Friday, October 31, 2014
SHRIMP AND LOBSTER SKEWERS
Grilled and sided with a cold vegetable couscous.
Mixed greens, marinated artichokes, roasted red peppers, Kalamata olives, Portobello mushrooms, and feta cheese, served with a side of balsamic dressing.
FULL: 11 HALF: 7
NEW ENGLAND CLAM CHOWDER,
SHRIMP AND ANDOUILLE GUMBO
BURGER OF THE MONTH
THE FRANK SINATRA BURGER
7-oz. “Circle L. Ranch” beef patty, topped with Italian herbs, sliced capicola, salami, ham, house made red sauce and melted provolone cheese, served with Gold n’ Krisp chips!
FRIDAY NIGHT RIB FEST!
Our famous slow-roasted, fall-off-the-bone
Baby Back ribs, served with plenty of BBQ sauce, fries and Galaxy coleslaw.
Half Rack: 15 Full Rack: 20
Boneless chicken breast breaded with almonds and panko, sautéed to golden brown and finished in the oven, topped with cranberry demi glace, sided with scalloped potatoes and fresh vegetable medley.
BLACK AND BLUE PASTA
Blackened beef tenderloin tips tossed with imported penne, fresh spinach, Portobello mushrooms, caramelized onions and a blue cheese alfredo sauce.
Petite tenderloin, broiled to order. Smothered with a Maine lobster and domestic shrimp sherry cream. Sided with Galaxy scalloped potatoes and sautéed asparagus.
All of our desserts are prepared in house, from scratch. Today’s featured dessert is:
SWEET POTATO PIE
Flaky pie crust filled with spiced sweet potato puree, topped with toasted pecans and finished with caramel sauce and freshly whipped cream.
Fresh Catch of the Day
POTATO CRUSTED SEA BASS
Chilean Sea Bass pan seared and finished in the oven. Served with creamy mashed potatoes and fresh vegetable medley. Finished with lemon buerre blanc.
Broiled Cold Water Lobster Tail
One pound Australian lobster tail broiled with white wine, lemon and butter, served with House vegetables and your choice of side.
Baked Scrod Fillet
Eight-ounce fillet served with lemon
beurre blanc, House vegetables and
your choice of side.