorns, pan-seared and finished with a shallot and brandy cream sauce.

your choice of a 12 oz. n.y. strip or 14 oz. rib eye blackened with authentic cajun spices and finished with bleu cheese sauce and chopped scallions.

boneless chicken breast sauteed with sun-dried tomatoes, fresh spinach, white wine, nutmeg and light cream, tossed with penne pasta.

fresh littleneck clams steamed with your choice of spicy red fra diavolo sauce, house marinara or a garlicky herb and white wine broth.

a grown-up version of macaroni and cheese with creamy cheddar, parmesan reggiano, asiago and bleu cheese, tossed with fusili.

applewood smoked bacon and peas in a creamy parmesan reggiano sauce, tossed with penne pasta.

black pepper and parsley pasta filled with shrimp, ricotta and mozzarella cheeses and spices, finished with gulf shrimp in a fresh tomato, basil, garlic and white wine sauce.

parmesan bread crumb-crusted boneless breast rolled with spinach, artichoke hearts and roasted garlic, drizzled with a lemon basil sauce.

a taverne classic: sauteed boneless breast of chicken with mushrooms and marsala wine demi-glace.

boneless breast sauteed with olive oil, fresh basil, garlic, diced tomatoes and white wine.

1/2 pound angus ground chuck (the most flavorful ground beef), topped with your choice of cheese (american, cheddar, swiss, provolone, smoked mozzarella). lettuce, tomato and onion on request.

1/2 pound angus burger topped with bleu cheese and grilled onion.

shaved angus roast beef with roasted peppers, onions, mushrooms and swiss cheese on a toasted sub roll.

thinly sliced angus roast beef dipped in natural jus and served on a toasted sub roll.

thinly sliced angus beef pastrami round with swiss cheese, sauerkraut and russian dressing on grilled rye, or replace sauerkraut with cole slaw for a rachel.

breaded chicken tenders deep fried and wrapped with a traditional caesar salad.

fresh mozzarella, tomato, basil, olive oil and balsamic vinegar.

house roasted turkey breast, swiss cheese, applewood smoked bacon and chive mayonnaise.