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Haddock, shrimp and scallops in a rich cream broth with potatoes and celery.
Summer squashes, red bell peppers, red onions and cherry tomatoes with roasted tomato vinaigrette, griddled flat bread and asiago cheese
Baked with roma tomatoes, fresh basil, zucchini, mushrooms, jalapenos and fresh mozzarella and a seasonal salad
Tossed in pesto mayonnaise with fresh mozzarella, artichokes, sun dried tomatoes, spring greens and toasted pumpernickel crostini
Albacore tuna salad on summer greens with green beans, toasted almonds, scallions, orange slices and sesame vinaigrette
Savory crepes filled with roasted peppers, spinach and ricotta, red and yellow tomato salsa and summer vinaigrette
Topped with melted blue cheese and toasted pine nuts with fresh tomato bruschetta, marinated olives and balsamic vinaigrette $
House made hummus, cucumber, carrots, roasted peppers, feta cheese and tzatziki sauce
Fried golden brown on a sesame roll with Dijonaise and sun dried tomato tapenade
New england lobster salad served on Boston lettuce and two butter-toasted buns.
8 oz. USDA choice ground chuck, topped with melted cheese and grilled onions
Sliced turkey sandwich on focaccia with marinated, sliced beefsteak tomatoes, arugula and vidalia onion slaw
A pair of shaved roast beef sandwiches with swiss cheese, balsamic caramelized onions, roasted red peppers and horseradish mayonnaise
Baked on country white bread with roasted garlic and olive oil
Fried polenta, broccolini spears, cherry tomatoes and parmesan peppercorn dressing
Capers, arugula and caraway rye cakes
Napa cabbage salad and soy ginger dressing
Sugar snaps, corn, jicama, sweet peppers and black eyed peas, lemon champagne vinaigrette
Goat cheese, charred red onion, capicola and kalamata olive vinaigrette
Vidalia onion, avocado, sunflower seeds, arugula and grain mustard vinaigrette
Summer greens and zesty vinaigrette, feta cheese, red onion, roasted peppers and kalamata olives
Broccolini, cherry tomatoes, chili butter sauce and fresh oregano
Chilled barley salad with zucchini and mint, grilled asparagus and lemon oregano remoulade
Sauteed portabella mushrooms, rosemary roasted red potatoes with pearl onions and fennel, fresh tomato relish and garlic butter
Broccolini, tomatoes, capers, spinach and lemon butter sauce
Petite green lentil saute with pancetta and spinach, sauteed pattypan squash and dill yogurt sauce
Slowly cooked in its own broth with roasted vegetables and fingerling potatoes
Homemade wide noodles with Swiss chard, roasted peppers, red onion, garlic, basil and tomatoes in spicy marinara
Country corn fritters, black bean salad and chipotle aioli
Layered and baked with fresh mozzarella, roasted yellow tomato and basil sauces
In our house barbeque sauce, with green beans, pattypan squash and griddled corn bread
With layers of white chocolate mousse
Served with vanilla ice cream
With homemade caramel sauce
With vanilla cream custard
With a coconut crisp cookie
Hot fudge or caramel sauce, vanilla or chocolate ice cream, topped off with whipped cream and a cherry
Raisins and brown sugar.
Fresh baked cinnamon bun with homemade vanilla frosting
Today's selection of berries, melon and citrus
Two eggs, any style, choice of bacon, sausage or ham with house potatoes and toast
Select from fresh tomatoes, peppers, asparagus, mushrooms, onions, sausage, bacon, ham and cheese with house potatoes and toast
Spiced orange honey butter and fresh blackberries
Fresh apricots and creamy vanilla sauce
Chef's selection of summer fruit and whipped cream
Decaffeinated
Haddock, shrimp and scallops in a rich cream broth with potatoes and celery
Poached eggs and smoked salmon spread with avocado, tomato relish, arugula and orange hollandaise on toasted English muffins, house potatoes
Rustic egg salad with dijon and maple syrup baked on griddled ham and country bread with new york State sharp cheddar, house potatoes
Open faced omelet with zucchini, onions and summer vegetables with tomato salsa, smoked gouda and field greens
Sauteed swiss chard and portabella mushrooms, parmesan stuffed tomatoes
Tossed in a curry yogurt dressing with red grapes and walnuts over summer greens, cherry tomatoes
Grilled rib eye steak with mushrooms and peppers served with two eggs, horseradish cream and frizzled onions
Served over griddled Texas Toast with crab cakes, asparagus, bernaise sauce, house potatoes
Filled with asparagus and scrambled eggs, cheddar cheese gratinee, fresh tomatoes and basil