Specialties of the House and our three most popular dishes since 1946.
A casserole of boneless breast of chicken and broccoli florets topped with a rich Mornay sauce and Parmesan cheese.
Beef Brisket seasoned and slow cooked for 8 hours until fork tender. Topped with a richly flavored sauce from it's own juices.
A casserole of large shrimp over wild rice and topped with a rich Mornay sauce and Parmesan cheese.
Featuring slightly smaller portions. Available Thursday, Friday and Saturday.
Topped with a maple pineapple sauce.
A lightly seasoned breast served with hollandaise sauce.
Lightly breaded and baked. Served over sautéed spinach, mushrooms and goat cheese. Topped with a light Supreme sauce.
An 8 oz burger made from 90% lean ground sirloin. Topped with NY cheddar cheese and smokey bacon.
Our own lightly breaded and seasoned tenders served with honey mustard, BBQ, or marinara sauce.
Three crabcakes with salsa mayonnaise.
Fresh sea scallops, hand breaded and served with tartar sauce.
With creamy pineapple coconut sauce.
Broiled in butter, lemon and a dash of wine.
Served with a pungent fruit sauce and cocktail sauce for dipping.