Appetizers To Start
Homemade Beef Stew- 7
Butternut Squash Soup- 7
Served with a slide of Pumpkin Bread
Stuffed Portobello Mushroom- 10
Stuffed with caramelized onions, roasted red peppers, basil and Provolone cheese
Butternut Squash Ravioli- 12
Served in a pumpkin sauce
Cheese Board- 10
Chef selection of cheeses, sliced meat and fresh fruit.
Scallops in Chipotle Cream Sauce- 12
with pancetta and mushrooms.
Clams Casino- 12
Topped with seasoned crumbs and pancetta
Bruschetta (6)- 8
Topped with Prosciutto, fresh mozzarella & arugula.
Hand-Cut Mozzarella- 8
Pan-fried with San Marzano tomato sauce
Asparagus Wrapped with Proscuitto- 10
Topped with a balsamic drizzle
Scallops Wrapped In Bacon (6)- 12
served with maple dipping sauce
Small 5 | Large 7
Iceberg lettuce topped with Bleu Cheese dressing, tomato, red onion & bacon
Tossed romaine with Caesar dressing and homemade croutons.
Fresh arugula tossed in gorgonzola vinaigrette and finished with pistachios and balsamic glaze.
Lettuce, Genoa salami and imported provolone tossed in red wine vinaigrette.
Dinner Salad- 5/7
Fresh lettuce served with tomatoes, red onion and olives tossed with our balsamic vinaigrette dressing. Great accompaniment to any entree.
add Shrimp 10 | add Chicken 8
Grilled Lamb Chop Lollipops (5)- 24
Marinated in fresh cut herbs
Baby Back Ribs & Chicken Combo- 21
Slow cooked & caramelized
Chunky Chicken Pie- 21
Chicken medallions sauteed w/ vegetable topped w/ mashed potatoes
Rib Eye Steak- 23
12 oz. Rib Eye finished with gorgonzola cream sauce.
Slow Roasted Prime Rib- 21
slow roasted in au jus (available Wednesday - Saturday)
Fresh Pasta & Vegetables- 18
Seasonal vegetable medley served over fresh pasta, sauteed in garlic white wine sauce.
Baked Haddock- 17
Fresh haddock filet topped with seasoned crumbs.
Blackened Salmon- 23
Served with mashed potato and vegetable.
Boneless Braised Short Ribs- 22
Available Wed-Sat only
Table at 10 Chicken Cutlet- 17
Chicken breast breaded and pan-fried, finished with a light lemon drizzle.
Chicken Donato- 22
Chicken cutlet topped with fresh mozzarella and arugula and balsamic glaze. ** Featured on WLVI "What's Cooking" show **
Crispy Oven Roasted Duck- 24
topped with orange Grand Marnier sauce
Shrimp Fusilli- 22
Shrimp with our fresh fusilli pasta, tossed in a lemon cream sauce with tomato and fresh basil.
Seafood Saute- 23
Fresh clams, mussels, calamari and shrimp sauteed with your choice of scampi or spicy fra diavolo sauce, served over fresh fusilli pasta.
Table at 10 Pork Chop- 17
Bone-In pork chop pounded, breaded and pan-fried, finished with a light lemon drizzle.
Additional Sides- 3.5
Broccoli | Asparagus
Most entrees served with red bliss garlic mashed potato and roasted carrots.
Excludes pasta dishes.