2023 Restaurant Week

WHEN: Thursday, January 19, through Wednesday, January 25, 2022, from 5:00 – 10:00 p.m.

WHAT: Participating restaurants will offer unique chef menus of three-course dinners. Participating restaurants are listed below. See the full menus below!

COST: $40 per person.

**Please note that menu items are subject to product availability, and changes may be made without notice. Please check with individual restaurants for details on the most up-to-date offerings.


Subscribe to our newsletter

Follow us on Facebook for updates

HomeGrown Cafe


**Please call for availability for take-out for Restaurant Week Items. Take-out begins on Monday. Hours for take-out may be shortened or lengthened due to the current volume of dine-in orders. We apologize for any inconvenience. **

Appetizers (choice of one)

Fennel and Apple Salad: Shaved fennel, local apples, sliced radishes, candied pumpkin seeds, julienned shallots, bitter greens, cheddar bleu cheese, vanilla vinaigrette (GF Can be vegetarian, can be vegan)

Butternut Squash Raviolis: Butternut squash stuffed raviolis, sage brown butter, arugula, and crispy prosciutto (Can be vegetarian)

Pumpkin and Bacon Flatbread: Pumpkin butter, smoked local bacon, Brussel sprouts, roasted garlic, gruyere cheese, and pomegranate molasses (Can be vegetarian) 

Entrees (choice of one)

Dry-Aged Beef Osso Buco: Slow-cooked Chesapeake Gold Farms’ coffee rubbed beef shank, fire-roasted squash, crimini mushrooms, braised winter greens, red eye beef demi reduction

Za’atar Roasted Cauliflower: Local za’atar rubbed cauliflower, blistered carrots, grilled greens, smashed sumac chickpeas, house-made labneh or cashew cream for vegan preparation (GF, vegetarian, can be vegan) 

Pan Roasted Half Chicken: Semi-boneless pan roasted half chicken, butter roasted sunchokes, spiced apple butter puree, smoked bacon green beans, poultry demi (GF)

Desserts (choice of one)

Apple Caramel Vegan Cheesecake: Local apples, spiced vegan cheesecake topped with house-made caramel (GF, vegetarian,  vegan)


First Course (choice of one)

Italian Wedding Soup- escarole, meatball, parimigiano

Caesar Salad- eggless caesar dressing, torn garlic parmesan croutons

Second Course (choice of one)

Spicy Rigatoni- tomato sauce, chili flakes, cream

Optional Wine Pairing- Seaglass Merlot 11/16

Chicken Marsala- capellini, mushrooms, marsala wine, butter

Optional Wine Pairing- Dogajolo Tuscan Blend 11/16

Linguine Alfredo- linguine, garlic, parmesan cream

Optional Wine Pairing- Julia James Chardonna 11/16

Dessert (choice of one)

Gelato- chocolate or vanilla

Deer Park Tavern

See restaurant for menu options. 

Hamilton’s on Main

**All options available to-go**

**Optional $15 wine pairing and/or $20 Filet Oscar available**

First Course (choice of one)

Katsu Shrimp
Whipped Ricotta– served with focaccia
White Bean Soup

Second Course (choice of one)

Shrimp Linguine with lemon cream sauce
Pot Roast “Short Rib” – pommes purée, roasted brussels sprouts, demi glacé 
Burger – savory bacon jam, Gorgonzola, arugula, garlic aioli, truffle fries 

Dessert (choice of one)

Chocolate cheesecake
Bread pudding

Caffe Gelato

Primo Piatto (choice of one)

Whipped Ricotta on Toasted Focaccia with olive oil drizzle

Brandied Lobster Chowder with crème fraiche and chives

Secondo Piatto (choice of one)

Pan-Seared Day-Boat Scallop– with bacon jam, crisp ricotta gnocchi, caramelized butternut squash, sautéed mushrooms, and sage brown butter

Terzo Piatto (choice of one)

Grilled Center Cut Filet Mignon- au poivre with honey balsamic roasted Brussels sprouts, and smoked mozzarella mashed potatoes

House-Crafted Lobster & Ricotta Ravioli- with lemon saffron cream sauce, leeks and sauteed rainbow Swiss chard garnished with chevre

Stone Balloon

**Closed Sundays and Mondays.**

First Course (choice of one)

Italian Wedding Soup
Wedge Salad- Iceberg wedge lettuce topped with crumbled bacon, blue cheese, and ranch dressing

Second Course (choice of one)

Cajun Shrimp Pasta- Cajun shrimp with broccoli, cherry tomatoes, and shallots in a cream sauce served over spaghetti
Chicken Marsala- Served with mashed potatoes and broccoli
Vegetable Lasagna- Served with a mushroom cream sauce

Dessert (choice of one)

Red Velvet Cake– Served with vanilla ice cream

Iron Hill

Soup or Salad (choice of one)

Maryland Crab Soup- traditional Chesapeake style, served with saltine crackers

pairs with: Lodestone Lager

Mesclun Salad- granny smith apples, sharp cheddar, pistachios, cranberries, red onion, orange-vanilla vinaigrette

pairs with: Light Lager

Appetizer (choice of one)

Chicken Lettuce Wraps- Seared chicken, bibb lettuce, Asian style vegetables, hoisin-ginger glaze, spicy peanut sauce

pairs with: Philly Phavorite

Fried Brussels Sprouts- olive oil, lemon, black pepper, pecorino romano

pairs with: Hometsead

Second Course (choice of one)

Spicy Korean Noodle Bowl- Sliced steak, rice noodles, carrots, red peppers, cucumbers, bean sprouts, pickled serrano peppers, chili beef broth, Korean glaze, sesame seeds

pairs with: Philly Phavorite

Teriyaki Chicken Breast- Mesclun greens, wasabi vinaigrette, sesame-glazed broccoli, peppers, onions, shiitake mushrooms, basmati rice

pairs with: Inkcredibly Juicy


Appetizer (choice of one)- all served with rustic Italian bread

Our Famous Bruschetta- marinated tomatoes, basil, garlic, onions, and extra virgin olive oil

Buffalo Chicken Dip- pulled chicken breast blended with blue cheese, sour cream, our spicy wing sauce, and a blend of cheeses

Spinach & Artichoke Dip- fresh spinach and artichokes blended with parmesan, romano, and cheddar cheese

Entree (choice of one)

12″ Specialty Pizza- Your Choice: Baker’s Choice, Meat Lovers, Classic Margherita, Bianco, Veggie Bianco, Hawaiian, or Buffalo Chicken

12″ Traditional Pizza- Your choice of up to 4 toppings

Dessert (choice of one)

Grotto Gelato- ask about our seasonal flavors

Blue Crab Grill

**All options are available to-go**

First Course (choice of one)

Deep-Fried Oysters- kimchi aoli, pickled butternut squash

Shrimp & Crab Eggrolls- tamarind dipping sauce

Grilled House Made Merguez- Toursi, baby arugula

Second Course (choice of one)

Braised Pork Shank- red wine reduction, garlic mashed

Cioppino- clams, mussels, shrimp, calamari, sea bass, garlic bread

Seared Rockfish- cannellini beans, tomato, arugula

Steak & Shrimp Skewers- zatar, lime, rice

Dessert (choice of one)

Cheesecake- see server for flavor

Crème Brulee-with fresh berries

Smith Island Cake- 7 layers

Skipjack Dining

**Monday-Thursday close at 9:30 PM. Friday and Saturday close at 10:30 PM; Sunday at 8 PM. **

First Course (choice of one)

Smoked Tomato Leek Soup– roasted garlic crostini, cured meat

 Filet Medallion Toast– apple bourbon chutney, brie “whiz,” pomegranate kernels

 Crab Imperial Crepe –sherry scampi, tomato artichoke salad

Second Course (choice of one)

Shrimp Jambalaya– chicken, andouille, tasso ham, wild rice, tomato lobster broth

 Espresso Bison Meatloaf – aged provolone, wild mushrooms, shallots, smoked bacon, crème fraîche potato puree, cherry burgundy jus

 Roasted Eggplant and Burrata – basil gnocchi, arugula pesto oil, roasted pepper tomato butter

Dessert (choice of one)

Flourless Chocolate Torte– strawberry balsamic syrup

 Caramelized Banana White Chocolate Pain Perdue– cinnamon ice cream, brandy caramel, candied walnut crumble

Klondike Kate’s

Appetizer (choice of one)

Roast Beef Wrapped Asparagus (GF)- topped with hollandaise sauce, served cold

Balsamic Marinated Portobello Mushroom (GF) (V)- stuffed with goat cheese, fresh herbs and chopped artichoke hearts

Entrees (choice of one)

Noodle-less Vegetarian Lasagna (GF) (V)- thinly sliced zuchini and squash, layered with fresh ricotta, mozzarella, sautéed vegetables, and home made red sauce

Crab Stuffed Chicken Breast (GF)- crab, smoked gouda, spinach and sundried tomato suffed chicken breast, served over creamy risotto

Dessert (choice of one)

Lemon Mousse (GF) (V)– light and airy lemon mousse, served with dark chocolate shavings and gluten free shortbread crumbles

Blueberry Cheescake Eggroll (V)- home made blueberry cheesecake in a deep fried eggroll, served with a scoop of ice cream

Mad Mac’s

First Course (choice of one)

French Onion Soup

Caprese Salad

Second Course (choice of one)

Short Rib Tortellini- in a creamy mushroom sauce with spinach, cherry tomatoes, and dusted with parmesan cheese.
Thai Chili Salmon- with baked potato and asparagus.

Dessert (choice of one)

Apple Pie Dump Cake

Chocolate Banana Bread Pudding


Appetizers (choice of one)

WILD MUSHROOM DANISH Shiitake, oyster & cremini mushrooms & parmesan sauce on pastry (v)
RABBIT “POPPERS” Italian long hot peppers, shredded rabbit, cheese & garlic wrapped in prosciutto & grilled (gf) 
FRENCH ONION A classic favorite 

Entree (choice of one)

FRENCH ONION CHICKEN Grilled chicken thigh, mashed potatoes, vegetables, caramelized onions & gravy 
RATATOUILLE Over polenta with jumbo shrimp & prosciutto (gf)  
MAHI Coconut Curry Sauce, Lentils, Seasonal Vegetables (gf, p)

Dessert (choice of one)

Guinness Chocolate Cake with Irish Cream Frosting
Key Lime Creme Brulee (gf)

Santa Fe

**All options are available to-go**

Appetizer (choice of one)

Mezcal Guacamole- smoky mango infusion, onion, tomato, cilantro, fresh lime, sweet chili

Tik-Takis Street Corn- mayonnaise, lime, tajin, queso fresco, Takis powder

Main Course (choice of one)

Honey-Buffalo Cauliflower Pasta Salad- romain and iceberg lettuce, crispy bacon confetti, farfalle, toasted sesame seeds, roasted pine nuts, parmesan, green onion, cherry tomato, radish lemon vinaigrette

Chimichurri Steak Fajita- onion, bell peppers, black beans, white rice, lettuce, shredded mixed cheese, flour or corn tortilla

Lemon Seared Mahi- grilled parmesan asparagus, aji mashed potatoes, mango salsa, charred lemon

Dessert (choice of one)

Crunchy Horchata & Strawberry’s Xango- deep-fried tortilla with horchata ice cream, sliced strawberries, whipped cream, chocolate sauce, cinnamon sugar