Proprietors Carlo Orlando and Steve Andretta’s goal is to offer patrons a gourmet meal in a relaxed atmosphere. Said Orlando, “Simon’s is a destination where people can go to get a great meal without the stuffiness of a formal setting. You can put on a pair of jeans, bring a bottle of your favorite wine and enjoy and unforgettable meal.�



Based on seasonal fare, Simon’s dinner menu will change, under the direction of Executive Chef Greg Stott. Winter starters include creamy polenta with a fricassees of wild mushrooms with white truffle oil, house cured Asian gravlax with Asian pears and crème fraiche-clilatro vinaigrette, and a roasted baby beet salad with panko crusted goat cheese and arugula, drizzled with a red beet dressing.

Columbian style roasted Chicken

Guatemalan fried chicken

Continental Cuisine, bring your own wine, dinner Friday and Saturday only; entrees $21 to $42

French bistro, bring you own wine, NYT excellent, entrees $26 to $32

restored 1850's tavern, seafood, continental, NYT very good, entrees $10 to $35.

Afghan cuisine, bring your own wine or beer, entrees $10 to $15

Punjabi and Mughlai (Northern Indian) cuisine, NYT very good, entrees $13 to $29

Italian cuisine, bring your own wine, NYT very good, entrees $14 to $26

Over 100 varieties of pancakes