Lunch Specials: June 1, 2026 - June 6, 2026
Monday 6/1
VEAL JARDINIÈRE WITH SHRIMP
Veal cutlets with Madeira demi glaze reduction, served with fresh julienne vegetables, and green peas. Choice of side
27
Tuesday 6/2
CHICKEN MONTE CARLO
Sautéed chicken cutlet, topped with fried eggplant, roasted red bell pepper and mozzarella cheese, Marsala demi glaze
26
Wednesday 6/3
SEARED SEA SCALLOPS WITH CAPRESE SALAD
Scallops with organic mixed greens, juicy vine ripe tomatoes, fresh Burrata mozzarella, balsamic vinaigrette
28
Thursday 6/4
STRAWBERRY AND WATERMELON SALAD
Mixed greens tossed with balsamic vinaigrette, feta cheese, onions and candied pecans
27
With Your Choice of protein: Grilled Chicken (GF), Grilled Shrimp (GF), Blackened Swordfish Tips (GF),
Bay of Fundy Salmon (GF), or Tenderloin Steak Tips
Friday 6/5
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 6/6
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