Clinkerdagger Restaurant Week!
Discover Clinkerdagger Restaurant Week
February 27 - March 8
Treat yourself and enjoy a delicious 3 course Dinner or Lunch Menu this Restaurant Week only!
Lunch | $30
1ST COURSE
(Choice of)
NEW ENGLAND CLAM CHOWDER
ROMAINE CAESAR
Asiago, artisan croutons, house-made dressing, lemon
BROADWAY PEA SALAD
Water chestnuts, bacon, creamy white pepper dressin
2ND COURSE
(Choice of)
PRIME RIB FRENCH DIP
Au jus, horseradish, garlic butter hoagie
OVEN-ROASTED CHICKEN DIJON
Parmesan panko crust, fingerling potatoes, wilted spinach, bacon leek relish
ASIAGO CRUSTED SOLE
Pan seared, jasmine rice, seasonal vegetables, beurre blanc, capers
CAJUN CHICKEN FETTUCCINE
Andouille sausage, spicy Cajun sauce, Parmesan
3RD COURSE
(Choice of)
BUTTERSCOTCH BREAD PUDDING
Butterscotch brûlée, pretzel toffee crunch, caramel sauce, ice cream
KEY LIME PIE
Nellie and Joe’s Famous Key Lime juice, graham cracker crust and whipped cream
CRÈME BRÛLÉE
Dinner | $50
1ST COURSE
(Choice of)
NEW ENGLAND CLAM CHOWDER
ROMAINE CAESAR
Asiago, artisan croutons, house-made dressing, lemon
BROADWAY PEA SALAD
Water chestnuts, bacon, creamy white pepper dressing
2ND COURSE
(Choice of)
OVEN ROASTED HONEY-PEPPERCORN SALMON*
Red and green honey-peppercorn glaze, Yukon Gold mashed
potatoes, asparagus, beurre blanc
SLOW ROASTED HERB CRUSTED PRIME RIB*
10 oz. Yukon Gold mashed potatoes, au jus, creamy horseradish
GRILLED PORK CHOP WITH APRICOT CHUTNEY*
Herb brine, roasted fingerling potatoes, market fresh vegetables
CRAB & SHRIMP FETTUCCINE
Garlic cream, white wine, clam broth, tomato, spinach, Parmesan
3RD COURSE
(Choice of)
BUTTERSCOTCH BREAD PUDDING
Butterscotch brûlée, pretzel toffee crunch, caramel sauce, ice cream
KEY LIME PIE
Nellie and Joe’s Famous Key Lime juice, graham cracker crust and whipped cream
CRÈME BRÛLÉE
Rich vanilla custard with a caramelized sugar crust