Dinner Menu

Appetizers

 

Gorgonzola Red Bliss Chips 9

Hand cut, deep- fried oven baked red bliss potatoes chips with bacon bits and Gorgonzola crumbs

Clams Casino 12

Six freshly shucked little neck clams stuffed with crispy bacon and garlic herb butter

Calamari  12

Calabrese Style: domestic calamari lightly breaded and fried, tossed with hot peppers rings and melted Gorgonzola

Wings  10

mild, hot, bbq

Zuppa Di Mussels 10

sweet black mussles, herb marinara sauce

Shrimp Cocktail 3.29 each

gulf shrimp poached in a herbal broth, chilled and served with cocktail sauce and a zesty remoulade sauce

Sweet Red Hummus  9

House made garlic sweet pepper hummus served with pita chips and roasted vegetables

Soft Bavarian Pretzel  8

Oven warm with sea salt, served with cheddar cheese sauce. With smoked salmon – add 6.00

Escargot 10

large snails baked with mushrooms and garlic parmigiana herb butter

Fresh Mozzarella, Roasted Peppers, and Tomatoes 9

drizzled with a, olive oil, balsamic glaze

Crab Cakes 14

Maryland blue crab meat served with a chipotle remoulande over greens.

Bruschetta 10

Italian bread baked with fresh mozzarella cheese, tomatoes, and basil pesto, over mixed baby greens

Roasted Peppers Gorgonzola Flat Bread  8

Oven baked flat bread with sweet roasted peppers, herbs and gorgonzola cheese

Stuffed Mushrooms 10

Ritz cracker mix, with herbs and mozzarella cheese and butter

Sesame Encrusted Ahi Tuna 14

pan seared served sliced over sea weed salad and wasabi cream

Garlic Bread 6

crispy Italian bread, served with a marinara sauce dip

Salad and Soup

Caesar Salad 9

Crispy romaine lettuce tossed with fresh grated Romano cheese, croutons in a creamy garlic Caesar dressing.

Greek Salad 11

tomatoes, cucumbers, pepperoncini, kalamata olives, and feta cheese, with extra virgin olive oil

Rainbow Colored Baby Greens 8

mixed nuts tossed with greens, drizzled with basil pesto oil

Green Kale Salad  8

tossed with nuts and honey lemon vinaigrette

Buffalo Mozzarella and Tomatoes  9

Imported buffalo mozzarella, sliced tomatoes, virgin olive oil

BLT  9

Wedge of iceberg lettuce topped with bacon bits, tomato cubes and crumbled blue cheese dressing

The Green Goddess Salad  9

Romaine lettuce, spinach, kale, apples and nuts tossed with citrus vinaigrette

Watermelon Feta  9

Mixed greens, watermelon, feta, croutons, mint lemon olive oil

Spinach Gorgonzola 9

leaf spinach, gorgonzola crumbs, roasted peppers, balsamic vinegar, and olive oil

Chickpea Salad 8

diced tomatoes, onions, chickpeas, chili flakes, herbed olive oil

New England Clam Chowder

Cup 6.00 – Bowl 9.00

Soup du Jour 5

please ask your server today’s freshly made soup

Onion Soup 6

Caramelized onions blended with chicken and beef stock, dry sherry, topped with croutons, and a thick slice of pepper jack cheese

Lobster Bisque

Cup 6.00 – Bowl 12.00
delicate cream soup served with real chunks of Maine lobster

Entrees

Pappardelle Toscano 17

Local farm vegetables, garlic, oil, herbs, fresh mozzarella
add chicken 6 add shrimp 8

Lasagna 17

Layered pasta with meat sauce, herbed ricotta, melted mozzarella cheese, and marinara sauce

Rigatoni alla Vodka  18

Pink cream sauce. Add chicken 6  Add shrimp 8

Chicken Parmigiana (Vienna) 19

Breaded and pan fried topped with melted fresh  mozzarella, sliced tomatoes, served over penne pasta

Seafood Risotto 23

Oven roasted salmon, scrod and shrimp, folded together with local farm vegetables and imported risotto

Organic Half Roasted Chicken 18

Oven – Roasted half chicken, vegetables and whipped potatoes.

G’s Mac and Cheese  17

Ham, Broccoli, creamy yellow cheese, seasoned bread crumbs, onion crisp and melted mozzarella.

Chicken Francaise OR Marsala 19

Francaise – Fresh filet of chicken egg battered and sautéed in your choice of lemon, butter, and white wine sauce
Marsala – fresh filet of chicken dusted in flour sautéed a mushroom, onion Marsala wine glaze

Pork Milanese 17

Pork filet, breaded and pan fried and laced with a lemon, butter, white wine, and caper sauce

Trio Milanese 22

Chicken filet, veal medallion, pork filet, breaded and pan fried and laced with a lemon, butter, white wine, and caper sauce

Veal Oscar 28

Egg battered veal medallions sautéed in a madeira wine sauce topped with steamed asparagus and Maine lobster chunks laced with a classic béarnaise sauce

Fish and Chips 19

Lightly breaded cod filets, fries, lemon wedges, tartar remoulade

Shrimp fra Diavolo 21

Gulf shrimp, spicy marinara sauce and linguine pasta

Baked Stuffed Shrimp 26

Three gulf shrimp stuffed with our own delicious seafood and Ritz cracker stuffing baked and served with a sweet butter sauce

Nutmeg Burger 14

8 ounce beef patty, American cheese, lettuce and tomatoes, served with steak fries on a toasty bun

San Francisco Ciopinno 28

Shrimp, scrod, mussels, scallops, and calamari sautéed with fresh basil and spicy flakes finished in house made with a marinara served over linguine

Honey Nut Encrusted Atlantic Salmon 22

Pure honey, mixed nuts, and whipped potatoes

Trout Almandine 19

Idaho rainbow trout, toasted almonds and a lemon butter sauce

Baked Cod 19

Oven roasted filet of cod with a lemon butter sauce, served with potatoes and vegetables

Stuffed Sole 18

Our seafood stuffing with a lemon butter sauce, served with potatoes and fresh vegetables

Australian Sea Bass 20

grilled filet of Sea Bass served with a citrus butter sauce

Sea Scallops 25

Ritz crackers, white wine, with lemon and butter served with vegetables and starch of the day

Steaks and Chops

Bourbon Pork Chops 22

pork chops grilled and glazed with bourbon whiskey, caramelized onions, served with potatoes and vegetables

Tuscany Pork Chops 20

Herb brushed and grilled pork chops, laced with sundried tomatoes, roasted peppers, and Gorgonzola cream, ratatouille vegetables and whipped potatoes

Grilled Sirloin Tips 22

Top Sirloin chunks seasoned and grilled served over rice and steamed vegetables

Filet Mignon  35

Eight once tenderloin grilled to your liking with starch and vegetables du jour

Classic Grilled Rib Steak 28

with starch and vegetable du jour

Peppercorn Top Sirloin 26

Grilled black pepper encrusted top sirloin laced with a bordelaise demi glaze

Southwest Grilled Rib Eye Steak 30

rubbed chili spice and ground coffee beans grilled and topped with sauteed mushrooms and onions, over a bacon chipotle mashed potato

Cowboy-Cut Rib Eye 35

Bone in ribeye steak season and grilled, topped with sauteed mushrooms and onions served with starch and vegetable du jour

Rack of Lamb 35

Roasted Rack of Lamb in a dijonnaise sauce, with pan fried potatoes

Make any Steak Dish a Surf and Turf

Add Two Stuffed Shrimp – add 8.00
Add Broiled Scallops – Add 9.00

Kindly Choose One Side Sauce

Peppercorn Sauce, Gorgonzola Sauce, Bearnaise Sauce – Add 3.00

Kindly choose one side

Sauteed Leaf Spinach 5

Grilled Asparagus – Citrus Olive Oil 7

Sauteed Mushrooms and Onions 5

Side of Mac and Cheese 6

Gorgonzola crusted sliced potatoes 5