Week 1: Sunday, January 18 through Thursday, January 22.
Week 2: Sunday, January 25 through Thursday, January 29.
Two Course Dinner Options $35.00
First Course
Burrata Genovese
Chilled blistered tomatoes, arugula, pesto, pickled onion, toasted pine nuts, focaccia
Half Moon Meatball
Half-pound meatball, pomodoro, ricotta, focaccia, basil, parmesan
Hummus
Jalapeno EVOO, sumac, chickpeas, parsley, pita bread
Caesar
Romaine, parmesan, garlic butter croutons, creamy Caesar
Clam Chowder
New England style, oyster crackers
Second Course
Bolognese
Beef, sausage, sofrito, olive oil, parmesan, pappardelle
Short Rib Stroganoff
Braised beef, brandy demi cream, mushrooms. & egg noodles
Dockside Haddock
Icelandic haddock, buttered ritz, whipped potatoes, mixed vegetables
Blackened Shrimp Tacos
Avocado, lettuce, pico, queso fresco, grilled flour tortillas
Chicken Piccata
Lemon white wine, capers, artichokes, garlic linguini
Dessert Course
Add a Third Dessert Course Dinner for $10.00
Tiramisu
Ladyfingers, espresso cream, chocolate, and chantilly cream
Red Velvet Cake
Fresh berries, chantilly cream
Vanilla Crunch Cake
Caramel, toasted coconut, and chantilly cream
Pearl Sugar Waffle
Cookies & cream crumbs, vanilla ice cream, chocolate topping
CHEF'S NOTE: Chantilly Cream
(Crème Chantilly) is a classic French dessert cream made from heavy cream, sugar, and vanilla, whipped to a light, airy, and fluffy consistency, often served as a topping for fruits, cakes, and pastries, offering a richer, more elegant flavor than plain whipped cream. It's known for its subtle sweetness and satiny texture.