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Appetizers

 

Avocado and White Bean Toast with Grilled Shrimp

 Crispy ciabatta bread, house made white Tuscan bean puree topped with EVOO, fresh avocado chunks, thinly sliced tomato and grilled shrimp.

16 ~  W/O shrimp 11

Mussels Mariniere

 Fresh PEI mussels cooked with garlic, white wine, parsley and cream. Served with grilled crostini.

14

Bavarian Soft Pretzel

Served with honey mustard and a cheddar ale dipping sauce. 

12

Stuffed Hungarian Peppers

Italian sausage, garlic herbed cream cheese, pomodoro, and crostini. 

12

Norwegian Salmon Cakes with Greek Yogurt Tzatziki Sauce

Two 3 oz salmon patties, pan seared and served with Tzatziki sauce. 

16

Calamari Fritto

Cherry peppers, matchstick carrots, arugula, and sweet and spicy chili sauce.

14

Ahi Tuna

Blackened tuna seared rare, served with soy sauce, wasabi, pickled ginger, wakame salad, and crispy wontons.

18

 

 

Soups

/Salads

 

French Onion

Caramelized onions, beef stock, crouton, and Gruyere cheese.

7

Tavern House

Spring mix, cherry tomato, English cucumber, Garbanzo beans, parmesan, beets, house made Peppercorn dressing or blue cheese.

8/12

Caesar

Crispy romaine tossed parmesan, house made Caesar dressing and fresh baked croutons.

8/12

Berry Avocado

Baby spinach, arugula, strawberries, blueberries, avocado, walnuts, feta, and creamy poppyseed dressing.

10/14

Add chicken 5/ Add salmon 9/ Add shrimp 7

Entrées

Pan Roasted Chicken Breast

8 oz. Chicken breast pan roasted, mashed potato, vegetable of the day, crispy cracklings, and pan jus.

23

Sea Bass

Served over a wild mushroom and white bean ragout and finished with shaved fennel and orange salad and vegetable of the day.

35

Shrimp and Scallop Fettuccine

Tomato, asparagus, wild mushrooms, baby spinach, tossed in a lemon brandy cream sauce.

28

Grilled Norwegian Salmon

Grilled salmon over pappardelle pasta tossed with spinach, tomato, and basil pesto cream sauce.

26

Black and Blue Ribeye

14 oz. Cajun dusted ribeye, caramelized onions, blue cheese, mashed potatoes, vegetable of the day.

42

Pork Chop

Grilled pork chop over mashed potatoes, vegetable of the day and blackberry demi.

26

Grilled Cauliflower Steak

Marinated cauliflower steak and served with vegetable of the day and white bean mushroom ragout.

22

Pan Seared Scallops

Over lemon orzo risotto and finished with a lemon thyme vinaigrette. 

29

Filet Mignon

8 oz. Filet served with mashed potatoes, vegetable of the day and topped with a brandied peppercorn au poivre.

39

Chicken Sandwich

Crispy fried chicken breast topped with spicy mayo, sliced pickles, cheddar cheese, and lettuce. 

14

Beef on Weck

Slow roasted top round, toasted kummelweck roll, horseradish, AND au-jus.

17

Tavern Burger

8 oz. Angus burger, blue cheese, bacon, crispy onions, and steak house aioli.

16

Shrimp Tacos

Blackened gulf shrimp, fresh key lime Pico de Gallo and avocado, served in a soft corn and flour tortilla.

16

 

 

Contact

(941) 830 8946
(941) 830 8712
tavern@capehazetavern.com

Hours

Tuesday-Saturday    4 pm to 9 pm
Sunday | Monday Closed

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