With minced clam, scallop and shrimp stuffing, topped with lobster sauce.

Oven roasted with tomatoes in a white wine butter sauce and served over Asiago risotto.

George’s Bank cod with celery, onions, lima beans and fresh tomatoes in a light cream broth, garnished with a parsley, basil and mint chiffonade.

George’s Bank Cod encrusted with panko flakes, deep-fried and served with fries and cole slaw.

Fresh littleneck clams steamed with your choice of spicy red Fra Diavolo sauce, house marinara or a garlicky herb and white wine broth.

Fresh mussels steamed with beer, diced tomatoes, garlic, fresh parsley and white wine.

Served with savory jus, mashed potatoes and vegetable.

A blend of ground beef, pork and veal, dressed with a mustard and sour cream gravy, served with potato and vegetable.

A grown-up version of macaroni and cheese with creamy cheddar, Parmesan Reggiano, Asiago and bleu cheese.

Chicken and spinach meatballs stuffed with prosciutto, mozzarella, fontina cheese and roasted red peppers, tossed with penne in a tomato cream sauce.

A Taverne classic: Sauteed boneless breast with mushrooms and Marsala wine demi-glace.

Penne pasta tossed with diced Roma tomatoes in a creamy tomato vodka sauce, served with garlic crostini. Add grilled chicken 5; add grilled colossal Gulf shrimp 9.