- Todd Kliman's Guide to Restaurant Week
- Tell Us Your Restaurant Week Stories
- Who Does Restaurant Week Best?
- Restaurant Finder
- Dining Guides
- Best Bites Dining Blog
Lunch appetizers: Caesar salad; warm goat-cheese salad; caprese salad.
Lunch entrées: Four-cheese ravioli with sauteed artichokes, cherry tomatoes and fennel-cream sauce; steak frites; soy-glazed Atlantic salmon with melon and citrus vinaigrette.
Lunch desserts: New York-style cheesecake; brownie with ice cream.
Dinner appetizers: Mixed green salad; crab cake; roasted-tomato-and-spinach risotto.
Dinner entrées: Petit filet of Angus beef; rockfish with artichokes, roasted tomato and persillade; ricotta ravioli with asparagus, green lentils, and saffron-tomato coulis.
Dinner desserts: Crème bruleé; hazelnut panna cotta with petite strawberry tart.
Restaurant Week specials will be available through February 28.
Lunch appetizers: Soup of the day; lamb risotto with puttanesca and carrot/verjus espuma; sautéed bay scallops with fennel puree, sweet corn, and baby-spinach-and-arugula salad.
Lunch entrées: Grilled-vegetable strudel with roasted-red-pepper vinaigrette and havarti crème; Pocono Lake trout with seafood mousseline en croute, pickled white grapes, and tarragon butter; port-wine-and-Marsala braised beef short ribs with potato puree, haricots verts, and roasted carrots; chicken breast with wild-mushroom risotto and fines herbs.
Lunch desserts: Seasonal sorbet trio; molten chocolate cake with Grand Marnier sauce; vanilla cheesecake with strawberry compote; crème brulee with shortbread.
Dinner appetizers: Soup of the day; lamb risotto with puttanesca and carrot/verjus espuma; sautéed bay scallops with fennel puree, sweet corn, and baby-spinach-and-arugula salad; beet salad with goat cheese, Thai chilies, and lemongrass; spinach pappardelle with truffle, Thai chilies, guanciale, and clams; chilled asparagus salad with ricotta salata, toasted capers, and a trio of vinaigrettes; steamed PEI mussels with Thai chilies, coconut, and grilled lime.
Dinner entrées: Grilled-vegetable strudel with roasted-red-pepper vinaigrette and havarti crème; Pocono Lake trout with seafood mousseline en croute, pickled white grapes, and tarragon butter; port-wine-and-Marsala braised beef short ribs with potato puree, haricots verts, and roasted carrots; coconut-braised lobster with red-bean-and-carrot barigoule and black truffle; sweet potato gnocchi with eggplant tapenade and goat cheese; soy/mustard-glazed salmon with lemon sabayon, sweet-and-sour bok choi, and crispy shallots; sweet-chili-glazed Muscovy duck breast with braised Napa cabbage, pancetta, peppercorn demiglace, and savory anglaise; half of a roasted chicken with andouille, cornbread, and sweet-and-sour glace; New Zealand lamb chop with asparagus, tomato jam, and potatoes Dauphin.
Dinner desserts: Seasonal sorbet trio; molten chocolate cake with Grand Marnier sauce; vanilla cheesecake with strawberry compote; crème brulee with shortbread; blueberry financier with Morello-cherry compote and crème fraiche ice cream; apple tart with bourbon/ caramel sauce.
Lunch and dinner appetizers: Beet salad; turtle soup; smoked-chicken-and-andouille-sausage gumbo; roasted-corn and crab soup; trio of deviled eggs; mixed green salad; “B.L.T.” salad.
Lunch entrées: Jumbo lump crab cakes ($8 surcharge); fried oyster po-boy; muffaletta with cured Italian meats, provolone cheese, and olive salad; crab-crusted rainbow trout with cauliflower gratin, leeks, and pecan brown butter; roast beef po-boy with debris gravy, and housemade bread-and-butter pickles; barbeque shrimp po-boy with garlic butter, black pepper, and worcestershire sauce; crawfish étouffée with mahatma long grain rice.
Dinner entrées: Roasted grouper with oyster stuffing, leeks, cauliflower, and Creole mustard; seared sea scallops with black-eyed peas, creamed spinach, and satsuma brown butter; grilled gulf redfish with seafood-jambalaya risotto and smoked red bell pepper sauce; jumbo lump crabcakes with creamed corn maquechoux, bacon, and green-onion remoulade ($8 surcharge); barbeque shrimp with garlic butter, black pepper, worcestershire sauce, and warm bread ($4 surcharge).
Lunch and dinner desserts: Warm raisin-bread pudding with butterscotch and vanilla ice cream; white-chocolate crème brulee; chocolate fudge cake with strawberries and chantilly cream.
A la Lucia
Lunch appetizers: Lentil soup; Italian white bean soup; minestrone soup; house salad; white-bean salad; mozzarella and tomato with olive oil and basil; caesar salad.
Lunch entrées: Linguine with shrimp, mussels, and calamari in spicy white wine sauce; manicotti with spinach, ricotta, and tomato /mozzarella sauce; chicken parmigiano with pasta; chicken paillard with arugula; veal paillard with mixed salad; veal scallopini with mushrooms in brandy/cream sauce; grilled salmon.
Lunch desserts: Cannoli; tiramisu.
Dinner appetizers: Caesar salad; salami plate; arugula salad with fennel/orange dressing; mussels in spicy wine sauce; butternut squash soup; duck confit with Grand Marnier sauce and polenta; fritto misto (shrimp, calamari, green beans, and zucchini).
Dinner entrées: Linguini with scallops, shrimp, and cherry tomatoes in spicy white wine sauce; manicotti with spinach, ricotta, and tomato/mozzarella sauce; mushroom ravioli with truffle oil, sage, and butter sauce; fettucini with veal ragu; grilled salmon with tomatoes, basil, pine nuts, and spinach; whole branzino with fine herbs, lemon-butter sauce, and sauteed fennel; filet of beef with red-wine sauce, mashed potatoes, and spinach; veal with mushrooms, Marsala/cream sauce, and green beans; breaded, pan-fried chicken topped with tomatoes and scallions.
Dinner desserts: Mixed berries with zabaglione; chocolate mousse; cannoli; cheese plate.