Antonio’s Restaurant Menu (Update 2025)

8OZ CUP French stew in which chicken is braised slowly in white wine and a little brandy to yield a supremely rich sauce filled with tender meat, crisp bits of bacon, mushrooms and burnished onions.

16OZ BOWL French stew in which chicken is braised slowly in white wine and a little brandy to yield a supremely rich sauce filled with tender meat, crisp bits of bacon, mushrooms and burnished onions.

We start with a hand stretched circle of fresh pizza dough and layer it with herbed ricotta cheese, marinara sauce and whole-milk mozzarella cheese. Finished with chunks of sweet Italian sausage and freshly ground hamburger before being baked in our stone oven. Available in both 10 and 16 versions.

Synergy Saut 15.75Five large shrimp and medallions of chicken lightly dredged in seasoned flour. Pan sauted with sliced mushrooms, sweet Spanish onions, capers and a pinch of garlic. Enhanced with a drizzle of white wine a squeeze of lemon, a sprinkle of brown sugar and a shot of Tabasco. Served upon a bed of our herbed rice pilaf.

OREO COOKIES AND CREAM CHEESECAKE

Our freshly prepared dough spiked with nuggets of fresh garlic and sprinkled with fajita seasonings and diced char-grilled chicken breasts. Blanketed with Monterey Jack and cheddar cheese before finishing with bell peppers, Spanish onions and diced ripe tomatoes. Baked in our stone oven, and available with a side of our freshly made salsa and/or fresh sour cream for 95 each.

A pound New York sirloin strip steak char-grilled to your specified temperature over our open flame char-broiler. Finished with medallions of our patented Herbed Timmy Butter featuring caramelized onions and blue cheese crumbles. Accompanied by a side of our freshly made mashed potatoes dressed with a mushroom demi-glace gravy as well as fresh vegetables.

Sometimes the simplest recipe is the best recipe. We still make these the exact same way Uncle Bill taught us in 1973. Sheets of egg pasta stuffed and rolled with whole milk ricotta, herbs and a hint of grated Romano cheese. Accented with our fresh marinara sauce and smothered with whole milk mozzarella before slowly oven baking.

Chunks of mild Italian sausage pan seared with fresh mushrooms, coarsely chopped garlic and a pinch of crushed red pepper. Glazed in our Marsala wine reduction and finished with a spoonful of fresh marinara before serving over a bed of penne rigate noodles.

At least a six-ounce strip of a freshly grilled sirloin strip steak; sliced and served upon a bed of spinach leaves tossed with diced tomatoes, Feta cheese and Balsamic vinaigrette. Garnished with toasted almonds, carrot & red cabbage. An extra steak added is 8.99 please

Tender pork shanks simmered in our Tuscaloosa style barbecue sauce; deboned, and piled onto a toasted brioche roll. Enhanced with a tuft of our home-made coleslaw, jalapeno chips, and a bit of pickled red onion. Accompanied by a deli pickle spear also named Henry.

Flour tortillas lightly brushed with olive oil, garlic and Parmesan before stuffing with slices of freshly char-grilled chicken breasts, roasted red peppers, fresh spinach, mozzarella, pepperoncini pepper rings and lightly spiked with bleu cheese crumbles. Marked on the char grill and finished in our stone oven before serving with fresh salsa.

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

At least a half-pound of fresh Atlantic salmon marinated and glazed with a citrus, (lemons, limes and oranges in particular), based sauce accented with soy sauce, ginger, brown sugar and coarsely chopped garlic cloves. Char-grilled over an open flame and served with sides of our home-made rice pilaf as well as freshly sauted vegetables; that are so fresh, I dont even know what they are as I type this.

Our freshly prepared and hand stretched pizza dough dressed with our pesto sauce of 100% Olive Oil, fresh basil, Parmesan cheese, fresh garlic cloves, select herbs, and pine nuts. Finished with a blanket of whole milk mozzarella cheese and baked in the stone oven. Also available with Grilled chicken for an extra 5.35 /10.70

An 8-inch Italian loaf of bread, sliced open and brushed with our fresh garlic infused butter. Topped with diced fresh tomatoes, green scallions and crumbles of blue cheese. Toasted in our stone oven and served with love!

A 5-ounce chicken breast sliced into thin strips and soaked in buttermilk, before tossing in a lightly seasoned blend of wheat and corn flours. Deep fried and tumbled in our house-made sweet chili Fuego Sauce. Finished with a sprinkle of green onions.

FACT: If you order the same thing every day from Antonios, we will eventually permanently change the name of that item! A mound of fresh salad greens topped with diced imported ham, freshly roasted turkey breast and Swiss cheese. Garnished with Kalamata olives, green olives, artichoke hearts, sliced eggs, pepperoncini, ripe tomatoes, cucumbers and more.

Ocean sourced clams sauted with coarsely chopped garlic, basil, Chardonnay and butter; tossed with 114 hand selected linguini noodles. Also available as a red clam sauce with the addition of diced ripe tomatoes and a splash of our fresh marinara at no additional charge.

Two plump chicken breasts marinated in our Balsamic vinaigrette and char-grilled over an open flame. Smothered with roasted red peppers and freshly wilted spinach leaves under a blanket of browned provolone cheese. Served upon a bed of 1018 hand selected kernels of herbed rice pilaf. Yummy, yum, yum!

Fresh dough, hand stretched into a 10 or 16 inch circle. Ladled with our original recipe pizza sauce before layering with a bed of fresh spinach leaves, whole milk mozzarella, discs of mild Italian sausage, banana pepper rings, roasted red pepper strips and sprinkled with minced chopped garlic. Baked in our stone oven ?

Fresh leaves of Greenleaf, Romaine and iceberg lettuces accented with shards of carrot and purple cabbage. Enhanced with slices of ripe fresh strawberries, mandarin orange segments and finished with strips of a freshly blackened chicken breast. Finished with our chefs delicious low-fat Zinfandel Vinaigrette; to complete this delicious medley.

From our 2025 menu maybe :) Two flour tortillas toasted upon our open flame char-grill and stuffed with disks of sweet Italian sausage links, mozzarella cheese, roasted peppers as well as sauted mushrooms. Finished with a sprinkle of crushed red pepper, and served with a side of our fresh marinara for your dipping pleasure!

From our 1982 menu. A quarter pound of milk fed veal, lightly breaded and deep-fried in 100% vegetable oil. Smothered with fresh mushrooms accented by coarsely chopped garlic cloves and finished with a blanket of whole milk mozzarella. Served with a side of 68 hand selected penne rigate noodles, dressed in our freshly prepared marinara sauce.

From our 2003 menu. Bowtie pasta tossed with disks of mild Italian sausage, diced green peppers, sweet Spanish onions, sundried tomatoes and a pinch of fresh garlic. Deglazed with Chablis and simmered in chicken stock. Finished with pinches of basil, oregano and a blanket of whole milk mozzarella cheese to encapsulate the delicious flavors as they intermingle.

Large mushroom caps packed with our real crab meat and shrimp stuffing. Lightly drizzled with dry sherry and butter; before baking in our stone-oven to order. Available by either the full or half dozen.

Two plump chicken breasts lightly dredged in seasoned flour and sliced into bit size medallions. Pan sauteed and accented by diced green peppers, sweet Spanish onions, a pinch of tarragon and coarsely chopped garlic cloves. Glazed with honey and enhanced with a squeeze (or two) of lime. Served upon a comfy bed of our delicious herbed rice pilaf.

One or Two filets of sole wrapped around a bread stuffing featuring shrimp and real lump crab meat. Snuggled into their own private casserole, and drizzled with butter, dry sherry and a squeeze of lemon. Slowly oven baked to allow the flavors to intermingle, before being sealed in. Served hot and moist with sides of fresh rice pilaf and vegetables.

The latest rage, but understandably as this simple dish is oh, so good. We start with imported olive oil in a hot skillet. To that we add and whiten freshly chopped garlic cloves, cherry tomatoes and feta cheese. Tossed with 94 hand selected penne rigate noodles and finished with fresh basil leaves and accented by real Parmesan cheese. Delicious but even better with char-grilled chicken strips for 5.35 extra.

At least a half-pound of sole fillets nestled upon a bed of fresh spinach leaves. Topped with thin slices of fresh tomatoes, a pinch of chopped green onions and a pinch of chopped garlic. Enhanced with a squeeze of lemon and a sprinkle of dry white wine before slowly oven baking. Accompanied by freshly prepared herbed rice pilaf as well as a side of pan sauted zucchini disks accented with slices of fresh mushrooms.

It all starts with our fresh hand-stretched pizza dough. Lightly dressed with our Alfredo sauce and layered with fresh spinach leaves and chunks of chargrilled chicken breasts. Capped with a blanket of whole milk mozzarella cheese and enhanced with quartered artichoke hearts before baking in our original stone oven. Yum! :)

Our freshly baked quiche featuring Swiss, cheddar, Monterey Jack, Parmesan cheeses and a pinch of scallions. Served warm and accompanied by a small garden salad with your choice of homemade dressing.

(A thin crust pizza!) The staff is so in love with this pizza right now that we are betting you'll love it too! We saw Dave Portnoy review a "Tomato Pie" on #Instagram while he was scouting #NewJersey, and he raved about it. The dough is slathered with a sweet onion and #garlic paste, (almost like a hummus BUT NO SPICES so it's a 'sweet onion' thing, really), and then we sprinkle on the whole milk #Mozzarella. Finally, whole peeled #tomato filets and their tangy sauce are placed on TOP of the cheese and it's into the oven! Seasoned with a light dusting of salt after it's been Pie cut. Then, just be ready for the lightest, freshest, crispiest tasting #pizza you've ever had! Enjoy!

Whole artichoke hearts lightly rolled in flour and dipped in egg before browning in a hot skillet with a pat of butter. Enhanced with a smidgen of chopped garlic cloves and capers; before deglazing with a drizzle of dry white wine as well as a squeeze of lemon. Four per order.

We start with freshly ground sirloin being dusted with our magical blend of 13 secret Cajun spices and char-grilling over an open flame to your desired temperature. Lovingly nestled upon a bed of our delicious and freshly prepared Caesar salad. Small and Large versions available

Fresh ricotta seasoned with black pepper, salt, garlic and onion powder; before mixing in pulled chicken breasts, fresh spinach and chopped artichoke hearts. Rolled into (3) tubes of egg pasta and served upon a bed of our delicious if I say so myself marinara. Capped with a blanket of whole milk mozzarella and oven baked.

At least a half-pound of flounder fillets snuggled into their own private casserole and topped with a puree of spinach leaves, artichoke hearts and roasted garlic cloves. Accented by a squeeze of lemon and a drizzle of dry white wine, before slowly oven baking to a moist and steamy perfection. Accompanied by not only herbed rice pilaf, but also pan sauteed fresh vegetables that are so fresh; I dont even know what theyll be a s I type this.P.S. This is a heart healthy choice too!

A fresh dough ball, hand stretched to an either 10" or 16" wide circle. Embedded with nuggets of freshly chopped garlic, dressed with olive oil, and dusted with Parmesan cheese. Topped with strips of blackened chicken breasts and sprinkled with a blend of Monterey Jack as well as cheddar cheeses. Finished with roasted red peppers, jalapeno chips and enhanced with sprinkles of garlic, salt andblack pepper before baking.

A Filet mignon steak weighing at least a half-pound, char-grilled to your desired temperature. Dressed in a fresh mushroom demi-glace and served with freshly mashed potatoes and vegetables that are so fresh I dont even know what theyll be as I type this.

A quarter pound of filet mignon steak char grilled to your specification. Smothered with sauted mushrooms and onions, capped with Greenleaf and served upon a freshly toasted deli roll with horseradish sauce.

Twin flour tortillas marked on our char-grill and stuffed with chunks of blackened chicken breasts, diced ripe tomatoes, fresh spinach leaves, sliced black olives, whole milk mozzarella & Feta cheeses. Sliced into six wedges.

Two plump chicken breasts char-grilled over an open flame and glazed in our spicy Fuego sauce. Accented with curled spring onions, and accompanied by sides of rice pilaf as well as vegetables that are so fresh I dont even know what theyll be as I type this.

Our freshly made dough rubbed with chopped garlic, sprinkled with Parmesan, black pepper and a touch of salt before being finished with whole milk mozzarella. Topped with strips of char-grilled chicken, diced tomatoes, roasted peppers, capers, sliced black olives and artichoke hearts. Available gluten free for 27.50

A blend of Greenleaf, naked and Romaine lettuces tossed with fresh spinach leaves. Accented with candied walnuts, mandarin oranges, diced Macintosh apple and sprinkles of blue cheese crumbles, carrot shards and red cabbage. Crowned with a skewer of marinated chicken breasts grilled over an open flame and served with a side of our Zinfandel vinaigrette dressing. (Unless you prefer another dressing, of course).

Five plump shrimp peeled and stuffed with a delicious stuffing of lump crab meat, petite shrimp, and herbed breadcrumbs. Drizzled with dry sherry, tapped with a pat of whole butter and spritzed with a squeeze of lemon before being slowly oven baked. Accompanied by a side of drawn butter, freshly mashed potatoes and sauted corn nibblets accented with bell peppers and onion.

Two voluptuous chicken breasts, dredged in seasoned flour and quickly dipped in egg before pan searing in a hot skillet. Simmered with freshly sliced mushrooms, a pinch of coarsely chopped garlic and finished with a delicious butter sauce accented by a squeeze (or two) of fresh lemon. Accompanied by freshly mashed potatoes as well as oven roasted butternut squash.

Over a half-pound of fresh Atlantic salmon char-grilled upon an open flame to a moist perfection. Finished with medallions of an herbed citrus dill butter and accented by capers. Accompanied, not only by a side of our home-made rice pilaf, but also sauted farm-fresh zucchini and mushrooms. Please note that this is a gluten-free selection

Fresh zucchini sliced into sticks and lightly breaded. Deep fried to a golden brown, lightly dusted with Parmesan cheese and served with a side of our fresh marinara.

Zucchini noodles lightly sauted in pure olive oil with a pinch of garlic, diced ripe tomatoes & mushrooms. Dressed in our fresh Pesto sauce.

Two plump chicken breasts marinated in blend of freshly squeezed limes accented by nuggets of freshly chopped garlic cloves and minced cilantro. Char-grilled over an open flame and lovingly served upon a bed of herbed rice pilaf. Encircled with fresh broccoli florets and garnished with a sprig of cilantro.

A casserole of refried beans being snuggled under a blanket of Monterey Jack and cheddar cheeses. Enhanced with diced ripe tomatoes and green onions before being baked in our slate oven. Finished with a dollop of sour cream and served with a bunch of Fritto brand scoops. For double chips please add $2.00

Our fresh pizza dough hand stretched and slathered with a thin layer of refried beans. Sprinkled with shreds of Monterey Jack and cheddar cheeses before topping with slices of blackened chicken breast, jalapeno peppers, diced tomatoes and sliced black olives. YUM!

A vegetarian creation byMaggie! We start with a flour tortilla and spread refried beans (vegetarian style of course), add our home-made roasted peppers, quartered artichoke hearts, diced ripe tomatoes, sprinkles of cheddar and Monterey jack cheeses and heat. Finished with shards of iceberg lettuce and a dollop of sour cream before rolling and serving with love.

Fresh Brussel sprouts, sliced in half and crisped in vegetable oil. Glazed with our warm balsamic vinaigrette, before spiking with crumbles of crisp bacon strips. This is both a gluten-free choice, as well as being vegan too - if you skip the bacon.

Eight large shrimp tossed in our freshly prepared Honey-Creole sauce and snuggled into their own private casserole. Oven baked and served with our fresh Creole spiced rice pilaf as well as a side of fresh vegetables. Garnished with wedges of fresh lemon.

Fresh dough spiked with nuggets of fresh garlic and seasoned with Parmesan, pepper, a smidgen of salt and capped with a blanket of whole milk mozzarella before topping with strips of homemade roasted peppers and chunks of freshly ground mild Italian sausage.

Our freshly made dough, hand stretched into a six or seven inch circle and stuffed with sauted onions, bell peppers, diced tomatoes and chips of jalapeno. Finished with slices of char grilled chicken breasts and smothered with a blend of Monterey jack and cheddar cheeses before folding and baking in our stone oven. Accompanied by salsa and sour cream.

Ripe tomatoes, Kalamata olives, cucumbers, and red onions chopped to order. Enhanced with sprinkles of chickpeas and feta cheese, before tossing in our Tzatziki cucumber sauce. Served upon a bed of mixed salad greens. Available with freshly char-grilled chicken for +5.75.

We start by slicing plump chicken breasts into bite-size medallions, lightly dredge them in seasoned flour and pan sear. Enhanced and simmered in a spicy sauce of crushed tomatoes, sweet onions, minced garlic, bell peppers, crushed red pepper, a pinch of jalapeno and a shot of heavy cream. Served upon a bed of 114 individually chosen fettuccini noodles.

A bed of fresh salad greens enhanced with crumbles of Feta cheese and adorned by tomato wedges, slices of cucumber, Kalamata olives, sweet onions, and crowned with strips of gyro loaf (which is an herbed blend of lamb and beef). Available in two sizes, and served with cucumber tzatziki dressing.

Layers of fresh carrots, eggplant, portobello mushrooms and florets of broccoli interspersed with layers of seasoned ricotta cheese, whole milk mozzarella cheese, fresh pesto, our white Alfredo sauce and sheets of egg pasta. Snuggled into its own private casserole and slowly oven baked.

The "G" is silent; and both words start by enunciating "Y" the same way. We start with slabs of the famous gyro loaf, which is an herbed blend of beef and lamb. We roll these in a warm flour tortilla with our delicious cool and refreshing cucumber sauce, a sprinkle of diced ripe tomatoes, sweet onions and shards of iceberg lettuce. Y is also for Yum!

Our freshly prepared dough hand stretched into a 10-inch or 16-inch circle; and lightly dressed with our fresh Ranch dressing. Sprinkled with chunks of Southern style fried chicken, Monterey Jack and cheddar cheeses and diced ripe tomatoes. Baked in our stone oven and finished with a chiffonade of iceberg lettuce around the rim.

At least a quarter pound of sole fillets snuggled into their own private casserole atop a bed of fresh spinach leaves and topped with a stuffing created with cubes of our toasted garlic bread and spiked with horseradish. Accompanied by herbed rice pilaf and slices of local zucchini pan sauted with mushrooms.

Ocean Clams sauted with coarsely chopped garlic, basil, Chardonnay wine and butter; tossed with 114 hand selected linguini noodles. Also available as a red clam sauce with the addition of diced ripe tomatoes and a splash of our fresh marinara at no additional charge.

Disks of fresh eggplant lightly breaded, deep fried and patted dry. Dressed with our simple Alfredo sauce, stacked with florets of fresh steamed broccoli and capped with a blanket of whole milk mozzarella. All this before slowly baking in our stone oven. Accompanied by a side of penne rigate noodles dressed in our freshly prepared marinara sauce.

Flour tortillas marked on the char grill and stuffed with sauted onions, bell peppers and diced tomatoes accented with fajita seasoning. Finished with slices of char-grilled chicken and smothered with Monterey jack and cheddar cheeses before baking in our stone oven. Accompanied by salsa and sour cream.

Your choice of a -pound version or -pound of freshly sliced corned beef simmered with rough cut carrots, celery, whole bliss potatoes, sweet Spanish onions and; of course, cabbage. Drizzled with fresh stock, finished with a pat of whole butter and served upon a platter. Veggies are all you can eat and extra corned beef is $5.25 per quarter pound.

Two plump sausage links char-grilled over an open flame and snuggled upon a bed of freshly made mashed potatoes. Finished with homemade onion gravy.

Two slices of fresh Rye bread lightly grilled and piled high with melt-in-your-mouth corned beef, a tuft of sauerkraut and two slices of scintillating Swiss cheese. Finished with Chef T.J.s Thousand Island dressing.

Twin slices of fresh rye bread smothered with our Pesto of 100% Olive Oil, fresh basil, Parmesan cheese, fresh garlic cloves, select herbs, an pine nuts. Layered with Mozzarella, grilled tomato, and sandwiched together.

Quartered artichoke hearts pan-seared with nuggets of coarsely chopped garlic cloves, diced sweet onions and strips of roasted red peppers. Finished with our simple Alfredo sauce of butter, cream and Parmesan cheese. Tossed with 82 hand-selected cheese tortellini; formed in the shape of an angels halo.

Freshly prepared and hand-stretched pizza dough dressed with our pesto sauce of 100% Olive Oil, fresh basil, Parmesan cheese, fresh garlic cloves, select herbs, and pine nuts. Finished with a blanket of whole milk mozzarella. Topped with strips of char-grilled chicken breasts and diced tomatoes before stone oven baking.

At least a half-pound of wild caught haddock fillets snuggled into their own private casserole and topped with an herbed stuffing of crumbled Ritz crackers, bread crumbs and of course herbs. Lightly drizzled with Chardonnay and finished with a squeeze of lemon before slowly baking. Accompanied by sides of herbed rice pilaf and sauted fresh vegetables.

Five large shrimp dredged through a blend of 13 magical Cajun spices before char-grilling over an open flame. Lovingly snuggled onto a bed of fresh greens; alongside rows of corn nibblets, diced ripe tomatoes, sliced black olives, cucumbers and shredded Monterey Jack and cheddar cheeses. Crowned with a sprinkle of crispy fried onion strings, and accompanied by a side of freshly prepared Cajun Ranch dressing.

This is actually a new menu item that we are debuting this week. Please let us know any feedback as we finalize the recipe. Traditional elbow macaroni blended with a creamy white cheddar cheese sauce. Lightly breaded & deep fried. 6 per order.

Our freshly hand stretched dough spiked with nuggets of coarsely chopped garlic. Seasoned with Parmesan, black pepper, a smidgen of salt and capped with a blanket of whole milk mozzarella. Topped with diced ripe tomatoes, scallions and sprinkles of Bleu cheese. Baked in our stone oven. Also available with strips of freshly char-grilled chicken for an additional charge.

Twin sole filets nestled into their own private casserole and adorned with a blend of minced onions, roasted red peppers, fresh garlic, capers and Kalamata olives. Enhanced with sprinkles of black pepper, cumin, dill weed and a smidgen of salt; before finishing with crumbles of Feta cheese and a pat of butter. Slowly oven baked and accompanied by sides of our herbed rice pilaf as well as fresh zucchini, pan sauted with mushrooms.

Chunks of mild Italian sausage pan sauted with fresh onions, coarsely chopped garlic, sun dried tomatoes and fresh spinach leaves. Deglazed with white wine and lemon; expanded with hearty chicken stock, our fresh Pommodoro sauce, and a splash of cream. Enhanced with fresh herbs before being tossed with elbow noodles. Finished with a sprinkle (or two), of Parmesan & feta cheeses.

One lonely grilled hot dog snuggled into a warm griddled bun and accompanied by a handful of steak fries.

A blend of shredded chicken breasts, carrots, scallions and bleu cheese tossed with Franks Red Hot sauce and a smidgen of cream cheese to hold it all together. Hand rolled by Carter and Steven before deep frying. Served with blue cheese dressing.

A petite quarter-pound filet mignon, char grilled to your specification and dressed with our mushroom demi-glace. Paired with (3) Baked Stuffed Shrimp, freshly mashed potatoes dressed with gravy as well as sauted sweet corn nibblets accented by diced bell peppers and sweet onion. To substitute an 8 oz. filet please add 9.00

A warm flour tortilla lightly sprinkled with Monterey Jack and cheddar cheeses, and rolled with a quarter pound of fresh turkey breast, a sprinkle of diced ripe tomatoes and shards of crisp iceberg lettuce.

At least a half pound of Atlantic salmon char-grilled over an open flame and finished with fresh pesto sauce. Served upon a bed of fresh spinach leaves accented by tomato and cucumber. Dressed with our Balsamic vinaigrette.

A bakers dozen of egg pasta pillows filled with a blend of ricotta, mozzarella, Parmesan and Romano cheeses. Adorned with a hand-rolled meatball and finished with our fresh marinara sauce.

At least a half-pound of fresh Atlantic salmon char-grilled over an open flame. Finished with fresh pesto sauce and served with sides of rice pilaf and sauted vegetables.

Our freshly made, hand-stretched pizza dough. Ladeled with our original recipe for pizza sauce, 100% whole milk mozzarella cheese and stacked with a double layer of pepperoni before drizzling with our boarding house honey-hot sauce. Baked in one of our original stone ovens, that Dad bought used when we opened in 1964.

Five large shrimp dredged through a blend of 13 magical Cajun spices before char-grilling over an open flame. Lovingly snuggled onto a bed of fresh greens; alongside rows of corn nibblets, diced ripe tomatoes, sliced black olives, cucumbers and shredded Monterey Jack and cheddar cheeses. Crowned with a sprinkle of crispy fried onion strings, and accompanied by a side of freshly prepared Cajun Ranch dressing.

Two plump chicken breasts char-grilled over an open flame. Simmered and glazed in Franks Red-Hot sauce, before accenting with bleu cheese crumbles and chopped scallions. Simply a spicy delight! Accompanied by sides of rice pilaf as well as fresh vegetables that are so fresh; I dont even know what they are as I type this.

Five large shrimp and chicken breasts sliced into medallions, lightly dredged in seasoned flour and pan-seared with sliced mushrooms, sweet onions, capers and a pinch of garlic. Enhanced by a drizzle of white wine a squeeze of lemon, a sprinkle of brown sugar and a shot of Tabasco. Served upon a bed of our herbed rice pilaf.

We start by hand-stretching a circle of freshly prepared pizza dough and layer it with herbed ricotta cheese, marinara sauce and whole milk mozzarella cheese. Finished with chunks of sweet Italian sausage and freshly ground hamburger before being baked in our stone oven. Available in both 10-inch and 16-inch versions.

A third of a pound of freshly ground sirloin, hand-formed and char-grilled to your desired temperature. Lovingly nestled upon a bed of fresh salad greens accented by diced ripe tomatoes and red onions. Finished with crumbles of bleu cheese and sprinkles of diced, crisp bacon strips. Served with our home-made bleu cheese dressing (but feel free to substitute with another dressing if youd like!). A gluten-free selection too!

Three or five pasta ockets stuffed with mashed potatoes and cheddar cheese. Pan seared and garnished with freshly caramelized onions. Accented with dashes of garlic, black pepper, and a sprinkle of salt, before finishing with a dollop of real sour cream.

Fresh kielbasa from Janik Butchers in Enfield, sliced into disks and pan sauted with potato and cheddar cheese pierogis. Accented with caramelized onions and Sabrett brand sauerkraut (imported from Bronx, New York).

At least a half-pound of fresh Atlantic salmon marinated and glazed with our delicious teriyaki sauce of pineapple juice accented by garlic, ginger, brown sugar, honey and a splash of soy sauce. Char-grilled over an open flame and sprinkled with sesame seeds. Served with sides of home-made rice pilaf and pan sauted zucchini accented with slices of mushroom.

Our freshly made and hand stretched pizza dough. Lightly seasoned with an extremely thin layer of mayo before capping with whole milk mozzarella cheese. Topped with diced ripe tomatoes and crisp bacon strips before baking in our stone oven for exactly 8 minutes and 40 seconds. Finished with sprinkled along the crust with a chiffonade of crisp iceberg lettuce. Available in both a 10-inch as well as 16-inch version.

Two filets of sole nestled into a casserole dish and topped with diced ripe tomatoes, diced cucumbers and a pinch of green onion. Enhanced with a splash of dry white wine and a squeeze of lemon before slowly oven baking. Finished with a dollop of our fresh cucumber sauce and joined by a side of herbed rice pilaf as well as a side of sauted, farm fresh zucchini accented with mushroom.

Before you even say anything, I looked this up and all it means is a combination of three things. In this case it's a great combination platter of our home-made lasagna, fresh eggplant parmesan and a pair of herbed ricotta stuffed shells. Smothered with our delicious marinara sauce, capped with a blanket of whole milk mozzarella and browned in our slow oven.

Two plump chicken breasts dressed with a blend of Parmesan cheese and Panko (coarse) bread crumbs. Pan seared in a hot skillet and finished in our stone oven. Served upon a bed of our homemade marinara sauce with a side of penne rigate noodles.

Four jumbo pasta shells stuffed with a blend of ricotta, Parmesan and Romano cheeses; accented with fresh herbs. Painstakingly arranged on a bed of our home-made marinara sauce before crowning with a blanket of whole milk mozzarella cheese. Slowly stone-oven baked.

At least a half-pound of fresh Atlantic salmon char grilled over an open flame. Just before it reaches the pinnacle of moist perfection, we smother with our fresh pesto sauce of 100% Olive Oil, fresh basil, Parmesan cheese, fresh garlic cloves, select herbs, and pine nuts with freshly sliced tomatoes lain on top to roast in our stone oven. Served with sides of our freshly roasted butternut squash; as well as herbed rice pilaf.

Fresh salad greens tossed with diced ripe tomatoes, Mandarin orange segments, slivers of toasted almonds, spring onions and chow mein noodles. Topped with slices of chicken tenders that are lightly breaded and deep fried to order. Accompanied by a side of our sort of famous Honey-Dijon dressing.

At least a half-pound of fresh Atlantic salmon char-grilled over an open flame. Glazed in our spicy Fuego sauce, before accenting with fresh green onions. Accompanied by sides of rice pilaf as well as vegetables that are so farm fresh, that I dont even know what theyll be as I type this.

Plump chicken breasts dredged in seasoned flour and sliced into bite size medallions. Pan seared alongside disks of fresh Italian sausage as well as sliced mushrooms. Deglazed with dry sherry and enhanced with splashes of fresh marinara, chicken broth and a pinch of magical Cajun spices. Finished with a dollop of fresh sour cream and served upon 89 hand-selected egg noodles. Garnished with a pinch of spring onions.

Freshly made dough, hand stretched into a 10 or 16-inch circle and dressed with our original recipe pizza sauce. Accented by chunks of grilled chicken breast, smothered with whole milk mozzarella and topped with fresh spinach, roasted red peppers, banana peppers, as well as slices of red onion. Stone oven baked = YUMMY!

Our homemade meatloaf sliced into planks, enhanced with a ladle of our fresh marinara and smothered with whole milk mozzarella before slowly oven baking to order. Accompanied by a side of 54 penne rigate noodles also dressed in our fresh marinara.

An 8-inch Italian loaf of bread, sliced in half and folded open before brushing with our fresh garlic infused butter and topping with slices of crispy buffalo chicken, diced fresh tomatoes, green scallions and crumbles of blue cheese. Sprinkled with mozzarella and toasted in our stone oven. Served with love and a side of Antonios Original Sour Cream Dressing.

More than one, but less than three voluptuous chicken breasts; lightly tenderized, dredged through seasoned flour and sliced into bite size pieces. Pan sauted with fresh mushrooms, diced ripe tomatoes, onions and crisp bacon morsels. Simmered in a rich beef demi-glace highlighted by a splash (or two) of Burgundy wine and served upon a bed of 99 hand selected fettuccini noodles.

A bed of fresh salad greens accented with cubes of oven roasted turkey breast, sharp cheddar cheese and slices of crisp Macintosh apples. Finished with craisins, candied walnuts and served with a side of our delicious honey-Dijon dressing.

We start with slices of freshly roasted turkey breasts served hot and moist. Dressed in our homemade brown turkey gravy, and served upon a bed of freshly prepared bread stuffing. Accompanied by sides of fresh mashed potatoes, only the finest canned whole-berry cranberry sauce and fresh seasonal vegetables; that are so fresh, I dont even know what they are yet.

Our Gluten Free pizza dough spiked with nuggets of fresh garlic and sprinkled with fajita seasonings and diced char-grilled chicken breasts. Blanketed with Monterey Jack and cheddar cheese before finishing with bell peppers, Spanish onions and diced ripe tomatoes. Baked in our stone oven, and available with a side of our freshly made salsa and/or fresh sour cream for 95 each.

A warm flour tortilla with melted Provolone cheese and layered with genoa salami, roasted red peppers, banana peppers, pepperoni, and a pinch of scallions before sandwiching with Mozzarella cheese and another warm flour tortilla. Marked on the open flame char-grill and finished in our stone oven before slicing into six wedges.

Our freshly made pizza dough, hand stretched and dressed with our original 1964 recipe pizza sauce. Topped with whole milk mozzarella and slices of our original (1966) recipe for hand-rolled meatballs. Enhanced with sprinkles of oregano, basil, parsley and crushed red pepper before baking in our original stone oven (that we bought used in 1964). 10 or 16 versions

The beet goes on! At least one, literally farm fresh beet; wedged and served upon a bed of spinach leaves tossed with diced tomatoes, Feta cheese and Balsamic vinaigrette. Garnished with sprinkles of glazed walnuts, shards of carrot and shredded red cabbage.

Two plump chicken breasts sliced into bite-size medallions. Lightly dredged in seasoned flour and pan seared with fresh spinach, roasted red peppers, diced sweet onions, artichoke hearts and a pinch of garlic. Deglazed with a splash of dry white wine before expanding with chicken broth. Accented with a splash of marinara, a shake of Parmesan, a pinch of basil and a pat of whole butter. Served upon 124 hand-chosen fettuccini noodles.

Flour tortillas marked on the char grill, then slathered with Tuscaloosa style barbecue sauce and stuffed with diced fried chicken tenders, caramelized onions, strips of crisp bacon, Monterey Jack and cheddar cheeses. Finished in our stone oven and sliced into wedges.

We start by filling a casserole dish with fresh cacciatore. For those of you that are unfamiliar with cacciatore; we start by simmering spears of fresh bell peppers, sweet Spanish onions and mushrooms with coarsely chopped garlic in a drip (or two), of olive oil. Next, we deglaze with white wine, add strips of peeled tomatoes and lightly spice. Anyways, back to the special. We start with the cacciatore, add two hand-rolled meatballs, a mild Italian sausage link, and smother with whole milk mozzarella. Slowly oven baked, and served with a side of 42 hand selected penne rigate noodles dressed with marinara.

Fresh spinach leaves topped with slices of fresh mushrooms, crumbles of hard-boiled egg, sliced sweet Spanish onions and diced; crisp strips of bacon. Dressed with our Balsamic vinaigrette. Simple and delicious.

Fresh dough, hand stretched and ladled with our original recipe pizza sauce before layering with a bed of whole milk mozzarella. Adorned with small chunks of hamburger, pepperoni, and sliced black olives. A simple, yet family favorite of our chefs T.J. Parker & Shayne Parker.

Two plump chicken breasts char-grilled over an open flame to a moist and juicy perfection. Simmered and glazed in our Honey Barbeque sauce before accenting with several hand chosen and battered onion rings. Accompanied by sides of herbed rice pilaf as well as fresh seasonal vegetables that are so fresh, I dont even know which they will be as I type this!

Plump chicken breasts sliced into medallions and lightly dredged in seasoned flour. Pan seared in a hot skillet with mushrooms, onions and a sprinkle of Craisins. Deglazed with French brandy, mellowed with a drizzle of heavy cream and enhanced with a sprinkle of brown sugar. Served upon a bed of our herbed rice pilaf and finished with a sprinkle of fresh orange zest and chopped parsley.

A pair of large, farm-fresh bell peppers stuffed with an herbed rice and ground sirloin stuffing before being slowly oven roasted upon a bed of fresh marinara sauce. Finished with a blanket of whole milk mozzarella cheese.Also, just FYI; this is a gluten-free option.

At least a half-pound of sole fillets nestled into their own private casserole and dressed with our fresh salsa, a splash of tequila and a squeeze of fresh lime. Slowly oven baked to a moist perfection and served with sides of not only our homemade rice pilaf; but also, fresh vegetables that are so fresh; I dont even know what they are as I type this. Yet another gluten-free option

Fresh salad greens accented by strips of red cabbage, shards of carrot and a sprinkle of sweet onion before finishing with rows of diced ripe tomatoes, cucumbers, fried eggplant discs, chickpeas, Kalamata olives and Feta cheese. Served with our Balsamic vinaigrette, and a few lemon wedges to squeeze for an authentic flavor.

Our freshly made pizza dough, hand stretched and spiked before slathering with our 49 year old original recipe tomato sauce. Blanketed with whole milk mozzarella cheese and adorned with diced slices of Canadian bacon, Dole pineapple chunks, and jalapeno chips. Stone oven baked in our original pizza oven (that my Dad bought used in 1964).

I hope I make Mom proud with this rendition of her Spanakopita or as more people refer to it; spinach pie. Her recipe of chopped spinach leaves blended with Feta, egg, Parmesan, Ricotta, scallions and herbs between layers of flaky filo dough. Lightly warmed in our stone oven to order and accompanied by a freshly prepared Greek salad with our side of our traditional vinaigrette Simply delicious!

We start with plump chicken breasts sliced into bite size medallions, lightly dredge them in seasoned flour and pan sear. Simmered in a spicy sauce of crushed ripe tomatoes, sweet onions, minced garlic, green peppers, crushed red pepper, a pinch of jalapeno and a shot of heavy cream. Served upon 114 fettuccini noodles.

Hand-stretched dough, slathered with a mix of our Tuscaloosa style barbecue sauce AND Frank's Red-Hot sauce, topped with slices of grilled chicken, red onions, banana peppers, and whole milk mozzarella cheese.

CHEESECAKE OF THE WEEK

Carter is again preparing his specialty classic egg rolls of freshly ground pork browned with fresh ginger, cabbage, bean sprouts, green onions and a splash of oyster sauce. Individually hand rolled with love, and served with duck, duck sauce.

Five large shrimp skewered and dredged through a blend of 13 magical Cajun spices before char-grilling over an open flame. Served upon a bed of crisp romaine lettuce tossed with our freshly prepared Caesar dressing and home-made croutons. Available in a bowl or platter.

Eight large shrimp sliced, and lightly dredged in seasoned flour. Pan sauted with slices of fresh mushrooms, nuggets of coarsely chopped garlic and capers. Deglazed with dry white wine, enlivened with a squeeze of lemon and finished with a pat (or two) of whole butter. Served upon a bed of 119 hand selected fettuccini noodles.

Okay, I admit it, we are running this special solely because Im addicted to this version that Chef TJ and Sous-Chef Shayne created. Young soybeans steamed and lightly seasoned with drizzles of soy sauce, sesame oil as well as pinches of garlic, black pepper and salt.

At least a half-pound of fresh Atlantic salmon char-grilled over an open flame. Glazed in our Asian sauce, before accenting with fresh green onions. Accompanied by sides of rice pilaf as well as vegetables that are so farm fresh, that I dont even know what theyll be.

Diced crisp cucumbers, ripe tomatoes and a few sweet onions tossed in our Balsamic vinaigrette and finished with crumbles of imported Feta cheese. Served upon a bed of crisp salad greens and accompanied by a side of freshly toasted garlic bread for your enjoyment.

At least a half-pound of Atlantic salmon basted with our Tuscaloosa style barbecue sauce and char grilled over an open flame. Accompanied by sides of homemade rice pilaf and fresh vegetables that are so fresh; I dont even know what they are as I type this. P.S. Fresh salmon is also on our secret menu and always available in this version; as well as both in a blackened version; or simply char grilled with medallions of citrus butter.

We create a vodka sauce of sauted sweet onions, strips of vine ripened California tomatoes, heavy cream, Parmesan cheese and of course a drizzle of vodka. Tossed with 108 penne rigate noodles and crowned by strips of chargrilled chicken breasts, a sprinkle of real Parmesan cheese, and a pinch of chopped curly parsley.

Parmesan cheese, black pepper, a smidgen of salt and capped with a blend of Monterey Jack, cheddar and whole milk mozzarella. Finished with diced imported ham, roasted red peppers, sliced black olives and banana peppers.

A bed of fresh salad greens topped with a healthy scoop of seafood salad featuring a blend of shrimp, surimi crab, minced celery, 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.

We start with two plump chicken breasts being sliced into bite size medallions and lightly dredged in seasoned flour. Pan sauted with slices of fresh mushrooms, nuggets of coarsely chopped garlic and capers. Deglazed with dry white wine, enlivened with a squeeze of lemon and finished with a pat (or two) of whole butter. Served upon a bed of 118 hand selected fettuccini noodles.

Plump chicken wings lightly dusted with garlic, salt & pepper before roasting in our stone oven. Lightly dipped in 100% vegetable oil to open the pores; before tossing and glazing with our delicious sweet & sour sauce. Accompanied by carrot and celery sticks as well as our original blue cheese dressing for your dipping enjoyment.

A third of a pound of freshly ground sirloin char-grilled over an open flame to your desired temperature. Snuggled onto a freshly toasted deli bun before smothering with Chef Shaynes salsa con queso, lettuce, tomato and slices of red onion. Accompanied by a hand-chosen deli pickle spear.

Fresh tortilla chips, smothered with Monterey Jack and cheddar cheese. Stone oven baked and drizzled with our sweet and spicy Fuego Sauce. Garnished by scallions, salsa & sour cream. Even better topped with a freshly char-grilled and diced chicken breast for + 5.35.

A bed of fresh salad greens intensified with crumbles of Feta cheese and accented by tomato wedges, slices of crisp fresh cucumbers, Kalamata olives and sweet onions. Crowned with 5 freshly char-grilled shrimp and served with a side of our classic vinaigrette dressing.

Eight large shrimp pan-sauted in butter with slices of fresh mushroom, a smidgen of coarsely chopped garlic and capers. Deglazed with dry white wine, spritzed with a lemon and finished with a sprinkle of salt and pepper. Tossed with 108 of the most delectable linguini noodles, this side of the Farmington River.

Fresh dough hand stretched and spiked with nuggets of coarsely chopped garlic cloves. Layered with fresh spinach leaves and whole milk mozzarella, before finishing with strips of roasted red peppers, Kalamata olives and crumbles of Feta cheese. Available in both a 10 or 16 inch versions.

A special chicken salad prepared from char-grilled chicken breasts, green grapes, and a hint of tarragon. Tarragon is reminiscent of anise, and legend held that it could ward off serpents and dragons, while also healing snakebites! Grapes, while not actually able to fend off large fire-breathing reptiles, taste excellent. A refreshing change from the conventional chicken salad recipe, in addition to helping you feel safer on travels through enchanted forests. Served on a bed of fresh salad greens and accented by ripe tomatoes, cucumber, onion, red cabbage, carrots and the dressing of your choice.

Large caps filled with our stuffing of locally ground sausage blended with seasoned bread crumbs, herbs and spices. Lightly drizzled with sherry and a tap of butter before oven baking. Available by & full dozens.

Yet another secret menu item that we make by request so often it might as well be on the menu; (and might be again soon). Plump chicken breasts sliced into bite-size medallions and pan seared with nuggets of fresh garlic. Deglazed with orange liqueur, sprinkled with both mandarin orange segments and pineapple tidbits before simmering in a Pina Colada butter sauce. Finished with toasted coconut and served atop a bed of herbed rice.

Our freshly made pizza dough hand stretched and labeled with Franks Original Red-Hot Sauce. Topped with your choice of diced freshly char-grilled chicken breasts, or diced freshly fried chicken breasts. Finished with a blanket of whole milk mozzarella cheese, and sprinkles of bleu cheese crumbles as well as sliced scallions and its ready for baking in our stone oven! (Available in an extra hot Punish Me version for $1.35, and/or dip in our famous Bleu Cheese or Ranch Dressings for $1.35 per half-cup. container)

A large Portobello mushroom cap stuffed with Bleu cheese and char grilled over an open flame. Served atop a bed of fresh spinach leaves tossed in our Balsamic vinaigrette and accented with diced tomatoes, slices of cucumber, sprinkles of red cabbage, shards of carrot and a few more crumbles of Bleu cheese for good luck!

Flour tortillas warmed and marked on the char-grill with mozzarella, discs of mild Italian sausage, spinach leaves, feta, and sundried tomatoes. Served with marinara.

A large chicken breast weighing at least a half-pound, lovingly tenderized (smacked with a mallet), and stuffed with slices of imported pit ham and tantalizing Swiss cheese. Slowly oven baked and finished with our silky Supreme sauce. Accompanied by sides of herbed rice pilaf and sauted corn nibblets, accented with green bell peppers and onion.

Our fresh dough, hand stretched and rubbed with olive oil and fresh garlic. Dusted with Parmesan cheese as well as pinches of black pepper, salt and crushed red pepper. Layered with fresh spinach leaves. Topped by whole milk mozzarella and fresh tomato slices dipped in balsamic vinaigrette. Finished with a drizzle of our Alfredo sauce!

Plump chicken tenders dredged in panko bread crumbs, and deep fried to a golden brown. Served on a toasted bun, accented with pickle chips and dressed with our secret Steve-Fil-A sauce. Served with a pickle spear too!

Petite shrimp pan sauted and served atop our simple Pommodoro sauce of tomato strips enhanced with black pepper, fresh garlic, basil and spinach leaves. Presented upon a bed of 114 fettucine noodles.

Fresh kielbasa links from Janik Butchers in Enfield, butterflied open and char-grilled over an open flame. Accented with freshly caramelized onions and Sabrett brand sauerkraut (from Bronx, New York). Garnished with real sour cream (from New Haven, CT). Served with sides of our freshly prepared mashed potatoes as well as seasonal vegetables; that are so fresh, I dont even know what they are as I type this!

Plump chicken breasts, pan sauted with diced sweet onions, green peppers, ripe tomatoes and a smidgen of coarsely chopped garlic. Deglazed with a splash of tequila and enhanced with a dash of lime juice, a drip of Tabasco and a pat (or two) of whole butter. Tossed with 112 fettuccini noodles and finished with sprinkles of green onions as well as bleu cheese crumble.

We continue to pay homage to the legacy of the One Way Fare restaurant. With help from their former staff, this week we offer their menu item number 4 (of 14). Best described on the One Way Fare menu as A rich French concoction to please any gourmet palate. Served with toasted bread spikes for your dipping vehicle, but feel free to substitute fresh bread spikes if thats your thing.Also available with a shot of Kirsch brandy for a bit extra!

Our freshly prepared and hand stretched pizza dough spiked with nuggets of coarsely chopped fresh garlic. Seasoned with Parmesan cheese, black pepper, a smidgen of salt and of course clams! Capped with a blanket of whole milk mozzarella and baked in our stone oven. Available in both 10 and 16 versions.

At least a half-pound fillet of fresh salmon char grilled over an open flame. Slathered with our delicious slurry of maple syrup, Dijon mustard and fresh garlic, enlivened with pinches of chili powder, cayenne pepper and a splash of soy sauce. Glazed in our stone oven and accompanied by hot rice pilaf and sauted zucchini accented with mushrooms.

A dish always available on our separate Gluten Free Menu, but its not just for Celiac sufferers! A pair of chicken kabobs basted in our homemade vinaigrette and char grilled or oven baked. Served upon an alluring bed of freshly sauted spinach leaves accented by coarsely chopped garlic cloves. Accompanied by a side of 1,842 hand selected kernels of fresh rice pilaf.

Our freshly made pizza dough hand stretched and dressed with mashed potatoes seasoned with a touch of garlic, black pepper as well as a pinch of salt. Topped with a blend of Monterey Jack, cheddar and mozzarella cheeses, discs of fresh kielbasa, caramelized onions and sauerkraut. Finished in our original stone oven and served with a side of sour cream for your dipping pleasure.

Our freshly made dough rubbed with chopped garlic, sprinkled with Parmesan cheese, black pepper and a pinch of salt. Layered with fresh spinach leaves, and finished with whole milk mozzarella, roasted red peppers, and artichoke hearts. Also available gluten-free for 22.65

Our famous cheddar cheese sauce accentuated by an herbed blend of ground sirloin enhanced with taco seasonings, a sprinkle of dark red kidney beans and minced jalapeno peppers. Tossed with 108 hand selected penne noodles and finished with sprinkles of Monterey Jack cheese, cheddar cheese and crumbles of freshly made corn tortilla chips. Its delicious!

Two slices of fresh Rye bread lightly grilled and piled high with warm slices of pastrami. Accented by a tuft of sauerkraut, seasoned with Chef T.J.s Thousand Island dressing, and held together by two slices of scintillating Swiss cheese. Garnished by a deli pickle spear.

Our fresh dough, hand-stretched and spiked with nuggets of coarsely chopped garlic. Seasoned with Parmesan, black pepper, a smidgen of salt and layered with fresh spinach leaves and deep-fried eggplant. Smothered with whole milk mozzarella and finished with crumbles of Feta cheese. Stone oven baked in our original oven we bought used in 1964. Available in 10 or 16 versions.

Twelve hand-rolled mini meatballs simmered in our delicious sauce created by whisking beef stock, heavy cream, soy sauce, black pepper, rosemary and a bit of flour. We finish the sauce with sour cream and a sprinkle of freshly dried dill weed before serving upon a bed of egg noodles with love and a smile. Winks are 50 extra.

Pulled roasted turkey meat blended with our freshly prepared bread stuffing, and formed into balls. Rolled in panko bread crumbs and deep-fried. Served upon a bed of our turkey gravy and drizzled with cranberry sauce

Fresh Atlantic salmon char-grilled over an open flame. Dressed with our delicious Tuscan sauce of 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. Accompanied by sides of herbed rice pilaf and pan sauted zucchini disks accented with mushroom.

A handful of petite shrimps enhanced with a sprinkle of salt, black pepper and garlic prior to comingling with sliced banana peppers. Tossed in seasoned flour and deep-fried to a golden brown. Accompanied by a side of our Cajun-Ranch dressing.

Petite shrimp coupled with disks of sweet Italian sausage links, simmered in a "great if I say so myself" Jambalaya sauce of tomatoes, green peppers, sweet Spanish onions, celery, dry white wine, chicken stock, tomato juice and a sprinkle of cayenne pepper. All tossed with 2864 hand selected rice kernels and served to you upon a hand-chosen Homer Laughlin Fiesta plate!

A blend of Northern Curly and Lacianto (a.k.a. Black Magic) Kale leaves lightly seasoned with olive oil. Accented with slices of red onion, shards of carrot, and chick peas before finishing with sprinkles of toasted almond slivers, as well as Craisins. Accompanied by our classic vinaigrette dressing.

An 8-inch Italian loaf of bread, sliced in half and brushed with our fresh garlic infused butter. Topped with crumbles of Bleu cheese, strips of roasted red peppers and a sprinkle of scallions. Toasted in our stone oven, finished with a sprinkle of Parmesan, and served with love!

A plump, char-grilled chicken breast chopped (1st chop) and tossed with chopped (2nd chop) Greenleaf, romaine and iceberg lettuces, roasted red peppers, sweet onions, crisp cucumbers, red cabbage, carrots, and diced ripe tomatoes. Finished with a sprinkle of chick peas and accompanied by a side our balsamic vinaigrette.

Twin flour tortillas stuffed with strips of char-grilled chicken breast, pickled red onions, a dollop of our homemade salsa and a blend of Monterey Jack & cheddar cheese. Marked on the open flame char-grill and finished in the stone oven before slicing into six wedges. Served with a side of our new cilantro-lime sour cream.

We start with plump chicken breasts sliced into bite size medallions, lightly dredged in seasoned flour and pan seared. Simmered in a spicy sauce of crushed ripe tomatoes, sweet onions, minced garlic, green peppers, crushed red pepper, a pinch of jalapeno and a shot of heavy cream. Served upon a bed of 114 fettuccini noodles. Spicy, and oh so delicious!

Our freshly prepared pizza dough hand stretched and dressed with a mild cheddar cheese sauce. Topped with shaved sirloin steak that is steamed in au jus, whole-milk mozzarella, green bell peppers, sweet onions and fresh mushrooms. Baked in our stone oven for exactly 8 minutes and 40 second. (Okay, maybe 42 seconds)

Chunks of freshly ground beef simmered alongside diced bell peppers, sweet onions and minced garlic cloves in a hearty chicken stock fortified with a spoonful of marinara. Enhanced with Italian spices and tossed with shell shaped noodles before serving with love.

A signature sandwich created and made famous at One Way Fare of the old Simsbury train station. Grilled Pumpernickel bread slathered with cream cheese and piled high with hot Roast Beef before crowning with shards of red onions and a dollop of horseradish sauce.

Not to be confused with our Buffalo Egg Rolls (which we also made); but every bit as delicious. We started by slowly simmering sweet onions, added tender roast beef, shredded American and Provolone cheeses and finished with a splash of au jus. Individually hand rolled with love, and deep fried to a golden brown. Two per order and served with a side of Horseradish sauce.

We continue our celebration of the original One Way Fare restaurant of Simsbury. This week we offer their menu item number 7 The DiplomatFresh rye bread lightly griddled with slices of scintillating Swiss cheese before piling with warm slices of imported ham, oven roasted turkey breast and finished with a tuft of our home-made Cole slaw. Garnished by a very special, hand-chosen deli pickle spear named Fred.

A bread stuffing featuring bits of carrots, fresh bell peppers, sweet onions, mushrooms, and a pinch of fresh garlic. Next, we lightly tenderize a plump chicken breast and stuff it. Slowly oven baked to a moist perfection and dressed with a silky Supreme sauce (which is a cream sauce accented by chicken stock and white pepper). Accompanied by a side of sauted sweet corn nibblets accented by bits of onion and bell pepper.

Over half of a pound of filet mignon butter-flied, dredged through cracked peppercorns and pan seared to your desired temperature. Deglazed with French brandy and simmered in a rich cream sauce, enhanced by beef drippings and complimented with bits of sauted bell pepper and crumbles of bleu cheese. Escorted to your table by a side of freshly prepared

Plump chicken breasts sliced into bite size cuts and lightly dredged thru seasoned flour. Pan seared with fresh garlic and sweet onions before simmering with diced ripe tomatoes; in our delicious pesto sauce of fresh basil leaves pureed with olive oil, Parmesan cheese, pine nuts, garlic and select herbs. Finished with a splash (or two) of heavy cream, a splash of dry white wine, and a squeeze of lemon before tossing with 108 hand selected penne rigate noodles.

Fresh, hand-selected zucchini fed through our mandolin to create long noodles of zucchini; similar in size to a strand of fat pasta. Lightly sauted in pure olive oil with a pinch of garlic and tossed with sauted tomatoes as well as mushrooms. Dressed in our fresh basil pesto sauce, enhanced with cream and finished with a generous sprinkle (or two) of Parmesan cheese. Even better with slices of freshly char-grilled chicken breast for 4.50 extra.

Over a third of a pound of freshly ground beef, hand patted and chargrilled over an open flame to your desired temperature. Snuggled onto a toasted sandwich sized Thomass English muffin and capped with American cheese, two slices of Canadian bacon; then smothered with sauteed mushrooms and onions. Served with a hand-selected, deli pickle spear.

A quarter pound of fresh clam strips lightly dredged in Drumrocks famous clam fry mix and deep fried to a golden brown. Served with our freshly prepared tartar sauce and a wedge of fresh lemon.

A grilled hot dog roll lined with Greenleaf lettuce and stuffed full of freshly fried, fresh clam strips. Accompanied by a side of our home-made tartar sauce and a fresh deli pickle spear.

At least a half-pound of fresh clams with their bellies removed, lightly dredged in Drumrocks clam fry mix and deep fried to a golden brown. Served with steak fries, homemade Cole slaw and tartar sauce.

We use the same cacciatore recipe mentioned in the special above. But for this special we simmer it with plump chunks of chicken breasts. Served upon a bed of 87, individually hand selected, penne rigate noodles.

Twelve hand-rolled mini meatballs simmered in our delicious sauce created by whisking beef stock, heavy cream, flour, soy sauce, black pepper, and rosemary. Finished with sour cream and a sprinkle of freshly dried dill weed. Served upon a bed of egg noodles with love and a smile. Winks cost extra.

Handmade by FRANK O'MALLEY! A guy with Irish Lineage! Creamy clam chowder made from scratch with carrots, celery, onions, potatoes, cream, spices and of course clams! Also, served in a freshly baked bread bowl for two bucks extra.

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 our Cajun seasoning and served with a side of house-made jalapeno ranch dressing.

A blend of ground beef, ground lamb, herbs and spices hand patted and char grilled over an open flame. Served upon a grilled deli roll stacked with slices of ripe tomatoes, Greenleaf lettuce and tzatziki sauce (Greek cucumber sauce). For choice of American, bleu cheese, mozzarella, provolone, Swiss, or cheddar/Monterey Jack blend, please add $1.10. for an additional charge.

Our freshly prepared and hand stretched pizza dough spiked with nuggets of coarsely chopped fresh garlic. Seasoned with Parmesan cheese, black pepper, a smidgen of salt and capped with a blanket of whole milk mozzarella. Finished with slices of fresh mushroom, petite shrimp and a sprinkle of capers. Stone oven baked for exactly 8 minutes and 40 seconds before slicing and proudly serving. Available in 10 or 16 inch versions.

Seafood Stuffed Mushroom Caps Large mushroom caps packed with our real crab meat and shrimp stuffing. Lightly drizzled with dry sherry and butter before stone-oven baking to order. Available by either the full or half dozen.

Warm flour tortillas stuffed with layers of Provolone cheese, genoa salami, roasted red peppers, banana peppers, pepperoni, a layer of mozzarella cheese and a pinch of scallions. Marked on our open flame char-grill and finished in the stone oven before slicing into six delectable wedges.

Over a third pound of freshly ground sirloin, char-grilled to your desired temperature and lovingly nestled upon a bed of fresh salad greens. Accented with diced ripe tomatoes, red onions and dill pickle chips before finishing with sprinkles of Monterey Jack, cheddar cheeses and freshly fried onion straws. Served with the official special sauce (also known as 1000 Island dressing), and a fresh slice of garlic bread.

It all starts with our freshly made and hand stretched pizza dough. Lightly dressed with Heinz ketchup & Guldens mustard, before sprinkling with a blend of Monterey Jack and cheddar cheeses. Adorned with small chunks of hamburger and baked in our stone oven. Also available with pickle chips and there is a gluten-free version as well.

Two plump chicken breasts slathered with Franks Red-Hot sauce and char-grilled over an open flame. Enchanted with bleu cheese crumbles and chopped scallions before glazing in our stone oven. Accompanied by sides of herbed rice pilaf as well as pan sauted zucchini disks accented with mushrooms.

Lean top round steaks, sliced into thin strips and lovingly hand skewered. Marinated in our simple teriyaki sauce and char-grilled over an open flame. Served upon a bed of hot and moist, herbed rice pilaf. Two Kabobs per order

Lightly breaded chicken tenders, sliced into strips and tossed in Franks Red-Hot sauce. Snuggled between two warm flour tortillas with mozzarella cheese and a pinch of scallions. Toasted in our stone oven and served with a side of our fresh bleu cheese dressing.

Noodles of fresh zucchini tossed in our homemade vinaigrette and accented with diced ripe tomatoes, shards of sweet onion, Kalamata olives as well as crumbles of imported Feta. Enhanced with strips of blackened chicken breast and accompanied by our garlic bread.

Crisp Romaine lettuce leaves and our oven-toasted garlic croutons tossed in homemade Caesar dressing with grated Parmesan. Adorned with 5 large marinated shrimp char-grilled over an open flamed. Served on the same kind of Homer Laughlin Fiesta plate that my grandparents and parents both used in the restaurant for almost 100 years now. (91 years to be exact)

A quarter of a plump chicken, including the thigh, slathered in our Tuscaloosa style barbecue sauce and char-grilled over an open flame. Glazed in our stone oven and served atop a pile of seasoned steak fries. Accompanied by a side of our freshly prepared coleslaw.

Thin strips of lean top-round lovingly skewered on a wooden kabob. Marinated in our freshly prepared teriyaki sauce and char-grilled over an open flame. Served upon a hot bed of herbed rice pilaf.

A warm flour tortilla rolled with imported Genoa Salami, shredded mozzarella cheese, diced ripe tomatoes, homemade roasted peppers, sweet Spanish onions, crisp iceberg lettuce and a drizzle of Balsamic vinaigrette. Lightly warmed and sliced. Accompanied by a hand selected, deli pickle spear.

Our freshly prepared dough, hand-stretched into a six-inch circle and folded over a filling of sundried tomatoes, scallions and our fresh herbed, ricotta cheese blend. If youre a dipper, just add 75 for a side of our house marinara; or our unforgettably great Ranch dressing.

A half-dozen shrimp, pan sauted 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 118 hand-chosen, thin spaghettini noodles.

We start by hand-selecting eight perfect raviolis; made of seasoned ricotta cheese being sandwiched between squares of egg pasta. Lightly breaded and deep fried to a golden brown before sprinkling with parmesan cheese, and serving with a side of our fresh marinara sauce for your dipping pleasure.

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 fresh mashed potatoes, and veggie du jour.

When I think of Mike, I always think of cheesy curds. Lightly Battered and fried to a gooey perfection; these authentic Wisconsin garlic cheese curds can be served with our fresh Marinara or Spicy Cajun-Ranch sauce.

Freshly ground beef simmered with bell peppers, onions, tomatoes and 9 secret chili worthy herbs and spices.

Slices of pork tenderloin lightly dredged in seasoned flour and pan sauted with slices of fresh apples, walnuts and a pinch of coarsely chopped garlic. Deglazed with French brandy and finished with apple cider and heavy cream. Lightly accented with rosemary and thyme before serving upon a bed of 118 hand selected fettuccini noodles.

A bed of fresh salad greens tossed with diced ripe tomatoes and shards of red onions. Accented with dill pickle chips and finished with sprinkles of Monterey Jack and cheddar cheeses before crowning with strips of chicken tenders glazed with our secret Steve-Fil-A sauce. Served with our 1000 Island dressing and a fresh piece of our hand-buttered garlic bread.

Plump chicken breasts dredged in seasoned flour, pan sauted 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; before tossing with 1187 hand-selected, strands of thin spaghettini.

A hard-boiled egg, encased in sausage and rolled in Panko bread crumbs before deep frying. Served upon a bed of a chipotle infused supreme sauce.

Penne rigate noodles interlaced with seasoned ricotta cheese, whole milk mozzarella and real Parmesan before tossing with our fresh marinara sauce and baking in our original stone oven.

Our flavorsome, naturally hardwood smoked Pit Ham from Cobblestone Farms in Texas. Sliced into steaks and glazed with our delicious pineapple glaze. Accompanied by freshly mashed potatoes as well as a side of golden corn nibblets accented by bits of bell pepper and onion.

Our firecracker shrimp served atop a petite mound of mixed salad greens complimented by mandarin oranges, chow mein noodles, cucumber, green onion, shredded carrots and shaved red cabbage. Served with our house-made Asian Vinaigrette.

Petite shrimp lightly dredged in seasoned flour and pan-seared with sliced, sweet Italian sausage links. Simmered in our Jambalaya sauce of tomatoes, green peppers, sweet Spanish onions, celery, dry white wine, chicken stock, tomato juice and a sprinkle of cayenne pepper. Over a bed of rice pilaf.

We start by filling a large casserole dish with our spicy cacciatore. For those of you that are unfamiliar with it; we start by simmering spears of fresh bell peppers, sweet Spanish onions and bits of celery with coarsely chopped garlic in a drip (or two), of olive oil. Next, we deglaze with dry white wine, add strips of peeled tomatoes and a pinch of cayenne. Anyway, back to the special. We start with the spicy cacciatore, add two hand-rolled meatballs, a mild Italian sausage link, and smother with whole milk mozzarella cheese. Slowly oven baked, and served to you with a side of 42 hand selected penne rigate noodles dressed with marinara.

A half-dozen mini corn dogs paired with a side of our kinda famous Honey-Dijon sauce.

At least a half-pound of Atlantic salmon char-grilled over an open flame. Encrusted with chopped walnuts and Craisins before being enhanced with our delicious maple-syrup-butter. Baked in our stone oven and served with not only sides of herbed rice pilaf; but also, fresh seasonal vegetables that are so fresh I dont even know which they will be as I type this!

Plump chicken breasts oven roasted with fresh garlic, Spanish paprika, black pepper and Italian herbs. Hand pulled and simmered in chicken broth with bits of carrot, onion, and fresh spinach leaves. Finished with Parmesan cheese and tossed with elbow macaroni noodles before plating and served with love. (Also available; served with a wink for 75 extra ;)

CHEESECAKE OF THE WEEK

CHEESECAKE OF THE WEEK

CHEESECAKE OF THE WEEK

CHEESECAKE OF THE WEEK

CHEESECAKE OF THE WEEK

Our fresh dough studded with nuggets of fresh garlic and seasoned with Parmesan cheese as well as pinches of Cajun spices. Topped with a blend of mozzarella, Monterey Jack and cheddar cheeses, freshly char-grilled chicken breasts and slices of jalapeno peppers. Served with our home-made Hidden Valley Ranch dressing for your dipping pleasure and available in either of our hand stretched 10-inch or 16-inch versions.

CHEESECAKE OF THE WEEK

A traditional Greek appetizer of tender vine leaves stuffed with a savory rice and onion filling seasoned with herbs and spices. Produced and imported from Greece! Five per order. Served with a fresh lemon wedge.

A bed of fresh salad greens crowned with rows of freshly marinated eggplant strips, roasted peppers, artichoke hearts and crumbles of Feta. Garnished with Kalamata olives, stuffed grape leaves, ripe tomatoes, cucumbers and a pepperoncini.

Two lean center cut pork chops (each is a 3/4 inch cut) lightly rubbed with a rosemary & garlic-infused oil and a smidgen of both salt and pepper. Char grilled over an open flame and served with applesauce, herbed rice pilaf and freshly pan sauted vegetables.

It all starts with our Vodka sauce of crushed tomatoes, olive oil, fresh garlic, fresh herbs, parmesan cheese, onions, and splashes of vodka & heavy cream. Ladled onto a 10 or 16 hand stretched dough and topped with char-grilled chicken before capping with a blanket of whole-milk mozzarella. Finished with fresh basil leaves.

A third of a pound of freshly ground sirloin, hand-formed and char-grilled to your desired temperature. Snuggled onto a toasted bun and smothered with our house-made Jalapeo sauce of fresh jalapeos, pineapple juice, garlic and honey. Capped with melted cheddar jack cheese and crowned with grilled pineapple rings.

A pound New York sirloin strip steak char-grilled to your specified temperature upon our open flame char-broiler. Dabbed with a pat of butter and smothered with sauted mushrooms and sweet Spanish onions. Served with freshly mashed potatoes dressed in a mushroom demi-glace gravy as well as fresh vegetables.

Fresh dough hand-stretched into a 10 circle and spiked with nuggets of coarsely chopped fresh garlic. Seasoned with Parmesan cheese, black pepper, a smidgen of salt and capped with a blanket of whole milk mozzarella.

Fresh rye bread lightly grilled on the flat top and layered with warm slices of freshly roasted turkey breast, Cole slaw, slices of scintillating Swiss cheese and finished with a dollop of Thousand Island dressing. Accompanied by a hand-chosen deli pickle spear.

A bed of fresh spinach leaves tossed in our Balsamic Vinaigrette dressing and adorned with wedges of roasted native butternut squash as well as beets. Enhanced with sprinkles of candied walnuts and crumbles of feta cheese. Served with a mini-loaf of freshly buttered and toasted Garlic Bread!

Layers of fresh carrots, eggplant, mushrooms and florets of broccoli interspersed with layers of seasoned ricotta cheese, whole milk mozzarella cheese, fresh pesto, our white Alfredo sauce and sheets of egg pasta. Snuggled into its own private casserole and slowly oven baked.

Our homemade meatloaf sliced and enhanced with a ladle of our fresh marinara before smothering with whole milk mozzarella. Slowly oven baked to order and accompanied by a side of 54 penne rigate noodles (also dressed in our fresh marinara).

Cocktail size beef hotdogs wrapped in a blanket of dough. Deep fried to a golden perfection and served with your choice of Heinz ketchup or mustard. 8 per order

Over a third of a pound of freshly ground beef, hand patted and char-grilled over an open flame to your desired temperature. Capped with American Cheese and snuggled onto a Brioche bun before finishing with 1000 Island dressing (a.k.a. special sauce), shredded iceberg lettuce, pickle chips, and shards of red onion.

Cap it all off with a slice of fresh pumpkin pie. Served with a dollop of real whipped cream at your request! Also, available in a pack of 4 for 9.99

A freshly baked sub roll stuffed with mild Italian sausage links smothered with roasted bell peppers and sauted onions. Capped with mozzarella cheese, sprinkled with oregano and stone oven baked.

We start with a fresh half or whole grinder roll and dress with our fresh marinara. Filled with hand rolled meatballs, mild Italian sausage links, homemade roasted peppers, sweet onions and Provolone cheese. Toasted in our stone oven that we bought used in 1964.

A pound New York sirloin strip steak lightly dusted with blackening spices and char-grilled to your specified temperature on our open flame char-broiler. Spiked with bleu cheese crumbles & accompanied by a side of our freshly made mashed potatoes dressed with a mushroom demi-glace gravy as well as fresh vegetables.

D.A.T. Turkey Sandwich Freshly oven roasted turkey breast, sliced thin and served warm. Stacked with a patty of fresh bread stuffing, slices of ripe tomato, Greenleaf lettuce and a dollop of cranberry sauce on a toasted deli roll lightly dressed with mayonnaise. (D.A.T. = Day After Thanksgiving)

Chunks of mild Italian sausage pan-seared 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; before tossing with 1187 hand chosen, thin spaghetti noodles.

Our freshly prepared dough, hand-stretched and spiked with nuggets of coarsely chopped fresh garlic. Seasoned with Parmesan cheese, black pepper, a smidgen of salt and capped with a blanket of whole milk mozzarella before topping with diced chunks of blackened chicken breasts, green chili peppers, sweet onions, and freshly diced tomatoes. Drizzled with a creamy, smokey (and a bit spicy) Chipotle sauce.

Our flavorsome, naturally hardwood smoked Pit Ham from Cobblestone Farms in Texas. Sliced into steaks and glazed with a bourbon-based sauce, with accents of lime juice, ginger, brown sugar, soy sauce and coarsely chopped garlic cloves. Accompanied by freshly mashed potatoes as well as a side of fresh vegetables.

A plump chicken breast char grilled over an open flame and sliced into strips. Rolled in a flour tortilla with warm slices of imported ham, Swiss cheese, diced ripe tomatoes, shards of iceberg lettuce and a drizzle of our delicious Honey Dijon dressing. Garnished by a pickle.

We start with two plump chicken breasts being sliced into bite size medallions and lightly dredged in seasoned flour. Pan sauted with diced sweet onions, ripe tomatoes, fresh spinach leaves, Kalamata olives, nuggets of coarsely chopped garlic and capers. Deglazed with dry white wine, enlivened with a squeeze of lemon, enchanted with a pat of citrus butter and sprinkled with Feta cheese crumbles. Served upon a bed of 118 hand selected fettuccini noodles.

Add 1.50 for 1 scoop of Vanilla or Peanut Butter Fudge Swirl.

Add 1.50 for 1 scoop of Vanilla or Peanut Butter Fudge Swirl.

A third of a pound of freshly ground sirloin steak char-grilled over an open flame to your desired temperature. Snuggled onto a freshly toasted brioche roll before smothering with Chef TJs fresh chili. Capped with melted Monterey Jack as well as cheddar cheeses before pairing with a hand-chosen deli pickle spear.

At least a half-pound of sole filets nestled into their own private casserole and dressed in our vibrant pesto sauce of fresh basil leaves pureed with olive oil, Parmesan cheese, pine nuts, garlic and select herbs. Layered with slices of ripe tomatoes and finished in our stone oven. Served with sides of herbed rice pilaf and fresh vegetables that are so fresh; I dont even know what they are as I type this description; but theyll be good! :)

Authentic Wisconsin garlic cheese curds, deep fried & tumbled in a magical blend of Cajun spices. Served with our house-made Ranch dressing for your dippin delight. (Extra 4oz Dressings are 1.35 each.)

A Morningstar veggie burger cooked upon our open flame char grill and rolled in a warm flour tortilla with diced ripe tomatoes, sweet Spanish onions, melted cheddar and Monterey Jack cheeses, shards of iceberg lettuce and drizzled with freshly made Hidden Valley Ranch dressing.

A plump bottom round of beef rubbed with fresh garlic, thyme and bay leaves before a light shower of Burgundy wine. Seared in our largest pan, and slowly cooked upon a bed of coarsely chopped carrots, celery, onions, tomatoes and one lucky lemon, in a beef broth. A third of a pound sliced to order, served upon toast points and smothered with fresh gravy made from the drippings.

Plump chicken breasts sliced into bite-sized medallions and lightly dredged in seasoned flour. Pan seared in a hot skillet; with mushrooms, onions and a sprinkle of Craisins. Deglazed with French brandy, mellowed with a drizzle of heavy cream and enhanced with a sprinkle of brown sugar. Served upon a bed of our fresh rice pilaf and finished with a sprinkle of fresh orange zest and chopped parsley.

A plump bottom round of beef rubbed with fresh garlic, thyme and bay leaves before a light shower of Burgundy wine. Seared in our largest pan, and slowly cooked upon a bed of coarsely chopped carrots, celery, onions, tomatoes and one lucky lemon, in a beef broth. A half pound portion sliced to order and accompanied by freshly mashed potatoes smothered with a gravy made from the drippings; as well as a side of fresh vegetables that are so fresh, I dont know what they are yet!For an extra pound of pot roast, please add 6.95

Layers of coffee infused yellow cake alternating with chocolate cheesecake

Fresh salad greens tossed with shards of red cabbage, carrot and red onion. Enhanced with rows of diced ripe tomatoes, cucumbers, fried eggplant, chickpeas, Kalamata olives, lemon wedges and Feta cheese. Served with our Balsamic vinaigrette.

Char grilled chicken, artichoke hearts, crumbled bleu cheese, diced egg, bacon, corn, sliced sweet onions, tomatoes, and cucumbers upon crisp salad greens.

Fresh greens adorned with rows of diced, blackened chicken breasts, corn, diced ripe tomatoes, sliced black olives, fried onions, a blend of Monterey Jack and cheddar cheeses. Accented by cucumbers, and accompanied by our freshly made Cajun Ranch.

Our House Salad adorned with whimsical Genoa Salami pinwheels, Rolled tubes of Imported Ham, delightful discs of Pepperoni, topped with tasty triangles of Provolone cheese, poperly placed Pepperoncini peppers, gorgeous Green Olives, along with their kindred Kalamata Olives, and our very own Vinaigrette! (PLUS! GARLIC BREAD!)

Fresh salad greens tossed with diced ripe tomatoes and corn niblets. Enhanced with shards of Monterey Jack and cheddar cheese as well as fried onion straws before crowning with strips of chicken tenders glazed in our Tuscaloosa-style BBQ sauce.

A blend of fresh salad greens accented with shards of carrot, a sprinkle of green onions and strips of buffalo chicken tenders. Finished with crumbles of blue cheese and a sprinkle of shredded red cabbage before being joined by a side of our blue cheese dressing.

Crisp Romaine lettuce and garlic croutons tossed in our homemade Caesar dressing (Made with grated Parmesan and real anchovies). Topped with fresh char grilled chicken breasts.

Crisp romaine lettuce and our oven-toasted garlic croutons tossed in homemade Caesar dressing with grated Parmesan.

Crisp romaine lettuce and our oven-toasted garlic croutons tossed in homemade Caesar dressing with grated Parmesan.

Crisp romaine lettuce and our oven-toasted garlic croutons tossed in homemade Caesar dressing with grated Parmesan.

A small house salad served with a side of vinaigrette and paired with a warm slice of Moms spinach pie.

A bed of fresh spinach leaves enhanced with candied walnuts, craisins and crumbles of enchanting bleu cheese. Crowned with strips of freshly grilled chicken breast and a sprinkle of shredded carrots.

A large wedge of iceberg lettuce drizzled with our freshly prepared, chunky bleu cheese dressing. Accented with diced, crisp bacon strips as well as diced ripe tomatoes. Simply delicious!

Fresh salad greens tossed with shards of carrots and strips of red cabbage. Topped with honey glazed walnuts, strips of char-grilled chicken, mandarin orange segments and a sprinkle of toasted shredded coconut. Drizzled with low fat zinfandel vinaigrette.

Fresh greens adorned with rows of diced, blackened chicken breasts, corn, diced ripe tomatoes, sliced black olives, fried onions, a blend of Monterey Jack and cheddar cheeses. Accented by cucumbers, and accompanied by our freshly made cajun ranch.

Fresh Atlantic salmon glazed with a bourbon-based sauce accented by soy sauce, lime juice, ginger, brown sugar and garlic and cloves. Char grilled over an open flame, sprinkled with slices of green onion and served upon a bed of fresh spinach leaves.

A bed of greens accentuated with seasoned ground sirloin, diced tomatoes, sliced black olives, Monterey Jack, cheddar cheese, a sprinkle of chopped green onions, tortilla chips and served with ranch dressing.

A.k.a chef salad. A mound of fresh salad greens topped with diced ham, freshly roasted turkey breast and swiss cheese. Garnished with kalamata olives, green olives, artichoke hearts, sliced egg, pepperoncini, ripe tomatoes and cucumbers.

Fresh greens accented with carrots, red cabbage and sweet onions. Garnished with tomato, cucumber, hard-boiled egg, pepperoncini, shredded mozzarella and of course a scoop of our fresh tuna salad.

Fresh salad greens accented by sliced onions, shredded cabbage, strips of carrot, provolone cheese, ripe tomatoes and cucumber.

A bed of greens topped with crumbled feta cheese. Accented by tomatoes, cucumbers, onions, kalamata olives and pepperoncini.

A wedge of our fresh Spanakopita of spinach being blended with Feta, egg, Parmesan, Ricotta, scallions and herbs between layers of flaky filo dough. Lightly warmed in our stone oven and accompanied by a fresh Greek salad and stuffed grape leaves imported from Greece.

A blend of Greenleaf, Iceberg and Romain lettuces topped with diced ripe tomatoes, Mandarin orange segments, slivers of toasted almond and a pinch of spring onions. Finished with slices of deep-fried chicken tenders and accompanied by a side of our kinda famous Honey-Dijon dressing. Accompanied by a mini-loaf of freshly buttered Garlic Bread.

Fresh dough folded over seasoned ricotta and whole milk mozzarella cheeses. Then oven-fired, to seal in and blend the flavors. Any and all pizza toppings can be used as fillings.

Fresh dough folded over seasoned ricotta and whole milk mozzarella cheeses. Then oven fired, to seal in and blend the flavors. Any and all pizza toppings can be used as fillings.

1/3 pound of sirloin ground daily. Charbroiled to your taste and served on a toasted bun, with a side of lettuce, tomato slices and a pickle spear. Extra cheese for an additional charge.

Fresh ground sirloin lightly dusted with cajun blackening spices and char-grilled. Smothered with Monterey Jack and cheddar cheese before drizzling with BBQ sauce & topped with onion rings.

Buffalo chicken tenders rolled in a warm flour tortilla with diced ripe tomatoes, iceberg lettuce, Monterey Jack, cheddar cheese and a drizzle of our bleu cheese dressing. Served with a deli pickle spear.

A filet of sole lightly dredged in seasoned flour and deep-fried. Topped with Coleslaw, accented by a dollop of Thousand Island dressing and smothered with Swiss cheese. Served on grilled rye bread.

A freshly char-grilled chicken breast sliced into strips and rolled in a warm flour tortilla with crisp romaine lettuce, diced ripe tomatoes, shards of sweet onions and our freshly prepared Caesar dressing.

2 beef hot dogs char-grilled over an open flame, nestled into freshly grilled rolls and smothered with fresh chili, Monterey Jack and cheddar cheeses. Served with your choice of condiments.

Chicken tenderloins deep-fried and rolled with Monterey Jack and cheddar cheeses, diced ripe tomatoes, and shredded iceberg lettuce in a warm flour tortilla. Seasoned with our fresh Ranch dressing.

Charbroiled to your taste and served on a toasted bun, with lettuce, tomato slices, and mayo ALL ON THE SIDE and a pickle spear. Cheese for an additional charge.

Freshly prepared meatloaf slowly oven baked and sliced to order. Stacked between slices of grilled rye bread, with a blend of Monterey Jack and cheddar cheeses as well as a sprinkle of fried onion straws. Accompanied by a hand chosen, deli pickle spear named Fred.

Two all-beef hot dogs char grilled over an open flame and lovingly nestled into freshly grilled hot dog rolls. Served with your choice of condiments, and garnished by a deli pickle spear.

Shaved sirloin, sauteed with mushrooms, onions and green peppers. Steamed in au jus, topped with American cheese and toasted on a hoagie roll.

Twin slices of rye bread lightly toasted, piled high with corned beef, and accented by sauerkraut. Seasoned with Thousand island dressing and held together by 2 slices of scintillating swiss cheese.

At least a quarter-pound of fresh Atlantic salmon char-grilled over an open flame. Rolled in a warm flour tortilla with crisp bacon, diced ripe tomatoes, Greenleaf lettuce and dressed in a lemon-dill aioli.

The classic triple decker of freshly oven-roasted turkey breast, stacked with Greenleaf lettuce, slices of ripe tomato, crisp bacon strips and mayonnaise.

A six-ounce steak char-grilled to your specification, and smothered with sauted mushrooms and onions. Drizzled with horseradish sauce and capped with Greenleaf before serving upon a toasted deli roll.

Sliced chicken tenderloins rolled in a warm flour tortilla with caramelized onions, bacon, Monterey Jack and cheddar cheeses. Finished with a drizzle of our Tuscaloosa-style barbecue sauce and toasted.

A four-ounce tenderloin steak char-grilled to your specification. Smothered with sauted mushrooms and onions, capped with Greenleaf and served upon a freshly toasted deli roll with horseradish sauce.

Over a third of a pound of freshly ground beef, hand patted and chargrilled over an open flame to your desired temperature. Snuggled onto a toasted sandwich sized Thomass English muffin and capped with American cheese, two slices of Canadian bacon; then smothered with sauteed mushrooms and onions. Served with a hand-selected, deli pickle spear named Fred.

Our signature burger. The classic Big A Burger dressed with our kinda famous Bleu cheese dressing and more than two, but less than four strips of crisp bacon. Signed on request only!

A pair of petite buns stuffed with our Tuscaloosa style BBQ rib meat and enhanced with pickle chips as well as red onion. Garnished with a crisp deli pickle spear named Alphonso.

Freshly ground beef simmered with bell peppers, onions, tomatoes and 9 secret chili herbs and spices.

With cheese, a dollop of sour cream, a sprinkle of green onions and served with fresh tortilla chips.

Char grilled chicken, artichoke hearts, crumbled bleu cheese, diced egg, bacon, corn, sliced sweet onions, tomatoes, and cucumbers upon crisp salad greens.

At least a quarter-pound slice of freshly grilled filet mignon; sliced and served upon a bed of spinach leaves tossed with diced tomatoes, feta cheese and balsamic vinaigrette. Garnished with toasted almonds, carrot & red cabbage.

Crisp romaine lettuce tossed in homemade Caesar dressing with grated Parmesan.

Crisp romaine lettuce tossed in homemade Caesar dressing with grated Parmesan.

Crisp romaine lettuce tossed in homemade Caesar dressing with grated Parmesan.

Crisp romaine lettuce tossed in homemade Caesar dressing with grated Parmesan.

Two thick layers of scrumptious Coffee ice cream split in the middle by a thick layer of chocolate fudge, and sandwiched by a crunchy Oreo crust on the bottom, and a dusting of Oreo cookie crumbs on top! Garnished with sliced almonds on top, if you'd like!

plain cheesecake

Because 5 layers just wasnt bringin the funk anymore. (Guys, shes having some of yours, so get your forks ready.)

Hershey's chocolate or Oreo crumbles.

A moist three layer chocolate cake tiered with a from scratch cherry sauce and real cherries, then blanketed in a milk chocolate ganache frosting!

Freshly cut Strawberries over a sponge cake layered with a sweet meringue and strawberry sauce. Another Valentine's inspired dessert!

Our cheesecake of the week!

CHEESECAKE OF THE WEEK

CHEESECAKE OF THE WEEK

Add 1.50 for 1 scoop of Vanilla or Peanut Butter Fudge Swirl.

Our beef chili smothered in Cheddar Jack cheese, with a dollop of Sour Cream, a sprinkle of Scallions (Green Onions), and a scoop of our fresh fried corn tortilla chips.

Our beef chili smothered in Cheddar Jack cheese, with a dollop of Sour Cream, a sprinkle of Scallions (Green Onions), and a scoop of our fresh fried corn tortilla chips.