Lunch Features for the Week of November 13th to November 18th 

Strawberry Spinach Salad
Baby spinach, strawberries, candied pecans and feta cheese tossed in a creamy poppy seed dressing   12
Add chicken   17     Add salmon   20  

Linguine with Clam Sauce
Linguine tossed in our homemade clam sauce and topped with littleneck clams     15

Lobster Tail
A 4-5 oz cold water lobster tail served with drawn butter, your choice of a potato and the vegetable du jour   17

Baked Italian Panini
Pepperoni, ham, salami, provolone cheese, purple onions and roasted red peppers baked on a garlic parmesan panini with a side of french fries and coleslaw    14

Mild chicken sausage, peppers, onions, cheddar cheese and egg all baked in a flaky crust and served a side of the vegetable du jour   11


~Try one of our delicious homemade desserts~


      Dinner Features for the Week of November 17th to November 22nd


Hummus Plate
Homemade hummus served with assorted crackers and vegetables   13

Luxembourg Salad
Assorted baby greens, Applewood smoked bacon, crumbled blue cheese and croutons tossed in a honey and herb vinaigrette   10


Orange Sambuca Salmon
Pan roasted Scottish salmon topped with an orange sambuca cream with wild rice pilaf and asparagus   29       Small portion   19
Suggested Wine: Mark West Pinot Noir

Pollo de Prince
Sautéed chicken, sausage, artichoke hearts, sundried tomatoes and kalamata olives tossed in a white wine and butter sauce and served over orecchiette pasta   26      Small portion   16
Suggested Wine: Santa Margherita Pinot Grigio

Twin Tails
Two broiled 4-5 oz lobster tails served with drawn butter, your choice of a potato and the vegetable du jour   26     Small portion   17
Suggested Wine: Kendall Jackson Chardonnay

Veal Scallopini
Veal scallopini topped with an apricot mustard sauce and served with Italian roasted red potatoes   31     Small portion   21   
Suggested Wine: Sonoma Cutrer Chardonnay


~Consuming raw or under cooked meats, poultry, seafood, shellfish or eggs may increase your risk of food-borne illness~