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Tonights Specials

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Dinner Specials Sunday November 11, 2018



Seafood Chowder 6/ 3.70

South Western Chicken & Vegetable 4/2.10

French Onion Soup 6






Mussel & Clam Sauté 12

Chicken Teriyaki Pot Stickers 8

Our House Made Stuffie 2.95




Maple Salmon

Fresh filet of Salmon seared and topped with a sweet Maple Glaze served with fresh Butternut squash and a Crisp garden salad 22


Shrimp Trilogy

Two jumbo baked stuffed shrimp, two jumbo shrimp scampi and two jumbo English fried shrimp with cocktail sauce served with choice of potato and a garden salad 23


Fish Tacos

Fresh filet of Cod breaded and deep fried served in tortillas with a spicy chili pepper sauce, cabbage tossed with lime juice, cumin and mayonnaise and topped with a Mango salsa and seasoned fries 15


Angel Hair & Red Clam Sauté

-fresh garlic sautéed in olive oil with fresh parsley, lemon juice, tomatoes, white wine, clam juice, little neck clams and herbs simmered and served over Angel Hair pasta dusted with Romano and served with a garlic bread stick and garden salad 19


Veal Stanislaus

Fresh Veal cutlet breaded and deep fried layered with sautéed baby spinach, Prosciutto, herb ricotta cheese, Auntie’s Marinara sauce topped with mozzarella baked and served with pasta garden salad and garlic bread stick 23


Gary’s White Chicken Parmesan

Fresh boneless chicken cutlet breaded in Italian crumbs and deep fried topped with mozzarella cheese served over Penne pasta tossed in our house made Alfredo sauce and served with a garden salad and bread stick 19


Shrimp Risotto

jumbo shrimp, asparagus, scallions, diced tomatoes and garlic sautéed and finished with a lemon cream served over a fresh lemon thyme risotto dusted with Romano served with a garden salad 24


Fresh Char-Broiled Swordfish

Fresh center cut Swordfish char-broiled and topped with an herb butter served with choice of potato and vegetable 23


Ricotta & Spinach Wood Stone Pizza

Our fresh made dough with Caputo double zero flour imported from Italy hand stretched and drizzled with extra virgin olive oil spread with our house made sauce and topped with baby spinach, herb ricotta and Grade mozzarella cheese baked in the Wood Stone and finished with Grana Padano 17

This Week @ The Tavern


Blues Jam

8:30 – 11:30


Brian Joseph



Grass Gypsies

6:30 – 10


Tony Carbone



Dinner 2-9