LUNCH

1st Course:
•Pasta Salad with Pesto Vinaigrette

•Shrimp Salad Baguette’s

2nd Course:
•Open Face Sliced “Rare” Ahi Tuna Melt w/Ginger Wasabi Aioli, roasted poblano peppers, Vidalia onions and Monterey jack cheese served with choice of 1 side.

•Blackened Shrimp Quesadilla with Homemade Guacamole and Pico de Gallo served with Spanish rice.

DINNER

1st Course:
•Shrimp Tempura with Ginger Sesame dipping sauce

•Crispy Calamari tossed with garlic butter & cherry peppers.

2nd Course:
•Ancho Crusted Grouper over shrimp risotto finished with Red Pepper Coulis served with fresh vegetable of the day.

•Baked Stuffed Atlantic Flounder with blue crab, scallops & shrimp topped with Shrimp Veloute served with choice of 1 side.

3rd Course:
•Crème Brulee with fresh strawberries
•Homemade Peanut Butter Pie

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2 course $15

LUNCH

First course
•Pasta & Fagioli
Classic Italian Soup with Tomatoes and White Cannellini Beans

 

•Spring salad
Mixed lettuce with toasted almond , blue cheese ,croutons
Tossed with balsamic vinegar dressing

 

•Meatball-Marinara
Baked 3oz.meatball topped with mozzarella cheese in a marinara sauce

 

Second course
•Wild Salmon
Pan seared served over sautéed spinach

 

•Pizza Val D’Aosta
White Pizza with Fontina cheese, Ham-Speck, Mozzarella, and Basil

 

•Baked Rigatoni
With mozzarella cheese finished in a Bolognese sauce

 

3 course $35

DINNER

First course
•Spring Fruit salad

 

•Grilled Prosciutto Eggplant

 

•Broccoli & Cheese

 

Second course
•Lobster Ravioli
saffron cream sauce

 

•Grilled Frenched Veal Chop
Served with local mushroom in a Marsala sauce

 

•Sirloin petite 8oz.
Pan seared, sliced with asparagus served with mashed potato

 

•Tuna Steak
Pan seared tuna loin over sautéed spinach served with side Vialone rice with saffron sauce

 

Third course

Dessert
•Tiramisu

•Mixed Fruit(Macedonia)

•Ice Cream

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LUNCH

First Course
•Crab, Avocado, Tomato & Frisee Salad
crispy wontons

Second Course
•Dom’s Chicken & Sausage Gumbo
with dirty rice & grilled bread
(or)
•Pan-Seared Crab Cake Bento
“Old Bay” remoulade, green bean & tomato salad, spring vegetable soup, double chocolate brownie bite

$15.00 per person, beverage & gratuity excluded. 20% gratuity added to parties of 6 or more

DINNER

1st Course (please select one)
•Dom’s Chicken & Sausage Gumbo

•Local Asparagus & Crispy Pork Belly
champagne vinaigrette

•Crab, Avocado, Tomato & Bibb Lettuce Salad
crispy wontons

Main Course (please select one)
•Jamaican Rundown
Seafood stewed with coconut over caribbean rice

•Chelsea’s Homemade Meatloaf
buttered beans, garlic mashed potatoes, brown ale gravy

•Taste of Spring
fresh spring veggies tossed with quinoa & finished with a tobasco hollandaise

Sweet Course (please select one)
•Berry Blast 
fresh berries, whipped ricotta, aged balsamic drizzle, crispy phyllo dough

•Root Iced Vanilla Cupcake
with a mini root beer float

•Sweet Tea Panna Cotta

$35.00 per person, beverage & gratuity excluded. 20% gratuity added to parties of 6 or more

City Restaurant Week Drink Specials
- $5 Market Street Rum Runners
- $5 Sam Adams Chocolate Cherry Bock Pints
- $6.50 Glass William Hill Chardonnay
- $10 Glass Louis Martini Cabernet Sauvignon

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Lunch: 2 Courses for $15

Small Dishes
•Mixed Field Greens
Shaved prima donna cheese, pine nuts, herb-balsamic vinaigrette

•House Cured Salmon Wrapped Romaine
Fried capers, shaved baguette, toasted garlic-lemon vinaigrette

•New England Clam Chowder Fresh chives, extra virgin olive oil, bacon Fried Chorizo Stuffed Mussels Béchamel, arugula, lemon vinaigrette

ENTRÉES
•Fried Catfish Bánh Mi
Pickled carrots, shaved cucumbers, cilantro, spicy soy aioli

•Deep Blue Seafood Salad
Fried calamari, steamed shrimp and crab over mixed greens, roasted red peppers, saffron-lemon vinaigrette, crispy onions

•Ginger Glazed Salmon
Soba noodles, pickled carrots, snap peas, crushed peanuts, sesame vinaigrette

•Grilled Achiote Shrimp
Charred corn & tomato couscous, salsa verde

•Crispy Pork Belly
Parmesan crusted asparagus, soft egg, grilled baguette

•Grilled Chicken Salad
Bacon, arugula, smoked tomato mayo, croissant

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Dinner: 2 Courses for $15

S M A L L  D I S H E S

•Mixed Field Greens
Shaved prima donna cheese, pine nuts, herb-balsamic vinaigrette

•House Cured Salmon Wrapped Romaine
Fried capers, shaved baguette,
toasted garlic-lemon vinaigrette

•Rare Seared Yellow Fin Tuna
Spicy cucumber salad, sweet soy

•Roasted Asparagus
Parmesan crust, soft egg, truffle vinaigrette

•Creamy Cauliflower Soup
Croutons, carrot chips, herb oil

E N T R É E S

•Crispy Skinned Rainbow Trout
Melted leeks, haricot vert, smoked tomato vinaigrette

•Grilled Bistro Steak
Bacon-chive tots, asparagus, aged cheddar-pilsner sauce

•Pan Seared Crab Cakes
Saffron risotto, roasted cherry tomato salad, herb essence

•Grilled Salmon
Roasted pepper tamale, charred scallions, avocado vinaigrette

•Pan Seared Delaware Rockfish
Fava bean, potato & bacon ragout, squid ink sauce

D E S S E R T S

•Choice of Three Seasonal Desserts

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Lunch
Choose 2 courses for $15 (either an appetizer or dessert)

 

Appetizer Course
•Spinch Salad
warm goat cheese, macerated strawberries, balsamic-black peppercorn vinaigrette

 

•Spicy Kale Soup
sweet Italian sausage, parmesan crouton

 

•Mushroom Polenta
poached egg, crisp pancetta

 

Entree Course
•Shrimp and Grits
bacon marmalade, spring onion broth

 

•Smoked Pork Sandwich
braised chard, pickled chard stems, roasted garlic aioli

 

•Cavatelli
roasted wild mushrooms, English peas, white wine cream sauce

 

Desserts
•Strawberry Semifreddo
rhubarb compote, balsamic reduction, candied pistachios

 

•Chocolate Mousse Cake,
espresso marshmallow

 

•White Chocolate and Grape Fruit Cheese Cake

 

Dinner
3 courses for $35

 

First Course
•Spinach Salad
warm goat cheese, macerated strawberries, balsamic-black peppercorn vinaigrette

 

•Spicy Kale Soup
sweet Italian sausage, parmesan crouton

 

•Shrimp and Grits
bacon marmalade, spring onion broth

 

Second Course
•Grilled Flank Steak
roasted fingerling potatoes, wilted ramps, chimichurri

 

•Pan Roasted Arctic Char
wild mushroom, carrot, and barley sauté, “green goddess” sauce

 

•Head to Hoof
braised cheek, grilled tenderloin, roasted baby fennel, English pea puree, ham hock jus

 

Dessert
•Strawberry Semifreddo
rhubarb compote, balsamic reduction, candied pistachios

 

•Chocolate Mousse Cake
espresso marshmallow

 

•White Chocolate and Grape Fruit Cheese Cake

 

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LUNCH

 

First course 


•Soup 


 

•Small Salad

 

Second course 

•Tuscan Chicken Sandwich on Ciabatta bread

 

•Roasted Brisket Flatbread Sandwich

 

•Firestone Pizza

 

DINNER

First course

•Cornbread

 

•Rotisserie BBQ Chicken Flatbread

 

•Fried Portabella Caps

 

Second course 

•Three Citrus Salmon

 

•Blackened Chicken Linguini with a Pepperjack Cream Sauce

 

•Steak Frites



 

Third Course

•Fried Oreos


 

•Peanut Butter Pie

 

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LUNCH $15

STARTERS
•SPRING ONION BISQUE WITH CHIVE ESSENCE

•SALAD OF FRESH WATERCRESS, “RED FRUIT” VINAIGRETTE, CRUMBLED GOAT CHEESE, HEARTS OF PALM, BLACKBERRIES

•TRUFFLE SCENTED POMMES FRITTES WITH FRESH CRACKED BLACK PEPPER AND TRUFFLE AIOLI

ENTREES
•“NEW B.L.T” THICK SLICED SOURDOUGH, SMOKED PORK BELLY, HEIRLOOM TOMATO, FRISEE, PEPPERCORN MAYO

•GRILLED BREAST OF CHICKEN, SMOKED TOMATO SUGO, RICOTTA GNOCCHI’S & SHAVED FENNEL

•KENNETT SQUARE MUSHROOM & CRAB PHYLLO “TART”, PARMESAN CREAM, BALSAMIC SYRUP

DINNER $35

SOUP/ SALAD
•SPRING ONION BISQUE WITH CHIVE ESSENCE

•SALAD OF FRESH WATERCRESS, “RED FRUIT” VINAIGRETTE, CRUMBLED GOAT CHEESE, HEARTS OF PALM, BLACKBERRIES

•CHILLED SHRIMP “NICOISE”, BRIOCHE CROSTINI, ROASTED RED PEPPER PUREE, HARICOT VERT, HEIRLOOM TOMATO, RED PEARL ONION, OLIVE TAPENADE, FRIED CAPERS

ENTREES
•PAN SEARED SNAPPER, SMOKED KENNETT SQUARE MUSHROOMS, HARICOT VERT, VANILLA-BOURBON CREMA

•BUTTER ROASTED FRENCHED CHICKEN BREAST, SAUTEED FAVA BEANS, AND DANDELION GREENS

•CARVED PORCINI RUBBED TENDERLOIN, TRUFFLE WHIPPED POTATO, BABY CARROTS

SIDES FOR TWO
•SAUTEED ASPIRATION WITH CHIVE BUTTER……$9
•TRUFFLE ROASTED POTATOES………$7
•ROASTED GARLIC & CRAB WHIPPED POTATOES…….$12
•BABY VEGETABLE MEDLEY…………………$10

DESSERT
•Dulce De Leche Flan with fresh Berries
•Chocolate Walnut Gateau with Crème Anglaise
•Lemon Chiboust and Strawberry Thyme Coulis

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LUNCH 

1st Course
•Chilled Cucumber Soup
cilantro crème fraîche, crab tomato salad
-or-
•Beet & Crabmeat Napoleon
micro celery, horseradish vinaigrette, fingerling chips
-or-
•Chilled Mussel & Grape Tomato Salad


2nd Course
•Asparagus & Key West Pink Shrimp Cannelloni
crisp leeks
-or-
•Grilled Swordfish Sandwich mirliton, arugula, blackened tomato relish
-or-
•Crisp Whole Belly Clam Salad
romaine, bacon, potato sticks, lemon thyme vinaigrette


DINNER
1st Course
•Chilled Cucumber Soup
cilantro crème fraîche, crab tomato salad
-or-
•Kusshi Oysters
apricot and giner tobiko relish
-or-
•Nuts, Roots & Berries
baby beets, baby carrots, pistachios

 

2nd Course
•Pan Seared Calamari & Mussels
lemongrass nage, wild mushrooms, tempura bok choy
-or-
•Grilled Swordfish
savoy cabbage, carrots and white beans laced with pommerey mustard
-or-
•Scallop Carbonara
fresh English peas, pancetta, linguini with rosemary cream, topped with a fried quail egg


3rd Course
•Crème Brulee
-or-
•Caramel-Macchiato Cheesecake
-or-
•Gelato Sample

 

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LUNCH

3 Course Tasting Luncheon $15

1. Choice of Soup of the Day and Crunchy Salad with House Vinaigrette

2. Choice of Entree
•Grilled Chicken with Country Ham, aged provolone and herbed ricotta, chicken jus

•Short Rib and Bistro Steak Frites, Creamed Spinach Gratinee

•New England Sea Bass with brussel sprout leek bacon hash, Kennett Mushroom herb cous cous, lime beurre blanc

3. Choice of Dessert

DINNER
3 Course Tasting Dinner $35

1. Choice of Appetizer
•Beef Empanada and Crispy Chicken Tortilla Roll, Queso Fresco and Tomatillo Sauce
•Soup of the Day and Crunchy Salad with House Vinaigrette
•Smoked Salmon and Arugula Salad

2. Choice of Entree
•Grilled Chicken with Country Ham, aged provolone and herbed ricotta, chicken jus
•Short Rib and Bistro Steak Frites, Creamed Spinach Gratinee
•New England Sea Bass with brussel sprout leek bacon hash, Kennett Mushroom herb cous cous, lime beurre blanc

3. Choice of Dessert

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LUNCH

 

1st Course:
•Scallop Ceviche traditional ceviche, lime juice, cucumber, red bell pepper, cilantro, red onions, avocado and crispy wonton chips
•Pork Dumplings ginger-hoisin sauce

 

2nd Course:
•Braised Beef Short Ribs Wasabi mashed potatoes, steamed broccolini
•Grilled Rockfish champagne saffron sauce, spinach and potato perogies, grilled asparagus Tuna Paradise, Planet Green Roll Big Eye
•Tuna wrapped with fresh English Cucumber, add any 2 (sushi or sashimi):
2 pieces of Spicy Tuna
2 pieces Cajun Seared White Tuna
2 pieces Seared Pepper Tuna
2 pieces Big Eye Tuna

 

DINNER
1st Course:
•Scallop Ceviche traditional ceviche, lime juice, cucumber, red bell pepper, cilantro, red onions, avocado and crispy wonton chips
•Pork Dumplings ginger-hoisin sauce

 

2nd Course:
•Braised Beef Short Ribs scalloped potatoes, steamed broccolini
•Seared Rockfish champagne saffron sauce, spinach and potato perogies, grilled asparagus
•Tuna Paradise Planet Green Tuna Roll Big Eye Tuna wrapped with fresh English Cucumber, includes:
2 pieces Spicy Tuna
2 pieces Cajun Seared White Tuna
2 pieces Seared Pepper Tuna
2 pieces Big Eye Tuna
4 pieces Tuna Tataki with Wasabi ponzu sauce
•House Special Crab Salad

 

3rd Course:
Dessert
•Sushi 3 pieces flourless chocolate cake covered with coconut butter cream topped with citrus zest
•Lychee Crème Brule

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LUNCH

 

1st course:
Soup: southwestern chicken chowder
Salad: arugula, feta, strawberries, candied pecans, maple-walnut vinaigrette Appetizer: shrimp ceviche, mandarin orange, poblano, avocado mousse, crispy wontons

 

2nd course:
Entree: roasted turkey wrap, provolone, avocado, cranberry-pomegranate mustard
Entree: broiled salmon, basil basmati rice, haricots verts, Meyer lemon beurre blanc
Entree: Mediterranean flatbread, balsamic roasted tomatoes, goat cheese, pesto

 

DINNER

 

1st course:
Salad: arugula, feta, strawberries, candied pecans, maple-walnut vinaigrette Appetizer: Mediterranean flatbread, balsamic roasted tomatoes, goat cheese, pesto
Appetizer: shrimp ceviche, mandarin orange, poblano, avocado mousse, crispy wontons

 

2nd course:
Entree: crispy-skinned Euro chicken breast, whipped sweet potatoes, grilled asparagus, pan jus
Entree: braised short rib, cauliflower puree, haricots verts
Entree: broiled salmon, basil basmati rice, haricots verts, Meyer lemon beurre blanc

 

3rd course:
Dessert: malted chocolate stout cake, salted caramel sauce, whipped cream Dessert: mini dessert trio, chocolate flourless tort, red velvet cupcake, toffee cookie
Dessert: Dogfish Head Aprihop galette, strawberry-rhubarb compote

 

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LUNCH
Choose 1 from each

 

1st Course
•Yai’s Rolls
•Momochas
•Lemon grass soup (vegetable, chicken, shrimp)
•Panang Meatballs

 

2nd course
•Pad See Ew (chicken, Shrimp, Beef)
•Massamon Curry (Vegetable, chicken, Shrimp, Beef)
•Cashew Stir-fry (shrimp, Chicken, or Combo)
•Pad mango (Vegetables, Chicken, Shrimp)

 

DINNER
with wine flight
Choose from 1 from each.

 

1st Course
•Tod Mun Pla(Thai Fishcakes)
•Coconut chicken salad
•Lemongrass Mussels (hotpot)
•Thai Vegetable Spring Rolls

 

2nd course
•Pad Thai (Vegetable, Chicken, or Shrimp)
•Crispy Cat Fish
•Jungle Curry (Vegetable, Chicken, or Shrimp)
•Bottle popping Shrimp and Scallops

 

3rd course
•Mango Cheese Cake
•Coconut infused fried Bananas
•Green Tea Crème brûlée
•Chocolate Ganache

 

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LUNCH
You may choose one from each of the sections and a dessert for $15

•Sopa del Dia
soup of the day

•Bikini de Queso
brioch bread, idiazabal cheese serrano, sliced tomatoes

•Ensalada Orilla
mixed green salad, Bulgarian feta, roasted walnuts, boquerones, tomatoes and citrus honey vinaigrette

•Pollo y Mango
panko breaded chicken breast, curry fruit salad (mango, celery root, raisins, apple, cilantro)

TAPAS CLASICAS

•Croquetas de Jamon
traditional ham croquettes with white bean puree

•Patatas Bravas
roasted fingerling potatoes with citrus aioli, picy tomato sauce

•Setas marinated wild mushrooms with fresh herbs

•Buňuelos de Aire manchego cheese puff with cilantro pesto, quince paste

TAPAS MODERNAS

•Lulas
crispy calamari, wild mushroom salad, ginger cilantro vinaigrette

•Tortilla Espaňola potato, egg, mushroom, & onion omelet

•Albondigas de Oveja lamb meatballs, mint cucumber salad, wild mushroom jus

•Butifarra y Secas traditional pork sausage from Catalonia served with fried white beans

POSTRES

•Truffles and Berries
or
•Flan

DINNER
You may choose one from each of the sections and a dessert for $35

•Sopa del Dia
soup of the day

•Ceviche del Dia
ceviche of the day

•Jamon con Queso
Boccolini cheese, raspao de tomato, crispy garlic toast

•Ensalada Orilla
mixed green salad, Bulgarian feta, Roasted walnuts, boquerones, tomatoes and citrus honey vinaigrette

TAPAS MODERNAS Y CLASICAS

•Croquetas de Jamon
traditional ham croquettes with white bean puree

•Lulas
crispy calamari, wild mushroom salad, ginger cilantro vinaigrette

•Chorizo al Vino
chorizo in red wine

•Butifarra y Secas
traditional pork sausage served with fried white beans

VERDURAS

•Patatas Bravas
roasted fingerling potatoes with citrus aioli, spicy tomato sauce

•Setas
marinated mushroom with fresh herbs

•Aceitunas Alinadas citrus marinated olives

•Cebollitas crispy cippollini onions with sweet tomato chutney

PESCADOS Y CARNES

•Gambas al Ajillo
tiger shrimp preserved lemon, garlic chips, roasted chili puree

•Pollo con Adobo
adobo marinated chicken, black bomba rice

•Costilla Braseada
braised short ribs with peperade, roncal puff

•Vieras y Pastelon
sea scallops with sweet plantain pavè, roasted beet jus

POSTRES

•Truffles and Berries
or
•Flan

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LUNCH

Any half salad+
•Corned Beef Brisket Sandwich
•Seared Tofu Pita
•Margherita Pizza(Full)
•White Pizza(Full)

DINNER

First course
•Hummus
•Calamari
•Mediterranean Balsamic Steak and Flatbread

Entrée
•Chicken Cutlets
•Crispy Skinned Salmon
•Braised Short Rib

Dessert
•Peanut Butter and Chocolate Mousse Cake
•Lime and Coconut Cake
•Carrot Cake Roulade

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