Restaurant Week 2018

Restaurant Week 2018

RESTAURANT WEEK JUNE 3-10, 2018

 

APPETIZER

CAPRESE SALAD tomato & basil, creamy pesto drizzle

BLACKENED SCALLOPS pan-seared & blackened locals scallops

ARTICHOKE & CRAB SPINACH DIP lump crabmeat, artichokes & spinach baked in a cream au gratin, served with toasted crostini bread

 

ENTRÉE

PAN SEARED FILET MIGNON topped with a red wine demi glaze, mushrooms, roasted shallots, seasonal vegetable & homemade mashed potatoes

BLACKENED SALMON fresh filet of fish, topped with a avocado-pineapple salsa, seasonal vegetable & sweet mashed potatoes

CHICKEN BRUSCHETTA sautéed medallions of boneless breast, topped with fresh mozzarella, tomato bruschetta, & fresh basil, seasonal vegetable & mushroom risotto

SEAFOOD PESCATORE m an array of jumbo gulf shrimp, mid-neck clams, day boat scallops, jumbo lump crabmeat, in a tomato seafood broth over linguini

DESSERT

HOMEMADE BREAD PUDDING

MARBLE BANNANA CHOCOLATE CHIP CAKE

WAFFLES & ICE CREAM

($35 3-course dinner menu that includes an appetizer, entrée, and dessert. Beverages, tax, and gratuity are not included)