Lunch Specials: January 26, 2026 - January 31, 2026
Monday 1/26
VEAL FLORENTINE
Sautéed veal cutlet with butter, shallots and mushrooms, in a Brandy cream sauce. Topped with melted Swiss cheese
26
Tuesday 1/27
CHICKEN CATHERINE WITH SHRIMP
Sautéed chicken with butter shallots, two shrimp and artichokes, in a Madeira cream sauce
28
Wednesday 1/28
VEAL MONTE CARLO
Sautéed veal cutlet, topped with fried eggplant, roasted red bell pepper, mozzarella cheese and Marsala demi glaze
26
Thursday 1/29
TOURNEDOS A LA BORDELAISE ✦
Twin petite tenderloin steaks pan seared with artichoke, served with sauce Bordelaise, mashed potato and vegetable Du Jour
28
Friday 1/30
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 1/31
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