Menus  
     
 
Appetizers
Italian
Steak & Specialties
Salads & Soup
Seafood
Grinders
Children’s Menu
Family Meals    
APPETIZERS
 
LAMB CHOPS
New Zealand lamb chops (4) marinated in extra virgin olive oil, garlic and herbs, grilled and served on a bed of baby spinach.
13
CALAMARI
Cornmeal encrusted squid, fried and served with marinara sauce
8
EGGPLANT STACK
Fried eggplant layered with tomato and fresh mozzarella cheese, drizzled with lemon vinaigrette and balsamic reduction.
8.5
CHICKEN TENDERS
Chicken tenderloins lightly breaded and fried golden brown, served with marinara sauce.
9
CHICKEN WINGS
A full pound of chicken wing sections coated with your choice of sauce, served with celery and blue cheese dipping sauce.  Hot – Honey Mustard – BBQ
9.5
SHRIMP & CRAB CAKES
Pan-fried Shrimp and Maryland crab cakes served with lemon-caper tartar sauce.
12
GENERAL TSO’S CHICKEN
Deep-fried battered chicken tossed in a sweet and spicy Asian sauce with Thai chilies.
9.5
HUMMUS PLATE
Chickpea hummus on a bed of lettuce, cucumber, red onion, tomatoes, olives, toasted pita bread and extra virgin olive oil drizzle.
8.5
PAN-SEARED POT STICKERS                                                    
Steamed, pan-seared chicken & Chinese vegetable filled dumplings, served with Szechwan dipping sauce.
8
LOADED POTATO SKINS
Crispy potato skins topped with melted cheddar cheese and crispy pplewood-smoked bacon. Served with sour cream.
9
TEMPURA SHRIMP
Lightly battered tempura shrimp, deep-fried golden brown and served with Thai chili dipping sauce.
12
PUMPKIN TORTELLINI
Pumpkin filled tortellini sautéed with garlic, spinach and sage in an Amaretto cream sauce.
10
   
SALADS & SOUP  
GREEK
Iceberg lettuce, tomatoes, cucumbers, red onions, peppers, pepperoncini, Kalamata olives and feta cheese.
7
THE “WEDGE”
Iceberg lettuce wedge, cucumbers, tomatoes, red onions, crumbled bacon, Gorgonzola and Bleu cheese dressing.
8
CAESAR
Romaine lettuce hearts, croutons and grated Parmesan cheese tossed in creamy Caesar dressing.

6.5

VILLAGE
Tomatoes, cucumbers, onions, pepperoncini, Kalamata olives, feta cheese and focaccia bread sprinkled with extra virgin olive oil.
8
COBB
Romaine lettuce, tomatoes, cucumbers, red onion, bacon, Gorgonzola cheese and hard boiled egg.
8.5
GRILLED ROMAINE
Grilled then chilled Romaine heart with apples, pears, Gorgonzola cheese, walnuts and creamy garlic dressing.
8.5
SPINACH
Baby spinach topped with Gorgonzola cheese, chopped walnuts and warm bacon dressing.
8
ADD TO ANY SALAD  
          GRILLED CHICKEN
          STEAK TIPS
          CRAB CAKES
          ROASTED SALMON
          LAMB CHOPS
          GRILLED SHRIMP
          CALAMARI
6
8
10
10
10
8
7
SOUP D’JOUR
Chef’s daily creation.
6.5
   
ITALIAN  
CHICKEN PARMIGIANA
Lightly breaded and fried boneless chicken breast, topped with marinara sauce and melted mozzarella cheese, served over linguini.
17.5
WINDHAM CHICKEN
Chicken tenderloins sautéed in a white wine reduction with artichokes, olives, sun-dried tomatoes, shallots and pepperoni, served over linguini.
18.5
CHICKEN ZITI & BROCCOLI
Chicken tenderloins sautéed with garlic, broccoli, lemon and white wine, tossed with penne pasta & parmesan cheese.
18
CHICKEN BELLA BOCA
Chicken breast lightly battered and pan-fried, topped with, Prosciutto, Portabella mushrooms, artichokes and melted mozzarella cheese then finished with a brown gravy sauce. Served over garlic mashed potatoes.
19
VEAL PARMIGIANA
Tender veal cutlets lightly breaded and fried, topped with marinara and melted mozzarella cheese, served over capellini.
18.5
SAUSAGE ABRUZZO
Hot Italian sausage sautéed with garlic, roasted red peppers, mushrooms and green zucchini, tossed with penne pasta, Parmesan cheese and spicy red pepper flakes.
19
BUTTERNUT SQUASH RAVIOLI
Chicken tenderloins sautéed with garlic, butternut squash, sage and dried cranberries in an Amaretto butter sauce, served over butternut squash ravioli.
19
 
SEAFOOD
BAKED STUFFED SHRIMP
Gulf white shrimp butterflied and filled with seafood stuffing then baked to a golden brown, served with rice and vegetable
19.5
BAKED SCALLOPS
Dry sea scallops baked in casserole topped with seasoned Ritz cracker crumbs and butter, served with rice and vegetable.
19
NANTUCKET PIE
White gulf shrimp, New England haddock and dry sea scallops lightly crumbed and baked in casserole, finished with a sherry cream sauce and served with mashed potato and vegetable.
20
BAKED HADDOCK
Fresh local haddock baked encasserole with a thin layer of Ritz cracker crumbs, served with rice and vegetable.
17.5
WALNUT SALMON
Fresh Atlantic salmon broiled, finished with chopped walnuts and a maple glaze. Served with rice and vegetable.
19
   
STEAK & SPECIALTIES
 
SIRLOIN STEAK TIPS
A full pound of sirloin steak tips marinated in our specially seasoned sauce, grilled and served with potato and vegetable.
19.5
RACK OF LAMB
New Zealand frenched rack, lightly seasoned with garlic, extra virgin olive oil and spices, grilled to perfection and served with potato and vegetable.
25
RIB EYE
12 ounce hand cut, aged rib eye steak. Well-marbled, dry rubbed and then grilled to perfection. Topped with garlic butter and  served with garlic mashed potatoes and vegetable. Juicy and savory.
24
HONEY- GINGER DUCK
Maple Leaf Farms semi-boneless half duck broiled with a honey-ginger glaze, served with garlic mashed potatoes and vegetable.
19.5
SURF & TURF
BBQ marinated sirloin steak tips and 3 baked stuffed shrimp with seafood stuffing, served with garlic mashed potatoes and vegetable.
23
   
GRINDERS  
CHICKEN PARMIGIANA
Chicken tenders, Marinara sauce & melted Mozzarella.
13
HOT PASTRAMI
Black Pastrami, Swiss cheese and spicy mustard.
13
   
CHILDREN’S MENU  
CHICKEN TENDERS & FRENCH FRIES 9.5
LINGUINI & MEATBALLS 8.5
CHICKEN PARMIGIANA & PENNE 9.5
PASTA WITH SAUCE (PENNE OR LINGUINI) 6
   
FAMILY MEALS  
TOO BUSY TO JOIN US FOR DINNER?
LEAVE THE COOKING TO US!
CALL (603) 870-9270 FOR A FAMILY STYLE MEAL TO-GO
 
CHICKEN ZITI & BROCCOLI 30
CAPELLINI & MEATBALLS 28
EGGPLANT PARMESAN & ZITI 28
CHICKEN PARMESAN & ZITI 33
GENERAL TSO’S CHICKEN & BROCCOLI 31
BAKED SCROD WITH RICE AND VEGETABLE 30
CHICKEN TENDERS AND FRENCH FRIES 27
SIRLOIN STEAK TIPS WITH RICE AND VEGETABLE 42
OUR FAMILY STYLE MEALS TO-GO SERVE 4+ PEOPLE