Traditional recipe with native lobster meat and whole kernel corn. Served with a side of bistro sauce.

Traditional hickory smoke BBQ ribs.

Tender spinach and artichoke hearts blended with cream and Parmesan cheese. Topped with chopped tomatoes and crumbled bacon. Served with fresh tortilla chips.

Mozzarella cheese wedges with Italian seasoned breading. Served with marinara.

St. Andre, great hill blue, Cabot's black wax cheddar and ''chef's selection'' with apples, grapes, garlic crostini and sweet red pepper relish.

Anchovies our pleasure. Just ask.

New Orleans style hot sliced cajun chicken breast with lettuce, tomatoes, cucumbers and hard-cooked eggs with warm, spicy honey mustard dressing topped with crumbled bacon.

Traditional Greek salad with tomatoes, cucumber, kalamata olives, red onion, green peppers, pepperoncini, feta cheese and Greek dressing.

Choice of crispy buffalo chicken tenders or boneless and skinless buffalo marinated chicken breast, broiled, then sliced and served over mixed greens, chopped celery, tomatoes and cucumbers with crumbled great hill bleu cheese and a side of bleu cheese dressing.

A homestyle classic. mixed greens, chopped celery, thin sliced green sweet bell peppers, baby carrots, sliced cucumbers, cherry tomatoes, shaved Parmesan cheese, Bermuda red onion and croutons tossed with Italian dressing.

Hot Asian peanut marinated chicken. Served with lo mein noodles, fresh veggie-cilantro relish and Boston bibb lettuce leaves for wrapping. Includes 3 sauces: Thai peanut, sweet chili and soy.

Spring mix, great hill bleu cheese, dried cranberries, crisp sliced apples and walnuts with balsamic vinaigrette or your choice of dressing.

No red sauce, our thin crust pizza topped with bleu cheese, fresh spinach, shredded mozzarella, and sliced boneless and skinless spicy buffalo-marinated chicken breast.

No red sauce, all-white meat chicken breast chunks in our hickory smoke BBQ sauce with very thin slices of Bermuda red onion, shredded mozzarella and fresh cilantro.

No red sauce, vine-ripened tomatoes, shredded mozzarella, and fresh basil.

No red sauce, caramelized onions, broccoli florets, sliced mushrooms, roasted red peppers, artichoke hearts, fresh green peppers, pinenuts, chopped tomatoes and shredded mozzarella cheese.

Breaded chicken breast, pan-fried then topped with tomato sauce, Parmesan and mozzarella. Baked and topped with fresh basil chiffonade. Served with pasta marinara and choice of additional side.

Boneless and skinless chicken breast pan-seared and finished with white wine, lemon butter and capers.

Pan-bronzed Cajun seasoned 12 oz t-bone pork chop with mustard cream pan sauce on a bed of new Orleans style wild brown rice.

Traditional hickory smoked BBQ ribs.

Choice of: salmon or scrod choice of: pan-bronzed cajun, lemony piccata or broiled teriyaki pineapple glazed.

Oven-roasted fresh new Bedford scrod with churico, kale, chopped tomatoes, white beans, garlic, crushed red pepper and white wine. Finished with chopped red sweet peppers and fresh cilantro. Doctor recommended.

Stuffed with seasoned bread crumbs, white wine, butter, crabmeat, chopped scallops, mushrooms and Jack cheese.

With lobster sauce ? availability subject to market simple, time-honored new England recipe. Stuffed with seasoned bread crumbs, white wine, butter, crabmeat, chopped scallops, mushrooms and Jack cheese.

Baked in wine with a butter crumb topping.

Fillets of sole stuffed with scallops, crabmeat, mushrooms, and cheese and then baked in garlic herb butter with white wine.

Served warm with a caramel rum sauce and whipped cream.

Topped with vanilla ice cream.

Triple chocolate walnut brownie, vanilla ice cream, chocolate syrup, sliced almonds, whipped cream and shaved Ghirardelli chocolate.

Peanut butter mousse over a graham cracker crust with rich chocolate fudge inside, topped with vanilla ice cream, whipped cream, chocolate syrup and shaved Ghirardelli chocolate.

Served warm with soft serve vanilla ice cream and a sprinkle of cinnamon.