Lunch Entrees

    • Lunch Entrees

    • ATLANTIC SALMON

      Baked with pomegranate glaze and served over julienne farmer market vegetables    27

    • BBQ RIBS

      Full Rack of slow roasted Danish baby back ribs, honey lemon-BBQ sauce, served with tavern fries, cole slaw & corn muffin.    29

    • CHICKEN BREAST PICCATA

      Pan seared breast of chicken, classic piccata sauce, & mashed potato.  23

    • CHICKEN YOUR WAY

      (Francese, Marsala, or Parmigiana), served over linguini.  24

    • EGGPLANT PARMIGIANA

      lightly fried eggplant, fresh tomato sauce & mozzarella, served over linguini    21

    • FISH & CHIPS

      Beer battered Chatham cod with fries.    26

    • NEW YORK STRIP STEAK

      12 oz. USDA Top Choice, served with sautéed mushrooms, and 1/2 baked potato (cheddar, bacon, chives & sour cream).  32

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