Weekly Specials

Broiled Salmon topped with a Plum Ginger Glaze. Served with Escalloped Potatoes and Broccoli.

Broiled Salmon topped with a Bourbon Honey Glaze.  Served with Escalloped Potatoes and Sautéed Veggies.

Boneless Chicken Breast cubed and skewered along with Red and Yellow Peppers, and Red Onions. Served with Roasted Yukon Gold Potatoes and Broccoli.

Broiled Chicken Breast topped with an Apricot Maple Glaze. Served with Escalloped Potatoes and String Beans.

Chicken Breasts sauteed with Red and Yellow Peppers in a Garlic and White Wine Sauce.  Served over Angel Hair Pasta.

Grilled Littleneck Clams with Basil and Lime in a Buttery Clam Juice Broth.  Served with Asparagus.

Jumbo Lump Crab Cake and Basics’ Burger with Parm Potatoes and Sautéed Veggies.

Sautéed Halibut surrounded by Roasted Tomatoes, Sautéed String Beans, Roasted Potatoes and Chopped Hard Boiled Eggs.  Topped with an Olive Tapenade.

Jumbo Shrimp in a Thai Sweet Chili Cream Sauce. Served with Jasmine Rice and Broccoli.