Dinner Menu

served Sunday 4:00 - 8:00

Monday, Tuesday, Wednesday, Thursday 4:00 - 9:00

Friday & Saturday 4:00 - 10:00

Available in the Martini Lounge at 8:00 Thursday, Friday & Saturday

Menu Updated 1/11/18

effective 1/12/18

 

 

Appetizers

Hartville Pierogies | 10

Handmade Daily by "The Pierogi Lady" Ask Your Server for Today's Selection

Artisan Cheese Dip | 9  *V

Blend of Brie & Aged Welsh Cheddar | Fried Pita

Spicy Crab Dip | 13

Creamy Crab Dip with Asiago | Smoked Mozzarella | Chives | Crushed Red Pepper Flakes     Herb Grilled Pita

Pommes Frites | 5.5  *GF
Twice Fried Hand Cut Potatoes | Asian Aioli | House Made Ketchup

Hummus | 7.5  *V
Roasted Garlic & Fresh Toasted Tahini Blended with Chickpea Puree & Olive Oil | Fresh Tapenade of Olives & Tomatoes |  Grilled Pita                           Substitute Vegetables for Pita  - 2

Taverne Wings | 8.5  *GF
Oven Roasted & Flash Fried with Choice of Sauce:  Buffalo | Carolina Cold BBQ |Garlic Parmesan | House Honey Bourbon | Grilled Worcestershire  |  Cajun Dry Rub

Charcuterie Boards | 12 -18
Ask your Server about Today's Selections of Fine Meats and Aged Cheeses

Spicy Stuffed Peppers | 9 *GF
HOT Peppers Stuffed with Crumbled Italian Sausage & Provolone | Goat Cheese Marinara

Calamari Pepperoncini | 12
Calamari & Peppers Flour Dusted & Fried | Green Olives  |  Fresh Herbs| Parmesan Cheese | Basil Aioli Drizzle

Mediterranean Trio | 15

Stuffed Peppers| Hummus | Calamari

 

Salads & Soup

 

Soup of the day

Cup 4 | Bowl 7

Lobster Bisque

Cup 4.5 | Bowl 7.5

Chopped | 7

Romaine | Cucumbers | Tomatoes | Cheddar | Bacon | Onion Straws |  Parmesan Peppercorn Dressing

Warm Mushroom  | 7.5  *V

Sautéed Soy Reduced Mixed Mushrooms | Dried Cranberries | Basil | Creamy Goat Cheese |  Bed of Mixed Field Greens

Salt Roasted Beet  | 7.5  *GF *V

Mixed Greens | Danish Bleu Cheese | Olive Oil | Candied Walnuts  Grained Mustard Orange Vinaigrette

Wedge | 7.5  *GF

Buttermilk Bleu Cheese | Danish Bleu Cheese Crumbles  | Slab Bacon | Red Onion

Greek  | 8  *GF  *V

Romaine   | Feta | Kalamata Olives| Asiago | Red Onion | Cucumbers| Tomatoes | Lemon Oregano  Vinaigrette

Add to Any Salad
Grilled Chicken – 5   | Steak – 7 | Scallops – 9 | Ahi Tuna - 9 | Salmon - 11
Hummus – 3 | Danish Bleu Cheese , Goat Cheese, or Feta – 1.5

Half Portions of the Greek, the Chop and the Beet available upon request


Taverne Classics

 

Potato Crusted Walleye  - 23

Lemon Basil Beurre Blanc | Blistered Roma Tomatoes | Potato Cake | Crispy Fried Parmesan Brussels Sprouts

Pretzel Crusted Salmon -  26

Faroe Island Salmon Baked Skin-onCrunchy Sourdough Pretzel Crust

Champagne & Mustard Grain Glaze | Crispy Fried Parmesan Brussels Sprouts | Potato Cake

Artichoke Chicken  - 17

Lightly Floured Chicken Breast Pan Seared | Artichokes | Fennel | Kalamata Olives | Tomato | Red Onion | Capers | Anisette Broth

Creamy Redskin Mashed Potatoes

New Zealand Rack of Lamb

Half rack - 19          Full rack- 29

Mint Pesto  | Asparagus| Potato Cake  | Balsamic Reduction

Ohio City Pasta Piccata

Chicken Piccata  - 19     Veal Piccata  -  21

Ohio City Pasta | Thinly Pounded Breaded  Chicken Breast or Veal | Caper Lemon Butter | Grilled Lemons | Fried Sage

Chicken Parmigiana - 17   |  Veal Parmigiana - 18.5

Sautéed Breaded Chicken  or Veal | Provolone Cheese |Parsley | Linguini Marinara

Putanesca

Grilled  Portabella-16   |  Chicken -19   |  Scallop- 24

Linguini | Extra  Virgin Olive Oil | Tomatoes |Fresh Herbs | Capers  | Red Onion | Kalamata & Green Olives | Parmesan

 

Seasonal Entrees - Winter 2018

Espresso Chicken - 18 Espresso Dusted Pan Seared Chicken breast | Chorizo Potato Hash |  |  Crispy Fried Parmesan Brussels Sprouts  |  Bourbon Blistered Tomatoes

Ahi Tuna  - 19  Sushi Grade Saku Rare Graham Cracker Crusted  Ahi  Tuna | Cucumber, Arugula &  Cabbage Slaw with almonds & Mandarins Pomegranate Seeds | Pomegranate Vinaigrette | White Chocolate Vinaigrette

Scallops  &  Shrimp  -  24 Pan Seared Sea Scallops | Sautéed Tail on Shrimp  Sautéed Spinach | Peas | Prosciutto| Roasted Beet  Puree | Pea Puree | Coconut Basmati

Baseball Cut Top Sirloin - 21 10 oz. Grilled Steak | Sundried Tomato &  Herb Butter | Chorizo  Potato Hash | Scallions |Zucchini | Squash |  Bell Pepper Frites

Delmonico  -  28 12 oz. Delmonico | Beef Demi Glace  | Scallions |  Asparagus | Loaded Potato Hash

Filet  Single  -  19    Twin  -  29 Green Pea Puree | Ratatouille |  Creamy mashed potatoes | Onion Straws

Chicken Carbonara - 19 Ohio City Pappardelle Pasta | Pulled Chicken   Peas  |  Prosciutto | Mushrooms | Parmesan Cream Sauce | Fried Egg

Shrimp & Stuffed Shells -  20 Spinach,  Ricotta, Roasted Red Pepper, Asiago & Herb Stuffed Shells | Ratatouille | Shrimp Vegetarian Stuffed Shells w/ Grilled Marinated Portabella - 15

Shrimp Tacos - 14 Lightly Breaded Shrimp | Coconut Basmati | Pickled Red Cabbage | Mandarin Chutney |  Sweet Thai Chili Sauce  | Old Bay Frites | Garlic Lemon Aioli

Stuffed Pepper Melt - 13 Thick Buttered Italian Bread | Spicy Italian | Sausage Stuffed Hungarian Peppers | Provolone  Marinara | Pommes Frites & Homemade Ketchup        Vegetarian Eggplant Parm Melt—14

Taverne Burger  - 11 8oz  angus beef | crispy capicola | local farm fresh fried egg |  Asian aioli |  lettuce & Tomato | pommes frites &  homemade ketchup

 

Ala Carte

Side salad : House or Caesar 3.95

Asparagus  6  |  crispy fried parmesan brussels sprouts  5

Ratatouille  - 5   | Loaded Potato Hash - 5

2 potato cakes  -  5

Coconut Basmati  -  5   |  Creamy Redskin Mashed Potatoes - 4

Side Linguini Marinara  - 6 |  Side Ohio City Pasta Alfredo - 8

* please note asparagus substitution charge is 2.00

Please notify manager of any dietary concerns.

We take your allergies very seriously

**Gluten -Sensitive Menu Available Upon Request

** A 20% gratuity will be added to parties of 8 or more

***Consuming raw or undercooked meat, poultry, eggs, or shellfish can lead to foodborne illness