Tavern 58 at Gibbs

Pan roasted with a lemon garlic cherry sauce.

Lump crab meat cooked to perfection, Carolina aioli.

Garlic toasted loaf, topped with melted cheese with a side of tavern red sauce.

Fresh mozzarella with house sauce.

2 jumbo gulf shrimp, basted with tavern BBQ sauce and grilled.

Our special version of this classic is light and full of flavor. Ground meats and cheeses stuffed in a light breading with a signature sauce.

Fresh mozzarella with house sauce.

Tossed on tavern wing sauce, bleu cheese dressing and celery.

Caramelized onion, broth, provolone and seasoned croutons.

Our homemade creation of the day.

Kale with fresh fruit, almond and walnut clusters.

Romaine lettuce, ?aesar dressing and anchovies.

Local greens and house dressing.

Sliced tomato, cucumber, fresh mozzarella over Mesclun greens and topped balsamic dressing.

Spinach, egg, onion and bacon vinaigrette.

Short rib, brisket, ground chuck on a kaiser roll with lettuce, tomato, red onion and bacon. Served with a side of Tavern fries.

Shaved prime rib with peppers, onions, mushrooms, provolone with horseradish and Au Ju on the side. Served with a side of Tavern fries.

Corned beef, sauerkraut, rye bread and Tavern 1000 island sauce. Served with a side of Tavern fries.

Egg battered, spinach, artichokes, tomato, provolone and sherry sauce over spaghetti.

Cheddar, Parmesan, asiago, crumbly bleu sauce with cavatappi and a crumb topping.

Hand breaded with a tavern red sauce, provolone, Asiago and Parmesan cheeses. Served over spaghetti.

Scotch ale battered haddock filet, tartar sauce and Tavern fries.

Herb roasted, chardonnay gravy. Served with roasted vegetables and potatoes.

Prime rib, chuck and brisket over demi glaze. Topped with crumbly bleu and our Tavern red wine ketchup.

Grilled sirloin fillet with rosemary, bleu cheese and red wine demi-glaze. Served with a twice baked potato.

Grilled NY strip with rosemary, bleu cheese and red wine demi-glaze. Served with a twice baked potato.

Grilled center cut pork chop with Dijon wine garlic sauce. Served with rice pilaf.

Scampi shrimp, battered scallops, and a crab cake. Served with market vegetables and rice pilaf.

Walnut crusted, orange rum citrus sauce, citrus relish. Served with market vegetables and rice pilaf.

Shrimp, scallops, clams and lobster meat in a seafood broth. Served with potatoes and veggies.

French veal rack, rosemary garlic marinade and our raspberry demi sauce. Served with rice pilaf.

Rosemary crusted, slow roasted prime rib with garlic, red wine demi-glaze with Tavern fries.

Garlic prime rib char with red wine demi-glaze and Tavern fries.

Roasted veggies on top of a polenta crust. Vegetarian.

Vegetables, cream cheese, provolone and Pauli's sauce.

Vegetarian.

Vegetarian.