LUNCHDINNERSOUP
FRIDAY OCT 19AVAILABLE UNTIL 3:00 PM
  • FRESH CATCH - RUBY RED TROUT
  • TUNA SALAD SANDWICH WITH SOUP
  • CHICKEN PANZANELLA SALAD - ITALIAN BREAD SALAD WITH TOMATOES, ONIONS, ASPARAGUS AND GRILLED CHICKEN TOSSED WITH FRESH ROMAINE/SPRING MIX, CUBED CHEDDAR AND SWISS WITH A BASIL VINAIGRETTE DRESSING.
  • BRISKET WRAP SANDWICH - A FLOUR TORTILLA FILLED WITH SLICED BEEF BRISKET, ONIONS, MUSHROOMS, CHIPOTLE MAYO AND PEPPER JACK CHEESE. CHOICE OF ONE SIDE DISH.
  • GRILLED CHICKEN QUESADILLA - FILLED WITH GRILLED CHICKEN, CHEDDAR/PROVOLONE CHEESE MIX, RED & GREEN PEPPERS, RED ONIONS, GARNISHED WITH SOUR CREAM AND GUACAMOLE.
  • FISH TACOS - 3 FLOUR TORTILLAS WITH LEMON DILL SAUCE, SHREDDED CABBAGE LETTUCE MIX, CHOICE OF FRIED, GRILLED OR BLACKENED HADDOCK, SERVED WITH DICED TOMATO GARNISH. CHOICE OF ONE SIDE.
  • BBQ RIB PIZZA
  • FRIED FILLET OF COD WITH MACARONI AND CHEESE
 
AVAILABLE AFTER 4:00 PM
  • FRESH CATCH - RED SNAPPER
  • PESTO CRUSTED SALMON -  8 OZ. FRESH NORWEGIAN SALMON, CRUSTED WITH PANKO-PESTO MIX, ACCOMPANIED BY SAUTEED ASPARAGUS & PENNE PASTA SEASONED WITH OLIVE OIL, BASIL, TOMATOES, PARMESAN AND PINE NUTS.
  • NEW ENGLAND CLAM CHOWDER
SATURDAY OCT 20
  • OPEN 3:00 PM
  • CHEF'S CHOICE
   
  • CHICKEN TORTILLA
SUNDAY OCT 21
  • OPEN 3:00 PM
  • CHEF'S CHOICE
  • CHICKEN TORTILLA