Restaurant Week 2017

Restaurant Week 2017

Lunch $15

Course 1

NEW ENGLAND CLAM CHOWDER

SALT AND PEPPER CALAMARI – JALAPENOS, GARLIC PARMESAN, THAI CHILI OR MARINARA DIPPING SAUCE

MARGHERITA FLATBREAD – MOZZARELLA & PARMESAN CHEESE, GARLIC PESTO, TOMATOES & FRESH BASIL

Course 2

FISH TACOS – CRISPY MAHI MAHI, ASIAN SLAW, PICO DE GALLO, CILATRO & REMOULADE DRIZZLE.

CRAB CAKE SANDWICH – HOUSE MADE JUMBO LUMP CRAB CAKE, BROILED OR SAUTEED, LETTUCE, TOMATOES, BRIOCHE BUN & SIDE OF TARTAR SAUCE.

CALI BLT – MARINATED CHICKEN BREAST, PEPPER BACON, GREEN LEAF, TOMATOES, AVOCADO, CHIPOTLE MAYO & CIABATTA ROLL.

SPINACH SALAD – BABY SPINACH, FETA CHEESE, CHICKPEAS, TOMATOES, CUCUMBER, RED ONION, QUINOA & WARM BACON VINAIGRETTE.

Dinner $25 – 3 COURSE MEAL

COURSE 1

SPICY STEAMERS – GARLIC, RED PEPPER, LEMON & WHITE WINE.

BANG BANG SHRIMP – HOUSE MADE BANG BANG SAUCE ON MIXED GREENS.

BEACH FRONT NACHOS – HOUSE MADE HAND CUT, TORTILLAS, TOMATOES, SOFT BLACK BEANS, SCALLIONS, JACK CHEESE, SOUR CREAM & SALSA VERDE.       ADD: CHICKEN    3.    GUACAMOLE   3.

COURSE 2

CRAB CAKES – HOUSE RECIPE JUMBO LUMP CRAB CAKE, BROILED OR SAUTEED, HAND CUT FRIES, SLAW & TARTAR SAUCE.

PASTA PRIMAVERA – PAPPARDELLE PASTA WITH GRILLED VEGETABLES TOSSED IN A RICH ALFREDO SAUCE.

 

STEAK & FRITTES – GRILLED FLAT IRON, HAND CUT FRIES, SEASONAL VEGETABLE & MUSHROOM DEMI GLAZE.

ATLANTIC SALMON – GRILLED MARINATED 6OZ. FILLET, FRESH HERB BUTTER SAUCE, SERVED WITH RICE & SEASONAL VEGETABLE.

COURSE 3

IRISH COFFE
HOUSE MADE BREAD PUDDING
NY CHEESECAKE