Originally started in 2005 Restaurant Week has become a major event in Dayton Dining. The original concept was a 3 course meal for a set price that related to the year, say $20.16 with $1 being donated to local charities. Since I left the helm of the MVRA, the program has morphed and now includes multiple price points, chains restaurants and more casual eateries, which offer meals deals for two at various price points. I’m not sure if they still do the $1 to charity, I could find no reference to that on the MVRA website or in the promotions for this years event. They have added a night, giving you more chances to sample some of the Miami Valley’s restaurants at a discount. It kicks off Sun, Jan 24th and runs through Sun, Jan 31st. Take some time and peruse the menu’s, some eateries offer 4 courses, some add beer or wine to the offering, and be aware of the restaurant’s hours, some are closed on Sunday & Monday.
Here are our suggestions to get the most out of Restaurant Week:
1. Reserve Early
Popular Restaurant Week choices will be booked up quickly, so the sooner you get on the phone to make your reservations, the better. Reservations for dinner early in the week (Monday – Wednesday) tend to be easier to get than Friday and Saturday. Some of the more casual restaurants don’t take reservations, so arriving before or after the dinner rush will minimize your wait.
2. Manage Your Expectations
It is Restaurant Week and most restaurants offer fairly limited choices on the Restaurant Week menu, so if you’re a very picky eater, it might not be the best option for you. Menu’s are predetermined for price, volume and ease of service, so don’t be surprised if substitutions aren’t possible. Frequently, the Restaurant Week menu won’t include a restaurant’s “signature” dishes, but you can often order them a la carte if you’d really like to give them a try. Some menu’s may actually differ from what’s listed here, due to product availability.
3. Understand the Price
The $20.16 – 35.16 prix-fixe meal doesn’t include beverages, tip or tax. Beverages can add up quickly, so if you’re concerned about your budget, ask about prices before you order. On the other hand, since your meal is discounted, this might be the best time to splurge on a bottle of wine. Many restaurants offer multiple price points options, so you can decide how much to spend. For the more budget challenged, check out the eateries offering to feed 2 for a set price, like Bunkers, Chappy’s, Hickory River Smokehouse and The Dublin Pub.
4. Vegetarians Beware
Some of the menu’s don’t offer a lot of options for you, but you’re probably not surprised by that. On the other hand places like Christopher’s and Meadowlark always offer creative and tasty options. The tilapia or mushroom options offered by many aren’t much of a restaurant week deal.
5. Tip Your Server Well
Just because you’re getting a discount on your dinner doesn’t mean that the waiter or waitress is getting a break on their rent this month, so tip generously if you get good service. And as a former waitress, let me remind you 20% is the baseline for good service these days.
Restaurant Week menus are courtesy of the MVRA Site:
Amber Rose Price Point $20.16
First Course:
Choice of Butternut Squash Soup or Home-style Cream of Potato Soup
Second Course:
Choice of Apple Cinnamon Glaze Bone in Pork Chop served with Garlic Rosemary Smashed Yukon Gold Potatoes or Shrimp Etouffee Semi Spicy Seafood Stew served over Dirty Rice
Third Course:
Choice of Mini Maple Bacon Apple Turnovers orPeach Cobbler
Tour of Basil’s on Market
Lobster Shells and cheese, our homemade smoked gouda sauce tossed with lump lobster meat and finished with a seared shrimp. Filet of beef; fire roasted to perfection on a bed of mushroom ragu, layered on a seared redskin potato and, drizzled with our house made basil pesto sauce finished with crispy prosciutto. Pork Tostada; fried wonton topped with shredded 16 hour roasted pork accented with our house made chili lime slaw accented with homemade sriracha sauce.
$25.16
Buckhorn Tavern
Choice of Appetizer
- French Onion Soup –
Sauteed sweet onions, simmered in seasoned beef broth, covered with mozzarella cheese - Portobello Fries –
Chunky slices of Portabello Mushrooms in seasoning breading with Lemon Garlic Aioli with Truffle oil - Shrimp Bruschetta –
Crusty French Bread with Baby shrimp, Mozzarella and Parmesan Cheese with a Classic Bruchetta topping of Tomatoes, Fresh Basil, Garlic and Olive Oil - Maple Blueberry Salad –
Romaine chopped, dried Blueberries, toasted Walnuts, Feta Cheese tossed in Maple Vinaigrette, garnished with Apple shoestrings - Glass of Wine –
Choose Red or White from our discoveries
$20.16 Entrée Options
- Bar Harbor Blueberry Ribs –
The state of Maine coastal hangouts created a sauce recipe that combines Blueberries and BBQ. Our version is a half slab of Pork Ribs cooked long and slow until it’s falling off the bone tender smothered with house made fresh Blueberry Sauce - Shrimp Alexander –
Large Shrimp marinated in Garlic, Herbs and Butter, pressed in Panko Crumbs, flash fried with a side of L’orange sauce - Walleye –
Fresh Walleye lightly coated with herbs and breading, pan fried, served with a side of citrus lemon tarter sauce
$25.16 Entrée Options
- New York Strip French Onion Style –
Huge hand cut 12 oz with French style sauce, melted Mozzarella, Provolone and Parmesan cheese. Served over a bed of our own breaded Onion rings - Prime Rib Encrusted –
Slow cooked seasoned Prime Rib 12 oz, with a savory horseradish sauce and parmesan cheese crispy panko crumbs - Side Choice for each Entrée –
Baked Potato, Mashed Potatoes, Steak Fries, Grilled Mixed Veggies, Skillet Apples or Vegetable of the Day
Choice of Dessert
- Turtle Cheesecake or Double Chocolate Cake
Bunker’s Bar & Grill
Dinner for 2 – $25.16
Choice #1
- Choice of appetizer to share
Traditional Pizza
(Up To 5 Toppings)
Choice of any two desserts
Choice #2
- Choice of appetizer to share
Choice of any two quesadillas: Beef • Chicken • Cheese
Choice of any two desserts
Choice #3
- Choice of appetizer to share
- Choice of any two: Chicken Chunks • Chicken Strips
- Choice of any two desserts
Available Appetizers
Jalapeno Bottle Caps Jalapeno Poppers Birdies Nest Fried Mushrooms Pretzel Sticks Poe Anna Cheese Sticks Potato Skins Seasoned Fries Loaded Fries
Available Desserts
- Chocolate Cake
- Lemon Cake
- Cheesecake – Choice of: Strawberry • Caramel • Chocolate
The Caroline From Jan. 25 to the 30th
Choice Of:
Glass Of House Wine –Redwood Creek-Chardonnay-Pinot Grigio-Cabernet-Merlot-Pinot Noir-White Zinfandel
Craft Beer On Tap –Guinness—Stella Artois—Bells Seasonal—Fathead IPA, or a Soft Drink
- Tossed Salad with Dressing
- Shrimp Teaser: Three shrimp cocktail over mixed greens with remoulade
- Roasted Red Pepper and Tomato Soup with basil and Parmesan cheese
- Chipotle Roasted Pork
with BBQ mashed potatoes and escalloped apples. – 22.16 - Coriander Rubbed House Steak
10oz Certified Angus Beef top sirloin with cinnamon rice, Thai chili sauce and pickled red cabbage. – 26.16 - Sauteed Tilapia
With pearled barley, sweet potato cream, spiced walnuts and asparagus garnish. – 23.16
- Vanilla New York Cheesecake
Topped with salted caramel peanuts and Bailey’s sea salt caramel cream. - Triple Chocolate Cake
With Irish cream ganache.
Carvers Steaks & Chops
Salad Course
Fresh baked bread and your choice of Soup of the day or one of our Signature Salads (below)
- Romaine Salad
Bleu Cheese Crumbles, Bacon, Roasted Onions & Red Peppers in a Balsamic Vinaigrette Carvers Spinach
with Apples, Glazed Almonds & Dried Cranberries in a Honey Dijon Dressing - Mixed Baby Greens
with Goat Cheese, Glazed Walnuts & Cherry Tomatoes in a Pinot Noir Vinaigrette - Classic Caesar
Romaine tossed in a Caesar dressing, with toasted croutons and shaved parmesan cheeseAnd your choice of:
Mashed potatoes, au gratin potatoes, baked potato, rice pilaf, French fries
Or Seasonal vegetables
Three course entrees for $20.16
- Beef Tenderloin Au Poivre
Filet tips, onions, mushrooms, garlic, and whiskey peppercorn sauce - Tilapia
Lemon Caper Butter, Garlic - Portobello Mushroom Chicken
Boneless breast, with a caramelized onion mushroom sauce
Three course entrees for $25.16
- Grilled Atlantic Salmon
Roasted filet with fresh basil mustard seed marinade - Prime Rib
7oz herb crust, slow roasted - Filet Mignon
House blend seasoning, Hand cut - Y. Strip Steak
10oz House blend seasoning, Hand cut
Three course entrees for $30.16
- Surf & Turf
Hand cut 6oz Filet, topped with Shrimp Scampi - Mahi Mahi
Blackened, Roasted Pepper Sriracha butter
Dessert Course – Crème Brûlée Or Chocolate Mousse
Chappy’s Social House
First Course
- Choice of Spicy Tortilla Soup or House Salad
Second Course
- Southern Style Cornmeal Crusted Catfish with Creole Crawfish Sauce served over Asparagus and Potato Casserole
- Beer Brined Pork Chops and 4 Bones of Slow Smoked BBQ Ribs with Southern Style Fresh Green Beans and Cheesy Potato Casserole
- 6oz Pub Steak with Roasted Garlic Blue Cheese Butter served with Vegetable Medley and Horseradish Mashed Potatoes
Third Course
- Chappy’s Chocolate Texas Sheet Cake
Chappy’s Tap Room
First Course: Choice of Spicy Tortilla Soup or House Salad
Second Course
- 1/2 Slab Slow Smoked BBQ Ribs
- Cajun Fried or Beer Batter Shrimp
- Boneless Pork Chops – Beer Brined, Grilled or Fried
- 1/2 Smoked Chicken
- Beer Battered Cod
- Smothered Chicken Breast
- Each served with choice of 2 sides
Third Course – Chappy’s Chocolate Texas Sheet Cake
Chop House
$25.15
- Chop House Filet –
Fork tender seasoned with our house seasoning, and served with a baked potato or a jumbo sweet potato.
$20.15
- Chop House Prime Rib –
The best prime rib in town seasoned to perfection served with hot au jus, paired with a baked potato or a jumbo sweet potato.
$20.15
- Grilled North Atlantic Salmon –
Char-grilled, seasoned with lemon pepper and topped with a seasonal garnish. Served with rice and steamed broccoli.
Christophers
We can make the vegetarian options vegan as well
Meat:
- First Course
Chimichurri Steak, caramelized red onions, refried black beans and spicy yogurt sauce on toasted flat bread. Served with lightly dressed greens. - Second Course
Chicken Saltimbocca with lemon rosemary cream sauce, cauliflower Swiss gratin and sautéed Swiss chards. - Third Course
Pear and cranberry cobbler with maple bourbon cream
Vegetarian:
- First Course
Roasted chimichurri squash, caramelized red onions, refried black beans and spicy yogurt sauce on toasted flat bread. Served with lightly dressed greens. - Second Course
Pesto cream quinoa, with roasted winter vegetables, tomato raisins and toasted falafel. - Third Course
Pear and cranberry cobbler with maple bourbon cream.
CoCo’s Bistro
$25.16 *Price does not include tax or gratuity.*
Please choose one from each of the following categories:
STARTERS
- THE WEDGE
Crisp iceberg lettuce, chopped egg, gorgonzola crumbles, diced romas, shaved red onion, hot bacon vinaigrette - HOUSE SALAD
field greens, cucumber, carrots, chow mein noodles
Choice of the following homemade dressings: buttermilk ranch, thousand island, French, bleu cheese, Italian, honey balsamic
ENTRÉES
- BRICK OVEN CHICKEN
herb crusted airline breast, roasted tomato polenta, chicken demi glace, crispy carrot shavings, scallions
…Pair with a glass of Red Diamond Mysterious Blend $5 - VEGAN RISOTTO
carnaroli rice, green chili broth, sautéed poblanos and onions, black bean salsa, crispy tortilla strips, fried cilantro, house hot sauce
…Pair with a glass of Red Diamond Mysterious Blend $5 - SHRIMP SCAMPI TORTELLINI
cheese tortellini, sautéed shrimp, diced tomato, red onion, baby spinach, zesty scampi butter, fresh shaved parmesan
…Pair with a glass of Darkhorse Chardonnay $5 - SALMON CAKES
house smoked salmon cakes, vermont cheddar augratins, fried spinach, bacon lardons, house apple butter, red wine reduction
…Pair with a glass of Darkhorse Chardonnay $5 - STEAK KABOBS
beef tenderloin skewers, gorgonzola mash, house steak sauce, sautéed green beans
…Pair with a glass of Red Diamond Mysterious Blend $5
DESSERT
- Mini vanilla crème brulee or Warm chocolate caramel cake
The Dock
JANUARY 26 THROUGH FEBRUARY 2, 2016
CHOOSE YOUR FIRST COURSE:
- SPRING MIX GREENS TOSSED WITH SWEET DRIED CRANBERRIES, ROASTED SUNFLOWER NUTS, RED ONION RINGS, AND CHEF DALE’S FAMOUS STRAWBERRY VINAIGRETTE!!
- OUR AWARD-WINNING CREAMY LOBSTER BISQUE, SERVED WITH CRACKERS!!
- MUSHROOMS STUFFED WITH A CRABMEAT DRESSING AND TOPPED WITH LOBSTER-SHERRY SAUCE!!
CHOOSE YOUR ENTRÉE:
- BAKED-STUFFED TILAPIA
TILAPIA FILETS STUFFED WITH A CRABMEAT DRESSING, TOPPED WITH LOBSTER-SHERRY SAUCE, BAKED TO PERFECTION, AND SERVED WITH FRESH SPINACH & MUSHROOM ORZO!! - LOBSTER-TOPPED “POOR MAN’S GROOPER”
A DOCK-FAVORITE SWAI FILET, LIGHTLY DUSTED IN FLOUR, PAN-SEARED, TOPPED WITH LOBSTER AND SHRIMP IN A CREAMY SEAFOOD SAUCE, AND SERVED OVER GARLIC PENNE PASTA!! - CEDAR PLANK SALMON
A NORWEGIAN SALMON FILET, CHAR-GRILLED & SERVED ON A CEDAR PLANK, FOR A RICH, SMOKEY FLAVOR, TOPPED WITH A YELLOW PEPPER-SAFFRON SAUCE AND SERVED WITH LONG GRAIN & WILD RICE!!
CHOOSE YOUR DESSERT:
- HOMEMADE CHEESECAKE TOPPED WITH AN APPLE-WALNUT CHUTNEY!!
- HOMEMADE CRÈME BRULEE!!
- HOMEMADE CHOCOLATE MOUSSE WITH WHIPPED CREAM!!
THREE COURSE DINNER……..$25.16
The Dublin Pub
The menu will be
- 2 house salads
- 1 starter to share (choices are 1/2 &1/2 onion straws – Paddy’s Fried Pickles – Cracker Bread)
- 2 Entrees (choices are Irish Schnitzel – Barley & Sausage – Hell’s Bells Pasta – Lamb Shank – Potato Crusted Cod)
el Meson
- Asopao de Camaron
A hearty soup of Shrimp, rice, tomatoes, onions.
Or - Ensalada de Casa House Salad
Mixed Greens, Cucumber, Tomato, Cilantro, Onion, & dried
Cranberries with a Tropical Mango Vinaigrette
SecondCourse (Select 1)
- Cuban Pork Tenderloin Mojo
Pork tenderloin marinated in sour orange, garlic, and cumin, sliced and topped with onion Mojo - Ropa Vieja
Slow roasted flank steak shredded with onions, tomatoes, red, and green peppers - Grouper con Sofrito
Sautée Grouper fillet dusted in flour, with a tomato, onions, garlic sauce
Served with Arroz con Gandules
Rice with Peas
Maduros
Sweet Plantains
Jamaican Jerk Slaw
Third Course
- Chocolate Flan
$25.16
Figlio’s
Celebrate with a 3-course meal for $20.16 (plus tax, beverage and gratuity).
First Course
- Peasant Salad,
- Crab and Corn Chowder or
- Balsamic Salad
Second Course
- Greek Chicken Pizza,
- Pesto Chicken with Feta Pizza
- Wild Mushroom Pizza,
- Seafood Diablo Pasta,
- Roasted Red Pepper and Chicken Pasta, or
- Figlio Chicken on Multigrain Pasta
Third Course
- White Chocolate Crème Brulee,
- Peanut Butter Ice Cream Pie, or
- Tiramisu
Franco’s Ristorante Italiano
Restaurant Week Menu from Jan 25 thru the 30th
3 Course Meal for $20.16
Antipasti (Appetizer Choices)
- Ravioli Espanol
- Crostini di Focaccia
- Suppli
Primo (Entrée Choices)
- Lasagna with Meat Sauce or Marinara Sauce
- Franco’s Spaghetti (Garlic & Olive Oil) with Mushrooms or Sausage
- Fork or Portabella Mushroom Marsala
Dolci (Dessert Choices)
- Carrot Cake
- Spumoni Ice Cream
Hawthorn Grill
Tues, Jan 26 – Sat Jan 30 3 course meal $25.16
Course 1: House Salad or Buffalo Chicken Meatballs or Clam Chowder
Course 2: Chicken & Biscuits or Chicken Fried Steak or Risoto
Course 3: Coffee & Donuts or Warm Chocolate Cake or Reconstruced Elvis
Hickory River Smokehouse
January 24 – January 31, 2016
A 3-Course Meal for 2 starting at $20.16
Appetizers (choose 2)
- Homemade Texas-Style Chili
- Seasoned Waffle Fries
- Sweet Potato Fries
- Onion Rings
- Southern Style Okra
Entrees
- $20.16 – 2 Sandwich Plates each served with 2 Sides
or - $25.16 – 2 Dinner Plates each served with 2 Sides
or - $30.16 – 2 Smokehouse Combo 1 Plates (Ribs & 1 Meat) each served with 2 Sides
Desserts (choose 2)
- Homemade Cobbler (peach, cherry, blackberry, & apple)
- Brownie
- Big Cookie
Jay’s Seafood
$25.16
First Course
- Roasted root vegetable salad with a balsamic plum vinaigrette and white cheddar cheese sprinkles
or - Ultimate Potato Soup
Second Course
Bacon Crunch-topped Mahi Mahi served over grilled vegetables with a bacon cream sauce or Grilled Duck Breast served with wild rice and duck sauce
Third Course: Coconut Cake or Chocolate Mousse
Kabuki
Kitchen dinner for two $30.16
- 2 Soups
- 2 House salads
- Edamame or Mandoo Dumplings
- 2 dinners (choice of Dol Sot Bibimbop , or Orange Chicken.)
Sushi dinner for two $35.16
- 2 Soups
- 2 House salads
- Edamame or Mandoo Dumplings
- 3 Specialty Rolls (excluding Lobster Roll and Spider Roll)
La Piazza
Appetizer
- Bruschetta Margherita
Salad
- Mixed green salad tossed with our signature garlic basil house dressing
Entree (CHOICE)
- Bone-in slow cooked Chicken Cacciatore
or - Boneless Pork Scallopine Milanese
Dessert
- Dark Cherry Ice Cream w/house chocolate liquer drizzle
One glass of house wine OR A pint of draft beer $25.15
Lily’s Bistro
Winter Restaurant Week
Tuesday, Jan. 26-Sat. Jan. 30 *We are closed on Mondays and on Sunday evenings we serve our local, free-range, family style fried chicken dinner.
Our full menu will also be available nightly during restaurant week.
Firsts (please choose one):
- -Delicate crab rangoons with passionfruit pepper jelly
- -Delicate crab rangoons with passionfruit pepper jelly
- -Locally-grown bibb lettuce with wild rice, broccoli-carrot slaw, herbed vinaigrette, and parmesan cheese
- -Cup of soup of the day
Mains (please choose one):
- -Spicy-soy glazed salmon over chilled sesame soba noodles, topped with seaweed salad and broccoli-carrot-beet slaw
- -Butternut squash lasagna with ricotta cheese, sage leaves, crispy kale, and roasted garlic cream sauce
- -Herbed, tender meatloaf with chicken gravy, creamy mashed potatoes, and roasted brussel sprouts
Desserts (please choose one):
- -Housemade carrot cake ice cream with shortbread cookie
- -Flourless dark chocolate torte with cayenne ganache
$25.16 per person
McGILLICUTTY’S PUB
$20.16 MENU FOR TWO INCLUDES:
ONE OF THE FOLLOWING APPETIZERS WITH YOUR CHOICE OF DIPPING SAUCE:
- BREAD/PRETZEL STICKS
- MOZZARELLA STICKS
- POTATO SKINS
and
TWO SIDE SALADS WITH YOUR CHOICE OF DRESSING
and
YOUR CHOICE OF ONE OF THE FOLLOWING ENTREES:
- 13” PIZZA (your choice of toppings)
- 20 WINGS
- (2) OF OUR ½ SUBS OR SIGNATURE SANDWICHES(with potato chips and pickle spear)
Meadowlark
4 courses for 25.16
We’ll also be serving our regular menu
First Course
- Split Pea Soup with Aged Cheddar, Rye Croutons and a Glass of Beer
Second Course
- Jojos with Cheese Fondue, Pickled Peppers and Cauliflower Debris
Or - Okonomiyaki with Bulldog Sauce, Spicy Mayo and Braised Pork Belly
Third Course
- Seared Salmon with Shrimp Butter and Vegetable Fried Rice
- Beer and Cinnamon Stick-Braised Turkey Thighs with Potato and Pepper Hash
- Tomato-Quinoa Chile Relleno with Guajillo Sauce and Spinach Chilaquiles
- Grilled Hanger Steak with Buttered Noodles and Stroganoff Sauce
Dessert
- Sugar Cream Pie
- Homemade Snikkers Bar
- Baked Hawaii
The Melting Pot
4 courses for $25.16 per person.
CHEESE-
- choice between Cheddar or Fiesta
SALAD
- house
ENTREE
- all natural chicken breast, Pacific white shrimp, Teriyaki-marinated sirloin, and fresh vegetables in court bouillon cooking style
CHOCOLATE
- their choice
Nibbles
Not Entrées (Select One)
- Italian Wedding Soup
classic blend of stock, greens, hand-rolled chicken meatballs - Mixed Greens Winter Salad
mixed greens with feta, orange, cranberry, walnuts and orange-balsamic drizzle
Entrées (Select One)
- Seared Salmon – $25.16
over cannellini beans with wilted spinach, lemon-olive tapenáde - Chicken Marsala – $25.16
tender chicken breast in marsala wine sauce with mushrooms, and pomme purée - Braised Short Ribs – $30.16
Cabernet-braised short ribs over creamy Parmesan polenta with thyme roasted carrots
Desserts (Select One)
- Budino Di Cioccolato
creamy bittersweet chocolate, Bourbon, pinch of cayenne, whipped cream - Tiramisu
ladyfingers drenched in espresso, Kahlua and rum, layered with whipped cream and mascarpone crème
Nick’s Restaurant
2 for $20.16 Jan. 24th – 31st
Appetizer to Share:
Choice of one or a combo of three of your favorite Nick’s award-winning deep fried vegetables:
- Mushrooms
- Onion Rings
- Cali flour
- Homemade Pork Rinds (With choice of Sriracha, Cajun or Western BBQ Seasoning)
Entrée Choices:
- Angus Beef New York Strip
A bleu cheese butter-crusted 12 oz. USDA Angus fresh NY strip served on a bed of house-made onion straws with fresh asparagus. Served with a dinner roll. - Hearts of Romaine Fresh salad
Fresh romaine hearts brushed with seasoned olive oil and lightly grilled, topped with bacon bits, house-made croutons, Parmesan cheese, roasted almonds, red onion, and fresh tomatoes. Served with our house-made Merlot vinaigrette dressing or dressing or your choice. Chicken Available upon request. - Blackened Casino-Style Chicken Breast
Fresh char-grilled blackened breast served with grilled onions and peppers topped with melted bleu cheese on a bed of fresh garden greens, accompanied with a dinner roll and choice of one side.
Sides:
Grilled Asparagus, Garlic Mashed Potatoes, Green Beans, Baked Potato, Dinner Salad or Coleslaw
Dessert:
- Decadent French Vanilla ice cream and Nick’s famous home-made cookies.
Packy’s Sports Bar and Grill
Soup/Salad:
- Packy’s House Salad
- Char-grilled Caesar
- Roasted Red Pepper & Smoked Gouda Bisque
Entrees:
- Angry Orchard Pork Chop
- An 8 oz. Rib Chop brined in Hard Cider, then grilled to perfection. Topped with Spiced Apple Chutney and served with Sharp
- Cheddar Mashed Potatoes & Fresh Vegetable.
Lemon-Rosemary Brick Chicken
- Half Chicken Marinated in fresh Rosemary and Lemon, brick pressed over the char grill. Served with Roasted Garlic Risotto & Fresh Vegetable.
Papardelle & Wild Mushroom Ragu
- A rich blend of Mushrooms, Sherry & Herbs slow simmered and served over extra wide Fettuccine Noodles. Finished with Chive oil and Fresh Chives.
Hand Cut Ribeye
- Grilled to your liking, topped with savory Steak Butter & Frizzled Onions. Served w/a Baked Potato & Fresh Vegetable.
Desserts:
- Classic Tira Misu
- Homemade Dutch Apple Pie
- Chocolate Pots de Creme
Park City Club
From Jan. 26 thru the 30thSalads—
- Kale Salad: shredded kale, bourbon-soaked sultanas, goat cheese, cornbread croutons, cider vinaigrette
Casita Salad: mixed greens, grape tomatoes, cucumbers, cornbread croutons, colby cheese, cider vinaigrette - Classic Caesar: parmesan, sourdough croutons
Soup: chef’s soup of the day
Appetizers—
- Cornbread and Maque Choux: creamed corn with onions, peppers, jalapeños, fresh chives
- Calabrian Chicken Wings: crushed pine nuts, avocado buttermilk dipping sauce
- Glutton Mushrooms: garlic toast, spinach, pernod, & BUTTER!
- Mac & cheese
20.16—
- 1/2 Rack of Ribs
- Sesame Cauliflower:
pan-seared, wild mushrooms and jus, water chestnuts, burnt carrots, sesame & ginger broth - Park Biscuits and Gravy:
pulled chicken & roasted root vegetables over a park-made rosemary cheddar biscuit & gravy
$25.16—
- Pork Shoulder:
apple cider sauerkraut, park potatoes, natural jusKorean-Style Short Ribs: sesame & ginger - Korean-Style Short Ribs:
sesame & ginger brodo, asian slawPork Loin: broccolini, maple bourbon sauce - Pork Loin:
broccolini, maple bourbon sauce
$30.16—
- 5 oz Salmon:
sardinian fregola salad {black olives, red onion, grape tomatoes, herbs, goat cheese}5 oz Filet of New York Strip: burnt carrots, gorgonzola cream, gremolata - 5 oz Filet of New York Strip:
burnt carrots, gorgonzola cream, gremolata
$35.16—
- 10 oz Prime Rib:
broccolini, park potatoes, au jus (horseradish upon request)
PF Changs
FIRST COURSE
SECOND COURSE
- CALIFORNIA ROLL HAND-FOLDED CRAB WONTONS (4)
- CHANG’S LETTUCE WRAPS
Chicken or Vegetarian - CHANG’S SPARE RIBS BBQ or Rick’s Northern-Style
THIRD COURSE
- CHANG’S SPICY CHICKEN
- KUNG PAO CHICKEN
- ORANGE PEEL CHICKEN
- HOT FISH
- PEPPER STEAK
- MONGOLIAN BEEF
- MA PO TOFU
DESSERT
Roost Modern Italian
From Jan. 26 thru the 31st
Salads—
- Rasato: shaved radicchio, iceberg, fennel, shaved parm, red wine vinaigrette, chick peas
- Caesar: romaine, croutons, fried capers, parmesan frico
- Warm mushroom: arugula, shallot vinaigrette, mushrooms, candied walnuts, goat cheese fritter
Appetizers—
- Classic Arancini: risotto fritter, italian cheeses, pepperoni
- Truffle French Fries
- Winter Caprese: fresh mozzarella and sundried tomato basil pesto$20.16—
$20.16—
- Spaghetti e Polpette : fresh spaghetti, beef & pork meatballs, basil crumbs, parmigiano
- Chorizo and ‘Grits’ with sauteed peppers, onions and mushrooms in a cajun wine butter sauceWild Mushroom Linguine with ginger
- Wild Mushroom Linguine with ginger brodo, scallions and toasted sesame seeds
$25.16—
- Toasted Almond and Asparagus Ravioli in white truffle besciamella with criminis & asparagusBeef Tips over carrot ‘osso buco’ with bordelaise sauce
- Beef Tips over carrot ‘osso buco’ with bordelaise sauce Grilled Filet of Pork, peppers, onions, mushrooms, spinach, san
- Grilled Filet of Pork, peppers, onions, mushrooms, spinach, san marzano tomatoes, fresh garlic, over crushed Yukon gold potatoes
$30.16—
- Chicken Agrodolce with caramelized shallots, garlic, kalamata olives, capers & Amareno cherries
- Chicken Agrodolce with caramelized shallots, garlic, kalamata olives, capers & Amareno cherries
- Blackened Salmon and Radishes with beet risotto, carrots and swiss chard topped with gorgonzola besciamella
- Seared Veal Cutlet over linguini fiorentina topped with artichokes, fried capers and piccata pan sauce
$35.16—
- Mushroom Encrusted Scallops with asparagus filled toasted almond ravioli, criminis, asparagus in white truffle besciamella
- Grilled Veal Chop over linguini fiorentina topped with artichokes, fried capers and piccata pan sauce
- Tomahawk Pork Chop with peppers, onions, mushrooms, spinach, san marzano tomatoes, fresh garlic, over crushed Yukon gold potatoes
- Grilled Swordfish Filet with brussel sprout chips, applewood bacon, pecans over herb mashed potatoes with preserved lemon aioliDessertsoff menu
Salar
APPETIZERS
- Salar Salad
- Spinach salad
- Chicharrones
- Soup of day
ENTREES @ $25.16
- White fish Paupiettes stuffed mozzarella and prosciutto champagne sauce
- Beef skewer mashed potatoes and sauté spinach blue cheese sauce
- Quinoa stir and fry carrot broth
- Butterut Squash and Parmesan cheese Risotto &Grilled shrimp skewer
ENTREES @ $30
- Pork shoulders
- Salmon
- Lamb shank
- Seafood rice
DESSERT
- Chocolate Mousse
- Chef choice dessert
Sea Jax Tavern
First Course
- Lobster Bisque –
This perfectly balanced mellow creamy soup with lobster, butter and a hint of sherry and cayenne pepper. - Arugula Salad –
This Fresh Arugula Salad with Walnuts, Cranberries and Feta cheese. Served with a white zinfandel vinaigrette.
Second Course
- Beef Wellington – 6 oz. filet perfectly seared then cooked in a puff pastry with mushroom duxelle. Served with roasted redskins and sautéed haricot vert in garlic butter.
- Shrimp & Grits w / Short Ribs – Braised short ribs in a pool of demi-glace. Served with cilantro lime shrimp and cheesy spinach grits.
- Ambrosial – therefore, fit for the gods, delectable, mouthwatering, heavenly, savory, delicious, tasty, toothsome, divine. You will have to see for yourself.
Third Course
- Key lime Pie
- Crème brûlée
- A Duo of mini pies. (mixed berry and chocolate)-
Seasons Bistro and Grille
Start Date 01/27/2016 | Final Day 01/30/2016
Choose one item per course. Tax and gratuity not included.
First Course:
- Beet and Brussel sprout salad
- Cup of soup
Second Course:
- Char grilled flank steak with chimichurri sauce, jasmine rice pilaf and roasted vegetables…25.16
- Butternut squash lasagna with béchamel sauce…20.16
Third Course:
- Chocolate peanut butter bread pudding
- Coffee profiteroles with chocolate sauce
SG at 75 Gastro Pub $20.16
Salad
- Your choice of a House or Caesar salad
Appetizer
- Your choice of crostinis. Either Bacon Jam and Ricotta or Bruschetta.
Entrée
Your Choice:
- 2 Marinated and grilled boneless pork chops served with yellow rice and sautéed green beans
or - A huge piece of our hand-battered fried chicken breast served with yellow rice and sautéed green beans
Sunrise
Appetizers
- Poor Man’s Shrimp Cocktail – Fresh cauliflower is poached in a lemony, garlicky, crab boil style broth to take the place of shrimp here and served with our house made cocktail sauce.
- Bourbon Glazed Local Pork Belly – Local grass fed pork belly is slow roasted until juicy and tender then seared until crisp, glazed with our bourbon reduction and served with a root veggie hash
- Sunflower-Kale Salad – Local organic kale tossed with scallions, parsley, organic sunflower seeds, carrots, sesame oil, olive oil and lemon juice on a bed of spinach.
Entrees
- Saffron Risotto with Lamb Chorizo, Artichokes and Spinach – Local grass-fed lamb is mixed with onions, garlic, tequila and spices to become our house made chorizo and the star of this creamy risotto laden with saffron, white wine, parmesan, artichoke hearts and fresh spinach. 25.16
- Southern Style Crab Cakes with Aged Cheddar Grits and Smothered Greens – Our new and improved crab cake recipe using Canadian snow crab(tops on the sustainability list) with a southern spicy twist. Served with our smoky red pepper remoulade, creamy grits infused with aged cheddar cheese and our smothered greens, kale sautéed with bacon, tamari and butter. 30.16
- (v)Korean BBQ Tofu with Root Veggie Kim Chi Fried Rice – Organic tofu is seared until crisp and glazed with our Korean style BBQ sauce of tamari, brown sugar, garlic, ginger, sesame and love then served on a bed of fried rice infused with our house made kim chi of local cabbage, daikon radish and carrots. 20.16
Desserts
- Chocolate Flourless Hazelnut Torte
- Chocolate-Stout Pudding with Smoked Sea Salt
- Local Apple Crisp with Organic Vanilla Ice Cream
Sweeney’s Seafood Bar & Grill
Restaurant Week $20.16 or $25.16*
Choose one item from each category
Appetizers
- Smoked Salmon Crepe:
Hand-filled crepe filled with cold Norwegian Smoked Salmon and Dill Crème Fraiche - Fried Bay Scallops:
Fresh Nantucket Island Bay Scallops lightly breaded and fried, served with house-made Sriracha Tartar sauce - “Fricassee” of Snails:
Three Helix imported French Snails baked with Wild Mushrooms and house-made Scallion Garlic Sherry Wine butter Sweet Chili sauce served with warm bread - Spinach and Cheese Ravioli:
Two Spinach and Cheese Ravioli topped with house-made Roasted Red Pepper Cream sauce
Soups and Salads
- Sweeney’s White Bean Shrimp Chili:
Creamed based Chili with Shrimp, Northern White Beans, Corn, Black Beans, Peppers and Southwestern spices topped with Tortilla chips and cheddar cheese - Sweeney’s New England ClamChowder
- Sweeney’s Caesar Salad:
Romaine lettuce tossed with house-made Parmesan croutons and house-made Caesar dressing - Tangy Pear and Blue Cheese Salad:
Mixed salad greens, crumbled blue cheese, chopped pears, walnuts and red onions combined with a tangy, tomato based dressing
Entrees
- Japanese Fried Shrimp:
Five Extra Jumbo Shrimp, hand-breaded with Japanese Panko bread crumbs, fried, served over Asian fried rice and drizzled with house-made Soy syrup - Crab and Scallop Stuffed Sole:
Two Sole Roulades stuffed with Crab and Scallops topped with house-made Lobster Cream sauce and Asparagus - *Lobster Macaroni and Cheese:
Cavatappi macaroni and a 5 oz. Canadian Lobster Tail tossed in a House Made Cheddar, Asiago and Monterey Jack Cheese sauce topped with fresh chives - *Filet Oscar “Sweeney’s Style”:
Sweeney’s signature Crab Cake topped with a 4oz USDA choice Filet Mignon, Asparagus and house-made Béarnaise sauce
TJ Chumps $20.16
Appetizer Selections
- Chips & Salsa
- Chips & Dip
- Soup of the Day
- Smoked Salmon Bruschetta
- Buffalo Chicken Dip
- Soft Bavarian Pretzel Sticks
- House or Caesar Salad
Entrée Selections
- Half Slab of Ribs
- Grilled Salmon
- 7 oz. Sirloin
- Bourbon Chicken
- Asian Ginger Salmon
- Pumpkin Brownie
Dessert Selections*
- Blonde Apple Brownie
- Mississippi Mud Cake
*desserts are petite portions
The Trolley Stop
Monday, January 26 through Saturday, January 30th, from 4 pm to 9 pm.
We have specifically selected signature menu items which include soup, salad, choice of entree and a craft beer, glass of wine or house cocktail for $20.16.
First Course:
- Trolley’s Classic Potato Soup –
Creamy and dill-icious (vegetarian) topped with cheese and bacon upon request
Second Course:
- House Salad –
Delicate living lettuce and spring mix, topped with red cabbage, tomatoes, peppers, cucumbers, shredded cheese and your choice of dressing- Ranch, Zesty Ranch, Italian, Bleu Cheese, Herbie, or Balsamic Vinaigrette
Third Course:
Please choose one
- Red Beans and Rice
Louisiana-style Red Beans, Rice and KJB Farm Andouille Sausage - Spicy Avocado Black Bean Hummus Tacos
Fresh Avocado Slices, Red Onions, Tomatoes and Corn Salsa on Flour tortillas with Salsa & Shredded Lettuce - Trolley Chili Spaghetti
Trolley’s Homemade Chili with loads of Keener Farms Ground Beef, topped with cheese on request
Choose a $5 pint of Craft Beer, a glass of House Wine, or house cocktail with your meal, or substitute any soft drink, tea or juice.
The Wellington Grille
First Course
- Boston Bibb Lettuce, Sliced Pear, Gorgonzola Cheese, Blueberry Bagel Croutons, Watercress, Diced Peppers and Onions. Tossed in a Bourbon Vinaigrette
- Our Signature House Salad, Iceberg Lettuce, Romaine, Kale, Red Leaf Lettuce,
- Red Cabbage, Carrots. With your choice of dressing.
The Main Event
- Lightly Dusted Pan Seared Tilapia ~ $20.16
Topped with a Cajun Shellfish Sauce, Served with Cheesy Roasted Red Pepper Grits and Roasted Corn - Asian Style Barbecue Pork Ribs ~ $25.16
Served with Fried Rice and Asian Slaw - Grilled 8oz. Prime Sirloin ~ $30.16
Marinated in fresh Herbs, Garlic and Extra Virgin Olive Oil
Topped with a Marsala Balsamic Demi Glace
Served with Roasted Redskin Potatoes and Snow Peas.
And to Finish…
- Fresh Cranberry Apple Crisp
- Decadent Chocolate Reese’s Peanut Butter Pudding
Add a glass of our Featured Red or White Wine ~ $5.00
Wheat Penny Restaurant
4 courses for 25.16
We will be serving our regular menu minus a couple of the entrees
Amuse Bouche
- Freshly-baked Focaccia Bread studded with chopped Prosciutto Ends, Olives and Roasted Cherry Tomatoes
First Course
- Beer-steamed Winter Mussels with Garlic, Parsley and Thyme
or - Eggplant and Porcini Meatballs with Tomato Sauce and Parmesan
Main Course
- White Wine and Tomato-Braised Country-style Pork Ribs with Polenta and Broccolini
Or - Classic Chicken Piccata with Crispy Yukon Golds and Green Beans
Or - Housemade Ricotta Gnocchi with butter, spinach and cheese
Dessert
- Pecorino Romano Cake with Candied Cherry Tomatoes and Olive Oil Gelato
Or - Tangerine Chocolate Swirl Ice Cream with Chocolate Mint Cookie (Vegan)
Or - Dark Chocolate Ricotta Cake with Whipped Cream (Gluten-free)
From Jan 26 thru the 29th
1st course
- Fried Brussels Sprouts with Slab Bacon and Sherry Caper Vinaigrette
- Russian Mushroom Soup
- Pear, Walnut and Blue Cheese Salad with Roasted Pear Vinaigrette
2nd course
- Seared Salmon with Beurre Rouge
- Grilled Flat Iron Steak with Red Wine Mushrooms
- Butternut Squash Risotto
3rd course
- Chocolate Panna Cotta with Ceylon Cinnamon Sauce
- Almond Cake with Candied Kumquats
- Pavlova with Fresh Fruit