Served with champagne mignonette, cocktail sauce and lemon wedge. Ask your server for today’s selection.
6/$13.

Raw oysters served on the half shell with diced red onion and fresh horseradish sauce, finished with red and black caviar.
6/$16.

Prepared in the traditional New Orleans fashion.
6/$16.

Six mid-neck clams served with cocktail sauce and lemon wedge.

Six mid-neck clams with red and green bell pepper, garlic, butter and applewood smoked bacon.

Colossal, wild-caught, white Gulf shrimp served with cocktail sauce and lemon wedge.

Four colossal, wild-caught, white Gulf shrimp encrusted with crispy coconut and deep fried. Served with spicy orange-ginger marmalade, citrus aioli, and raspberry dipping sauce.

Pan seared to rare and served with sesame seaweed salad, wasabi aioli, sriracha sauce and ginger.

Specially fed Atlantic salmon cold-smoked with a blend of four different woods for optimum flavor. Served with toast points, hard boiled egg, tender white Navy beans, red onion, capers, and a lemony dill mustard dressing.

Served with creamy citrus aioli and a side of our Taverne succotash.

Hand rolled with fresh vegetables and served with Asian dipping sauce.

Deep-fried Point Judith, Rhode Island calamari tossed with breaded, deep-fried banana peppers and served with a trio of dips: marinara sauce, spicy orange-ginger marmalade and citrus aioli.

Sweet, plump mussels from Maine steamed with fresh tomatoes, celery and beer.

Served with celery sticks and house-made bleu cheese dressing.

Lightly breaded chicken tenders deep-fried and served with honey mustard, or Buffalo style with celery sticks and bleu cheese($1.00 extra).

Layered with herbed cream cheese, roasted red peppers, spinach, wild mushrooms, panko and marinara sauce.