Lunch Specials: April 27, 2026 - May 2, 2026
Monday 4/27
VEAL JARDINIÈRE WITH SHRIMP
Veal cutlets with Madeira demi glaze reduction, served with fresh
Julianne vegetables, and green peas. Choice of side
27
Tuesday 4/28
CRABMEAT SALAD ROLL
Served on a grilled roll with cole slaw and french fries
29
Wednesday 4/29
VEAL MONTE CARLO
Sautéed Veal cutlet, topped with fried eggplant, roasted red bell pepper,
and mozzarella cheese, marsala demi glaze
26
Thursday 4/30
MEXICAN SALAD
Served in a fried flour tortilla bowl with lettuce, corn, avocado, tomato, black beans, cucumber, onion, jicama,
cotija cheese with honey-lime vinaigrette
28
With Your Choice of protein: Grilled Chicken (GF), Grilled Shrimp (GF), Blackened Swordfish Tips (GF), Bay of Fundy Salmon (GF), or Tenderloin Steak Tips
Friday 5/1
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 5/2
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