When we called the recently opened Taverna for a reservation, we were told that this would be their last night open for dinner until after the hurricane so some menu items would not be available. It worked out fine for us. We started with the antipasto to share among the four of us. It contained an assortment of meats - salami, prosciutto and sopressata, some gorgonzola goat cheese with pistachios, shaved parmesan, cranberries, a few green apple slices and two pieces of crostini. Since there were four of us, it would have been nice to see four pieces of crostini. The lobster ravioli, very definitely home made, was served with a nice sherry wine cream sauce with truffle oil. The wood fire surf and turf ravioli turned out to not be ravioli at all. They pound tender filet mignon very thin and roll it around a lobster tail and serve it over a potato leek puree and veggies. My personal choice was the Taverna Seafood Trio which included a lobster tail, shrimp and a scallop topped with inky caviar and served over a delicious cheesy tomato bail risotto with baby carrot and bok choy. The lobster tail was cooked a bit too long but still everything was delicious. The pizza is the thin-crust kind and looked marvelous. For dessert, we shared the one remaining order of Chocolate Meltdown, a delectable chocolate lava cake with raspberry sauce in with the lava and topped with vanilla ice cream. Our server was super friendly and efficient. Even with the restaurant not even half full because of the impending storm, it took quite some time for our food to arrive. But that's to be expected when everything is made to order and beautifully presented. We will definitely be back to try some of the dishes that were not available because of the storm.