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3 course meal deal

It’s Summer Restaurant Week

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Since 2005 the Miami Valley Restaurant Association has been hosting a week long 3 meal deal promotion at local eateries all over the region.  While it technically starts tonight and runs through next Sunday, July 28th, please check the days that the restaurant you choose is participating.  This year those 3 course meals will range from $20.24-$45.24.

For each meal sole $1 will be donated and split between  Adopt a Pit dog rescue and the MVRA Education Foundation. Menu’s are posted on the MVRA website.

Participating Restaurants include:

Agave & Rye
Amber Rose Restaurant
Archer’s Tavern
Bunkers Bar and Grill
Carvers Steaks & Chops
CBCB Grill
Chappys Social House
Chop House
Coco’s Bistro
Corner Kitchen
El Meson
Figlio
Firebirds Wood Fired Grill
Greek Street

Jay’s Seafood
Little Fish Brewing Co
Loose Ends Brewing
Manna Uptown
Moeller Brew Barn*
Nick’s Restaurant
Pasha Grill
Primo Italian Steakhouse
Rip Rap Roadhouse
Roost Modern Italian
Smith’s Boat House
The Caroline
The Melting Pot*
Treasure Island Supper Club*
* New this year

Restaurant Week Is Here

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The last week of January has been designated Restaurant Week since 2005.  Running through January 3oth,  local eateries offering 3 course meal deals starting at $20.22.  Over the years, price points have stretched to  $25.22 and $35.22.  This year a couple of restaurants are blowing the roof off the pricing with Roost offering a 10oz New York Strip  meal at $42.22. and Smith’s Boathouse has a Filet Mignon* & Scallops dinner for 52.22.  On the other end of the budget, Bunkers is offering dinner for 2 at $20.22 and $25.22, while Nick’s has dinner for 2 at 2 For $ 32.22.  Meadowlark is offering a twist by offering a brunch for dinner menu. You can check all menu’s and hours here.

Please pay attention to the days and hours of each restaurant. The pandemic has limited days open for many.  You’ll also find many restaurants are offering these pre fixe specials for carry out. Also be aware that menu’s may change based on availability and reservations are often suggested.

Participating Restaurants Include:

Basil’s on Market Menu at all 3 locations

Amber Rose
Backwater Voodoo*
Basil’s on Market- all 3 locations
Buckhorn Tavern
Bunkers Sports Bar & Grill
Carvers Steaks & Chops
Chappys Social House
Coco’s Bistro
elé Bistro & Wine Bar
Figlio
Firebirds
Francos Italian Restaurant
Hickory River Smokehouse
Jay’s Seafood
Jollity*
Meadowlark
Nick’s Restaurant
Pasha Grill
Rip Rap Roadhouse
Roost Modern Italian
Smith’s Boathouse
The Chop House
The Florentine
Top of the Market*
Watermark
Wheat Penny Oven and Bar

*first time participants

 

It’s Restaurant Week Again!

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Twice a year, every January and July for one week Dayton restaurants put together a 3 course pre fixe meal deal as part of Miami Valley Restaurant Week.  In full disclosure, I created this event when I was the Board President of the local association.   We started recruiting for it in 2004 and we launched it in winter of 2005. The 3 course meal deal was offered by $20.05, to reflect the year and $1 of each meal was donated to a local charity and all participants were locally owned. At it’s peak we had about 60 restaurants participating.  Over the years it’s changed some, now offering  various price options: $20.18, $25.18, or $30.18 and chain restaurants are also taking part.

Now the trickiest part about this week,  even though it kicks off on Sunday night, many of the businesses are not open on Monday or Tuesday, so you’ll really want to make sure you’ve done your research on where to dine.  For the 40 participating eateries and menu’s check the MVRA website. Also please remember, many restaurants will be busier than usual, reservations are suggested and please be away that menu’s may change without notice.

Some of the restaurants who we suggest-  just based on their posted menus:

I can still remember trying to talk Wiley from Meadowlark into participating and her hesitation.  At the time she was located in the strip center on Miamisburg-Centerville Road and Wiley just didn’t think they could pull off the promotion.  Well she was wrong, she and her staff jumped into it with gusto, offering complimentary sparkling wine to guests while they were waiting and showing off the kind of hospitality that has made here business a hit.  Wiley got it!  Restaurant week is a marketing opportunity, to attract new guests and wow the regulars by sampling new dishes and testing potential new menu items.   It’s why reservations for Meadowlark are always a hot commodity during this promotion. As we’ve looked over the menu for this year, we appreciate that they’ve created a theme for the menu, always think about options for vegetarians  and even added a fourth course to the meal.
Here’s their menu:

Meadowlark

5531 Far Hills Avenue  Centerville, OH 45459

Theme: A Good Dinner, Southern-style.   Four courses for $28.18

Dinner from 5pm, Tuesday thru Saturday, July 24 thru July 28 

First Course

  • Watermelon Gazpacho with Peanuts, Mint, and Fried Pork Rinds

Second Course Choices

  • Charred Shishito Pepper Hushpuppies with Pimento Cheese
  • Warm Buttermilk Biscuit with Succotash Salad
  • Dave’s Fresh-baked Cheese Puffs filled with Ham Salad

Main Course Choices

  • Blackened Catfish with Sweet Corn Butter and “Hambalaya”
  • Smoked Portabello Mushroom with Cheese Grits, Collards, Garlic-braised
  • Local Tomatoes and Crispy Batter-Fried Onions
  • Chicken under a Brick with Alabama White BBQ Sauce, Corn Fried Rice, and Squash-Tomato Casserole
  • Chicken Fried Pork Steak with Country Gravy, Mashed Potatoes and Fresh Vegetables

Dessert Choices

  • Banana Pudding with Banana Caramel Jam and Whipped Cream
  • Sweet Tea Layer Cake with Lemon Butter Cream
  • Homemade Pecan Pie Ice Cream with Pie Crust “Cookie” Garnish

Sunrise Cafe


259 Xenia Ave. Yellow Springs, OH 45387

Dinner  Monday – Saturday  5-9pm

Grillin Cheese Caprese – Graetna cheese from blue jacket dairy in Bellefontaine grilled up to crispy outside and gooey inside to make a delicious topping on local tomatoes with fresh basil, olive oil and balsamic syrup. (gf)

Elote – Mexican grilled street corn. Local sweet corn grilled until golden then basted with a garlic-chili powder aioli topped with crumbled cotija cheese and served with a
lime wedge. (gf)

Spinach, Peach and Cucumber Salad – Bed of fresh Spinach with slices of Georgia Peaches and our Oma’s cucumber salad. Finished with a drizzle of balsamic syrup.(gf)

Entrees

Wagyu with Blueberry-Beet Reduction, Local Veggies and Pickled Beet Relish – A 5 oz cut of silky Wagyu Sirloin grilled to your desired perfection and finished with a reduction of local organic beets, local blueberries and aromatics. Served on a bed of goat cheese-roasted garlic mashed potatoes with grilled zucchini and green beans straight from the farms. Garnished with a complimentary pickled beet relish. 25.18 (gf)

Summer Bliss Salmon with Sweet Corn Risotto – Our perennial signature dish that just screams summer. Wild Alaskan sockeye is finally in. It’s seared skin on then roasted with an aromatic mix of local cherry tomatoes, fresh marjoram, garlic and olive oil. Served on a bed of our creamy risotto made with organic Arborio rice, local sweet corn, onions, peppers, Applewood bacon, parmesan and love. 30.18 (gf)

Vegan Sausage with Smoked Tomato-Basil Ragu and Polenta – Our house made vegan sausage made with oats, sage, flax, onions, peppers, mushrooms and carrots are seared until crisp on the outside. Served on a bed of local polenta with grilled local organic zucchini and topped with a heavenly ragu of local tomatoes smoked over hickory sautéed with fresh basil. 20.18 (gf)

Desserts

Michigan Tart Cherry Crisp – Michigan cherries in organic sugar syrup with a topping of oats, pecans and brown sugar. Topped with whipped cream.

(gf) Chocolate flourless Hazelnut Torte – Organic chocolate, Frangelica, amish butter, local eggs and ground hazelnuts in a fudgy torte with whipped cream.

(v,gf) Chocolate-Avocado Pudding – Avocado, organic cocoa, maple syrup and a touch of OJ is all this vegan pudding needs. Topped with a sprinkle of smoked sea salt.

Watermark

20 S. 1st Street
Miamisburg, OH 45342

Monday- Saturday 4-11pm

First Course:
Sweet Corn Bisque
creamy with fresh summer sweet corn, garnished with smoked Paprika
– or –
Buttercrunch Salad
buttermilk herbed ranch dressing, shaved parmesan, croutons
– or –
Crispy Zucchini w/Marinara
crispy Panko-breaded zucchini with house marinara for dipping

Entrée:
Caribbean Jerk Mahi Mahi – $30.18
with cilantro-lime rice, and topped with grilled pineapple salsa
– or –
Steak-frites – $30.18
Angus Reserve flat iron steak (served Medium) with crispy house fries, and green beans
– or –
Chile Relleño – $25.18
fire-roasted and cheese-stuffed Poblano, with salsa verde, charred corn relish, charro beans

Dessert:
Cannoli – with chocolate chip ricotta filling
– or –
Classic Southern Coca-Cola Cake

Wellington Grill

2450 Dayton Xenia Road Beavercreek, OH 45434

Sunday til 8pm, Mon- Sat 4:30-10pm

Italian Chopped Salad
Chopped Romaine Lettuce, Speck (Rare Italian Prosciutto), Black Olives, Tomatoes, Pepperoncini’s, Provolone Cheese in a Garlic White Wine Vinaigrette

Summer Melon Salad
Arcadian Spring Mix Greens, Honeydew and Cantaloupe, Craisins, Blue Cheese Crumbles, Toasted Almonds. Tossed in a Sherry Wine & Shallot Vinaigrette

Main Course

Buttermilk Crispy Fried Pork Loin $20.18
Roasted Garlic Redskin Mashed Potatoes.
Caramelized Sherry Onion Bacon Cream Sauce

Yellow Curry Marinated Filet & Jumbo Gulf Shrimp Skewer $25.18
Served over Sautéed Onions Peppers & Carrots with Jasmine Rice
Topped with a Fresh Pineapple Cilantro Relish

Pan Seared Speck Wrapped Jumbo Sea Scallops $30.18
Pan Seared and Wrapped in Speck (Rare Italian Prosciutto) Over Creamy Parmesan Polenta,
Roasted Asparagus with a Fire Roasted Red Bell Pepper & Basil Pesto

For Dessert

Fresh House Made Wild Berry Ice Cream
Fresh Strawberries, Blackberries, Raspberry, Blueberry and a Dash of Peach Schnapps

Chocolate Peanut Butter Bar
House made Peanut Butter Bars topped with a Milk Chocolate Ganache

 

Based on pure value:

Nick’s Restaurants
1443 N. Detroit St.  Xenia, OH 45385

open every day

2 for $22.18

Meals Include The Following:

Appetizers To Share

Choice of one or a Combo of Three of Our Award Winning Deep Fried Vegetables:
MUSHROOMS
ONION RINGS
CAULIFLOWER
HOMEMADE PORK RINDS
w/ choice of Sriracha, Cajun, or Western BBQ Seasoning

Entrée Choices

USDA ANGUS NEW YORK STRIP
A Bleu Cheese Butter-Crusted USDA ANGUS STRIP Served on a bed of House-Made Onion Straws.Served with choice of one side and a dinner roll.
CAJUN ANDOUILLE & SHRIMP PASTA BOWL
House Prepared Linguine Pasta w/ Fresh Jumbo Shrimp and Louisiana Creole Andouille Sausage and seasonings- tossed with our White Garlic Cheese Cream Sauce and Summer Vegetables. Served with a salad and garlic bread.
SRIRACHA BOURBON GLAZED SALMON
Fresh Atlantic Salmon Grilled to Perfection! Topped w/ our House-made Special Sriracha Bourbon Glaze.Served on a bed of Rice Pilaf and your choice of one side and a dinner roll.

SIDES:

Grilled Green Beans
Garlic Mashed Potatoes
Baked Potato
Broccoli
Dinner Salad
Coleslaw

DESSERT:

Decadent French Vanilla Ice cream and Nick’s Famous Homemade Cookies

 

There are plenty of great places participating and not all menu’s were posted when we put this list together, so please remember, these are just suggetions.

5 Tips For A Great Restaurant Week

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dayton-restaurant-weekOriginally 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

basils-tour

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.
We’re accepting call ahead reservations!

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

Three Course Dinner for $20.16

First Course

  • Choice of Spicy Tortilla Soup or House Salad

Second Course

Choose One
  • 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

TWO- 3 Course Dinners for $35.16

First Course:  Choice of Spicy Tortilla Soup or House Salad

Second Course

Choice of
  • 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

All of our Restaurant Week entrees are served with a choice of salad or soup, and finish dinner with our delectable Cheesecake.

$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

Will be offering dinner for 2 for 35.16

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

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

Choose one  EGG DROP SOUP  or HOT & SOUR SOUP

SECOND COURSE

Choose one
  • 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

Choose one
  • CHANG’S SPICY CHICKEN
  • KUNG PAO CHICKEN
  • ORANGE PEEL CHICKEN
  • HOT FISH
  • PEPPER STEAK
  • MONGOLIAN BEEF
  • MA PO TOFU

DESSERT

Choose one   BANANA SPRING ROLL  or  CHOCOLATE RASPBERRY WONTONS  or SWEET VANILLA CREAM WONTONS

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

3 courses for $25.16
Choose one from each course.

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

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
S

station-house

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)
Winds Café

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

25.16