Tavern N Town menu — United States

A large Australian wagyu beef meatball served with whipped ricotta, fresh basil, and lemon zest.

Crispy chicken wings served with carrots, celery, hot sauce, and house-made ranch dressing.

Tender, fresh calamari served with a savory tomato-based sofrito, zesty chimichurri aioli, and a wedge of lemon.

Chilled Key West pink shrimp served with a zesty key lime cocktail sauce.

Blistered shishito peppers served with crunchy quinoa, key lime, and a creamy tavern-style aioli.

A warm tortilla filled with Key West pink shrimp, topped with a spicy tavern aioli and fresh scallions.

Seared yellowfin tuna with a savory crust, served with a soy-ginger glaze, mandarin orange, seaweed, and scallions.

A traditional Florida-style soup featuring tender conch in a savory tomato broth brightened with a hint of lime.

A savory onion soup topped with melted Gruyère and Swiss cheeses and a toasted baguette slice.

Crisp romaine lettuce tossed with crunchy croutons, grated parmesan cheese, and a creamy house-made Caesar dressing.

A fresh mix of baby kale and arugula topped with crunchy Marcona almonds, sweet mandarin oranges, and creamy goat cheese, served with a balsamic vinaigrette.

A pizza topped with house-made fennel sausage, mushrooms, mozzarella cheese, and oregano.

A classic pizza topped with heirloom tomatoes, fresh basil, and mozzarella cheese.

This pizza features pepperoni, creamy ricotta cheese, vodka sauce, a drizzle of spicy hot honey, and fresh basil.

Slow-roasted prime rib served with Yukon gold mashed potatoes, fire-roasted asparagus, au jus, and horseradish cream.

Grilled lamb chops seasoned with za'atar, served with falafel, mint raita, harissa aioli, and tzatziki.

Freshly caught local fish served over linguine pasta with heirloom tomatoes, asparagus tips, mushrooms, and a lemon-caper butter sauce.

Pan-seared Ora King salmon served with cauliflower puree, roasted cauliflower, romesco sauce, lemon goat cheese, and pesto.

Pan-seared chicken breast and thigh topped with a parmesan crust, served with hearts of palm, artichokes, and a lemon basil butter sauce.

Rigatoni pasta tossed in a spicy red pepper vodka sauce, topped with Key West pink shrimp and creamy burrata cheese, finished with a drizzle of lemon olive oil.

A half-pound lobster tail served with wild mushroom risotto, lemon-roasted asparagus, béarnaise sauce, and drawn butter.

This 8-ounce Australian Wagyu beef burger is topped with American cheese, house-made pickles, caramelized onions, lettuce, tomato, and a signature tavern aioli on a brioche bun, served with a side of steak fries.

An 8-ounce cut of picanha, a flavorful and tender Brazilian-style sirloin cap steak.

A 16-ounce cut of beef strip steak served on its own.

An eight-ounce, tender cut of beef tenderloin served on its own.

A 16-ounce ribeye steak served on its own.

A 10-ounce portion of lean, flavorful flank steak served on its own.

Large, thick stalks of fresh asparagus prepared as a side dish.

Creamy mashed Yukon Gold potatoes prepared with butter and seasonings.

Thick-cut potato wedges that are fried until golden and crispy.

Thinly sliced potatoes layered with fresh thyme and pressed into a golden, crispy rectangular cake.

A creamy Italian rice dish cooked with a variety of savory wild mushrooms.

Fresh mushrooms roasted with a blend of savory herbs.

Tender broccolini stalks sautéed with garlic and topped with grated Parmesan cheese.

A rich, creamy French sauce made with clarified butter, egg yolks, white wine vinegar, shallots, and fresh tarragon.

A savory blend of butter infused with fresh herbs and garlic.

A rich, creamy sauce flavored with cognac and cracked black peppercorns.

A vibrant, uncooked herb sauce made with parsley, garlic, vinegar, and oil, typically served as a condiment for grilled meats.

This house-made bread is topped with seeds and caramelized onions, served with whipped European butter and Hawaiian pink salt.