You have many choices for casual dining in Nashua and the surrounding towns, but here’s what makes Hollis Country Kitchen different.

It starts with the owners being there every day. Owner Cathy Hyland is head chef and there 6 days a week. Her son Alex Roukas is head cook and sous chef, often researching new recipes for classic foods. Cathy’s former husband Chris, sons John, Crhis Junior, and Joseph Roukas are cooks, prepping foods and over-seeing total quality control so every meal is perfect.

Our staff of 15 people are local Hollis-Nashua folks from the waitstaff to prep people, dishwashers and a few high school kids who clean up.

Nashua is filled with national chain restaurants, but the owner is of course not there cooking your food.

Chef Cathy takes great pride in every meal served.

While famous for its breakfast and brunch, served 7 days a week along with lunch; Hollis Country Kitchen now has an interesting Supper Menu Wed-Saturday nights.

Specials change nightly but include:

Hand cut black angus steaks
Grilled filet mignon (tenderloin steak), garlic rubbed
New Zealand lamb, sometimes thick lamb chops; Or lamb shish ke bab on skewers
Hearty pastas from Italy, sometimes carbonara, sometimes with shrimp, and often done many different ways (menu changes every night)

Fresh fish daily specials include:

Pan sauteed flounder
Broiled or grilled fresh Atlantic swordfish
Pan sauteed Pacific ocean salmon (not farm raised)
Fried Ipswich clams
Bluefish, red snapper and Striped bass now and then, depending on daily catches

Our customers come from all around Nashua: Hollis is a great farming town and we buy as much local produce and veggies as we can find; Many regulars are from Brookline NH; Merrimack NH, Bedford NH; Milford NH, Pepperell Ma; Dunstable Ma.

Chef Cathy bakes many of the desserts herself, the famous chicken pies and her outstanding muffins. The raspberry and white chocolate muffin is incredible.