Cajun blackened chicken breast, sweetie drop pepper, and watermelon relish, grilled pita bread.

Fresh beets and fried panko-crusted goat cheese, chopped hazelnuts and balsamic reduction.

Calamari strips with bell peppers and onions served with garlic tartar sauce.

Prince Edward island mussels, parmesan cheese, basil, and tomato butter broth.

Thinly sliced beef tenderloin, diced beets, hard-boiled eggs, parmesan.

Crispy baby iceberg lettuce with tomato, bacon, green onion, and bleu cheese.

Classic new England.

Romaine with classic Caesar dressing shaved parmesan, tomato, and croutons.

Mesclun greens, sweet-n-sour dressing, walnut brittle and dried cranberries.

Lightly breaded and fried, on a grilled kaiser roll with garlic tartar sauce and coleslaw.

Chicken salad with pecans and dried cranberries on a flaky croissant with lettuce and tomato.

Turkey breast, bacon, lettuce, tomato and arugula mayo on grilled kaiser roll.

Mushroom, onion, bacon, cheddar.

Slow braised in-house root beer barbeque, mustard aioli, pickled red cabbage on hoagie roll.

Turkey, bacon, Monterey jack cheese, lettuce, tomato and honey mustard on a pretzel roll.

With avocado and Monterey jack cheese on grilled pretzel bun.

Thin sliced tender prime rib in grilled Italian roll with onions and mozzarella cheese, adjust.

Char-grilled chicken breast, barbeque sauce, bacon and Swiss on a grilled kaiser roll.

Shaved corned beef, Swiss cheese, sauerkraut and 1000 island dressing on grilled rye.

8 oz.

14 oz.

Jumbo sea scallops pan-seared with braised fennel, applewood smoked bacon, cream, and parmesan cheese, over saffron risotto.

Yellow perch, lightly breaded and fried, served with fresh-cut fries, garlic remoulade, and coleslaw.

Sauteed amish chicken breast with herb egg batter, garlic, white wine and butter, server over basil mashed potatoes and fresh sauteed French green beans.

Large shrimp sauteed with garlic, extra virgin olive oil, white wine, fresh basil, parsley, and tomatoes, tossed with angel hair pasta.

Veal tenderloin with shiitake and button mushrooms, garlic, marsala wine sauce over angel hair pasta and sauteed french green beans.

Seared Norwegian salmon with maple bacon glaze, served over saffron risotto and grilled asparagus.

2/4 oz.

Seared pecan-crusted pork rib eye with sweet bourbon glaze, basil mashed potatoes, and fresh sauteed French green beans.

Fried potato cakes and wasabi aioli.

Green goddess and creme fraiche dressing.

Fresh apples, caramelized onions, chopped bacon, and creamy butter sauce.

Braised romaine, bacon, Alabama white sauce.