Menus  
     
 
Appetizers
Italian
Steak & Specialties
Salads & Soup
Seafood    
Children’s Menu
Family Meals    
APPETIZERS
 
AHI TUNA
Sliced Ahi tuna lightly seared rare with cucumber- wasabi drizzle and served with seaweed salad & Ponzu.
13
PUMPKIN TORTELLINI
Pumpkin filled tortellini tossed with baby spinach in an Amaretto, sage and mascarpone cheese cream sauce.
9.5
EGGPLANT ROLETTES
Tender eggplant cutlets rolled and stuffed with Ricotta cheese, baked with marinara and mozzarella cheese.
9
PHILLY CHEESESTEAK SPRING ROLLS
Flaky, pastry wrapped shaved steak and provolone cheese, deep-fried and served with spicy ketchup-mayo
9.5
BAKED BRIE
Brie served warm with walnuts, fresh fruit, strawberry compote, honey & Panini bread.
11
TOASTED CHEESE RAVIOLI
Five cheese ravioli, lightly breaded and deep fried, served with a marinara dipping sauce.
8.5
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.
14
CALAMARI
Cornmeal encrusted squid, fried and served with marinara sauce
9
EGGPLANT STACK
Fried eggplant layered with tomato and fresh mozzarella cheese, drizzled with lemon vinaigrette and balsamic reduction.
9.5
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.
10
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
ESCARGOT
Six (6) tender Helix snail in the shell with Parmesan brandy butter sauce.
9.5
BAKED STUFFED CLAMS
Two clam shells filled with a mixture of clams, Italian herbed crumbs and spices, baked golden brown.
9
BACON WRAPPED SCALLOPS
Hickory bacon wrapped Sea scallops broiled and served on baby spinach with warm bacon dressing.
11
FRIED MOZZARELLA
Lightly battered mozzarella cheese, deep-fried golden brown and served with marinara sauce.
8.5
   
SALADS & SOUP  
ADD TO ANY SALAD” ADD AHI TUNA 10.  
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.

7

VILLAGE
Tomatoes, cucumbers, onions, pepperoncini, Kalamata olives, feta cheese and focaccia bread sprinkled with extra virgin olive oil.
8.5
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
ADD TO ANY SALAD  
          GRILLED CHICKEN
          STEAK TIPS
          CRAB CAKES
          ROASTED SALMON
          LAMB CHOPS
          GRILLED SHRIMP
          CALAMARI
          AHI TUNA
6
10
10
10
11
9
7
10
SOUP D’JOUR
Chef’s daily creation.
6.5
   
ITALIAN  
CHICKEN BELLA BOCA
Chicken breast lightly battered and pan-fried, topped with, Prosciutto, Portabella mushrooms, artichokes and melted mozzarella cheese then finished with brown gravy sauce. Served over garlic mashed potatoes.
19
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.
19.5
BUTTERNUT SQUASH RAVIOLI
Chicken tenderloins sautéed with garlic, sage, butternut squash, cranberries and spinach in a Amaretto butter sauce, served over butternut filled ravioli.
19.5
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
VEAL PARMIGIANA
Tender veal cutlets lightly breaded and fried, topped with marinara and melted mozzarella cheese, served over capellini.
18.5
 
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.
19.5
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.
18.5
WALNUT SALMON
Fresh Atlantic salmon broiled, finished with chopped walnuts and a maple glaze. Served with rice and vegetable.
19.5
   
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
   
CHILDREN’S MENU  
CHICKEN TENDERS & FRENCH FRIES 9
LINGUINI & MEATBALLS 8.5
CHICKEN PARMIGIANA & PENNE 9
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 32
CAPELLINI & MEATBALLS 30
EGGPLANT PARMESAN & ZITI 28
CHICKEN PARMESAN & ZITI 32
GENERAL TSO'S CHICKEN BROCCOLI & RICE 34
BAKED SCROD WITH RICE AND VEGETABLE 34
CHICKEN TENDERS AND FRENCH FRIES 28
SIRLOIN STEAK TIPS WITH RICE AND VEGETABLE 42
OUR FAMILY STYLE MEALS TO-GO SERVE 4+ PEOPLE