Sautéed little-neck clams with spicy Andouille sausage, in a tomato-basil garlic broth. Served with garlic toast.Available at lunch and dinner.
Filled with mushrooms, tomatoes, sausage, pepperoni, banana peppers, roasted red peppers, sautéed onions and a Gouda, herbed ricotta cheese blend. Served with marinara. Available at lunch and dinner.
Slow cooked pork, Monterey Jack, and cheddar cheeses, lettuce, tomato, and scallions. Served with salsa and sour cream. Available at lunch and dinner.
Tender chicken cutlets with baby spinach, roasted red pepper and apple wood smoked bacon. Served over fettuccine with a sherry wine sauce and feta cheese. Comes with a side salad. Available at dinner.
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