SPECIALS FOR THE WEEK OF SEPTEMBER 22nd!
Liz’s Real Pierogie Appetizer
5.95 / 9.95
Three or five pasta pockets 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.
“State Fair” Mini
Corn Dogs (6)
5.65
The name says it all! Served with
Honey-Mustard sauce.
The Grecian Garden Salad
16.95
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 disks, chickpeas, Kalamata olives and Feta cheese. Served with our Balsamic vinaigrette, and a few lemon wedges to squeeze for an authentic flavor.
Dr. William’s Kielbasa Reuben
13.95
Fresh kielbasa links from Janik Butchers in Enfield, sliced and cooked upon our open flame char-grill. Accented with a dollop of Gulden’s brown mustard and smothered with sauerkraut and Swiss cheese between two slices of freshly grilled Rye bread. Garnished with a crisp deli pickle spear.
The Napoli Wrap
9.75
A warm flour tortilla lightly dressed with pesto sauce and rolled with strips of freshly char-grilled chicken breasts, leaves of spinach, diced ripe tomatoes, shards of sweet onions, mozzarella cheese and Parmesan.
Venetian Wrap
13.25
A warm flour tortilla rolled with 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.
Spicy Hawaiian Pizza
16.85 / 32.95
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).
Veggie Lasagna
12.95
Chef Carter and I lovingly created this masterpiece. Layers of fresh carrots, eggplant, mushrooms and florets of broccoli interspersed with layers of seasoned ricotta cheese, whole milk mozzarella cheese, fresh pesto (a nut free version, so my niece can eat some), our white Alfredo sauce and sheets of egg pasta. Snuggled into its own private casserole and slowly oven baked.
The Pole & The Cleaver
18.25
Fresh kielbasa from Janik Butchers in Enfield, sliced into disks and pan sautéed with potato and cheddar cheese pierogis. Accented with caramelized onions and Sabrett brand sauerkraut (imported from Bronx, New York).
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