Lunch Specials: March 30, 2026 - April 4, 2026
Monday 3/30
CHEESE TORTELLINI AND CHICKEN CARBONARA STYLE
Sautéed chicken with butter, basil, garlic, diced prosciutto, green peas and white wine cream sauce tossed with Tortellini
26
Tuesday 3/31
VEAL SALTIMBOCCA
Sautéed veal cutlet, topped with imported Prosciutto di Parma, tomatoes, mushrooms, mozzarella and sage demi glaze
26
Wednesday 4/1
CHICKEN PRIMAVERA STYLE
Sautéed chicken with butter, garlic, basil, julienne vegetables and green peas. Served in a white wine and chicken broth sauce with penne pasta
26
Thursday 4/2
TOURNEDOS A LA BORDELAISE ✦
Twin petite tenderloin steaks pan seared with artichoke, served with sauce Bordelaise, mashed potato and vegetable Du Jour
29
Friday 4/3
IPSWICH FRIED CLAMS
Served with steak fries, onion rings, Cole slaw and tartar sauce
37
IPSWICH FRIED CLAM APPETIZER
Served with tartar sauce
32
Saturday 4/4
OPEN FOR LUNCH - 11:30 A.M. - 3:00 P.M
Lunch menu with added selection of eggs Benedict and omelets
✦ THESE ITEMS ARE SERVED RAW OR CAN BE COOKED TO YOUR SPECIFICATIONS. THE COMMONWEALTH OF MASSACHUSETTS SUGGESTS THAT CONSUMING RAW OR UNDER COOKED MEATS, POULTRY, SEAFOOD, SHELLFISH, OR EGGS MAY INCREASE YOUR RISK OF FOOD BORNE ILLNESS.
(GF) GLUTEN FREE