Tavern By The Sea - Pełne Karta

Sun-Dried cranberries, candied walnuts, gorgonzola cheese, red onions, cucumbers and tomatoes over our spring mix medley and served with our house balsamic vinaigrette.

A classic sautee of tender chicken breasts and sliced fresh mushrooms in a marsala wine sauce.

Orange juice, cranberry, pineapple, grapefruit.

Fresh salmon filet, served with a lemon dill hollandaise sauce.

Served with cocktail sauce, minimum of 4.

Sam adams beer battered scrod served with fries and our homemade coleslaw.

Grilled focaccia bread topped with tomatoes and mozzarella cheese, then drizzled with aged balsamic vinaigrette and extra virgin olive oil.

Creamy Italian burrata cheese served with crostini, kalamata olives and prosciutto di parma drizzled with extra virgin olive oil and an aged balsamic reduction.

Crispy romaine hearts tossed with a creamy Caesar dressing, Multi-Grain garlic croutons and topped with Parmigiano-Regiano cheese.

Tuscan style tuna with sliced green olives, roasted red peppers, scallions and capers mixed with extra virgin olive oil and lemon juice served over spring mix medley.

Crispy romaine hearts, bacon, ham, gorgonzola cheese, cucumber, red onion, tomato, chopped egg and blue cheese dressing.

Beet salad topped with goat cheese and drizzled with extra virgin olive oil and balsamic vinegar.

Ginger miso sauce, cucumber mango salsa.

Mozzarella cheese, fresh diced tomatoes, basil and oregano.

Fresh pappardelle pasta tossed with braised veal, sweet Italian sausageand beef, simmered in a sweet plum tomato sauce.

Gluten free penne tossed with braised veal, sweet Italian sausage and beef, simmered in a sweet plum tomato sauce.

Penne pasta tossed in a basil pesto cream sauce with diced tomatoes, diced chicken, sun dried tomatoes topped with Parmigiano-Regiano cheese.

Fresh Atlantic haddock filet topped with our chef #39;s special lobster sauce and ritz cracker crumbs and baked to perfection.

Pan seared chunks of tender chicken breast combined with chopped spinach and diced garden tomatoes simmered in a gorgonzola cream sauce and tossed with penne pasta.

Vegetarian. Ravioli stuffed with spinach and ricotta cheese, simmered in a brandy tomato cream sauce.

Linguini served with native little necks and chopped clams, sauteed in garlic, olive oil and white wine. Choice of red or white sauce.

Pan blackened tender chicken breast combined with Sun-Dried tomato and scallions, simmered in a creamy Alfredo sauce tossed with penne pasta.

Lobster meat and sea scallops simmered in a brandy tomato cream sauce and tossed with linguini pasta.

Char-broiled and served on our house foccacia bread with roasted red peppers and fresh mozzarella.

Tuscan style tuna with sliced green olives, roasted red peppers, scallionsand capers mixed with extra virgin olive oil and lemon juice served on our homemade house foccacia bread with lettuce, tomato and Bermuda onions.

Homemade crab cake served with lettuce, tomato, onions on toasted white bread and a side of our tartar sauce.

Succulent, tender chunks of fresh lobster with just the right amount of chopped celery tossed in a light mayonnaise.

Drizzled with Greek thyme honey.

Fresh lobster simmered in a creamy seafood veloute and finished with light cream.

Tomatoes, cucumbers, kalamata olives, red onions, scallions, capers and green peppers drizzled with extra virgin olive oil and balsamic vinegar on a bed of greens topped with feta cheese.

Local recipe yields a rich flavor from fresh clams, onions, potatoesand butter, finished with light cream from New England dairies.

Linguini tossed with sauteed shrimp, scallions, chopped Spanish olives in a lemon garlic butter wine sauce.

Maryland style crab cakes drizzled with an ancho chili aioli.

Oversized shells stuffed with chopped clams in a bread stuffing with fresh herbs and seasoning.

Tender provimi veal topped with mozzarella cheese and finished with our house tomato sauce and served with penne pasta.

Baby arugula tossed with lemon juice, extra virgin olive oil and sea salt topped with shaved Parmigiano-Reggiano cheese.

Rich onion soup baked with homemade croutons and covered with bubbling provolone cheese crock.

Grilled sliced succulent pork tenderloin finished with a port wine rosemary demi glace.

Fresh atlantic haddock filet topped with fresh garden tomato, basil pesto and mozzarella cheese finished with ritz cracker crumbs and baked to perfection.

Sam adams beer battered scrod served with fries, tartar sauce and our homemade coleslaw.

Fresh mussels sauteed with your choice of a red tomato sauce or white wine sauce.

Tender calamari lightly breaded and fried golden brown, tossed with Chinese pea pods, mushrooms, scallionsand diced tomato in a hoy sin plum sauce and finished with sesame seeds.

Tempura batter, aleppo pepper seasoned florets, creamy blue cheese.

Sun-Dried cranberries, candied walnuts, gorgonzola cheese, red onions, cucumbers and tomatoes over our spring mix medley and served with our house balsamic vinaigrette.

Veggie burger topped with grilled zucchini and baby spinach then drizzled with an ancho chili aioli.

Baked fresh Atlantic haddock filet topped with ritz cracker crumbs prepared in a white wine lemon butter sauce and served with fries and coleslaw.

Kalamata olives, baby spinach, peppers, tomatoes, mushrooms, mozzarella and feta cheese.

Char-broiled chicken served on grilled pita bread with lettuce, tomatoes, onions and our homemade tzatziki sauce.

With cheddar cheese, string onions and tomato jam.

Grilled breast of chicken drizzled with cattlemans Kansas city Barbeque sauce and topped with scallions, mozzarella and cheddar cheese.

Seasoned ground lamb topped with baby spinach, red onion and feta cheese.

With blue cheese and crispy bacon.

Gluten free penne served with native little necks and chopped clams, sauteed in garlic, olive oil and white wine. Choice of red or white sauce.

Fresh swordfish steak prepared with lemon, oregano and extra virgin olive oil.

Grilled tender and juicy gyro strips served on a grilled pita bread with lettuce, tomato onions and tzatziki sauce.

With Brie cheese, caramelized onions, mushrooms and baby arugula.

Thinly sliced breast of turkey with crispy bacon, lettuce, tomato and mayonnaise.

Succulent, tender fresh lobster with just the right amount of chopped celery tossed in a light mayonnaise, served over our spring green medley.

Beet salad topped with goat cheese and drizzled with extra virgin olive oil and balsamic vinegar.

Ground lamb topped with baby spinach, feta cheese and red onion with a side of tzatziki sauce.

Finished with a hoisin plum sauce.

With aged cheddar cheese.

With aged cheddar cheese.

Tossed with lemon juice, extra virgin olive oil and sea salt topped with shaved Parmigiano-Reggiano cheese.

Homemade chickpea and garlic dip drizzled with extra virgin olive oil and served with cucumbers, tomatoes, kalamata olivesand grilled pita bread.