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Tonights Specials

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Dinner Specials Saturday January 19, 2019



Seafood Chowder 6/ 3.70

White Bean Vegetable 4/2.10

French Onion Soup 6



Clam Fritters 8

Chicken Teriyaki Pot Stickers 8

Our House Made Stuffie 2.95

Chicken Saltimbocca Pappardelle

-fresh boneless Chicken breasts sautéed in olive oil with garlic, Prosciutto, baby spinach and finished in a Marsala wine, fresh sage and demi topped with mozzarella and served over fresh egg Pappardelle served with a garden salad and bread stick 20


Eileen’s Favorite

Five jumbo shrimp sautéed in olive oil with garlic, asparagus, scallions and fresh basil tossed with penne pasta, roast plum tomatoes and a light jus dusted with Romano and served with a garlic bread stick and garden salad 21


Bob’s Fourteen Ounce Choice Char-Broiled Rib Eye

Fresh hand cut rib eye char-broiled and served over Yukon Gold mashed topped with a roast garlic and fresh rosemary infused olive oil served with a garden salad 32


Baked Stuffed Jumbo Shrimp

Five jumbo shrimp stuffed with a rich seafood stuffing and baked in white wine and lemon butter served with drawn butter and choice of potato and fresh vegetable 22


Grilled Seafood Salad

Fresh Lump crab cake, sea scallops and jumbo shrimp served over a bowl of Micro baby greens with select vegetables and drizzled with a Balsamic vinaigrette served with a garlic bread stick 21


Char-Broiled Honey Mustard Chops

Fresh center cut eight ounce boneless chops char-broiled and brushed with honey mustard and served with choice of potato and fresh vegetable 16


Seared 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


Choice Black Angus Pastrami Baguette

Fresh thin sliced Choice Black Angus pastrami lightly grilled and topped with Swiss cheese served in a fresh baked baguette smeared with a French Dijon mustard and served with seasoned fries 12


Italian Sausage Applegate Pepperoni & Ricotta Wood Stone Pizza

Our house made dough with Caputo 00 flour hand stretched and brushed with extra virgin olive oil topped our pizza sauce, with Italian sausage, Applegate nitrate free pepperoni, herb ricotta and Grande mozzarella cheese baked in the Wood Stone and finished with Grana Padano 18

This Week @ The Tavern


Blues Jam

8:30 – 11:30


Mike Silvia



Dave & Julie



Garry Foiser



Dinner 2-9