Come check out Chef Norm's Dinner Specials, including a Hawaiian Poke Appetizer with rare ahi tuna, avocado, sushi rice, ginger, scallions, lime, toasted black sesame seeds, toasted coconut & fried wontons; a Bacon-Wrapped Scallops Appetizer with apricot horseradish; a Spring Salad with spring mix, arugula, asparagus, red pepper, spring peas, beets, radishes, red onion, quinoa, candied pecans, crumbled goat cheese  & white balsamic vinaigrette; Penne Florentine with shrimp, chicken, roasted artichoke hearts, spinach, roasted red peppers, garlic butter, lemon & white wine; Asian Stir Fry with a vegetable medley of broccoli, cauliflower, string beans, bok choy, scallions & bean sprouts plus peanuts, garlic, ginger & your choice of tofu or chicken or Thai chicken or shrimp over rice or rice noodles; Pan-Seared Halibut & Spring Vegetables with green peas, asparagus, spinach, leeks, fennel-saffron sauce & mushroom risotto; and featuring Jambalaya with shrimp, tasso ham, andouille sausage, chicken, spicy creole sauce, saffron rice & corn bread; and BBQ Baby Back Ribs with coleslaw, jalapeño cornbread, string beans & Almshouse fries. 

Our current rotating drafts are: Great Barn Peanut Butter Chocolate Dunkle (PA/6.3%), Breckenridge Brewery 472 DIPA (CO/9%), Deschutes Fresh Haze IPA (OR/6.5%), Fat Head's Sunshine Daydream Session IPA  (OH/4.9%), Founders Porter (MI/6.5%) and Sam Adams Cold Snap (MA/5.3), with Narragansett Del’s Shandy (RI/4.7%), Maine Beer Company Spring (ME/6.5%), Dogfish Head SuperEIGHT Gose (DE/5.3%), and Sam Adams Summer Ale (MA/5.3%) on deck.