Fresh 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. Baked to order and served with a side of Marinara.

We start with the famous Vlasic brand dill pickle chips; soaked in buttermilk, tossed in a light blend of yellow corn flour, bleached wheat flour, powdered milk and a pinch of salt; before deep frying. Served with Cajun Ranch dressing for your dippin’ pleasure.

Flour tortillas stuffed with strips of blackened chicken breasts, diced ripe tomatoes, scallions, Monterey Jack & cheddar cheese and bits of crisp bacon. Served with homemade salsa and sour cream.

Hand made from whole milk mozzarella with a corn meal breading and fried to a luscious consistency.

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 made corn tortilla chips, piled high and smothered with Monterey Jack, cheddar cheese, diced tomatoes, sliced black olives, jalapeno peppers and a sprinkle of green onions. Garnished with salsa & sour cream. With taco meat, please add 4.25

A blend of shredded chicken breasts, carrots, scallions and bleu cheese tossed with Frank’s 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 handful of petite shrimps dredged in seasoned flour and deep-fried. Tossed in our delicious “sweet n’ spicy” Fuego sauce, and accompanied by a side of our home-made Ranch dressing.

Strips of plump chicken breast marinated in our herbed vinaigrette; char grilled over an open flame & served upon a bed of hot rice pilaf. (Extra kebob is +5.45)

Actually, theyre from chickens! Prepared in the authentic style of Buffalo, NY. We consistently won 2nd place at the Hartford Wingfest (Damn J. Timothy’s). Served with carrot sticks, celery sticks and fresh bleu cheese dressing. Please choose “Classic Hot”, Tangy, Barbecue, Honey-BBQ or add 95¢ extra for teriyaki version. Available in quantities of 8 or 25 wings per order.

Also available in “Classic Hot”, Tangy, Barbecue, Honey-BBQ or add 95¢ extra for teriyaki version. Accompanied by sides of carrot sticks, celery sticks and our fresh Bleu Cheese Dressing.

Lightly breaded chicken tenders with a side of honey Dijon mustard for your dipping pleasure. Served with freshly sliced carrot and celery sticks.

I hope I make Mom proud with this rendition of her Spanakopita. Spinach blended with Feta, egg, Parmesan, Ricotta, scallions and herbs between layers of flaky filo dough

A four-ounce tenderloin steak char grilled to your specification. Smothered with sautéed 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 bun, with sides of lettuce, tomato and a pickle spear. With choice of American, bleu, mozzarella, provolone, Swiss or cheddar/Monterey Jack blend, please add $1.10.

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.

A filet of sole lightly dredged in seasoned flour and deep fried. Topped with Cole slaw, accented by a dollop of 1000 island dressing and smothered with Swiss cheese. Served on grilled rye bread.

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 two slices of scintillating Swiss cheese.

Shaved sirloin, sautéed with mushrooms, onions and green peppers. Steamed in au jus, topped with American cheese and toasted on a hoagie roll. *Thoroughly cooking Meats, Poultry, Seafood, Shellfish, or Eggs reduces the risk of food borne illness.

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” Thomas’s 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.

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.

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 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.

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

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.

THE WINDY CITY SUB -------------------------------11.15

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

Crisp Romaine lettuce and our oven-toasted garlic croutons tossed in homemade Caesar dressing with grated Parmesan. Bowl / Plate

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. Extra steak is +8.75

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.

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.

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

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

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 blue cheese dressing.

ASIAN SHRIMP SALAD                                                                                                                                             14.65

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 blue cheese dressing.

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.

Fresh salad greens tossed with diced ripe tomatoes and corn nibblets. Enhanced with shards of Monterey Jack and cheddar cheeses as well as freshly fried onion straws before crowning with strips of chicken tenders glazed with Tuscaloosa style barbecue sauce. Served with Ranch dressing.

Fresh Atlantic salmon glazed with a bourbon sauce over an open flame. Sprinkled with a pinch of green onion and served upon a bed of fresh spinach leaves. Accented by tomato and cucumber and dressed with Balsamic vinaigrette.

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.

A large wedge of iceberg lettuce drizzled with our chunky bleu cheese dressing and accented with diced, crisp bacon strips and diced ripe tomatoes.

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

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 served with our balsamic vinaigrette.

Layers of herbed cheeses, ground sirloin, Italian sausage, fresh marinara & pasta. Our original recipe.

Seasoned ground sirloin accented with small cuts of carrots, celery, Spanish onions and corn. Smothered with fresh mashed potatoes and capped with a sprinkle of Monterey Jack and cheddar cheeses.

Plump tortellini filled with three cheeses and rolled into little halos from heaven. Tossed in a light tomato cream sauce with fresh spinach leaves. Finished with sprinkles of Parmesan and Romano cheeses. Please add 4.50 for strips of chicken breast.

Long corkscrews of zucchini lightly sautéed in pure olive oil with a pinch of garlic. Dressed with our Pomodoro; of crushed tomatoes and fresh herbs, before finishing with a sprinkle of real Parmesan. With sautéed shrimp, please add 7.38

Featuring two plump, ¼ pound hand-made meatballs and imported pasta. We welcome pasta substitutions of penne rigate or fettuccini; and offer fresh broccoli, mushrooms, or mild Italian sausage, as substitutions.

Ninety-eight fettuccini noodles tossed in our simple Alfredo sauce of butter, cream and grated Parmesan cheese. Even better with broccoli at 3.50 or diced crisp bacon at 6.50; or strips of grilled chicken breast for 5.35.

Our spicy cacciatore of tomatoes, green peppers, onions, celery, dry white wine, chicken stock, tomato juice, and a sprinkle of cayenne pepper; topped with two hand-rolled meatballs, a mild Italian sausage link, and a blanket of mozzarella. Served with a side of 42 hand selected penne rigate dressed with marinara.

A bodacious chicken breast dredged thru Cajun spices, and char grilled. Sliced into strips and tossed with sautéed tomatoes and freshly clipped leaves of spinach. Finished with our Alfredo sauce, Parmesan, and tossed with 116 penne rigate noodles.

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.

At least a half-pound of filet char-grilled over an open flame to your specified temperature. Dressed in a fresh mushroom demi-glace and accompanied by freshly mashed potatoes as well as pan sautéed fresh vegetables. Extra ¼ pound steak is +8.75

Plump chicken breasts dredged in seasoned flour and sautéed with our intense, yet not overwhelming Marsala wine reduction, mushrooms & select herbs. Served upon 108 fettuccini noodles. (It used to be 127 noodles, but we’re trying to keep the cost down).

Two plump boneless chicken breasts dipped in buttermilk and seasoned flour before deep frying. Accented with honey and hot sauce before serving with sides of fresh mashed potatoes and pan sautéed fresh vegetables.

One or Two hand-selected, plump chicken breasts, battered eggplant (16.35) or leg veal (18.95); lovingly tenderized (smacked with a mallet), lightly breaded, smothered with marinara sauce, and finished with a blanket of mozzarella. Served with penne rigate.

At least a half-pound of fresh Atlantic salmon glazed with our bourbon-based sauce accented with soy sauce, lime juice, ginger, brown sugar and fresh garlic. Char grilled over an open flame and served with sides of our home-made rice pilaf and freshly sautéed vegetables from one of our local farms.

A plump haddock filet lightly breaded in Panko crumbs and pan seared. Deglazed with dry white wine and accented by a squeeze of lemon. Before dressing in a delicious herbed butter. Served upon a bed of herbed rice pilaf and accompanied by a side of fresh seasonal vegetables.

North Atlantic haddock dredged in Panko style bread crumbs and deep fried to a golden brown. Served upon a bed of steak fries with sides of freshly prepared Cole slaw, tartar sauce, & lemon.

SHRIMP & SAUSAGE JAMBALAYA -------------------------------------- 15.65
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. 

SIMSBURY CHOP SUEY ------------------------------- 12.95

(each)

(10” only)

Hamburger, Sausage, Pepperoni, Bacon Strips, Ham Strips, Sliced Meatballs, Anchovies, Sliced Fried Chicken, Sliced Char-Grilled Chicken, Sliced Blackened Chicken. *Please note: Canadian or traditional American Bacon is 5.75/small & 11.35/large; Chicken items are 5.35/small & 10.70/large. 

Double cheese, Fresh Mushrooms, Bell Peppers, Roasted Peppers, Onions, Caramelized Onions, Fresh Tomatoes, Fresh Broccoli, Fresh Garlic, Sliced Pepperoncini Peppers, Jalapeno Peppers, Sliced Black Olives, Kalamata Olives, Pineapple, Banana Peppers, Artichoke Hearts, and Fresh Spinach.

Our cheese pizza with pepperoni slices, fresh mushrooms, fresh bell peppers, Spanish onions, hamburger and mild Italian sausage. (On our very first menu- EBA was short for “Everything but Anchovies”).

Fresh dough dressed with mashed potatoes, a blend of Monterey Jack, cheddar and mozzarella cheeses, crisp chopped bacon and scallions. Seasoned with a touch of garlic, black pepper and a pinch of salt.

hand-stretched dough dressed with our pesto sauce of 100% Olive Oil, fresh basil, Parmesan, garlic, select herbs, and pine nuts. Finished with a blanket of whole milk mozzarella.

Our cheese pizza topped with slices of fresh mushrooms, bell peppers, Spanish onions, diced ripe tomatoes, broccoli florets and sprinkled with nuggets of coarsely chopped garlic.

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.

Two beef hot dogs char-grilled over an open flame, and smothered with fresh chili, Monterey Jack and cheddar cheeses. Served with a side of kettle fries.

(each)

Minestrone or du jour - Cup or Bowl

(Lay’s Potato, Dorito’s or other)

Kettle Fries, Curly Fries or Steak Fries

Swamp Fries

Battered

4 inch loaves

(each)

hand rolled (¼ pound each & 2 per order)