Daily Specials

Weekday Lunch Specials
Monday March 2nd – Friday March  6^th 11:00am – 3:00pm

 

Chicken Parmesan Melt – 16

panko parmesan encrusted chicken topped with marinara, sliced mozzarella, prosciutto, basil pesto,

 shaved parmesan and fresh basil served on toasted ciabatta with your choice of side

Southwest Shrimp Wrap – 15

grilled blackened shrimp, corn salsa, lettuce, tomato, cheddar jack, avocado and a creamy southwest sauce wrapped in a chili tortilla served with your choice of side

 Meatloaf Monday:  Two for – 30

two meatloaf entrees topped with your choice of mozzarella cheese & marinara,
hungarian mushroom soup, mushroom demi-glace -or- our brown sugar rub, garnished
with crispy fried onion straws and accompanied by mashed potatoes & sauteed vegetables

Tuesday: Two for – 36

two entrees from below, caesar or garden salad to start, and a dessert to share

*Tuesday: Two for – 36 Tuesday Dinner*

Meat Lasagna – layers of lasagna pasta, a rich meat sauce, creamy ricotta, mozzarella and parmesan cheese, baked to a golden brown,finished with shaved parmesan and fresh basil

Cheese tortellini – cheese stuffed tortellini tossed in a creamy basil parmesan cream sauce topped with shaved parmesan and your choice of sauteed shrimp or grilled chicken breast

Fish & Chips- battered white fish fillet served with fries and lemon aioli sauce

Chicken Au Poivre- peppercorn encrusted chicken breast topped with mushroom demi-glace,
served with mashed potatoes and vegetables
Margarita Pesce- baked white fish topped with balsamic tomatoes, basil pesto and balsamic glaze drizzle, served with wild rice and sautéed vegetables

Penne Portobello Pasta- penne pasta tossed in gorgonzola cream sauce with
sauteed portobello mushrooms, roasted red peppers and spinach | add chicken – 7

Wednesday: ½ Price on ALL Bottled Wine

* Fried Chicken Dinner* – 20
buttermilk brined pieces of chicken fried golden and crispy, served with seasonal sides

Thursday: Prime Rib – 30

tender prime rib cooked to temperature, served with mashed potatoes, mixed vegetables and a side of both au jus and horseradish cream sauce

Saturday and Sunday Brunch

Restaurant Week Saturday and Sunday Brunch
Saturday February 28th and Sunday March 1st 8:00am – 3:00pm

 

Breakfast Specials– 15 comes with your choice of pastry

 

The Main Platter – two eggs cooked to order, accompanied by crisp bacon, maple sausage, on sweet cream pancake and crispy hash browns

Breakfast Slider Trio – 1 bacon egg and cheese, 1 sausage egg and cheese, 1 ham egg and cheese on soft house baked parkerhouse rolls served with hash browns

 

Lunch – 18 comes with one of our famous cupcakes

 

French Dip – shaved ribeye, sauteed onions, provolone cheese

on toasted ciabatta with your choice of side

Crab melt – split English muffin topped with sliced tomato,

crabcake and finished with imperial, baked until golden brown,

with your choice of side

Taste of Main and Market – scoop trio, 1 scoop tuna, craisin chicken,

shrimp salad served on mixed greens with mini pumpkin muffin

Weekend Dinner Specials
Friday February 27th 4:00pm – 9:00pm Saturday February 28th 3:00pm – 9:00pm and
Sunday March 1st 3:00pm – 8:00pm
*served with choice of garden or Caesar salad, add – 2.75 for café salad or cup of soup*

 

 

Asian Flank Short Plate –20 ginger marinated grilled thinly sliced flank steak topped with scallions

served with mixed greens topped with shredded red cabbage,

shredded carrots and sliced red peppers served with a side of sesame ginger vinaigrette

*Thai Basil Chilean Sea Bass – 30 pan seared Chilean sea bass served over basmati rice,

sauteed wild mushrooms and crisp arugula sitting in a thai basil sauce

*Seafood Ala Vodka – 28 sauteed shrimp, mussels and jumbo lump crab

 tossed with linguine in a creamy vodka sauce finished with fresh basil

*Lemon Tarragon Chicken – 25 pan seared lemon tarragon airline chicken breast

topped with hot caper cream, served with mashed potatoes and grilled broccolini