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Tuesday: tomato basil wednesday: chicken, asparagus and wild rice thursday: beef and potato friday: clam chowder
Soup of the day served with a dinner salad
Soup of the day served with a caesar salad
Topped with red bell peppers, sliced mushrooms and sliced red onion. Served with a balsamic ginger vinaigrette
Romaine lettuce, artichoke hearts, pine nuts, swiss cheese and capers, tossed in a parmesan Peppercorn dressing, topped with a grilled chicken breast garnished with a red bell pepper
Romaine lettuce tossed with chef costello's Caesar dressing, and garnished with croutons
Organic baby mixed greens with walnuts, organic dried fruit, granny smith apples, topped with a grilled chicken breast, tossed in a rich maple dressing
Fresh crab meat and vegetables mixed with seasoned bread crumbs
Topped with pine nut basil pesto. Stuffed with mozzarella cheese, garnished with Parmesan cheese and roasted red pepper, served on a bed of spring mix
Shrimp cocktail served with chef costello's horseradish cocktail sauce
Fresh spinach, parmesan cheese, mayonnaise, and white pepper, served with fresh bread
Our hand made burger comes with lettuce, tomato, pickle and red onion on request. Add american cheese, Swiss cheese, blue cheese crumbles, jalapeno-bacon, or mushrooms for an additional cost.
Served with chef's BBQ sauce and cheddar cheese
A mixture of roasted poblano peppers, garlic, honey, red onion and cheddar cheese tops this burger
Tender sliced roast beef, sauteed peppers and onions with melted swiss cheese
Tender sliced roast beef, served with au jus
Grilled eye of round corn beef, sauerkraut, swiss cheese served with 1000 island dressing on pumpernickel
Smoked brisket in chef costello's secret recipe sauce on a kaiser roll
Sliced turkey served with a tangy apricot sauce, diced tomatoes and baby mixed greens on whole wheat bread. *No choice of side
Toasted croissant served with your choice of turkey or chicken topped with artichoke hearts tossed with parmesan peppercorn dressing with melted cheese
Toasted croissant with your choice of turkey or chicken with crispy jalapeno-bacon and melted swiss cheese
Tender roast beef, grilled onions, and cheddar chesse served on a jalapeno bun
Fresh crab meat and vegetables mixed with seasoned bread crumbs
Crab stuffed mushrooms topped with melted port wine cheese sauce
Topped with pine nut basil pesto. Stuffed with mozzarella cheese, garnished with Parmesan cheese and roasted red pepper, served on a bed of spring mix
Shrimp cocktail served with chef costello's horseradish cocktail sauce
Fresh spinach, Parmesan cheese, mayonnaise, and white pepper, served with fresh bread
Baked souffle nestled upon a pecan crust and garnished with a red grape sauce
Baked in puff pastry with pecans, served with an apricot sauce
Four hand breaded coconut shrimp, served with and apricot sauce
With a fresh mushroom pesto sauce or a sweet red pepper cream sauce
Fettuccine, mushrooms and onions in a creamy alfredo sauce
Golden and red delicious apple rings, marinated in apple and orange juices with mint and honey placed atop Norwegian Salmon, dusted with brown sugar and baked to perfection
Grilled norwegian salmon served with a red radish cream sauce with a hint of horseradish
Served with Southwest corn fritters and a charred tomato salsa, accompanied with roasted garlic rosemary new potatoes or wild rice and a dinner salad
Sauteed with garlic butter, red peppers and red onions
Pan seared, served mediterranean style with kalamata olives, artichoke hearts, basil pesto and grape tomatoes in a garlic and white wine sauce
Accented with chef's choice of accompaniment
Served with chef costello's spicy cocktail sauce
Coated with coconut, fried and served with an apricot sauce
Medallions of tenderloin with an oregano pesto mushroom cream sauce
Medallions of tenderloin, sauteed red peppers, roasted poblano chilies and red onion in a spicy white wine sauce
Accented with chef's choice of accompaniment
Grilled boneless breast served with a california mission fig sauce and a fresh autumn fruit compote
New zealand lamb served with a sauce of peppered rosemary and a minted marmalade
Grilled boneless quail breast basted with a blackberry zinfandel sauce
Tenderized chicken breast stuffed with fresh spinach, sauteed with pine nuts, garlic and red onion, served with a shallot white wine cream sauce
Tenderized chicken breast encrusted with macadamia nuts, served with a peach brandy sauce.
Tenderized chicken breast sauteed with red onions, capers, garlic and lemon juice