Sweeneey’s Seafood, located in the heart of downtown Centerville, will host their very own Restaurant Week event this Thurs, Nov 7th – Sun, Nov 10th with a weeklong three course meal deal for $27. A dollar of each meal will be donated to St. Vincent DePaul. Sweeney’s starts dinner service at 4pm each night until 9:30pm on Thursday and Sunday and stay open an hour later on Friday and Saturday.Choose one Item from each category
Appetizers
Fried Shrimp with sweet pumpkin pie yogurt dipping sauce
Apple cider and Sage Brined Seared Scallops
Blue Crab Salad Stuffed Belgian Endives
Fried Shrimp with sweet pumpkin pie yogurt dipping sauce
Apple cider and Sage Brined Seared Scallops
Blue Crab Salad Stuffed Belgian Endives
Soups and Salads
Acorn Squash Soup topped with grated parmesan and chives
New England Clam Chowder
Caesar Salad romaine lettuce tossed with parmesan croutons and Caesar dressing
Fall Spinach Salad Baby spinach tossed with blue cheese crumbles, sliced red delicious apples, candied walnuts, and a warm sherry walnut oil vinaigrette
Acorn Squash Soup topped with grated parmesan and chives
New England Clam Chowder
Caesar Salad romaine lettuce tossed with parmesan croutons and Caesar dressing
Fall Spinach Salad Baby spinach tossed with blue cheese crumbles, sliced red delicious apples, candied walnuts, and a warm sherry walnut oil vinaigrette
Entrees
Crab and Scallop Stuffed Sole topped with lobster cream sauce and asparagus
Butter Nut Squash and Mascarpone Cheese Raviolis
Sautéd jumbo shrimp tossed in a pumpkin ale cream sauce with fresh sage and raviolis
Pecan Encrusted Salmon Oven Roasted Organic Scottish Salmon topped with praline pecans and served Maple syrup brown sugar mashed sweet potatoes
Filet Oscar “Sweeney’s Style” Sweeney’s signature crab cake topped with a 4oz USDA choice Filet Mignon, asparagus, and béarnaise sauce
Crab and Scallop Stuffed Sole topped with lobster cream sauce and asparagus
Butter Nut Squash and Mascarpone Cheese Raviolis
Sautéd jumbo shrimp tossed in a pumpkin ale cream sauce with fresh sage and raviolis
Pecan Encrusted Salmon Oven Roasted Organic Scottish Salmon topped with praline pecans and served Maple syrup brown sugar mashed sweet potatoes
Filet Oscar “Sweeney’s Style” Sweeney’s signature crab cake topped with a 4oz USDA choice Filet Mignon, asparagus, and béarnaise sauce
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