Sicilian risotto balls fried crispy on the outside with gooey mozzarella inside served over our vodka sauce.

Slow simmered corned beef and cabbage in a crispy wrapper with whole grain mustard and slaw.

Gulf shrimp basil and prosciutto served with fra diablo, basil pesto dipping sauce.

Served with Mariana sauce or spicy Sicilian style on request.

Traditionally prepared and topped with Mariana sauce.

A large basket of thin shaved and seasoned onions.

Served with a Dijon aioli.

Deep fried and tossed wings of fire style, served with celery and blue cheese.

A must try with our chipotle ranch dipping sauce.

Homemade with our own honey mustard sauce or try them sloppy, tossed in our wing sauce with blue cheese.

Prosciutto di parma soppressata capicola roasted garlic, selct olives fire roasted peppers and fresh mozzarella and our house made focaccia.

Fillet with bacon and cheddar, the best skins out there.

Served with candied pecans in a fresh cream with shaved Parmesan.

Corn tortilla chips with melted cheddar cheese, spicy chicken, diced tomatoes, jalapenos, black olives, scallions, sour cream and salsa.

Served with sherry and connecticut made vivace bambino cheese.

Sauteed and served in a top of baby greens with a citrus vinaigrette, dried cranberries and pine nuts.

Served with grilled chicken or portebello mushroom classically prepeared with garlic croutons and aged parmesan cheese and topped with your choice of grilled chicken breast or portobello.

Baby mescium greens tossed with our balsamic Vinaigrette.

Kalamata olives cheddar, tomato, onion, mushroom, red pepper, croutons, candied pecans and balsamic vinaigrette.

A warm salad of grilled summer veggies atop a light, Parmesan laced polenta steak drizzled with extra virgin olive oil and balsamic vinaigrette.

Ripe tomato, fresh mozzarella and basil over a mix of wild rice, red and white quinoa, barley and wheat berries.

Local corn, pica d gallo, crispy tortilla croutons, and cheddar cheese with honey-lime vinaigrette and cilantro pesto drizzle.

Served open faced with sauteed onions, peppers and mushrooms and topped with melted provolone on toasted ciabatta.

Crispy batter fried scrod, pico de gallo and guacamole.

Grilled and served on herbed focaccia with sauteed onions, peppers, mushrooms and provolone.

On our herbed foaccia with provolone, baby greens, tomato, and pesto mayo.

A chicken cutlet lightly breaded in seasoned bread crumbs, sauteed and topped with marinara and mozzarella and served on brioche roll.

Grilled with Cajun spice and topped with bacon and cheddar cheese, served with lettuce tomato, and a chipotle ranch dressing on a on a brioche roll.

Our own roast turkey simmered coned beef served with sauerkraut, Swiss and Thousand Island dressing on rye.

A triple Decker with bacon, lettuce, tomato, and mayonnaise.

Roast beef baked with roasted red peppers and provolone on toasted ciabatta served with au jus.

Super fresh tuna steak grilled to order and served with a lettuce, tomato, and tarter sauce.

Tender chicken seasoned with cilantro and spices de puebla wrapped in a jumbo flour tortilla with rice and cheddar-back by popular demand.

Wild caught gulf shrimp and cherry stone clams simmered in a classic garlic butter sauce over linguini.

Chicken breast layered with prosciutto di parma, fresh sage and cato corner farm's vivace bambino cheese, over sauteed spinach with mashed potatoes.

Over linguini with a summer veggie Mariana.

Over a garlicky sautee of kale and spinach with a saffron chardonnay sauce and steamed jasmine rice.

Sauteed with toasted macadamia nuts with Ct made black ledge blue cheese, cream sauce and over butternut squash ravioli.

Sauteed baby spinach, red pepper, carrot, squash and shitakes finished with an Asian fusion sauce with and seasoned jasmine rice, wasabo and pickled ginger.

Certified black Angus with mushroom, cognac and mixed peppercorn demi-glaze with our mashed potato and vegetable saute.

An old favorite-cheese tortellini tossed in basil pesto and topped with fresh diced tomato and shaved Parmesan cheese.

An 8 oz. certified Angus filet mignon, pickled maine lobster and gulf shrimp topped with cato corner farm blue cheese sauce served with truffle oil drizzled mashed potato.

Salmon filet, grilled, glazed and served over a vegetable fried rice.

Grilled sirloin tops a chopped salad with tomato, candied walnuts, hard boiled egg, roasted red peppers, and bacon all tossed with black ledge blue vinaigrette and frizzled onions (not served with dinner salad.)

A generous portion of New Zealand lamb roasted to your liking and served with mashed potaot, today's vegetable du jour and a lamb jus.

Slowly braised Angus short rib served malbac reduction sauce with a creamy polenta nad vegetable du jour.

Possibly Brian's favorite Steak. Perfect balance of Tenderness and Flavor. served with Our Crispy Onion Rings, and Veggie of the day

Sauteed with toasted macadamia nuts with CT made black ledge blue cheese, cream sauce and over butternut squash ravioli.

Grilled sirloin on top of chopped salad with tomato, candied walnuts, hard boiled egg, roasted red pepper and bacon all tossed with black ledge blue vinaigrette and topped with frizzled onions.

Served with candied pecans in a fresh sage cream with shaved Paremsan.

Corned beef with whole grained mustard and coleslaw.

Gulf shrimp, basil and prosciutto served with fra diablo and basil pesto dipping sauce.

Ripe tomato, fresh mozzarella and basil over a mix of wild rice, red and white quinoa, barley and wheat berries.

Huge egg dipped, wild caught gulf shrimp sauteed with lemon, garlic, chardonnay, and butter tossed with baby spinach and linguini.

A warm salad of grilled veggies atop a light Parmesan laced polenta steak drizzled with extra virgin olive oil and balsamic reduction.

Sauteed chevre medallions served on top of baby greens tossed with a citrus vinaigrette, fried cranberries and pine nuts.

Sicilian risotto balls fried crispy on the outside and gooey mozzarella inside served over our vodka sauce.

Served aged sherry and Connecticut made vivace bambino cheese.

Served with a mustard, lemon and dill dijonnaise sauce.

Served with marinara sauce or spicy Sicilian style on request.

Olives, cheddar cheese, tomato, onion, mushrooms, pepper, croutons, candied pecans and balsamic vinaigrette.

Served with choice of grilled or portobello mushrooms prepared with garlic croutons and aged Parmesan cheese.

Local corn, pica d gallo, crispy tortilla croutons and cheddar cheese with a honey-lime vinaigrette and cilantro pesto drizzle.