Menu – Shakespeare’s Restaurant & Pub – 16 tips from 483 visitors

Grilled sirloin thinly sliced upon a garlic crostini, topped with roasted roma tomatoes and sauteed onions in a white balsamic reduction, finished with feta cheese

Fresh calamari marinated in buttermilk, tossed in seasoned flour, flash fried and served with lemon and marinara

Shrimp, tomatoes, and scallions tossed in a buttery scampi sauce, laid upon our garlic flatbread, baked and dusted with parmesan cheese

A jumbo portabella mushroom cap, with a crab imperial stuffing, topped with mozzarella and parmesan cheese then baked

Our in house spinach and artichoke spread, atop garlic flatbread, topped with parmesan and mozzarella cheese, then baked

Diced chicken, peppers, onions, cheddar and mozzarella cheese, grilled on a flour tortilla, served with salsa and sour cream

Banana​ peppers filled with a hot sausage stuffing, topped with marinara sauce and mozzarella cheese, then baked golden brown

Our garlic flatbread topped with olive oil, garlic, oven roasted tomatoes and mozzarella

If music be the food of love, play on

Sweet onions simmered in seasoned beef broth, topped with fresh croutons, melted swiss and provolone cheese

Made fresh daily by our culinary staff, using fresh herbs and stocks

Our hand cut 8oz filet grilled to your liking

Prime​ rib slow roasted served with natural au jus medium well and well requests will be grilled

6oz oak barrel sirloin paired with your choice of either our in house lump crab cake with a dijon glaze or three jumbo shrimp in a butter scampi sauce

8oz filet mignon perched atop a garlic crostini with boursin cheese and caramelized onions, drizzled with a balsamic reduction

14oz​ strip steak blackened, prepared to your liking then topped with melted bleu cheese

I am a great eater of beef and i believe that does harm to my wit.

Tender chicken breast, battered with a romano cheese batter, baked and topped with capers, tomatoes and scallions, finished with a lemon cream sauce

Fresh​ chicken breast encrusted with basil pesto and panko bread crumbs, baked and finished with a port mornay sauce

Fresh chicken breast, pan seared in a light egg batter, drizzled with a sweet frangelico cream sauce and complimented with crushed macadamia nuts

A Man Loves the Meat in His Youth That He Cannot Endure in His Age​

No More Damns I’ll Make for Fish​

above entrees served with: house salad or cup of soup or substitute a French onion crock for 2.25

Choice of chef’s starch of the day or baked potato, vegetable of the day and fresh dinner rolls

Salmon Amandine


Fresh​ salmon fillet, encrusted with toasted almonds, baked and accented with a maple strawberry glaze

Crab Cakes


Three of our in house recipe lump crab cakes, laid on a bed of greens and complimented with a dijon glaze

Broiled Seafood


Shrimp, scallops and haddock all dusted with panko bread crumbs and broiled in scampi butter, paired with one of our crab cakes

Herb Haddock


Fresh haddock fillet coated with parmesan cheese and fresh herbs, pan seared and topped with sauteed spinach, scallions and our roasted roma tomatoes, drizzled with a lemon dill sauce