Restaurant Week 2015

Amber Rose

Appetizers:

• Reuben Dip
  Corned Beef, Swiss, Sauerkraut and Cream cheese with 1000 Island and Rye Toasts
• Mushrooms
  Boursin cheese stuffed cremini mushrooms

Soup or Salad:

• Watermelon Salad
  Served over mixed greens with vinaigreette, lime zest and feta cheese topped with fresh mint
• Gazpacho
  Blended cucumber and honeydew chilled soup topped with crème fraiche

Entrees:

• Stuffed Zucchini Perót
  Served with saffron infused orzo pasta $20.15
• Blueberry BBQ Gouda Chicken
  Served with Cheesy Potatoes $25.15
• Hand Cut New York Strip
  Served with molasses smashed sweet potatoes and a red wine shallot reduction $30.15

The Barnsider

July 26, 2014 thru August 2, 2015

Choose a Starter…

(choice of one)

• Cup of Baked Onion Soup Au Gratin
• Cup of Soup Du Jour
• Petite Order of Onion Rings
• Petite order of Fried Mushroom
• Loaded Potato Cakes

Choose an Entrée…

(all entrees served with House Salad)

$20.14
(choice of one)

• Cajun Fried Catfish with Red Beans & Collard Greens
• Pecan Crusted Chicken with Grand Marnier Sauce and Grilled Asparagus

Or

$25.14
(choice of one)

• Full Slab BBQ Baby Back Ribs with Sweet Potato Soufflé and Corn on the Cob
• Cajun Shrimp Skewers with Red Beans & Collard Greens

Or

$30.14
(choice of one)

• The Islander New York Strip with Grilled Asparagus
• Blackened Mahi Mahi with Red Beans & Collard Greens

Choose a Finale…

(choice of one)

• Our House Carrot Cake
• Howie’s New York Style Strawberry Cheesecake

Bunkers Bar & Grill

Dinner for 2 – $25.15

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:
  • Chicken Chunks
  • Chicken Strips
• Choice of any two desserts

Choice #3

• Choice of appetizer to share
• Choice of any two quesadillas:
  • Beef • Chicken • Cheese
• 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

Chappy’s   TAPROOM ONLY

2 Dinners for $35.15

STARTER

• Each person gets choice of Chappys Spicy Tortilla Soup or Chappys House Salad

ENTREE

Each person chooses 1:

• 1/2 Slab Slow Smoked BBQ Ribs
• 1/2 Smoked Chicken
• Cajun Fried or Beer Battered Shrimp
• Smothered Chicken Breast
• Beer Battered Cod
• Boneless Pork Chops – Beer Brined, Charcoal Grilled or Chicken Fried

SIDES

Each person chooses 2:

• Cheesy Mashed Potato Casserole
• Fresh Brentlingers Corn on the Cob
• Old Fashioned Mac & Cheese
• Fresh Southern Style Green Beans
• Chappys Cowboy Beans
• Seasoned Mixed Greens
• Steamed Broccoli with Lemon Butter

DESSERT

• Chappys Chocolate Texas Sheet Cake with Creme Anglaise and Macerated Berrys.

Chappy’s Social House

Starters

• Purée of Brentlinger corn with coriander and citrus
• Heirloom tomato salad with grilled tomato vinaigrette, bacon lardons, housemade-smoked mozzarella and arugula

Entrées

• Cajun fried shrimp with jalapeño-mint relish and cheddar grit cake with roasted corn
• Grilled skirt steak with red wine reduction and potato-fennel hash
• Grilled pork chop with ancho-lime butter and creole potatoes

Dessert

• Chocolate sheet cake with creme anglaise and macerated berries

Christopher’s Restaurant

Classic Menu $25.15
Vegetarian Menu $20.15

First course

• Canja
  • Classic: a chicken broth soup with rice, tomatoes, carrots and chopped ham
  • Vegetarian: a vegetable broth soup with rice, tomatoes, carrots and chopped tofu

Main course

• Classic: Brazilian Chicken with Coconut Milk
  Ed hill farms free range chicken spiced with Brazilian blend, pan fried and topped with a coconut milk and tomato reduction over a rice pilaf.
• Vegetarian: Brazilian Cauliflower Steak
  A thick cut cauliflower wedge cooked with Brazilian spice blend, and topped with coconut milk and tomato reduction over a rice pilaf.

Dessert

• Brazilian Chocolate Cake
  A rich chocolate cake with a coconut and cream middle and a strawberry topper

Figlio

Celebrate with a 3-course meal for $20.15 (plus tax, bev and gratuity).

First Course

• Peasant Salad
• Crab and Corn Chowder or
• Balsamic Salad

Second Course

• Goat Cheese/Pistachio Pizza with Local Honey
• Pesto Chicken with Feta Pizza
• Wild Mushroom Pizza
• Seafood Diablo Pasta
• Roasted Red Pepper and Chicken Pasta
• Tomato, Basil, Mozzerella Pasta

Third Course

• White Chocolate Crème Brulee
• Peanut Butter Ice Cream Pie
• Tiramisu

Hickory River Smokehouse

A 3 Course Meal for 2

-Appetizers (choose 1 each)

• Homemade Texas-Style Chili
• Seasoned Waffle Fries
• Sweet Potato Fries
• Onion Rings
• Southern Style Okra

-Entrees

•  2 Sandwich Plates each served with 2 Sides $20.15

or

• 2 Dinner Plates each served with 2 Sides $25.15

or

• 2 Smokehouse Combo 1 Plates (Ribs & 1 Meat) each served with 2 Sides $30.15

-Desserts (choose 1 each)

• Homemade Cobbler (peach, cherry, blackberry, & apple)
• Brownie
• Big Cookie

Jay’s Seafood

$25.15

First Course

• Gazpacho -or- Field green salad with fresh strawberries, feta cheese, toasted almonds in a jalapeno-strawberry vinaigrette

Second Course

• Ruby red trout served over pearl pasta topped with mushroom sauce -or- Baby back ribs served with fresh corn and roasted red potatoes

Third Course

• Strawberry Shortcake -or- Peanut Butter Pie with chocolate ganache

Kabuki

Kitchen Dinner for Two $25.15

• Edamame
• 2 house salads
• 2 soups
• 2 entrees (Dol Sot Bibimbop, Spicy Pork, Orange Chicken)

Sushi Dinner for Two $35.15

• Edamame
• 2 house salads
• 2 soups
• 3 Specialty Sushi Rolls (excluding Lobster Roll)

Lily’s Bistro

Starters: choose one

• Chef’s soup of the day
• Pickled zucchini sticks, breaded and fried served with cucumber-yogurt dip
• Greek salad with locally-grown bibb lettuce, orzo, tomatoes, cucumbers, olives, and feta in herbed greek vinaigrette

Entreés: choose one

• Moroccan veggie grill: seasonal vegetables with chilled cous cous, drizzled with charmoula and raita (can be prepared vegan)
• Pan seared salmon with sriracha-soy glaze, served over chilled coriander-ginger soba noodles with a carrot, ginger, and sesame spicy slaw
• Baked chicken enchilada casserole stuffed with local, free-range chicken, poblano peppers, cream cheese, and cheddar cheese, served with spanish rice and topped with sweet corn-salsa fresca

Desserts: choose one

• Flourless dark chocolate torte with cayenne ganache
• Housemade carrot cake ice cream with rum soaked raisins
• Grilled peaches with goat cheese-almond stuffing and balsamic reduction

McGILLICUTTY’S PUB

$20.15 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

25.15

First Course

• Tostadita with Green Chorizo, Shrimp, Tomatillo and Cilantro

Second Course

• Beet and Cucumber Salad with Tahini Sauce

or

• House-smoked Salmon with Grilled Zucchini, Capers, Breadcrumbs and Fennel Seed

Third Course

• Whole Split Charred Eggplant piled with Roasted Vegetable Tabbouleh, garnished with Spiced Tomato Vinaigrette and Yogurt Sauce

or

• Hand-cut Roasted Pork Rack Chop with Smothered Potatoes and Summer Vegetables

or

• Fried Maine Haddock with Cowboy Caviar and Mashed Potatoes

Dessert

• Grilled Ripe Peach with Blue Cheese Crumble

or

• S’mores in a Jar

or

• Cream Cheese Tart with Ohio Cherries

The Melting Pot

The first option will be 3 courses for $20.15 per person.

The cheese they will get a choice between the cheddar or the fiesta.  Salad will be their choice between the house or California salad. Then it will be their choice of chocolate.

The second option will be for $25.15 per person and will be 4 courses.

El Meson

First Course

• Sopa – Solmorejo
  A traditional Spanish (chilled) Soup with a tomato base topped with Jamon Serrano (ham) and Hard Boiled Eggs

Or

• Ensalada de Casa House Salad
  Mixed Greens / Cucumber / Tomato / Cilantro / Onion with a Tropical Mango Vinaigrette

Second Course (Select 1)

• Peruvian Peanut Chicken
  Stir fried chicken with peanuts, soy sauce, and ginger
• Pork and Pineapple Skewers
  Grilled with sweet red peppers and a glaze of Caribbean Jerk Sauce
• Grouper Romesco
  Sautee filet of grouper topped with an almond and paprika sauce

*All above served with Jasmine Rice and Cruciferous Vegetable Slaw with a Ginger Orange Sesame oil dressing

Third Course

• Chocolate 3 Milk Cake

$25.15

*beverages, tax, and gratuity not included. $1 of each meal will be donated to a charity. *Dine in only.

Nibbles

3 courses – $25.15

Not Entrees
(Select One)

• Fried Green Tomatoes
  fried crisp and served with goat cheese, tomato-bacon jam, and smoked tomatoes
• Mixed Greens Salad
  Summer greens with feta, walnuts, apples, and balsamic drizzle
• Zucchini Ribbon Salad
  with shaved parmesan, lemon vinaigrette, fresh herbs, toasted sunflower seeds, and diced tomato

Entrees
(Select One)

• Creole Shrimp & Grits
  Succulent shrimp, simmered in a spicy Creole sauce and served over creamy grits
• Housemade Pasta Ribbons
  in a sweet corn bisque sauce with basil, smoked tomato, and charred corn
• Petite Prime Aged Strip Steak
  with Bourbon-braised onions, chili-spiced crispy sweet potatoes, and creamy dill cucumbers

Desserts
(Select One)

• Maria’s Famous Brownies
  rich espresso, chocolate & walnut brownies, with bittersweet fudge sauce & house-churned ice cream
• Cookies and Ice Cream
  house-made ice creams with fresh butter cookies
• Blueberry-Buttermilk Cake
  rustic cake baked with fresh blueberries, topped with fresh whipped cream

Nick’s

2 meals for $20.15

Appetizer to Share

Choice of one fried veggie

Award winning Mushrooms
Award winning Fried Green Tomatoes.
Cauliflower
Onion Rings

Entree’s w/choice of one side

• USDA choice N.Y. Strip with a bleu cheese butter crust on a bed of Nicks house made onion straws.
• Santa Fe Grilled Chicken Breast with black bean and corn salsa topped with queso blanco sauce.
• Bourbon Glazed Salmon * Bourbon-Glazed seasoned,char broiled Fresh Atlantic Salmon on a bed of Garlic- Herbedmashed potatoes.

Sides

• Mashed Potatoes, Baked Potatoes, Green Beans, Dinner Salad, Coleslaw, French Fries and Sweet chips.

Dessert to Share

• Home made Amaretto strawberry short cake

PASHA GRILL

3 Course Meals for $20.15

Starters

• COLD APPEETIZERS | SOUPS| SALADS
• HUMUS | LENTIL SOUP | HOUSE SALAD
• EZME | CHICKEN VEGETABLE SOUP | SHEPHERD SALAD
• BABAGANUSH
• HAYDARI
• PILAKI
• TABULI (KISIR)
• EGGPLANT W/ SAUCE

ENTREES

• ADANA KEBAB
• DONER KEBAB
• CHICKEN KEBAB
• CHICKEN ADANA KEBAB
• KOFTE KEBAB
• KARNIYARIK
• LAHANA SARMA
• CHICKEN DELIGHT
• DONER SPECIAL
• MUSAKKA
• VEGETERIAN MUSAKKA
• VEGETABLE STEW
• VEGETABLE STEW WITH LAMB/CHICKEN
• FILLET OF TILAPIA

DESSERTS

• RICE PUDDING
• ALMOND PUDDING
• CHOCALATE PUDDING

P.F. Changs

$25.15 PER PERSON
JULY 26TH – AUGUST 2ND

FIRST COURSE

Choose one

• CUP OF EGG DROP SOUP
• CUP OF 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
• ASIAN GRILLED SALMON *
• ORANGE PEEL SHRIMP
• HUNAN-STYLE HOT FISH
• PEPPER STEAK
• MONGOLIAN BEEF
• MA PO TOFU

DESSERT

Choose one

• BANANA SPRING ROLLS
• SWEET VANILLA CREAM WONTONS(2)
• CHOCOLATE RASPBERRY WONTONS(2)

*These items are cooked to order and may be served raw or undercooked. Consuming raw or undercooked meats, poultry, seafood, shellfish or eggs may increase your risk of foodborne illness.

La Piazza

Choice of:

• A glass of house white wine (chardonnay, pinot grigio, or white zinfandel) or red wine (chianti, merlot, cabernet sauvignon).
• pint of draft beer (Peroni, Warped Wing Barn Gang, Sam Adam’s Summer, Blue Moon, Guinness)
• Soft Drink

1st Course:

• Mixed green salad tossed with our signature garlic basil house dressing.

2nd Course (choice of)

• Baked Cannelloni: Fresh pasta rolled around a combination of meats, herbs, and cheeses. Baked and topped with tomato basil sauce. ($23.15)
• Chicken Florentine: Boneless breasts of chicken with garlic cream sauce, fresh sauteed baby spinach, and fontina cheese, Served with slow cooked Marsala button mushrooms. ($23.15)
• Fettucine tossed with portobello mushrooms and basil pesto pomodoro sauce. ($20.15)

3rd Course (choice of)

• Cannoli: Flaky pastry roll filled with sweetened ricotto cheese, pistachios, candied fruits, and chocolate.
• Vanilla Ice Cream with Caramel Rum Sauce

Season’s Bistro in Springfield

course 1:

• caprese tower

or

• cup of pineapple gazpacho

course 2:

• coffee encrusted flank steak with gorgonzola cream sauce…30.15

or

• summer vegetable risotto…20.15

course 3:

• summer fruit shortcake

or

• chocolate tres leche cake

Sunrise Cafe

Appetizers

• Bourbon-Glazed Pork Belly, Sweet Corn and Tomato Salad Tender, crispy bourbon glazed chunks of pork belly, local sweet corn and cherry tomatoes with fresh basil, mint and olive oil
• Proscuitto and Basil Wrapped Peaches with Balsamic Syrup Need we say more…
• Sesame Green Bean Salad A local mix of beans blanched until crisp tender with cabbage and a touch of red onion with a sesame seed dressing.

Entrees

• Summer’s Bliss Sirloin with Prosciutto Risotto A silky 5oz wagyu sirloin grilled to perfection and topped with our house “bliss mix” of halved cherry tomatoes, fragrant fresh marjoram, garlic and extra virgin olive oil. Served with our creamy risotto infused with diced prosciutto, parmesan and local greens. 25.15
• Scallops with Fried Green Tomatoes and Watermelon-Chipotle Jam Wild caught sea scallops are seared until opaque and tender then served on a purple cauliflower puree and crispy fried green tomatoes. Topped with a sweet, smoky and spicy reduction of local watermelon, organic sugar and fragrant chipotle peppers. 30.15
• (v)Southerin’ Succotash Looney Toon references aside. It’s a steaming bowl of fresh sweet corn, local potatoes, Ohio grown organic black beans, local greens, local beans, onions, carrots, celery and garlic. Given a southern spin by flambéing with bourbon, sprinkled with Old Bay seasoning and a dash of Tabasco. 20.15

Desserts

• Peach Cobbler with Vanilla Ice Cream
• Chocolate Flourless Hazelnut Torte
• Michigan Cherry Pie

Sweeney’s

Appetizers

• Southwestern Salmon Patty
  Organic Scottish Salmon combined with Black Beans, Corn and Green Onions topped with house-made Chipotle Pepper cream sauce
• Peal and Eat Shrimp
  5ozs. Old Bay and Beer Poached Cold Extra Large Shrimp with house -made Cocktail sauce and lemon
• Norwegian Smoked Salmon
  Norwegian Smoked Salmon with Toast Rounds, sliced Cucumbers and Dill Cream Cheese
• Battered Vegetables
  A mixture of Zucchini and Cauliflower battered and fried to a golden brown, served with Thai Chili dipping sauce

Soups and Salads

• Sweeney’s Famous House-Made New England Clam Chowder
• House-Made Fresh, Spicy Shrimp Gazpacho
• Asian Spinach Salad
  Fresh crisp Spinach tossed with sliced red onion, toasted almonds, mandarin oranges and an Asian Sesame Ginger Dressing
• Grilled Marinated Vegetable Salad
  Marinated Zucchini, Summer Squash, Artichokes and Red Peppers grilled, served cold and topped with house-made Balsamic syrup

Entrées

• English Style Fish and Chips
  Fresh Atlantic Day Boat Cod hand battered and deep fried, served with Sweeney’s Pub Fries
• Sweet and Spicy Salmon
  Grilled 5oz fresh-cut Organic Scottish Salmon fillet topped with Roasted Pineapple and Habanero glaze, served with brown sugar sweet mashed potatoes
• Cajun Jambalaya
  Extra Jumbo Shrimp, Paul Prudhomme’s fresh Andouille Sausage, sautéed Chicken, Peppers and Onions in a house-made Classic French Cajun white sauce over Red Beans and Rice
• Filet Oscar “Sweeney’s Style”
  Sweeney’s signature Crab Cake topped with a 4oz USDA choice Filet Mignon, Asparagus and house-made Béarnaise sauce

Double Takes not valid this week

The Wellington Grille

Course 1

• Baby Arugula with Pumpkin Seeds, Dried Cherries, Aged Goat Cheese and Honey Tarragon Vinaigrette
• Soup

Course 2

• Salmon Vindaloo
  Curried Vegetable & tomato stew with Barley and Anchovy Caper Aioli $30.15
• Pork N Grits
  Fried Prime Pork Loin with Cheddar Grits
  Braised Savoy Cabbage & House Made Pickles $25.15
• Roasted Half Chicken
  Roasted Red Pepper, Green Olives & Tomato Jus
  Roasted Brussel Sprouts  $20.15

Course 3

• Blue Berry Cobbler
• Triple Chocolate Brownie ala Mode

Wheat Penny Restaurant

First Course

• Green Gazpacho

Second Course

• Spicy Asian Melon Salad with seasoned Ground Beef, Cucumbers, Peanuts and Charred Chile Oil

or

• Greek Hand Pie filled with Greens, Herbs and Feta

Third Course

• Crispy-Breaded Pork Milanese with Peach and Salami Salsa, Hot Honey, Polenta and Broccolini

or

• Handmade Fettucine with Texas Gulf Shrimp, Spinach, fresh Sweet Corn and Basil

or

• Grilled Tofu and Vegetable Brochette with Quinoa-Almond Pilaf and Housemade Harissa Sauce

or

• Chicken Scarpariello – Chicken Thighs roasted with sweet, poblano and pickled peppers and Italian chicken sausage

Dessert

• Salt and Pepper Fudgesicle with Toasted Coconut and Peanuts

or

• Peach Shortcake with Raspberry Sauce

or

• Chocolate Nemesis (flourless cake) with Whipped Cream

or

• House-made Peanut Butter Ice Cream with Kahlua Caramel Sauce and Coffee Honey Crunch (oh yeah….this dessert just happens to be vegan!)

Zetland Street

$25.15

Choose ONE (1) dish per group.

Appetizers:

• Our House salad w/ your choice of dressing
• Wild Rice Pancakes w/ roasted tomato aioli.
• Mushrooms, goat cheese, wild rice.

Entrees:

• Grass-fed filet, with local mushroom demi, Irish cheddar mashed potatoes, and sautéed broccolini
• Citrus-roasted Ed Hill chicken with quinoa and lima bean salad, grilled asparagus
• Basil soba noodles with fire roasted red pepper sauce, local vegetables and hazelnuts.

Dessert:

• Mini Pavlova with whipped cream & fresh fruit
• Fruit Griller with coconut, mango sorbet & passion fruit drizzle.