Piper spud skins topped with bacon, green onions and cheese.

Hot wings a full pound of hot wings or try the Asian spicy wings. Served with ranch dressing.

Sesame-crusted ahi tuna a crisp brown crust surrounds a tender, moist filet of ahi tuna with a plum-red interior. Served with soy sauce, ginger and wasabi.

Chicken strips sesame breaded with a honey mustard sauce or ale battered and served with a mild mustard sauce.

Steamed clams a full pound of fresh clams.

Prawns large gulf shrimp ale battered, chilled or dipped in batter and rolled in shredded coconut then golden fried.

Pork and seeds pork loin marinated, baked and served with sesame seeds and hot mustard.

Spinach and artichoke dip cream cheese, spinach, artichoke heartsand water chestnuts. Served warm with toasted bread points.

Pernod escargot oven baked with fresh garlic, herb butter, Parmesan cheeseand a dash of pernod.

Stuffed mushrooms filled with spiced beef and topped with a blend of cheeses.

Calamari steak breaded and golden fried or hot and spicy Cajun style.

4 of our favorite appetizers sample-sized for sharing. Piper spud skins, stuffed mushrooms, hot wingsand fried zucchini.

Bay shrimp, cashews and scallions served over green leaf and romaine lettuce tossed in our special creamy garlic dressing.

Green leaf and romaine tossed with caesar dressing and then topped with Parmesan cheese and croutons.

Grilled sliced chicken breast served with almonds, dried cherries, dried cranberriesand bleu cheese crumbles over mixed greens with a fat-free raspberry vinaigrette.

A huge bowl of our "house specialty" New England-style served with fresh bread and butter.

An 8 oz. center cut tenderloin known for incredible tenderness.

A 12 oz. strip loin highly marbled for flavor.

A char-broiled bacon wrapped filet, served over burgundy sauce then topped with sauteed mushrooms and finished with bearnaise sauce.

Center cut and flame-broiled to your preference.

A medley of fresh vegetables sauteed with mushrooms, garlic, pestoand penne pasta, topped with Parmesan cheese.

Scampi-style prawns served over fettuccine alfredo and tossed with our crisp primavera vegetable blend.

Fettuccine noodles smothered in our homemade alfredo sauce with blackened chicken and tossed with slow roasted tomatoes and snow pea pods.

Pan seared Cajun chicken morsels, slow roasted tomatoes, snow pea pods and artichoke hearts in a creamy alfredo and pesto sauce tossed into penne pasta and topped with freshly grated Parmesan cheese.

Fettuccine noodles, slow roasted tomatoes and snow pea pods in a light alfredo sauce.

Medallions of pork flamed with brandy then covered with a mushroom burgundy sauce.

Boneless breast of chicken marinated in teriyaki and char-broiled.

Boneless breast of chicken char-broiled and topped with crab, artichoke hearts, mushrooms and bearnaiseand burgundy sauce.

Alaskan halibut grilled with macadamia nuts, chives and lime herb butter.

Sahimi grade. Blackened with an orange citrus beurre blanc and shrimp sauce or sesame seared with wasabi, pickled ginger and soy sauce. Served rare to medium rare.

Your choice of ale battered, teriyaki or coconut style.

Strips of chicken breast breaded with sesame seeds and deep fried, served with a side of honey mustard sauce.

Mild ocean cod battered and deep fried, served with tartar sauce.

Served with your choice of cheese.

Noodles in a light cream sauce.

Rex's famous homemade cheesecake finds the perfect marriage with chocolate and a touch of dark guinness stout, to make a decadent end to your dining experience.

Blackberries, raspberries and blueberries with an old fashioned biscuit crust. Topped with 3 scoops of vanilla ice cream.

A rich creamy custard made with eggs and whipping cream.

Mocha ice cream in an oreo cookie crust. Covered with hot fudge and whipped cream. A huge portion.