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 4.99

A blend of shredded chicken, carrots, scallions and bleu cheese tossed with Frank’s Red-Hot sauce and a bit of cream cheese to hold it all together. Hand-rolled and served with blue cheese dressing.

Plump pork shanks deep fried and hand tossed in our Tuscaloosa style BBQ sauce. Accompanied by celery and carrot sticks. For a side of dressing please add 1.35

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, they're 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 either One Pound 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

THE PUPU PLATTER                                         17.95

Two Chicken tenders, 4 cheddar jalapeno poppers, 3 chicken cordon bleu balls, 5 mini corn dogs, carrot sticks and celery sticks. With Honey Dijon dressing.

CHICKEN CORDON BLEU BALLS                       7.95

Tender strips of chicken breasts, tenderized and rolled around mini-cubed bits of ham and mild Swiss cheese before lightly breading and deep fried in vegetable oil. Presented with a side of Honey-Dijon.

THE BIG "A" BURGER
9.25

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.

THE BUBBA LOVE BURGER
11.85

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.

TOM HAZEL’S CAPE CODDER
10.85

SALMON BLT WRAP
 13.75

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.

HOT DIGGETY DOG DUO
 6.99

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.

PHILLY CHEESE STEAK
13.45

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

WHISKEY RIVER WRAP

14.85

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 WRAP
11.35

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.

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.

HEATHER'S HEALTHY WRAP 

9.85

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

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

Fresh Atlantic salmon glazed in our 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 wedges, crisp cucumber and dressed with our Balsamic vinaigrette.

BIG MAC SALAD                                                             13.85

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 tossed with diced ripe tomatoes and red onions. Accented with dill pickle chips sprinkles of Monterey Jack and cheddar cheeses as well as freshly fried onion straws. Served with our 1000 Island dressing.

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.

THE DYNAMIC DUO                                                                                                                                                   10.25

Small garden salad served with a dressing of your choice and paired with a warm slice of Mom’s spinach pie.

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 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.

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.

TAKI’S TANTALIZING TRIO
13.89

A warmed wedge of handmade Spanakopita (spinach blended with Feta, egg, Parmesan, Ricotta, scallions and herbs between layers of flaky filo dough), accompanied by a fresh Greek salad and stuffed grape leaves imported from Greece. 

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 4.50/ 5 oz, or 9.00/ 10oz.

Featuring one or 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 7.25.

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.

A beefy Salisbury steak accented with onion powder, garlic and black pepper. Char-grilled to your taste. Accompanied by freshly mashed potatoes and dressed in a mushroom demi-glace and vegetables.

 Petite breaded shrimp deep fried and served atop a mound of crispy steak fries with fresh coleslaw. Garnished with your choice of freshly prepared cocktail or tartar sauce. (For both please add 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).

One or 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.

A half-pound of fresh Atlantic salmon dredged in Cajun seasonings and char-grilled over an open flame. Finished with a drizzle of horseradish sauce. Served with sides of rice pilaf and fresh vegetables.

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.

CHICKEN MILANESE -------------------------------------- 18.99

Plump chicken breasts lightly dredged in panko crumbs enhanced with lemon zest, fresh parsley and Parmesan. Pan-seared and served over fresh spinach leaves seasoned with olive oil, squeezed lemons, Dijon mustard and a sprinkle of Parmesan.  

MEDITERRANEAN SOLE ------------------------------- 16.45

(each) (Bacon and Chicken prices NOT STANDARD-see below)

(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 5.75/small & 11.50/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.

Our fresh dough slathered with a sweet onion and garlic paste. Topped with whole milk mozzarella and then whole peeled plum tomatoes & a sprinkle of salt. We suggest “pie-cut” for the large version.

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 your choice of condiments.

(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)