French Onion Soup

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.

Zucchini Sticks
7.95

Fresh zucchini sliced into sticks and lightly breaded in a blend of corn flour, wheat flour and cornmeal. Deep fried to a golden brown, lightly dusted with Parmesan and served with a side of our fresh marinara.

Seafood Salad Plate

13.65 

A bed of fresh salad greens topped with a healthy scoop of seafood salad featuring a blend of shrimp, surimi crab, minced celery, minced onions and just enough mayonnaise to bind. Garnished with wedges of fresh ripe tomatoes, slices of crisp cucumbers and pinches of shaved red cabbage & carrots. Accompanied by a side of our freshly prepared and toasted garlic bread.

Iron Horse
Roast Beef Melt 

14.50

A third of a pound of shaved oven-roasted top round served hot. Stacked on grilled rye bread with caramelized onions and slices of Swiss cheese. Enhanced with a horseradish mayonnaise and garnished by a pickle spear.

Seafood Salad Sandwich

9.55

A blend of petite shrimp, surimi crab, minced celery, minced onions and just enough mayonnaise to bind. Seasoned with a sprinkle of salt and pepper. Finished with slices of ripe tomatoes and a leaf of Greenleaf lettuce. Served upon your choice of bread or rolled in a warm flour tortilla. Garnished with a deli pickle spear.

Shrimp Parker

22.95

A half dozen large shrimp, pan sautéed with fresh garlic cloves, sun dried tomatoes and fresh spinach leaves. Deglazed with dry white wine, expanded with a splash of cream, and finished with a sprinkle (or two), of real Parmesan cheese. Tossed with 1187 hand chosen, thin spaghettini noodles.

Santa Barbara Chicken

15.45

Plump chicken breasts sliced into bite-size medallions, lightly dredged in seasoned flour and pan sautéed with strips of roasted red peppers, diced sweet onions, artichoke hearts, black olives and coarsely chopped garlic. Glazed with a splash of our Balsamic vinaigrette and finished with a chiffonade of romaine. All this, before spooning upon a bed of our herbed rice pilaf.