George’s Bank scallops broiled with seasoned Parmesan bread crumbs, tomatoes & basil, served over risotto.

Broiled Faroe Island salmon finished with roasted garlic pesto, lemon & white wine. Served over steamed spinach & risotto.

Pan seared, finished with a sweet chili sauce drizzle & served over risotto with grilled pineapple spears.

George’s Bank cod broiled with tomatoes, garlic, craisins, Taverne marinara, lemon & herbs. Garnished with steamed clams & grilled asparagus & served over risotto.

George’s Bank cod lightly breaded & deep fried. Served with french fries & cole slaw.