Sourced from Icelandic waters. Crafted with love.
The Friday Fish Fry
In 2002, Steve flew to Iceland to hand-pick the award-winning cod that still anchors our fish fry today. Hand-breaded, deep-fried, and served all-you-can-eat, dine-in, Tuesday through Saturday.
What's on the plate
All-you-can-eat, made from scratch.
The whole plate is homemade, right down to the tartar sauce, still made from longtime manager Jack Glynn's recipe exactly the way he made it. Every dinner comes with:
- Hand-breaded, deep-fried award-winning Iceland cod
- French fries and creamy coleslaw
- Rye bread, rolls and butter
- Our signature homemade tartar sauce
All-you-can-eat is dine-in only (no doggy bags on AYCE, we don't cut corners). On Fridays we recommend a reservation.
When we serve it
Tuesday through Saturday, with Fridays being the main event. Main dining opens at 11 AM Fridays; the Banquet Hall seats 4 – 8 PM.
Parties of six or more
Larger groups are seated family-style in the Banquet Hall. Please call ahead to reserve your table.
Take it home
Can't stay? A full Friday fish-fry carry-out menu is ready to go, though the all-you-can-eat is dine-in only.
More from the fryer
Not just cod
Perch Fish Fry
Four pieces of deep-fried perch, French fries, coleslaw and tartar.
Baked Cod (Gluten Free)
Poor man's lobster, baked cod with drawn butter, baked potato and coleslaw.
Friday Carry-Out
The full fish fry, ready to take home. See the carry-out menu.
Reserve your Friday table
Fridays fill up fast. Call ahead, especially for parties of six or more.