Hot Special Blackboard

Shrimp stuffed Sole topped with a Sherry laced Cracker Crumb Topping and a Lemon Thyme Cream Sauce, Served with Vegetable Rice

Chicken Francese with Egg Dipped Chicken Breast splashed with a Lemon-Butter Sauce served with Roasted Yukon Gold  Potatoes with Sweet Red Onion and Haricot Verte

Penne Pasta with sautéed Mushrooms, Yellow Squash, Zucchini, Baby Spinach, Kale and Cherry Tomatoes served with a Vegetarian Chardonnay Cream Sauce

Grilled Cheese Sandwich with Imported Havarti Cheese, Fried Baby Arugula and Tomato Jam Served on Panel Bread and with Home Made Garlic Butter Offered with a12 oz Soup
12 oz Chowder

Flour Tortilla stuffed with a Breaded Scrod Filet, Green Chili Avocado Sauce, Shredded Napa  Cabbage, and Chipotle Mayonnaise with Mexican Ensalada, Salsa Fresca & Black Bean and Corn Salsa

Fork and Knife Sloppy José with Ground Chuck, Poblano Chiles and a Southwestern influenced Roasted Tomato Sauce with Grilled Onions Mexican Herbs

Grilled Eggplant, Zucchini,Onions,Yellow Squash, Portabella Mushrooms, and Roasted Red Peppers, with House  Made Tomato Jam, Arugula and Provolone Cheese Served on a Ciabatta Roll

Today’s Fresh Made Salad

Kevman’s Shrimp Salad with Home Made Garlic Lime Croutons, Fresh Tomato-Cilantro Salsa, Avocado and Pickled Red Onion with Ranch Dressing

Today’s Home Made Soups
On the Hot Soup Line
New England Clam Chowder
Roasted Red Bell Pepper Soup with a Lime Cream
Served From the Kitchen
Chicken Vegetable with Noodle Soup