Served cold with fresh horseradish cocktail sauce.

This Ahi Tuna is full of Mediterranean Sea with extra virgin olive oil, Parmesano, olives, fresh basil and cracked peppercorns.

Our exclusive Alaskan recipe, hard wood hot smoked in house with rye crostini, red onions, capers ans cream cheese, horseradish sauce.

Fresh oysters baked on rock salt with creamed spinach.

Served with wasabi sauce.

Sauteed in garlic, olive oil and spicy marinara.

In ginger Thai-Oriental sauce.

Baked in garlic, herb, and lemon sauce.

Served with spicy red pepper sauce.

Char-grilled, thin sliced.

Served with tomato. Traditional from Cyprus.

Glazed with Gruyere cheese.

Served with Sherry wine.

Julienne cabbage, Greek olives and red onion in virgin olive oil and balsamic vinegar. Topped with crumbled blue cheese.

Tossed crispy Romaine with anchovies and garlic croutons with the Tavern's own Caesar dressing. Topped with grated Parmesan.

Crisp romaine lettuce, tomatoes, spring onion, fresh herbs in balsamic vinaigrette. Topped with imported Roguefort cheese.

Made with fresh mozzarella, tomato and basil on Italian eggplant. Served with homemade marinara sauce.

Sauteed chicken breast with fresh spinach, Prosciutto ham, mushrooms and sundried tomato, in light cream sauce.

Sauteed chicken breast with shrimp, scallops and mushrooms in authentic tomato Portuguese - style sauce. Served with pasta.

Baked with fresh mozzarella and basil in our classic marinara sauce, served with pasta.

Served with mushroom Bordelaise sauce.

Extra-thick, bone-in strip loin. Seasoned with sea salt and black pepper grilled with rosemary, sage, garlic, and olive oil.

Well-aged, extra-thick cut. Rich and flavoful.

Bone-in, well marbled, and flavorful.

Coated with our special spices, pan-blackened. Served with Au-Jus.

Mediterranean style. Tavern's exclusive recipe, with spinach , sundried tomato, and fresh herbs.

Prime Porterhouse cut, served with sauteed mushrooms and the Tavern's singature Demi-glace.