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Appetizers, Salads, Sides
New England Clam Chowder
The Gregg
16 in. or Personal 12 in. buffalo chicken
pizza
topped with trashy sauce.
Oyster Rockefeller
Oysters on the half shell topped with
sauteed shallots, garlic, spinach, bread
crumbs then baked and finished with
hollandaise sauce.
Entrees
Filet Mignon
Grilled filet mignon topped with red wine
glaze. Served with mashed potatoes and
Asparagus.
Swordfish En Papillote
Swordfish baked in parchment with compound
butter. Served with mashed potatoes and
asparagus.
Chicken Francaise
Egg battered chicken pan seared finished
with a white wine and lemon sauce served
over house-made angel hair.
Cacio Pepe
House-made fettuccine in a cheese and
peppercorn sauce.
Fish Fry
Lightly breaded and deep fried haddock
served with fries, tartar, lemon wedge and
slaw.