• Starters

  • Fried Mozzarella

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

  • Bacon Potato Skins

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

  • Southwest Chicken Wings

    Ten jumbo wings tossed in bourbon teriyaki sauce, topped with sesame seeds and served with celery and bleu cheese.

  • Bacon-Wrapped Jalapenos

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

  • Truffle Fries

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

  • Barbeque Pulled Pork Nachos

    Topped with our three cheese blend, tomatoes, chives, red onion and jalapenos. Served with sour cream and salsa.

  • Prosciutto & Pineapple Flatbread

    Imported Italian flatbread with mozzarella, goat cheese, tomatoes, arugula, extra virgin olive oil and a balsamic glaze.

  • Bavarian Mini Pretzel Sticks

    Six mini pretzel sticks served with honey Dijon mustard dip.

  • Salads

  • Cajun Chicken Kale Salad

    Tossed with red onions, plum tomatoes and craisins in a blood orange vinaigrette.

  • Shrimp & Arugula

    Five grilled shrimp served over a bed of arugula with red onion, plum tomatoes, roasted peppers, candied almonds and Gorgonzola cheese, tossed in Taverne balsamic vinaigrette.

  • Entrees

  • Tenderloin Medallions

    Three medallions crusted with tri-color cracked peppercorns, pan-seared and finished with a port wine demi-glace, served over lobster mashed potatoes with grilled asparagus.

  • Chicken Parmesan

    Hand breaded organic breast topped with Liuzzi’s fresh mozzarella and Taverne marinara, served over penne.

  • Pumpkin Sage Ravioli

    Eight pumpkin-stuffed ravioli with sautéed portobello mushrooms and candied almonds in a sherry wine cream sauce with a hint of sage.

  • Dark & Stormy Scallops

    George’s Bank scallops pan seared in fresh ginger butter, finished with a Gosling’s Back Seal Rum and brown sugar reduction, garnished with Roma tomatoes and served over risotto.

  • Faroe Island Salmon Casino

    Broiled with white wine and lemon, finished with casino butter and served over risotto with grilled asparagus.

  • Hot Lobster Roll

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

  • Fried Clam Strips

    Served with fries, cole slaw and tartar sauce.

  • Cod Bordetto

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

  • Bourbon-Glazed Short Rib Smash Burger

    Blended aged ground beef topped with braised short ribs, hickory smoked bacon, cheddar cheese, lettuce, tomato and red onion. Served on a toasted brioche roll with fries.