Prosciutto, tomato, asiago cheese, fresh mozzarella and basil chiffonade on crostini and finished with a balsamic glaze.

Sauteed in a spicy marinara or with garlic and olive oil.

With buffalo sauce or our house honey dijon sauce.

Cheddar, scallions, crumbled bacon and sour cream.

Garnished with a smoked mustard aioli and creamed horseradish sauce.

Thick cut, beer battered onions deep fried and piled high.

Fresh fried squid served with 2 dipping sauces and banana peppers.

Fresh little neck clams with peppers and onion seasoned crumbs and topped with crisp bacon.

Baby spinach, sun-dried tomato and asiago cheese stuffing, finished with a balsamic glaze and basil chiffonade.

Iceberg wedge topped with chopped bacon and crumbled bleu cheese.

With grilled portabella mushrooms, roma tomatoes and bleu cheese.

Crisp romaine topped with apple slices, red grapes, dried cranberriesand celery in a traditional creamy dressing and garnished with walnuts.

Fresh mozzarella layered with plum tomatoes on a bed of fresh mixed greens and finished with fresh basil, balsamic glaze and crostini.

Crisp romaine gently tossed with parmesan cheese and croutons.

On a french roll with lettuce, tomato and red onion.

On marble rye with swiss cheese, sauerkraut and thousand island dressing.

Served on a french roll.

With American cheese on a french roll and au jus for dipping.

On a french roll with lettuce, tomato and red onion.

On a french roll with lettuce, tomato and red onion.

Our own recipe with shredded lettuce and tomato on a brioche.

Sauteed onions, mushrooms and swiss cheese on marble rye.

Grilled garden vegetables, portabella, baby spinach, red onion, lettuce, tomato, crumbled bleu, olive oil and balsamic glaze.

Grilled or fried with lettuce, tomato, red onion and bleu cheese dressing.

Grilled breast, parmesan, romaine and Caesar dressing and croutons.

Our own homemade cranberry chicken salad with shredded lettuce and tomato.

Bacon, cheddar cheese and Barbeque sauce.

Bacon and cheddar.

American cheese, cheddar or swiss.

Bacon, mushrooms and swiss cheese.

Topped with bleu cheese.

Sauteed with mushrooms and garlic in a rich marsala wine demi-glace sauce.

With marinara, melted mozzarella and parmesan.

Lightly battered with a white wine lemon butter sauce and capers.

With mashed potatoes, mushroom gravy and vegetable.

Onions, peppers, mushrooms, demi-glace sauce and bleu cheese.

Baby calves' liver sauteed with onions and topped with bacon.

Slow roasted chicken in a homemade gravy with potatoes, carrots, celery, onion, rutabaga and parsnips. Served in a crock topped with puff pastry.

Served over mashed potatoes and topped with onion rings.

Grilled to perfection and served with mushroom sauce.

Topped with bread crumbs and served with oven roasted potatoes and vegetable.

With French fries, coleslaw and tartar sauce.

Served with scallion rice and vegetable.

Served with scallion rice and vegetable.

With white wine and butter then topped with bread crumbs and served with oven roasted potatoes and vegetable.

Fresh scallops served with fries, coleslaw and tartar sauce.

Scallops, cod, shrimp, mussels and clams simmered in a saffron lobster broth with leeks, tomatoes and roasted garlic.

Lightly battered veal with asparagus and lobster in a sherry shallot cream sauce.

Sauteed egg battered chicken breast in a white wine, lemon, butter sauce with capers over angel hair.

Sauteed chicken breast with mushrooms in a rich marsala wine demi-glace over angel hair.

The most tender of all cuts, hand cut, grilled to perfection and served with bearnaise sauce.

Twin filets topped with lobster, asparagus la rich cabernet sauce laced with bearnaise.

Slow roasted and served with au.

Honey dijon basted, pecan crusted, rack of lamb served with a rosemary demi-glace and mint jelly on the side.

A new England tradition, topped with seasoned bread crumbs.

Served with scallion rice.

Shrimp with our own homemade seafood stuffing.

Tender scallops cooked in white wine i butter then topped with seasoned bread crumbs.

Topped with lemon herb butter and served with scallion rice.

Served on little slices of grilled honey Barbeque pineapple on a bed of fresh mixed greens.

Grilled salmon topped with fresh crabmeat on a bed of sauteed baby spinach and finished with a decadent sherry cream sauce and rice.

Slow braised tender short ribs with a red wine pan jus and mashed potatoes.

Sauteed shrimp in olive oil with plum tomatoes, garlic, fresh basil and a white wine butter sauce over angel hair pasta.

Pan seared filet mignon served on a grilled portabella cap and topped with a decadent brandy peppercorn cream sauce.