Shrimp sauteed with peppercorns in a cream wine sauce served over penne runs you $3.95.

Carved strip loin steaks with wild mushroom demi-glace served with Monterey Jack mashed potatoes and Brazilian broccoli costs a mere $4.50.

That's right, gourmet dishes at fast-food prices — welcome fare during a crumbling economy. And they can be found inside the cafeteria at Anna Jaques Hospital in Newburyport.

"People have a conception of cafeteria services. We are striving to be better," said Alan Bythewood, operations manager of food services for the hospital. "We have a really talented group of cooks (who create dishes) that rival some of the food in local restaurants."

Bythewood revamped the entire cafeteria menu at the end of April. The mashed potatoes have become sage mashed potatoes, and chicken fajitas are now served with homemade guacamole.

"This is probably the most radical rewrite of a menu that I've ever done," he said. "I've changed well over 100 recipes."

The innovative menu was not as much a response to customer ratings, which have always been positive, but more of a personal choice, Bythewood said. New items include chicken tikka with masala sauce, grilled portabello pretzel sandwich, and gemelli pasta with fresh tomato sauce.

The cafeteria comment box has been overflowing with positive feedback since the redone menu was introduced. One comment read, "I am enjoying all the new dishes that have been served recently. The quality and presentation make me feel like I'm dining at a restaurant."

"The meals that I eat there are always spectacular," said volunteer Cheryl Satryb, whose favorite dish is the chicken marsala. "I think the prices are very reasonable, and the staff is so nice all the time."

Brenda McCarthy, a chef at Anna Jaques, said the cooks are also using less frozen food and incorporating more fresh produce into their meals.

"I think that there is a lot of improvement in the menu," she said. "It's more creative with fresh herbs, salads, and pastas."

New "Heart Healthy" signs listing nutritional values accompany some of the dishes. Among the heart-healthy meals are Tuscan-style turkey breast marinated with white wine, lemon, garlic, rosemary and sage, and a grilled chicken pita pocket served with peppers, onions, guacamole and tomatoes.

"People come up to me and say, "I've already lost 10 pounds since you put up the Heart Healthy signs,'" Bythewood said.

Jeanine Cunningham, director of surgical services, said she finds the signs helpful, saying they allow her to make more informed decisions.

Cunningham also said she finds the menu more upscale, with the addition of made-to-order salads, like the Asian chicken salad.

But health nuts are not the only ones satisfied with the menu. Sweets-lovers have a selection of decadent treats from which to choose, including cheesecake with blueberries and strawberries, and chocolate mousse with whipped topping and shaved chocolate.

Recently, the cafeteria began offering $5 dinners for seniors ages 60-plus. The meals, which include an entree, vegetable, starch, dessert and coffee or tea, are served daily between 4:30 and 6:30 p.m.

Although the tasty, inexpensive meals might be a new thing, the homelike atmosphere that has characterized the hospital cafeteria for years has not changed.

Andy Cronin, a retired clam deliverer and World War II veteran, has been a regular customer for the past 20 years.

"I come back every day because the food is good and the price is right," said Cronin, whose menu favorites include the spaghetti and meatballs and American chop suey.

An added benefit: Cronin, who lives alone, has found a family at Anna Jaques Hospital. He routinely grabs a seat with a crew of senior citizens, who enjoy their mealtimes together.

"I like the company," he said. "I've made a lot of friends since I've come here.