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Bobby Van’s Grill

Restaurant Week Dinner Menu

Appetizer Green Pea Soup With Whipped, Crispy Bacon & Croutons

Baby Mixed Green Salad With Grape Tomatoes, Shaved Golden Beets and Honey Dijon Dressing

Boston Bibb Salad With Avocado, Tomato, Cucumber and Butter Milk Blue Cheese Dressing

Classic Caesar Salad With Shaved Parmesan Cheese and Herbed Croutons

Entree Petite Filet With Sweet Potato Puree, Yellow Corn and a Smoked Tomato Butter Sauce

Linguini with Shrimp & Farm Raised Little Neck Clams With Corn, Tomato, Snap Peas and a Garlic, Basil & Chardonnay Cream Sauce

Orange Roughy Salad With Yellow Vine Ripe Tomatoes, Grilled Asparagus and a Caper, Tomato & Olive Vinaigrette

Oven Roasted Chicken Breast Shitake Mushrooms, Oven Roasted Tomatoes, Yukon Gold Mashed Potatoes and a Preserved Lemon & Thyme Demi

Dessert Dark Chocolate Mouse and Sweet Pineapple Chutney BV’s Carrot Cake With Mango & Raspberry Puree


Tax, Beverages and gratuity not included◊ No Substitutions Please

Restaurant Week Dinner 2009 1201 New York Avenue  

Restaurant Week Dinner 2009 1201 New York Avenue

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