Jumbo shrimp served over mesclun greens tossed with avocado, baby corn,
grape tomatoes and a pineapple vinaigrette

Grilled salmon served over mesclun greens tossed with Bermuda onions,
cucumbers, grape tomatoes and a champagne vinaigrette

Grilled, marinated flank steak served over mesclun greens tossed with Bermuda onions, roasted peppers, olives, Gorgonzola cheese and a balsamic vinaigrette

Grilled chicken served over mesclun greens tossed glazed walnuts,
dried cranberries, blue cheese and a balsamic vinaigrette

Romaine lettuce tossed with our house-made Caesar dressing and garlic croutons

Romaine lettuce tossed with our house-made Caesar dressing and garlic croutons and
topped with Grilled Chicken

Romaine lettuce tossed with our house-made Caesar dressing and garlic croutons and
topped with Grilled Flank Steak

Romaine lettuce tossed with our house-made Caesar dressing and garlic croutons and
topped with Cajun Shrimp

Pine nut crusted tilapia filet; served over baby greens with a sesame and cilantro vinaigrette

Green leaf lettuce tossed with carrots, cucumbers, olives, tomatoes and croutons

Grilled flank steak, white cheddar cheese, onions, bell peppers and mushrooms.
Served with horseradish sour cream sauce

Jumbo clams stuffed with chopped clams, bacon, fresh herbs, vegetables and
mozzarella cheese

House-made ravioli stuffed with lobster meat, fresh basil and mascarpone and
finished with a vanilla bean sauce

Pan-seared in Cajun spices and toppedwith a cilantro-lime beurre blanc

Broiled in a garlic-butter sauce

Steamed in either a white wine, garlic and fresh herb broth OR with a plum tomato broth

Pan-fried and topped with rémoulade sauce and served over mesclun greens tossed with a pineapple vinaigrette

Served with marinara sauce

Tossed in a spicy fra diavolo sauce

Served with a honey mustard dipping sauce

Served with our house-made bleu cheese dressing

Tossed in our spicy buffalo sauce

Grilled chicken in a flour tortilla stuffed with black bean salsa and cheddar jack
cheese and served with sour cream

Mounds of crispy tortilla chips layered with Liz’s famous chili, tomatoes, onions, olives,
jalapeños and cheddar cheese; served with guacamole, salsa and sour cream

Artichoke hearts and roasted peppers baked with every cheese in the house; served with
house-made pita chips

Deep-fried artichoke hearts finished in a light lemon-butter sauce

Topped with marinara sauce

Served with marinara sauce

Stuffed with broccoli rabe, sausage, white beans and fontina cheese and served with marinara sauce

Topped with sautéed lobster meat, scallions, fontina cheese and rémoulade sauce

Brushed with barbecue sauce and topped with bacon, sautéed onions and cheddar-jack cheese

Topped with sautéed mushrooms, onions and Swiss cheese

Organic grass-fed beef from 4 Mile River Farm in Old Lyme, served over mesclun green salad tossed with Bermuda onions, cucumbers, grape tomatoes and a balsamic vinaigrette

8 oz. burger served with lettuce and tomatoes; add any additional topping for .50¢ each
(bacon, sautéed mushrooms, onions, bell peppers, cheddar, American and Swiss cheese)

Pan blackened burger topped with roasted peppers, white cheddar cheese and rémoulade sauce

French Fries <> Mashed Potato of the Day <> Potato Salad <> Pasta Salad <> Cole Slaw
A garden salad may be substituted for an additional $1.00.
A small Caesar salad can be substituted for an additional $1.50.
Sweet potato fries can be substituted for an additional $1.50.

Topped with baby arugula, prosciutto, olive oil and asiago cheese

Topped with barbecue chicken, bacon, caramelized onions and cheddar cheese

Brushed with pesto and topped with garden tomatoes, basil and mozzarella and
drizzled with olive oil

Breaded chicken cutlet topped with prosciutto, plum tomatoes, fresh mozzarella and pesto mayonnaise; served on a classic hoagie roll

Breaded chicken cutlet tossed in our spicy buffalo sauce; served on a hard roll with lettuce, tomatoes, Bermuda onions and our house-made bleu cheese dressing

Picked lobster meat layered with bacon, lettuce, tomatoes and pesto mayonnaise; served on
white toast

Cajun-fried tilapia filet topped with shredded lettuce, tomatoes, cheddar cheese and rémoulade sauce; served on a hard roll

Grilled, marinated flank steak thinly shaved and piled high with baby arugula, tomato, Bermuda onions and served on a hard roll with blue cheese spread

Shaved steak sautéed with mushrooms and onions; topped with American cheese and served
on a classic hoagie roll

Pastrami piled high on toasted rye with caramelized onions, tomatoes and Swiss cheese

Simple and delicious – turkey, bacon, lettuce, tomatoes and mayonnaise; served on white toast

Turkey breast piled high with avocado, bacon, Swiss cheese and remoulade sauce on grilled rye

Breaded fried pork cutlet with broccoli rabe, provolone cheese served on Italian bread with lettuce, tomato and garlic aioli

Served on foccacia bread piled with crisp romaine, roasted red peppers, Bermuda onions and drizzled with Balsamic vinaigrette

Grilled zucchini, portobello mushrooms and roasted peppers baked on foccacia bread with fresh mozzarella, extra virgin olive oil and pesto mayo

Cheddar-jack and American cheese served on over-sized bread with crispy bacon and tomatoes extra virgin olive oil and pesto mayo

Ask your server for today’s wrap

14 oz. NY Strip; grilled and served with sautéed spinach and mashed potatoes

14 oz. NY Strip; grilled and finished in a garlic and parsley butter sauce with fresh herbs; served with sautéed spinach and mashed potatoes

Pan-seared 10 oz. sirloin; served with sautéed spinach and mashed potato, sherry mushroom
caps and a cabernet reduction

Topped with a Marsala demi glace, shitake mushrooms, and crispy prosciutto; served with
sautéed spinach and mashed potatoes

Sautéed chicken breast topped with prosciutto and mozzarella cheese; finished in a sage butter sauce served with mashed potatoes and fresh spinach

Egg-battered chicken breast; simmered in a lemon and cinzano wine sauce with artichoke hearts, roasted plum tomatoes and fresh basil; served with mashed potatoes

Jumbo sea scallops baked with a ritz cracker topping; served with rice and vegetable

Pan-roasted salmon filet served with an orange-ginger beurre blanc, braised asparagus and herb rice

Picked lobster meat baked in a flaky puff pastry and served over a bed of lobster sauce; served with sautéed vegetables and mashed potatoes

Penne pasta tossed in a fresh vodka plum tomato sauce with pancetta, fresh basil, Asiago cheese and a hint of Gorgonzola cheese

House-made cavatelli finished in a plum tomato sauce with fresh basil and Asiago cheese

Porcini dusted shrimp over pennoni pasta tossed in a garlic herb broth with shitake
mushrooms, sun dried tomatoes, asparagus and asiago cheese

Grilled chicken served over bow tie pasta tossed in a roasted plum tomato sauce
laced with Chorizo sausage, cilantro, a light touch of cream and manchego cheese

Jumbo sea scallops, shrimp, Littleneck clams and picked crab meat simmered in a
spicy marinara sauce; served over linguine