Today is : Monday, January 23rd , 2017, 10% Discount to all Military in uniform




Here are the specials for today,



Dinner specials available from 3 pm — 10 pm
» Download the Dinner menu PDF

Most selections are served with three choices of the following items: Soup DuJour, Mixed Green Salad, Vegetable, Potato, Spaghetti, Potato Salad, Macaroni Salad, Cole Slaw, Applesauce, Pickled Beets. Some selections have two choices.



38 SEAFOOD STUFFED MUSHROOMS

Mushroom Caps stuffed with our own homemade seafood stuffing.

 

 

BABY BACK RIBS

Juicy and fall of the bone tender.

 

8 OZ PRIME RIB & BROILED SHRIMP SCAMPI

 

8 OZ PRIME RIB & BROILED STUFFED SHRIMP

 

EGGPLANT PARMIGIANA

Tender eggplant filets battered and fried golden brown, layered with tomato sauce and melted cheese.

 

SPAGHETTI OR ZITI AND MEATBALLS

Your choice of spaghetti or ziti in a flavorful Italian tomato sauce with our chef’s special meatballs.

 

BROILED COMBINATION SEAFOOD PLATTER

A tender fish filet, sea scallops, stuffed clam, two jumbo shrimp stuffed with our own crabmeat stuffing broiled in our lemon butter sauce.

 

CHICKEN PARMIGIANA

Tender chicken breast filets hand breaded and fried golden brown, smothered in sauce & cheese.

 

12 OZ NEW YORK STRIP STEAK

12 oz of aged beef, cooked to your temperature and served garnished with french fried onion rings.

 

BAKED MEAT LOAF

Home cooking at its best

 

YANKEE POT ROAST

A traditional Yankee pot roast that is Juicy and tender.

 

PRIME RIB AU JUS

 

ROASTED PORK LOIN

Succulent pork roast with fragrant spices sliced and served with our dressing.

 

BAKED MACARONI AND CHEESE WITH FRIED CLAMS

Our famous Mac & Cheese with Crispy golden fried clams.

 

BAKED MACARONI AND CHEESE WITH FISH FRY

Our famous Mac & Cheese with a Breaded to order fish fry on a roll.

 

BAKED MACARONI AND CHEESE

A favorite, elbow macaroni and our own recipe creamy rich cheese sauce.

 

ROASTED HALF CHICKEN

With dressing. A perfectly roasted ½ chicken, tender and juicy with crackly crisp skin.

 


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