| 1025 Greek Style Calamari |
$9.00 |
Tossed with garlic butter, kalamata, olives, tomatoes, pepperoncini peppers, topped with feta |
| Shrimp Cocktail |
$12.00 |
6 succulent tiger shrimp with tanqueray cocktail sauce |
| Fruit and Cheese Platter |
$9.00 |
Fresh, seasonal fruits, 2 oz. each bleu, sharp cheddar and gouda, toast points |
| Maryland Crabcakes |
$10.00 |
Pan seared, with sweet mustard glaze, garden pico and fried leeks |
| Nichols Pickles |
$8.00 |
Crisp dill pickle spears, hand breaded and fried to perfection, served with a chipotle ranch for dressing |
| House Smoked Salmon |
$12.00 |
House cured wih vodka and juniper, then hickory smoked by our chef. Accompanied with roma tomato, red onion, cream cheese, capers and garlic toast points |
| Crispy Chicken Livers |
$10.00 |
Hand breaded in the signature newtown style with rich cream gravy |
| Creamy Spinach and Artichoke Dip |
$7.00 |
With garlic and parmesan toast points |
| Chef Zach's Ceviche |
$9.00 |
White fish marinated in lime and lemon juice, with a hint of jalapeno and tequilla served with toast points and garden pico |
| Chef's Soup of the Day (Cup) |
$4.00 |
|
| Chef's Soup of the Day (Bowl) |
$6.00 |
|
| Classic Caesar |
$5.00 - $7.00 |
Crisp romaine and our creamy caesar dressing, french lemon and parmesan, house made croutons. Add grilled chicken $4.00, shrimp $6.00, filet $9.00, greek calamaei $6.00 |
| Tomato and Mozzarella Salad |
$7.00 |
Fresh cut tomatoes with basil and buffalo mozzarella drizzled with our balsamic vinegar reduction |
| The Wedge |
$6.00 |
A wedge of crisp iceberg lettuce, topped with house made crotons, fresh cucumber, roma tomato, carrots and shaved red onion. Add grilled chicken $4.00, shrimp $6.00, tenderloin fillet |
| House |
$5.00 - $7.00 |
Baby lettuces with cucumber, roma tomato, carrots, and house made croutons, with your choice of our house dressings |
| The Greek |
$5.00 - $7.00 |
Mixed greens, with kalamata olives, feta cheese, pepperoncini peppers, tossed in our secret greek vinaigrette |
| Mandarin Spinach Salad |
$6.00 |
French spinach with crumbled bacon, mandarin orange, red onion, feta, strawberry vinaigrette, add grilled chicken $4.00 |
| The 1025 |
$7.00 |
Chopped iceberg, artichoke hearts, fresh cucumbers, red onion, tomato, bacon bits, bleu cheese crumbles and house made croutons |
| Center Cut Angus Filet (7 oz.) |
$28.00 |
Aged 28 days our choicest cut |
| Center Cut Angus Filet (9 oz.) |
$32.00 |
Aged 28 days our choicest cut |
| Center Cut Angus Ribeye |
$27.00 |
Heavily marbled, bursting with flavor, 12 oz. cut |
| Grilled Bone in 11 oz. Pork Chop |
$23.00 |
Sun dried, tomato, garlic and herbs compliments this juicy cut |
| Bone-In Angus Ribeye (22 oz.) |
$36.00 |
The ultimate steak, dare to indulge |
| Club Steak (8 oz.) |
$23.00 |
Angus top sirloin |
| Steak Diane |
$24.00 |
5 oz. of pan seared tenderloin medallions in a mushroom and herb red wine cream |
| Angus Prime Rib of Beef (8 oz.) |
$20.00 |
Slow roasted, cooked to medium-rare |
| Angus Prime Rib of Beef (12 oz.) |
$24.00 |
Slow roasted, cooked to medium-rare |
| Angus Prime Rib of Beef (16 oz.) |
$28.00 |
Slow roasted, cooked to medium-rare |
| Bell's Pan Fried Chicken |
$14.00 |
|
| All White or Dark |
$16.00 |
Inspired by johnny bell and perfected by mike scott, mike has been preparing this delicacy for 15 years |
| Mike's Chicken Fried Steak |
$18.00 |
|
| Newton's Ultimate Chicken Fry |
$28.00 |
Made from a 7 oz. angus filet |
| Greek Spaghetti |
$12.00 |
Linguini pasta with toasted garlic and herbs, tossed in brown butter, feta, tomato, and peppercorncini. No sides served. Add grilled chicken $4.00, shrimp $6.00, filet $9.00, greek calamari $6.00 |
| Kyle's Meatloaf |
$14.00 |
|
| Gulf Shrimp |
$17.00 |
Hand breaded and golden fried, sauteed, scampi-style, or grilled to perfection, with baked rice, seasonal vegetables, and tanqueray cocktail sauce |
| Pan Seared Tilapia |
$18.00 |
Truffled risotto, and sauteed asparagus, with a lemon caper-berry beurre blanc |
| Grilled Salmon |
$20.00 |
Sweet mutard glaze, wild mushroom risotto, and sauteed asparagus |
| Grilled Ahi Tuna Filet |
$19.00 |
Served over rice with sauteed spinach topped with a lemon and cracked pepper aioli |
| Tortilla Crusted Chicken |
$17.00 |
Tri color tortilla encrusted chicken accompanied by black beans and rice topped with corn salsa |
| Lemon Chickne 1025 |
$16.00 |
Roasted chicken breast in a lemon-herb glaze, served with sauteed spinach and garlic mashed potatoes |
| Chicken Picatta |
$19.00 |
Pan seared chicken breast, roma tomato, and mushrooms tossed with linguini in a creamy lemon caper butter sauce, finished with charred asparagus |
| The Blast |
$18.00 |
Grilled white panasius filet with seasonal salsa, served over baked rice, with sauteed vegetable and a petite spinach salad |
