Fitchburg Specials

Mozzarella over roasted plum tomatoes, drizzled with extra virgin olive oil and balsamic glaze, garnished with crostini.

Baked haddock fillet on a bed of baby spinach, topped with peppers, onions, Mushrooms in a cacciatore sauce, accompanied with black pepper fettuccine.

Sauteed lobster, shrimp and plum tomatoes, spinach, basil, served with Parmesan cheese risotto.

Pan-seared sea scallops on a bed of baby spinach, finished with butter sage sauce, served with garlic olive oil linguine.