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Restaurant Week Dinner Menu
FIRST COURSE
Crispy Fried Monterey Bay Calamari
Served with our zesty marinara and tartar sauce.
Herbed Clam Chowder
Our hearty combination of clams, Maine potatoes, smoked bacon and cream.
BLT Wedge
Crisp hearts of iceberg loaded with apple wood smoked bacon, tomato and chunky bleu cheese dressing.
SECOND COURSE
*Pork Tenderloin
Served with roasted polenta, garden vegetables and a infused rosemary reduction.
Nantucket Seafood Stew
Gulf shrimp, scallops, and hand cut salmon, halibut and seabass simmered with garden vegetables and bliss potatoes.
Chicken Pasta Caprese
Linguine sautéed with vine-ripened tomato, basil and fresh mozzarella topped with a char-grilled chicken breast.
GRAND FINALE
The 75 Chestnut Sinful Chocolate Trilogy
A sampling of miniature desserts featuring; warm chocolate bread pudding,
Swiss chocolate and almond soup and a bitter sweet chocolate crème brûlée.
Your Host and Proprietor:
Thomas A. Kershaw
*Denotes raw or undercooked meats. Consuming raw or undercooked meats,
poultry, seafood, shellfish or egg may increase your risk of foodborne illness
especially if you have certain medical conditions.
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