Lunch Specials: November 18, 2024 - November 23, 2024
Monday
CHICKEN VERMOUTH
Boneless chicken breast sautéed with garlic, artichoke, plum tomato, sliced olives, basil, lemon and Dry Vermouth
26
Tuesday
CHICKEN AMARETTO AND BUTTERNUT SQUASH RAVIOLI
Sautéed chicken cutlet with butter, shallots and spinach, in a creamy Amaretto sauce and butternut squash ravioli
26
Wednesday
SEARED SEA SCALLOPS WITH CAPRESE SALAD
Scallops with organic mixed greens, juicy vine ripe tomatoes, fresh Burrata mozzarella, balsamic vinaigrette
27
Thursday
TOURNEDOS A LA BORDELAISE ✦
Twin petite tenderloin steaks pan seared with artichoke, served with sauce Bordelaise, mashed potato and vegetable Du Jour
27
Friday
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
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