2024 Restaurant Week

WHEN: Thursday, January 18, through Wednesday, January 24, 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.

 

Home Grown Cafe

 

APPETIZERS

Warm Smoked Winter Salad

(can be vegan or gluten-free upon request)

Roasted cipollini onions, smoked radishes, hakuri turnips, bleu sheep’s cheese, kale, Swiss chard, arugula, warm savory chicken broth vinaigrette

Ricotta Bruschetta (vegetarian)

Spicy tomato jam, caramelized onions, roasted garlic focaccia

ENTREES

Slow Cooked Beef Shank (gluten-free)

Roasted garlic corn polenta, tallow herbed carrots, smoked tomato ragout, crispy leeks

Peruvian Half Chicken (gluten-free)

Green rice, fried plantains, lemon butter broccoli, ají amarillo sauce

Winter Veggie Pot Pie (vegan & vegetarian)

Squash, sweet and new potatoes, lentils, mushrooms, and kale, in a vegetable gravy flaky crust, seasonal side salad

DESSERTS

(Gluten-free option available upon request)

Santa Fe

 

First Course Choice Of:

Blanco Chili
white beans, shredded chicken, chicken broth, crispy tortilla strips, cilantro

Canelo Guacamole
tomato, onions, cilantro, lime,
street corn topping with cholula crema suave and chile piquin

Second Course Choice Of:

Blackened Ribeye Sizzling Fajita.
poblano pepper, red pepper, yellow onion, chipotle butter
served with lettuce, pico de gallo, mexican cheese, crema, red rice and refritos

Ancho-Rubbed Salmon
cauliflower-mashed potatoes, grill asparagus, roasted red peppers, parmesan cheese, chimichurri sauce

Balsamic Chicken Salad
romaine and iceberg mix, spinach, roasted corn, shave red onion,
cucumber, tomato, grated queso fresco, cilantro, house-made balsamic dressing

Dessert:

Apple Pie Sweet Chimichanga
coated in cinnamon sugar, drizzled chocolate sauce, whipped cream.

 

 

Taverna

 

FIRST COURSE

MAMMA’S MEATBALLS
polenta, rustic sauce, shaved parmesan

CAESAR SALAD
eggless ceasar dressing,
torn garlic parmesan croutons

MAIN PLATES

SPICY RIGATONI
tomato sauce, chili flake, cream
wine paring – petraio primitivo 10/14

CHICKEN MARSALA
capellini, mushrooms,
marsala wine, butter
wine paring – farina ripasso valpolicella 14/20

LINGUINE ALFREDO
linguine, garlic, parmesan cream
wine paring – cantina gambaler soave 10/14

DESSERT

GELATO
chocolate, vanilla, lemon sorbetto
or featured gelato

 

Klondike Kate’s

 

Appetizers:
Beef Bourguignon: roasted red pepper and potato soup with smoked tri tip steak (gluten free)

Roasted Crunch Salad: kale, red and green cabbage, granny smith apples, cucumber, roasted cauliflower, scallions, roasted pumpkin seeds and feta, served with a citrus vinaigrette. (gluten
free & amp; vegetarian)

Entrée:
Salsa Verde Chicken Thighs: roasted chicken thighs with Salsa Verde, served with a potato and vegetable harvest blend, and apple & cabbage slaw (gluten free)

Brown Butter Winter Sacchetti Pasta: Cheese filled pasta pouches tossed in a brown butter mushroom cream sauce with kale and pecans. (vegetarian)

Dessert:
Pear and Walnut Cobbler: pears simmered in brown sugar, cinnamon and butter with a shortbread topping, served with a scoop of vanilla ice cream

Raspberry Cheesecake Martini: no bake cheesecake made with gluten free graham crackers
(gluten free)

 

Deer Park Tavern

 

Appetizers:
Butternut Squash Soup

Blue Cheese & Pear Salad

Entree:
Cheddar & Bacon Stuffed Meatloaf with garlic mashed potatoes and grilled asparagus

Grilled Red Snapper with Creamy Risotto and grilled asparagus

Dessert:
Blueberry Cheesecake

Choice of Ice Cream

Blue Crab Grill

 

Appetizers:
Fresh Dill, cream cheese cucumber bites
Garlic Shrimp

Firecracker Shrimp Spring Roll
sweet Chili dipping Sauce

Spicy Lamb Meatballs
Raisin Mint Pesto

Entree:

Grilled Porterhouse Pork Chop
Roasted Shallots
Sweet Vermouth Reduction
Pave’ Potatoes

Yucatan Baked Halibut
Annato, Pickled Onion, Orange, Chilis, in parchment
Black Beans, Rice

Cioppino
Clams, Mussels, Shrimp, Calamari, Cod
Garlic Bread

Dessert:

Crėme Brulee with fresh berries

Salted Caramel Cheesecake

Chocolate Mousse Brownie

 

Iron Hill Brewery

 

Appetizers:

Short rib poutine
or
Mushroom soup

Entree:

Jerk spiced halibut with coconut scallion rice and mango gastrique
or
Steak Au Poivre with cognac pepper cream sauce charred broccoli, potato pave

Dessert:

Peanut butter caramel Beignents
Light beignets with peanut butter caramel, powdered sugar, brownie bit crumble

 

Grotto Pizza – Newark

 

Appetizers:

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:

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:

Grotto Gelato
Ask about our seasonal flavors

 

Pizzeria Mariana

 

Appetizers:

Blushing Crab Bisque with Old Bay Croutons and Chili Oil

Spinach Salad with Pear, Blue Cheese, Vidalia Vinaigrette, and Everything Bagel Croutons

Bacon Wrapped Meatloaf Jalapeño Poppers with Chipotle Mango Apricot Sauce

Entree:

Crab Cake Platter – Single Crab Cake, House Made Pickles, Side Winder Fries, Sweet Southern Slaw, Signature Tartar Sauce

Cherry Pepper BBQ Pulled Pork Platter – Smoked Pulled Pork, Side Winder Fries, Sweet Southern Slaw, Cherry Pepper BBQ Sauce

Southern Baked Eggplant – Crispy Cornmeal Eggplant with Rustic Tomato Sauce, Mozzarella, and Parmesan baked in the Wood Fired Oven and Finished with Pesto

Thunder Thigh Chicken Platter – Smoked Spicy Chicken Thighs,

Dessert:

Strawberry Pretzel Cheesecake Mousse

Key Lime Pie

Espresso Chocolate Tiramisu

 

Caffe Gelato

 

PRIMO PIATTO

Pan-Seared Day-Boat Diver Scallop
lemon butter emulsion, candied bacon jam, celery root, apple purée

or

Grilled Lamb Lollipop
port wine reduction, eggplant caponata, crumbled chèvre

SECONDO PIATTO

Parisian Gnocchi

brown butter sauce with toasted pinenuts, caramelized butternut squash,
sweet peas, pearl onions, sage, shaved parmigiano

or

Champagne Salad
frisée lettuce, crisp pancetta, champagne grapes, wild blueberries, candied pecans, vanilla vinaigrette

TERZO PIATTO

Filet Mignon
rosemary jus, preserved figs and fennel, sautéed haricot verts, pommes purée

or

Pork Tenderloin
rosemary jus, preserved figs and fennel, sautéed haricot verts, pommes purée

or

Chicken Milanese
lemon beurre blanc, sautéed Swiss chard, pommes purée

 

Skipjack Dining

 

Starters

Cheesesteak Beer Fondue- chipotle potato chips, rosemary crème fraiche

Citrus Poached Shrimp- curry cous cous salad, cumin lime yogurt aioli

Roasted Apple Brie Flatbread- port cranberries, prosciutto, arugula

Entrees

Seafood Lasagna- tarragon basil béchamel, tomato conft, arugula pesto crostini

Bourbon Short Ribs- aged provolone sweet potato puree, pear kale slaw

Walnut Crusted Tofu- butternut squash feta risotto, creamed leeks, pomegranate port syrup

Dessert

Snickerdoodle Tart

Flourless Chocolate Torte

 

Hamilton’s On Main

 

Appetizer

Beef Empanadas

Beer Butter Wings

BLT chopped salad

Entrees

Potatoe Crusted Fish Fingers

Chicken Florentine Pasta

Coffe Rub Pork Tenderloin with Apple cranberry sauce, Farro and Hericot Verts

Dessert

Mini Key lime and PB pies