Features for Saturday, August 24th
Soup:
Garden Vegetable with Ditalini
Appetizer
Dozen Little Neck Clams Steamed in Beer Served with Warm Garlic Butter
or
Butter Poached Monk Fish Served on a Bed of Fresh Zucchini Noodle Finished with a Lemon Thyme Sauce
Pizza:
BBQ Pulled Pork with Red Onions
4 cut or 8 cut
Med-Plate:
Fish and Chips - Beer Battered Haddock Served with Fresh Cut French Fries
or
Spaghetti and House Made Meatballs or
Sweet Italian Sausage with House Made
Marinara and both over Angel Hair Pasta
or
House Smoked St. Louis BBQ Ribs Served with French Fries along with a Tomato and Cucumber Salad
Full Rack our Half Rack
Entree:
Beef Braciole- Braised Sliced Beef Stuffed with Spinach, Cheese, Salami and Chopped Egg in a Rich Tomato Sauce over Penne Pasta
or
Grilled Marinated Sliced Flank Steak Finished with a Chimichurri Sauce