Lunch Features for the Week of February 19th to February 24th 


Italian Antipasto
Ham, pepperoni, salami, provolone, roasted red peppers, artichoke hearts and garbanzo beans on top of mixed greens with a sweet balsamic drizzle   15

Haddock Au Gratin
Haddock fillet topped with creamy mornay sauce, cheddar cheese and toasted cracker crumbs served with a choice of garden salad and vegetable du jour    17

Open Faced Roast Beef
Top sirloin with a wild mushroom gravy served with horseradish whipped potatoes, toast points and a vegetable du jour   16

Ham Pretzel Sandwich
Applewood smoked ham, roasted red peppers and mozzarella cheese on a toasted pretzel roll with french fries, coleslaw and a side of stone ground mustard   15

Mozzarella, tomato, bacon 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 February 23rd to March 1st


Stuffed Cherry Peppers
Prosciutto ham and provolone cheese stuffed cherry peppers with balsamic infused olive   12

Strawberry Spinach Salad
Assorted baby greens, fresh strawberries, avocados, feta cheese and walnuts tossed in a tarragon vinaigrette  13


Crab Pierogies
Crabmeat, potato and spices in a homemade old bay pierogie dough sauteed in butter and onions   26     Small portion   17
Suggested Wine: Santa Margherita Pinot Grigio

Bourbon Scallop Pasta
Seared scallops, Applewood smoked bacon, tomatoes and mushrooms tossed in a bourbon jalapeno cream sauce served over fettuccini pasta  28      small portion   18
Suggested Wine: Sonoma Cutrer Chardonnay

Eggplant Parmesan
Breaded eggplant topped with tomato sauce with melted mozzarella cheese served over tri colored pasta   24      small portion   16
Suggested Wine: Kendall Jackson Merlot

Honey Mustard Chicken
Honey mustard breaded chicken breast with a homemade herb stuffing   24     small portion   16
Suggested Wine: Brancott Sauvignon Blanc



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