Lunch Specials: March 10, 2025 - March 15, 2025
Monday
CHICKEN CATHERINE WITH SHRIMP
Sautéed chicken with butter shallots, two shrimp and artichokes, in a Madeira cream sauce
26
Tuesday
VEAL SALTIMBOCCA
Sautéed Veal Cutlet, topped with imported Prosciutto di Parma, tomatoes, mushrooms, mozzarella and sage demi glaze
26
Wednesday
ROASTED WINTER SALAD
Mixed greens tossed with balsamic vinaigrette, roasted butternut squash, beets, apples, candied pecan,
crumbled goat cheese, dried cranberries, and onion
27
With Your Choice of Protein: Grilled Chicken (GF), Grilled Shrimp (GF), Blackened Swordfish Tips (GF) , Bay of Fundy Salmon (GF), Tenderloin Steak Tips
Thursday
OVEN ROAST PORK LOIN
Served with sweet mashed potato, pork gravy, and vegetable of the day
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