Restaurant Week

SPINACH ARTICHOKE DIP
Baked with Aged Parmesan and Romano Cheeses served with Tortilla Chips.

GARDEN SALAD
Mixed Greens, Cucumbers, Heirloom Cherry Tomatoes, Shredded Carrots, Red Onions, House-made Croutons & Choice of Dressing.

LITTLE NECK CLAMS
1⁄2 lb. steamed in a White Wine Basil & Garlic Butter Broth.

CHILI BOWL
Award Winning Housemade Chili Topped with Cheddar Cheese and Diced Red Onions, Served with Tortilla Chips.

SHEPARD’S PIE
Ground Lamb and Beef Braised in Red Ale Gravy with Fresh Vegetables topped with Whipped Potatoes.

BUTTERMILK FRIED CHICKEN
Hand Breaded Buttermilk Chicken Pieces Served with Corn on the Cob, Mashed Potatoes, Cornbread and Housemade Gravy.

ROASTED VEGETABLE LASAGNA
Layered Roasted Vegetables, Fresh Cheeses and Pasta with Housemade Marinara, Served with Garlic Bread.

CRAB STUFFED TILAPIA
Broiled Twin Tilapia Filets Topped with Housemade Crab stuffing and Lemon Butter, Served With Rice Pilaf and Roasted Asparagus.

APPLE CRISP
Shelly’s Recipe & Baked Fresh In House.

BANANA CREME PIE
House made and topped with a Toasted Merengue, Served with Vanilla Wafers.