Steak 'n Brew

tossed garden salad

grilled or fried shrimp

hoffman hot dog

fettuccini alfredo | fettuccini alfredo with shrimp

chicken tenders

marisa's grilled cheese sandwich

the parker sliced steak

the keane surf n' turf

sliced steak & grilled shrimp

veal francais

egg battered, sautéed and finished in a white wine sauce

veal oscar

sautéed and served with asparagus, crab meat and bearnaise sauce

peppercorn encrusted pork filets

wrapped in bacon, char-broiled to medium and served with a bourbon sauce

char grilled duck breast

boneless breast seasoned, char-broiled, sliced and served with a light mixed berry sauce

chicken frisco

marinated boneless breast char-broiled, covered with crab meat and topped with bearnaise sauce

raspberry chicken

boneless breast sautéed with cashews and finished with a raspberry cream sauce

chicken piccata

boneless breast sautéed with lemon butter and capers

hawaiian style chicken

boneless breast marinated, char-broiled and topped with sautéed onions, mushrooms, peppers and pineapple

maple chicken

boneless breast sautéed with walnuts finished with a maple cream sauce

sweet n sour chicken

lightly breaded and topped with sweet n sour sauce (available without sauce or on the side)

veal alfredo

served with our own sauce over fettuccini

shrimp & scallop sautee

sea scallops and shrimp sauted and served over pasta in a garlic butter sauce

shrimp and broccoli

combined with pasta and marinara sauce

fettuccini alfredo

our own sauce made with all of the traditional ingredients

delmonico

regular cut / hearty cut

ny strip steak

10 oz portion (each additional ounce 1.49)

london broil

8 oz portion marinated, char-broiled and topped with diane sauce, onions, peppers and mushrooms (each additional ounce 1.49)

steak diane tips

tenderloin pieces pan seared with onions and mushrooms, flambe with a brandy, burgundy au jus and finished with a hint of dijon mustard

six pepper steak

12 oz portion ny strip steak dusted with six pepper seasoning and char-broiled (each additional ounce 1.49)

sliced steak

8 oz portion of ny sirloin char-broiled, sliced, served over toast points and topped with au jus (each additional ounce 1.49)

filet mignon

a quarter pound of the most tender cut, wrapped in bacon and char-broiled (each additional ounce 2.69)

chopped sirloin steak

10 oz portion choice ground sirloin topped with our special topping of brown sauce and onions

lobster tail

"the best part" jumbo tail

shrimp scampi

four large shrimp dusted with seasoning and pan fried in a heavy garlic flavor

french fried shrimp

four large shrimp lightly breaded and fried to a golden brown

baked stuffed shrimp

four large shrimp stuffed with seafood stuffing and baked

baked sea scallops

4 oz portion dusted with seasoning and citrus butter

wrapped sea scallops

4 oz portion wrapped in bacon and baked with our famous red cabbage

broiled seafood platter

fresh sea scallops, shrimp and haddock filet broiled with a wine citrus butter

stuffed filet of sole

a light white fish stuffed with shrimp and scallops, finished with a bearnaise sauce

tuna steak

pan seared and topped with mild salsa and cheeses

haddock

served broiled with a hint of citrus butter or lightly breaded and deep fried

broiled salmon filet

blackened salmon filet finished with a lewis county maple glaze

chocolate peanut butter pie

traditional hot fudge sundae

with nuts and whipped topping

chef jim's chocolate mousse pie

"brewster brownies"

hot fudge brownie sundae

ice cream parfaits

strawberry, cherry, creme de menthe, or raspberry

kraft cream cheese cake

with cherry, strawberry, or raspberry topping

caramel custard

jim beam

basil haydens

knob creek

maker's mark

makers 46

veal alfredo

served with our own sauce over fettuccini

shrimp & scallop sautee

sea scallops and shrimp sauted and served over pasta in a garlic butter sauce

shrimp and broccoli

combined with pasta and marinara sauce

triple play

filet mignon, duck breast and lobster tail

surf & turf

delmonico steak and lobster tail