SPECIALS FOR JUNE 26TH, 27TH, AND 28TH

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ONE DOZEN FRESH RHODE ISLAND LITTLE NECKS, STEAMED IN GARLIC, LEMON, AND WHITE WINE BROTH SERVED WITH GARLIC TOAST

TENDER SLOWLY BRAISED SEASONED PORK TOPPED WIH CHEDDAR JACK CHEESE, BBQ SAUCE, COLESLAW, AND FRIZZLED ONION

MAINE LOBSTER MEAT, JUMBO GULF SHRIMP, AND SWEET BAY SCALLOPS IN A PARMESAN CREAM SAUCE LAYERED BETWEEN PASTA SHEETS AND TOPPED WITH MOZZARELLA CHEESE - DINNER SALAD INCLUDED

8 OZ USDA CHOICE GRILLED RIBEYE TOPPED WITH PAN SAUTEED GARLIC SHRIMP ON SKEWERS AND SERVED WITH CHOICE OF 2 SIDES

BBQ CHICKEN, CHEDDAR JACK CHEESE, CARAMELIZED ONION, RANCH DRIZZLED, SCALLION GARNISH

GULF SHRIMP, TENDER CHICKEN, LAMBERTI'S SWEET SAUSAGE, BELL PEPPERS, SPANISH ONION, CELERY AND GARLIC SIMMERED IN A SPICY TOMATO CREOLE BROTH AND SERVED OVER LONG GRAIN RICE