Tavern 58

Tavern Chips

fresh baked tortilla chips covered with artichoke, spinach and cheese dip.

Smoked Chicken & Goat Cheese Turnover

with jicama apple slaw and red onion marmalade.

Tavern58 Crab Cakes

with spicy mustard aioli and micro greens.

Smoked Shrimp Roll

over roasted jalapeño pepper salad and very black bean sauce.

Blackened Chicken Quesadilla

stuffed with olives, cheddar cheese, scallions and bacon over onion slaw, guacamole and tomato relish.

Tavern Wings

jumbo chicken wings tossed with a unique tavern58 wing sauce, drizzled balsamic reduction and srirachi with celery and blue cheese.

Fresh Vegetable Spring Rolls

with ponzu dipping sauce, wasabi and thai noodle salad.

Crispy Calamari

with jicama pineapple dipping sauce.

Home-made Soft Pretzel Bites

with cheddar ale cheese sauce and spicy german mustard.

Clams Casino58

chorizo stuffed, with tortilla salad and béchamel sauce.

Genny Ale, Crab And Cheese Fondue

tavern style ale, crab, and cheese fondu, served with grilled crustini.

The 58 Sampler

chicken quesadilla, fresh vegetable spring roll, chicken with goat cheese turnover, and tavern wings, with all the fixings. (serves 2 or more).

Tavern Shore Sampler

crab cake, shrimp roll, calamari, and clams casino, with all those great sides. (serves 2 or more).

Chipotle Cheddar Black Bean And Chicken

Butternut Squash Puree

Chef’s Soup

lobster bisque.

Tavern House Salad

mixed baby greens tossed with candied pecan, fresh berries, gorgonzola cheese, and balsamic vinaigrette.

Caesar Salad

with lemon anchovy dressing, asiago cheese and grilled crostini.

Tavern58 “cobb” Salad

with bacon, grilled chicken, chopped egg, gorgonzola cheese, tomato and grilled avocado.

Grilled Sirloin Steak Caesar Salad

with a traditional lemon anchovy dressing, asiago cheese and grilled crostini.

Smoked Duck Confit Napoleon

layered with baked phylo, micro mustard greens, and poached pear, with a sweet rosemary yogurt dressing.

Thai Chicken Salad

sliced grilled chicken breast with roasted peppers, cashews, sprouts and napa cabbage layered between crisp won ton and drizzled with a coconut cilantro vinaigrette.

Bacon Wrapped "prime" Filet Mignon

8oz "prime" filet mignon, wrapped in housecured bacon, over whipped yukon gold potato and sauteed rapini, finished with foie gras hotel butter.

Seafood Sausage Bouillabaisse

hand-made seafood sausage in a saffron broth, garnished with fried oysters.

Mixed Seafood Grill

grilled jumbo shrimp, sea scallops, and lobster tail newburg, in an herbed buttermilk biscuit, over grilled asparagus, and mixed mushrooms in a newburg cream sauce.

Tavern 58 Crabby Burger

lump crab cake patty with spicy mustard, spinach, micro greens and tomato on grilled whole wheat roll.

Charred Angus Burger

on sourdough roll with lettuce, tomato and onion.

Gibbs Street Angus Burger

on sourdough with tavern58 bacon, american, boursin and swiss cheeses.

Shaved Ny Strip Steak Sandwich

on grilled cheddar cheese bread, with mushrooms, onions, horseradish and melted cheddar cheese.

Blackened Chicken Panini

with melted cheddar, chipotle mayo and tomato relish.

American Bison Burger

on a fresh onion roll with melted cheddar, roasted pepper slaw, tavern bbq sauce and crispy tumbleweed onions.

Grilled Grouper Sandwich

on sourdough roll with lettuce, tomato and onion.

Classic 8 Oz Sirloin Filet

with sauteed spinach, choice of garlic, bacon-horseradish, or chipotle cheddar mashed potaoto, topped with tumbleweed onions and home-made demi-glace.

Big Sir 12 Oz Sirloin Filet

with sauteed spinach, choice of garlic, bacon-horseradish, or chipotle cheddar mashed potaoto, topped with tumbleweed onions and home-made demi-glace.

The Tavern Surf ‘n’ Turf

6 oz filet with two lump crab stuffed shrimp with tarragon mustard sauce.

Pan Seared Beef Tenderloin Medallions

over lyonnaise potatoes and grilled asparagus with a lump crab beurre blanc.

Charred Angus Strip Steak

over bleu cheese au gratin potatoes with grilled asparagus and shallot demi glace.

Grilled Maple Leaf Duck Breast

over hand-made pumpkin ravioli and julienne vegetables, with a dried cherry duck glaze.

Engine House Hanger Steak

sam adams basted, grilled and served over cheesy polenta fries and charred vegetables.

Chilean Sea Bass

over parsnip puree, sauteed collard greens, and white beans.

Citrus Blackened Grouper

over smoked onion hush puppies and charred vegetables, with a mango salsa.

Grilled Sea Scallops

over sesame risotto fritters and micro beet greens, with grilled navajo flat bread and a drizzle of tangerine vinaigrette.

Selden St. Crab Stuffed Jumbo Shrimp

over spinach risotto with grilled asparagus and a tarragon mustard sauce

Lobster Ravioli

with boursin cheese, grilled lobster, spinach. and sun-dried tomato, in a pesto pasta, with a mushroom compote and asiago cream sauce.

Papa Sam’s Bolognaise

hand-crafted tomato angel hair tossed with a ground veal, pork, and beef tomato sauce, served with garlic bread.

Pan Seared Pork Belly

over home-made sweet potato gnocchi, topped with apple chutney and finished with a ny apple cider reduction.

Tavern Style Schnitzel

over warm german potato salad with candied apple chutney.

Panko Crusted Chicken

over almond cous cous and roasted butternut squash, topped with a grilled pear and fig melange.

Open-faced Ravioli

hand-crafted herb pasta with wild mushrooms, goat cheese and spinach, finished with a roasted tomato sauce.

Chicken Scaloppini Florentine

over sun-dried tomato risotto, sautéed spinach and wild mushrooms with shredded swiss.

Tavern’s Classic Mac ’n’ Cheese

made with a combination of cheddar, port wine, and asiago cheese, tossed with hand-crafted pasta, finished with a baked panko crust.

Grilled Sirloin Steak

over tomato angel hair, tossed with tomato, tavern58 bacon, peppers and mushrooms in a gorgonzola demiglace.

Jamaican Jerk Pork Filet Mignon

wrapped in tavern58 cured bacon, over whipped spinach polenta, with pineapple relish.

Blue Cheese Au Gratin Potato

Grilled Asparagus

Spinach Risotto

Cheese Polenta Fries

German Potato Salad

Sautéed Spinach