Appetizers Tavern Entrees Steaks/Chops/Seafood Burgers/Sandwiches Salads/Soups/Sides
9 oz pan-blackened Flat Iron steak topped with a creamy horseradish sauce
8 oz center-cut Filet Mignon, topped with melted Gorgonzola cheese over a balsamic glaze
Twin petite Filet Mignon medallions served over a bed of spinach, topped with picked lobster meat and Bearnaise sauce
Braised BONELESS chuck short ribs sliced over Irish champ potatoes with a housemade Guinness BBQ sauce. Served with cole slaw
Twin 8 oz center-cut pork chops sautéed in a creamy mushroom Marsala sauce
Topped with mushroom gravy
Fresh Cod hand-battered with Smithwick’s Irish Ale, deep-fried and served with fries
Pan-blackened, drizzled with a sweet & smoky chipotle aioli and topped with chopped tomatoes and fresh cilantro.
Filet of Sole, Boston Cod and Sea Scallops with lemon, white wine, butter, and seasoned breadcrumbs
Broiled with lemon, wine, butter, and capers
Picked lobster meat sautéed in a butter sauce, served on a toasted bun
Pan-seared and topped with Bearnaise sauce
A traditional preparation with lemon, white wine, butter, and seasoned breadcrumbs. Ask your server for today’s fresh fish options
Succulent shrimp sauteed in a garlic wine sauce, tossed with chopped Applewood bacon, fresh mozzarella, capers, sliced black olives, and chopped tomatoes over angel hair pasta
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