Specials and Soups

This Week's Specials

Minestrone

A tasty blend of white kidney beans, tomatoes, mushrooms, zucchini, bell peppers, carrots, celery, onion and Italian spices ~served with cavatappi pasta and parmano cheese.

Jeffrey's Clam Chowder

a house specialty-New England Style

Week of September 16th

*Gluten-free *Vegan

Today's Soups

Lunch
(add soup or salad for $2.95)

Monday and Tuesday
Atul’s Spicy Indian Chicken Curry
Tender chicken is sautéed with roasted Indian spices, fresh ginger and garlic, green chilies, thin sliced onion, chopped tomato, lemon, and cilantro and served over brown rice with Mango Chutney.

Wednesday and Thursday
Firecracker Chicken with Portabellos
Tender chicken is sautéed w/sliced Portabello mushrooms & red pepper, finished with spicy Firecracker Sauce (soy sauce, balsamic, green onion, brown sugar, garlic, fresh ginger, crushed red pepper, sesame oil, all smoothed with butter) and served over brown rice with a scallion garnish.

Friday and Saturday
California Club Sandwich
Layers of turkey breast, bacon, avocado, red onion. lettuce and tomato on our whole wheat bread. served with your choice of accompaniment.

Dinner
(Dinner specials come with choice of soup or dinner salad)

Monday
Cavatappi with Sausage, Mushrooms & Spinach
German sausage is sautéed with mushrooms, fresh spinach and crushed red pepper, tossed with cavatappi pasta and topped with Cheddar cheese served in a bowl with red onion and parsley.

Tuesday and Wednesday
Greek Style Bay Scallops
This taste tempting seafood dish begins with a sauté of bay scallops, garlic, dill and basil, we then add tomato and feta cheese, toss it with fresh fettuccine and serve topped with kalamata olives.

Thursday and Friday
Fresh Wild Dover Sole
Piccata
Fresh wild Dover Sole (a mild firm white fish that has never been frozen, it makes a considerable difference in both taste and texture) is dredged in flour, sautéed to golden, topped with a piquant Lemon-Caper Buerre Blanc (lemon and Chablis reduction infused with capers and smoothed with butter), served with broccoli and brown rice

Saturday
See chalkboard for selection