FIRST COURSE SECOND COURSE THIRD COURSE UPGRADE

Nov 30, 2017 - crisp romaine, red oak, arugula and radicchio with parmesan croutons ... in a king crab - jumbo shrimp scampi, crispy “half dollar” potatoes and ...
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3 COURSE MENU $35 PER PERSON November 30TH - December 13TH, 2017

FIRST COURSE HAND ROLLED SHRIMP SPRING ROLLS

with shiitake mushroom, ginger and soy. Served with mandarin-mango BBQ sauce

SPICY BEEF POTSTICKERS

with peanut, pineapple and ginger. Thai mint-tomato salad

“BEST EVER” NEW ENGLAND CLAM CHOWDER

with freshly steamed little neck clams and oyster crackers

STEAKHOUSE CAESAR

crisp romaine, red oak, arugula and radicchio with parmesan croutons and toasted garlic chips in our homemade dressing

“BIG BOWL” OF GREENS

a selection of organic lettuces, assorted heirloom tomatoes and tangerine greens with nuts, seeds, croutons and fresh salad veggies served with your choice of house made dressings

SECOND COURSE BLACKENED TROUT

with sautéed spinach and quinoa, roasted butternut squash and brown sugar

SHORT RIB STROGANOFF

rigatoni, white truffle foam

ROASTED ORGANIC CHICKEN

with stuffed white cheddar baked potato, roasted root vegetables, pecan bacon and natural jus

STUFFED FLOUNDER

in a king crab - jumbo shrimp scampi, crispy “half dollar” potatoes and fresh green beans

THIRD COURSE KING OF CHEESECAKE

seasonal berries, blueberry syrup

“MELTING” CARROT CAKE

with fresh golden pineapple and brown sugar, vanilla bean ice cream, passion fruit syrup, dehydrated carrots

UPGRADE Choose one of these entrees for an addition $10.00

KUROBUTA PORK CHOP

glazed with an apricot-whole grain mustard served with sautéed spinach, gouda - potato mash and an apple jack - carmelized onion jus

STEAK AND TOMATOES

peppercorn encrusted sliced sirloin steak with summer heirloom tomatoes, artisanal cheeses and mixed greens served with aged balsamic, extra virgin olive oil and sea salt*

BLACK PEPPER SEARED TUNA

8oz #1 tuna, asian mixed vegetable “stir fry”, fresh blackberry - yuzu - soy*

ALERT YOUR SERVER TO ANY FOOD ALLERGIES YOU MAY HAVE. *Consuming raw or undercooked meats, poultry, seafood, shellfish or eggs may increase the consumer’s risk of food borne illnesses. Choose one menu item from each course. No substitutions. Beverages and alcohol not included. No take out. Cannot be combined with any other discounts or promotions. CNRestaurant Week 2017 Menu.


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