French Onion Soup

- Cup or Bowl
 5.95 / 7.99

Made from a combination of beef stock, white wine and caramelized onions. Simmered for hours.

Deluxe French Onion Soup

Individually baked in the stone oven with homemade croutons and Swiss cheese.

Deep-Fried Shrimp Platter

19.79

Petite shrimp tossed with lemon zest and pinches of black pepper, garlic, and seasoned flour. Deep fried and served atop a mound of crisp steak fries along with fresh coleslaw. Garnished with your choice of cocktail or tartar sauce. (For both please add 75¢)

Firecracker Shrimp 

A handful of petite shrimps dredged in seasoned flour and deep-fried. Tossed in our delicious “sweet n’ spicy” Fuego sauce, and accompanied by a side of our home-made Ranch dressing.

 The Big Ma-C.

One freshly ground all-beef, patty (hand-formed and weighing at least a third of a pound), char-grilled to your temp, Special sauce (Thousand Island Dressing), lettuce, American cheese, pickles, onions on a Brioche Bun.

Ol' #29 

We start by simmering spears of fresh bell peppers, sweet Spanish onions and mushrooms with coarsely chopped garlic in a drip of olive oil. Next, we deglaze with dry white wine, add strips of peeled tomatoes and lightly spice. We top it with two hand-rolled meatballs, a mild Italian sausage link, and smother with whole milk mozzarella cheese. Slowly oven baked, and served with 42 hand-selected penne rigate noodles dressed with our freshly made and simmered marinara sauce.

Chicken Cacciatore

We use the same cacciatore recipe in Ol’ #29; but for this dish we simmer the vegetables with plump chunks of chicken breasts. Served upon a bed penne rigate.

Sarah’s Classic Meatloaf Dinner

Freshly ground beef accented with bits of celery, onions, herbs, spices and a pinch of bread crumbs. Dressed in mushroom pan-gravy, and served with sides of freshly mashed potatoes, and veggie du jour.

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