• 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
  • PEPPERONI FLATBREAD

    Taverne marinara, mozzarella and fresh basil.

    14
  • CAJUN SALMON SALAD

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

    17
  • GUINNESS BRATS

    On a toasted hoagie with sauerkraut, finished with Guinness Stout.

    14
  • HOT LOBSTER ROLL

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

    22
  • FRIED CLAM STRIPS

    Served with tartar sauce, fries and slaw.

    18
  • SLOW ROASTED PORK PANINI

    Dijon-crusted and sliced thin, topped with marinated roasted peppers, Liuzzi’s fresh mozzarella and pesto mayo. Served in pressed ciabatta bread with fries.

    14
  • NORWEGIAN SMOKED SALMON PANINI

    With red onion, tomatoes, and herbed garlic cream cheese. Served in pressed ciabatta bread with fries.

    16
  • 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
  • FRIED MOZZARELLA

    Two hand-breaded wedges served atop Taverne marinara.

    10
  • PULLED PORK QUESADILLA

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

    15
  • From the kitchen of Chef Ray Gennaro