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Features


  

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