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Dinner Menu 2017-10-11T20:59:15+00:00

Dinner Menu

STARTERS

 

Beef Carpaccio* 
Charred hickory plank, topped with red onion, fried capers, parmesan crisp, and finished with a horseradish crème friache
13
Fried Green Tomatoes
House made Pimento cheese served with bacon and onion jams
9
Pan-Seared Sea Scallops
Lobster butter sauce
12
Pan-Seared Crab Cake
Smoked tomato remoulade, Creole red pepper cream sauce
13
Salmon Rillettes 
Toasted baguette and fried capers
11

 

SOUP & SALADS

 

Grilled Romaine Heart*
Roma tomato, balsamic glaze,
Caesar dressing & fresh parmesan
8
Taverne Greens
Field greens with balsamic vinaigrette
6
Classic Caesar Salad* 6
Cream of Asparagus Soup Bowl 10   Cup 5

 

ENTREES

 

Stuffed Portabello Mushroom
Goat cheese, spinach, caramelized onions over toasted quinoa, roasted tomato sauce
19
Grilled Scottish Salmon
Roasted garlic & pistachio butter sauce, rice
24
Chicken Pasta
Sautéed chicken breast served over pasta with oyster mushrooms, peas, bacon, and caramelized onions in a cream sauce
18
Arkansas “Hawg” Ribeye
Pan-seared, sage-rubbed Berkshire pork with sweet potato flan and Port wine apple butter
28
Pan-Seared Sea Scallops
Lobster butter sauce, potato risotto
28
Red Lentil Encrusted Walleye
Chive butter sauce, rice
23
Flat Iron Steak
12oz grilled flat iron, with herb and roasted shallot compound butter, gratin dauphinois potato
30
Roasted Rack of Lamb
Dijon mustard encrusted, cilantro and pistachio gremolata, roasted garlic demi, potato confit
42
Classic Preparation of Half Duckling
Huckleberry citrus jus, dried cranberry wild rice
32
Grilled Filet of Beef
Béarnaise sauce, gratin dauphinois potato
34
The Truly Grand Steak
22 oz. bone-in ribeye, caramelized onions and sautéed exotic mushrooms, potato confit, Grand Taverne steak sauce
50
Grilled Maine Lobster Tail
Potato risotto, asparagus, lobster butter sauce
65
Dry-Aged Strip Steak
USDA Prime 14oz grilled steak with Bourbon shallot butter and gratin dauphinois potato
40
 – Add “OSCAR” – jumbo lump crabmeat, asparagus béarnaise sauce 8
*Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness*

Desserts: Pumpkin Creme Brulee, Montrachet Cheesecake, or Warm Chocolate Fudge Cake with Homemade Pistachio Ice Cream

 

BEVERAGES

 

Coke products 3
House roasted coffee 4
Tea 3
Sparkling water 3
Lounge with FULL BAR

 

 

Split entrees $7 including full orders of vegetables & starch
20% gratuity added to groups of 6 or moreSplit entrees $7, Including full orders or vegetables & starch
Seating 5 pm – 9pm Nightly
Reservations suggested 479-253- 6756
Automatic 20% gratuity added to split checks and parties of 6 or more

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