Served with roasted red peppers and topped with our house dressings.
Traditionally prepared and topped with a white wine sauce.
Topped with orange sherbet.
Fresh and served with cocktail sauce.
Stuffed with chopped seasoned mushroom, topped with a mornay glaze and finished with burgundy wine.
Lightly breaded and baked in garlic butter.
Baked in wine and herb garlic butter.
Fresh clams stuffed with seasoned crumbs and baked.
Traditionally prepared and topped with a white wine sauce.
Bay scallops lightly breaded and wrapped in bacon and baked.
Fresh squid lightly breaded and fried. Served with cocktail sauce.
Traditional New England style chowder originated by the continental.
Served with large crouton and melted cheese.
With croutons and topped with anchovies.
Lightly breaded chicken breast sauteed, then topped with tomato sauce cheese and lightly guaranteed.
Breast of chicken sauteed in marsala wine with mushrooms and prosciutto.
Seasoned with salt, pepper, thyme, garlic and butter.
Whole half, slow roasted and served with a choice of bing cherry sauce or orange sauce.
Slices of choice beef tenderloin served with mushroom sauce or garlic butter.
Sliced of choice beef sirloin served with mushroom sauce or garlic butter.
A traditional favorite broiled and served with jus.
A small version of the New York sirloin.
Broiled tenderloin served with a burgundy mushroom sauce.
A superb steak from the heart of the loin. This steak is so choice that a whole strip yields only one such cut.
A smaller version of the fillet mignon.
Specialty of the house.
A sampler of our seafood. Contains broiled sea scallops, 2 baked stuffed clams, baked stuffed scrod, baked stuffed shrimp, baked stuffed sole and a half lobster tail served with drawn butter.
4 very lightly breaded jumbo shrimp baked in garlic butter.
A junior fillet mignon broiled and accompanied by 2 jumbo shrimp or broiled bay scallops.
Lightly breaded and broiled.
Always fresh and garnished with lemon butter.
Served over rice and topped with tomato sauce and melted cheese.
Lightly breaded and served with lemon butter.
Served with dill melange.
Large sweet scallops lightly breaded.
Broiled then sliced and served au jus with mint jelly. Accompaniments: silver dollar and portabella mushrooms sliced and sauteed.
Double thick and broiled served with apple sauce.
Double thick and broiled. Served with mint jelly.
Young milk fed veal sauteed and garnished with tomato sauce, cheese and lightly guaranteed.
With brandy cream frosted.
Phyllo Dough layered with a honey and walnut filling.
Broiled tenderloin served with a burgundy mushroom sauce.
3 layers of chocolate cake divided by a fudge filling, topped with walnuts and served with vanilla ice cream.
Vanilla, chocolate and strawberry ice cream, topped with chocolate sauce, whipped cream and a cherry.
Vanilla ice cream served with hot fudge, walnuts, whipped cream and topped with a cherry.
A chocolate cookie crust with coffee brandy, pistachio ice cream, orange sherbet, whipped cream, hot fudge sauce and slivered almonds.
Layered with chocolate, vanilla and strawberry ice cream, topped with a baked whipped top and served with crushed strawberries.
Freshly baked bisquit topped with strawberries and whipped cream.
Puffed pastry filled with vanilla ice cream, topped with hot fudge and freshly whipped cream.
With chocolate sauce.
Freshly baked and served warm with freshly whipped cream.
Vanilla ice cream with freshly whipped cream.
Served with freshly whipped cream.