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Seasoned crouton and blend of cheeses.
Spicy banana peppers and garlic oil.
Slow-roasted tossed in a spicy honey garlic sauce served with ranch dressing and celery sticks. Gluten-free.
Baked stuffed with artichoke, spinach, cheese, and bacon.
Locally farmed, served with mignonette and cocktail sauce, half dozen. Gluten-free.
Southern-style sweet potato fries with honey mustard sauce.
Jumbo shrimp with spicy sauce. Gluten-free.
Sashimi tuna in a honey soy marinade, seaweed salad, sesame seeds, ginger, sriracha and wasabi cream sauce.
Crispy cakes served with a smoked paprika remoulade.
Baby greens in a red wine vinaigrette. Gulten-free.
Fresh Parmesan and house-made croutons.
Baby arugula, walnuts, apples, cheddar cheese, and Dijon dressing.
Bleu cheese crumbles, bacon, tomato, and champagne vinaigrette.
Baby spinach, crumbled goat cheese, dried cranberries, pecans, balsamic vinaigrette. Gluten-free.
Baby green salad, roasted beets, bleu cheese, sugared walnuts, and balsamic vinaigrette. Gluten-free.
Grilled shrimp basted with an orange glaze over greens with dried cranberries, almonds, and mandarin oranges. Gluten-free.
Roasted butternut squash and warm quinoa salad, honey mustard dressing, garnished with toasted pistachios, smoked gouda, pomegranate seeds, and arugula.
Tender lobster meat tossed lightly with celery and mayonnaise in a traditional toasted roll, served with coleslaw and french fries.
Crispy chicken breast with avocado, bacon cheddar cheese, and sriracha sauce served on a bulkie roll.
Fried scrod filet topped with seaweed salad and sesame mayo.
Marinated portobello served on toasted focaccia with baby arugula and basil pesto.
Served on a soft Pennsylvania pretzel roll. Add cheese for an additional charge.
Cracked peppercorn seared burger, with bearnaise sauce.
Sauteed shrimp, garlic butter, tomato, basil, and mozzarella.
Garlic and herb-rubbed sirloin steak, topped with shaved Parmesan cheese and white truffle oil, served with Yukon mashed potatoes and grilled asparagus. Gluten-free.
Coffee and spice-rubbed beef tenderloin medallions, pan-seared and served over crispy potato cakes, with baby spinach and a hazelnut mushroom demi-glace.
Slow-braised, boneless short ribs, topped with rich vegetable ratatouille, served over creamy parmesan polenta.
Linguine pasta tossed with house-made, slowly simmered beef Bolognese sauce, served with toasted garlic bread.
Grilled bone-in chop served with whipped Yukon gold potatoes, braised cabbage, and creamy mustard sauce.
Back by popular demand. Gluten-free.
Full seven bone rack of NZ roasted lamb with Yukon gold mashed and fresh veggies. Gluten-free.
Grilled balsamic chicken served over a chilled salad of quinoa tossed in lemon basil dressing, heirloom tomatoes, roasted sweet potatoes, feta cheese, and Greek olives.
Sauteed chicken tenders with marsala wine reduction, mushrooms, and shallots over linguine pasta.
Sushi grade tuna tossed in a honey-lime tamari sauce with avocado, shallots, and grape tomatoes, served over sushi rice. Gluten-free.
Topped with a tropical fruit salsa, served with parmesan risotto. Gluten-free.
Oven-roasted halibut served with fennel-thyme brown butter, butternut squash, beet and Yukon potato hash, and lemon-dill crema.
Sauteed chicken tenders and sweet Italian sausage tossed in a dijon cream sauce with walnuts, dried cranberries, baby spinach, and wild rice.
Flame grilled and super fresh with lemon butter, served with herbed rice and asparagus. Gluten-free.
Pan-seared shrimp and scallops tossed in ginger-scallion sauce with seasonal veggies over Asian noodles.
Three cheese sauce, penne, and buttered crumbs voted one of the ten best macaroni and cheese in Massachusetts.
Local pan-seared filets served over a shrimp and bacon cake with sautéed baby spinach and lemon butter sauce.
Serve with bearnaise sauce.
Serve with roasted garlic and pine nuts.
Seasoned crouton and blend of cheeses.
Spicy banana peppers and garlic oil.
Baked with artichoke, spinach, cheese, and bacon.
Southern-style sweet potato fries with a honey mustard sauce.
Locally farmed, half dozen.
Slow-roasted, tossed in a spicy honey garlic sauce served with ranch dressing and celery sticks.
Jumbo shrimp with spicy sauce.
Sashimi tuna in a honey soy marinade, seaweed salad, sesame seeds, ginger, sriracha, and wasabi cream sauce.
Crispy cakes served with a smoked paprika remoulade.
Assorted Italian meats, cheeses, and spreads ask your server for details.
Baby greens in a red wine vinaigrette.
Fresh parmesan and house-made croutons.
Baby arugula, walnuts, apples, cheddar cheese, and dijon dressing.
Bleu cheese crumbles, bacon, tomato, and champagne vinaigrette.
Baby spinach, crumbled goat cheese, dried cranberries, pecans, balsamic vinaigrette.
Baby green salad, roasted beets, bleu cheese, sugared walnuts, and balsamic vinaigrette.
Grilled shrimp basted with an orange glaze over greens with dried cranberries, almonds, and mandarin oranges.
Tossed with parmesan cheese, arugula, radish, pistachios, mint and lemon- basil vinaigrette.
Shaved sirloin steak seared with peppers, onions, and mushrooms, in a scali roll with mayo, and melted cheddar cheese.
Crispy chicken breast with avocado, bacon, cheddar cheese and sriracha mayo on a bulkie roll.
Marinated portobello mushroom, on toasted rosemary focaccia, with baby arugula, and basil pesto.
It's back! Open-faced sandwich of jonah crabmeat, sliced tomato, melted swiss cheese, and hollandaise sauce on white toast.
Tender lobster meat tossed lightly with celery, and mayonnaise in a traditional toasted roll, served with coleslaw and french fries.
Served on a soft pennsylvania pretzel roll.
Cracked peppercorn seared burger, with bearnaise sauce.
Fried scrod filet topped with seaweed salad, and sesame mayo.
Grilled breast served with granny smith apple,and sliced brie on focaccia roll with dill mayo.
Turkey, bacon, lettuce, tomato with avocado, and ranch dressing on a flour tortilla.
Roasted ham with brie cheese on a crisp French baguette with honey mustard, mayo, lettuce, and tomato.
Waldorf chicken salad served on a croissant.
Sauteed shrimp, garlic butter, tomato, basil, and mozzarella on rustic flatbread.
Garlic and herb-rubbed sirloin steak, topped with shaved Parmesan cheese and white truffle oil, served with Yukon mashed potatoes, and grilled asparagus
Coffee and spice-rubbed beef tenderloin medallions, pan-seared, and served over crispy potato cakes, with baby spinach and a hazelnut mushroom demi-glace.
Slow-braised, boneless short ribs, topped with a rich vegetable ratatouille, served over soft polenta.
Linguine pasta tossed with housemade, slowly simmered beef bolognese sauce, served with toasted garlic bread.
Grilled bone-in chop served with whipped Yukon gold potatoes, braised cabbage, and creamy mustard sauce.
Full seven bone rack of nz roasted lamb with Yukon gold mashed and fresh veggies.
Grilled balsamic chicken served over a chilled salad of quinoa tossed in lemon basil dressing, heirloom tomatoes, roasted sweet potatoes, feta cheese, and greek olives.
Sauteed chicken tenders with marsala wine reduction, mushrooms, and shallots over linguine pasta.
Sushi grade tuna tossed in a honey-lime tamari sauce with avocado, shallots, and grape tomatoes, served over sushi rice.
flame-grilled and super fresh with lemon butter herbed rice and asparagus.
Topped with a tropical fruit salsa, served with Parmesan risotto.
Wild mushroom ravioli tossed with slices of sweet fennel sausage, baby spinach and roasted tomatoes in a rich Madeira cream sauce.
Served with Yukon gold mashed, traditional chicken gravy, and house vegetable.
Local pan-seared filets served over a shrimp and bacon cake with sautéed baby spinach, and lemon butter sauce.
Fresh baked pistachio encrusted scrod fillet served over a spinach, and smoked gouda risotto.
Sweet sea scallops, flash-fried in crunchy Japanese crumbs, with herbed rice.
Genuine crab, shrimp, and sweet scallops baked in a flaky pastry crust crowned with Newburg sauce and a pair of large shrimp served with Yukon gold mashed potatoes.
Three cheese sauce, penne, and buttered crumbs, voted one of the ten best macaroni and cheese in Massachusetts.
Back by popular demand.
Pan-seared shrimp and scallops tossed in ginger-scallion sauce with seasonal veggies over Asian noodles.
Serve with béarnaise sauce.
Roasted garlic and pine nuts.
New York-style cheesecake topped with caramel, pecans, and chocolate sauce.
Served warm with mascarpone cream, and vanilla hard sauce.
Homemade served with raspberry whipped cream.
Served warm with vanilla ice cream, hot fudge and whip cream.