Menu Guide for Fall 2019

What’s on the

Your guide to restaurants in the Southern Lakes area

• Visit the breweries • Host a business dinner • Check out Seaside Prime

A Southern Lakes Newspapers publication Fall 2019

Enjoy Chicago’s Original Gino’s East Pizza in Downtown Lake Geneva

•

Choose between our famous Deep Dish or Thin Crust Pizza

• Enjoy our variety of appetizers, salads and pasta entrees • Dine in with spectacular lake views or delivery to your room • Open for lunch at 11 am DELIVERY OR PICKUP

Catering

for all occasions Rehearsal dinners Private space up to 60 people or up to 80 people in bar (if available) Full off site catering to your home, Chuck’s Lakeshore Inn, The Riviera, Lake Geneva Cruise Line, Horticultural Hall and many other local venues.

MENU GUIDE • FALL 2019

Late night pizza and wedding day lunch delivery

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Incredible lake views

262 248-2525

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300 Wrigley Drive

100 yards east of Riviera Docks

Lake Geneva, WI 53147 358485

Spending time out on the town gives diners new food experiences and opportunities to experience the latest trends.

ho doesn’t enjoy a night out on the town?

Restaurants fulfill people’s desires for new experiences and enable them to sample new cuisine they may not prepare at home.

The Restaurant Performance Index, a monthly composite index that tracks the health of and the outlook for the United States restaurant industry, reached 101.6 as of May 2019.

A value of more than 100 is considered a time of good performance. Plus, Toast’s 2019 Restaurant Success Report states 20 percent of American diners eat out at least once a week, with a whopping 45 percent dining out multiple times per week.

As the restaurant business thrives, diners may be interested to learn how their fellow foodies are spending their dining dollars.

Increased online ordering Plant-based options

Convenience is key, and the National Restaurant Association says delivery and takeout are very popular. UBS, a leading investment bank, states that delivery sales could rise by more than 20 percent annually, reaching $365 billion worldwide by 2030. To facilitate the process, many restaurants have online menus and ordering services that increase the ease of ordering and help reduce errors.

Experimental foods Many restaurants are scaling back on size and putting more effort into experimental, creative foods that focus on niche menus. Open kitchens, tasting menus and varied offerings are trending, according to Food & Wine magazine.

Wellness options Data from Upserve, a restaurant management service, indicates a rise in mainstream restaurants featuring menus that are designed to provide specific health benefits, such as dishes that reduce inflammation or improve the gut microbiome.

Using fresh, plant-based ingredients as the main component of the meals has become more the norm, which is a boon to vegetarians and vegans. And it’s not necessarily a matter of replacing meats with meat alternatives; these are entirely plant-based meals for the sake of being plant-based meals – with a focus on plant proteins.

(METRO CREATIVE)

What’s on the Menu?

Published by Southern Lakes Newspapers LLC - Fall 2019 1102 Ann St., Delavan, WI 53115 (262) 728-3411 Editor: ........................................ Tracy Ouellette Page Designer........................Jennifer DeGroot Creative/Production Manager:......Heidi Schulz Advertising: ........................... Vicki Vanderwerff For advertising opportunities, call (262) 725-7701, ext. 135 On the cover: The East Troy Brewery’s What A Burger pairs nicely with their 2019 Oktoberfest brew. (Photo by Tracy Ouellette)

MENU GUIDE • FALL 2019

means experiencing the latest trends

STOCK PHOTO What’s on the Menu?

A night out

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A few simple strategies can help hosts navigate the process of hosting parties at restaurants.

STOCK PHOTO What’s on the Menu?

Throw a successful restaurant party Explore entertainment

MENU GUIDE • FALL 2019

they can be easily compared.

The financial management resource The Balance says that common venue expenses can include room rental, food and beverages, security deposit, insurance needs, valet parking, taxes/gratuities, and other add-ons. These add-ons can include plating fees for cakes made off-premises or corkage fees for host-supplied wine.

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People who love to entertain but don’t have the space to do so at home often take their love of hosting to nearby restaurants.

While much of the work on the day of the party is likely to be performed by restaurant staff, hosting a gathering at a local establishment has its challenges, particularly in regard to planning.

It’s easy to focus solely on the cost of hosting a restaurant party, as that’s likely to be the foremost consideration for hosts.

And it’s wise for hosts to develop a budget for their parties while also considering other ways to make their get-togethers successful.

On-site expenses When shopping restaurants and other venues, ask the establishment managers to give a thorough rundown of proposed expenses. Get all estimates in writing so

Mingling and conversation are part of restaurant parties, but hosts can facilitate even more guest interaction by planning entertainment for the party. Discuss with the venue whether hired musicians or other entertainers are permissible.

Something as low-key as a table-side sleight-of-hand magician or a tarot card reader who can offer psychic intrigue may be fun.

Personalize the menu and space Decorate the venue within reason, and abide by the rules of the house.

Decorations may include festive balloons, ribbons or chair covers or colorful flowers or centerpieces, and take-aways for guests.

Discover if you can work with the chef to curate a special menu. This helps the

kitchen staff immensely because they’ll only have a set number of dishes to prepare rather than having to make foods off the larger menu all at once, says the food, home and wellness site MyDomaine.

Family-style appetizers also are effective. Print out custom menus with the event title on top, or ask if the restaurant can make them.

Decide on bar service Alcoholic refreshments can quickly consume a budget, so frugal hosts might need to reign in expenses in the department. Wine and spirits can be expensive if they’re not included in the restaurants price-fixed party package.

It’s perfectly acceptable to offer some carafes of wine or pitchers of beer on the table and ask guests to pay for their own specialized drinks.

If you do not opt for a full open bars, ask the wait staff explain to guests what is and isn’t included before they order.

Make parking accessible Selecting a venue with on-site parking or valet service can make things more convenient for guests.

(METRO CREATIVE)

Area brew-pub changes things up in first year

EDITOR

The East Troy Brewery only opened in December 2018, but has seen quite a bit of change in the past year with the hiring of a new chef, manager and consultants, the brewer owners, Ann and Ted Zess, are looking to stay at the cutting edge of today’s market.

The Zesses, of East Troy, bought the former FirstMerit Bank building at 2905 Main St. and began renovating the space in the summer of 2017. The East Troy Brewery opened just after Christmas in 2018.

The idea to bring a brewery to the East Troy Village Square was a dream of the Zesses years before they purchased the building.

“We love to go to breweries and we always thought this building

See EAST TROY BREWERY, Page 7 At left: East Troy Brewery Executive Chef Ashley Turner (left) and owner Ann Zess during Friday lunch hour at the brewery. Below: The Beer Brined Fajita Tacos are a newer offering at the East Troy Brewery. The brewery, which opened at the end of December 2018, has an updated menu and new executive chef.

TRACY OUELLETTE What’s on the Menu?

MENU GUIDE • FALL 2019

New on the menu

By Tracy Ouellette

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MENU GUIDE • FALL 2019

BEER | WINE | SPIRITS | CIGARS

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(Continued from page 5)

would be a great place for that, even when it was still a bank I remember sitting in here thinking what a great building it was,” Ann Zess.

In its first year of operation, the management and kitchen has seen some changes.

“We have a new executive chef, Ashley Turner, and her husband John (brewery manager) who are bringing new ideas,” Ann Zess said.

“Ashley is from Texas and she came in and she worked for two months on a new menu. We’ve gone a bit more TexMex now.”

New dishes include Jalapeno-Bacon Deviled Eggs, Chile-Lime Chopped Salad, Beer Brined Fajita Tacos and Relleno. The restaurant also has chili and desserts of Mexican Chocolate Pecan Pie and Tres Leches Cake, all showcasing the new Southewest regional influence.

Zess said the revamped menu offers different price points and still includes some of the restaurant’s popular items such as the Hill Valley deep fried cheese curds, Milwaukee Pretzel and specialty pizzas and burgers.

“We have this White Truffle Pear Pizza that people just love,” Ann said. “Another big seller is our Smoked Honey Mustard Chicken Sandwich, it’s a favorite of a lot of regulars.”

The updated menu features a wide selection of dishes from the Crawfish Roll to the Apple Cider Pork to Santa Rita Steak.

Ann said the restaurant is getting good feedback on the changes.

The beer

Of course, the big draw to the brewery is the beer, with the restaurant’s offerings designed to compliment and enhance what’s on tap.

The East Troy Brewery has nine home-brewed beers on tap at a time, which are changed frequently, offering seasonal favorites and multiple choices from

IPAs to pale ales to stouts to pilsners. And, in the fall, an Oktoberfest brew.

“We do small-batch brewing all the time,” Ann said. “We do a small batches that are just for our Brew Club members, too. We’re in the process of reimaging our Brew Club to offer more value, so that’s exciting.

People really like the club.”

Community minded

The East Troy Brewery was built with the idea of providing a space for people to gather and enjoy the Village Square with good food, good beer and good company, Ann said.

During Wisconsin Craft Brewery Day on Sept. 26, the East Troy Brewery was one of the breweries featured for its commitment to the community.

The brewery hosted a party with special guests and featured speakers such as Walworth County Administrator Dave Bretl, Wisconsin Economic Development Corporation Senior Economic Development Director Tina Chitwood, East Troy Village Board President Scott Seager, East Troy Area Chamber of Commerce Executive Director Vanessa Lenz, owners Ann and Ted Zess, head brewer Ryan Hammerel, and chef Ashley Turner.

Bretl, who was the master of ceremonies at the event, said the Zesses “kind of became accidental owners” of the brewery and credited their untiring efforts along with the “spirit of cooperation” with the Village of East Troy, local businesses, individuals and organization for the brewery’s existence and how it enhances the Village Square.

The East Troy Brewery is at 2905 Main St. on the East Troy Village Square. Hours of operation are 2 to 10 p.m.

Monday, Wednesday and Thursday; 11:30 a.m. to 11 p.m. Friday and Saturday; and 11:30 a.m. to 9 p.m. Sunday.

For more information, visit etbrew.com.

What goes with what?

Match food to your favorite brews

The rise of craft and home brewing has created more beer flavor profiles than ever before. In fact, there’s likely a beer for everyone, whether you’re a novice or connoisseur.

The Brewer’s Association, a trade association that represents small and independent American craft brewers, reports that, in 2018, small and independent brewers collectively produced 25.9 million barrels and experienced a 4 percent total market growth.

The BA also states that these small brewers achieved a collective retail dollar take-in of $27.6 billion. While wine will always have its enthusiasts, beer is fast on its heels as a popular mealtime beverage. Much in the way wines are paired with certain foods, it has become the natural course of action to pair certain foods with particular styles of beer.

“Beer is a great match for food because of the complexity of its flavors, its ability to provide refreshment and to interact with many food flavors,” says Marc Stroobandt, a master beer sommelier for the Food and Beer Consultancy, UK. Although each person has his or her preferences, here is a brief listing of generalized pairings, courtesy of the Brewer’s Association and CraftBeer.com: • American Amber Lager: Creamy risotto, wild rice, polenta; • American Pale Ale: Game birds, such as duck and quail; • Belgian-style Dubbel: Pork chops, sausage, tenderloin; • Belgian-style Flanders: Grilled ribeye, root vegetables; • Blonde Ale: Chicken, salads, salmon, nutty cheese; • Dark Lager: Barbecue, sausage, roasted meat; • Hefeweizen: Weisswurst, seafood, sushi; • Imperial Stout: Smoked goose, foie gras, strong cheeses; • IPA: Spicy foods, curries; and • Porter: Roasted or smoked foods, blackened fish.

The Brewer’s Association recommends matching delicate dishes with delicate beers and strong dishes with assertive beers.

(METRO CREATIVE)

Pairing might once have been limited to matching wines with certain foods. But the booming craft beer business has popularized pairing flavorful beers with foods to make meals even tastier.

MENU GUIDE • FALL 2019

• East Troy Brewery

STOCK PHOTO What’s on the Menu?

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Brewing in the barn As much wood as possible was salvaged from the original barn for use at Duesterbeck’s Brewing Company including this wall behind the bar. Helping with construction are Lee Schramski, his son, Lee, and Gary Jedlicka.

SUBMITTED PHOTO What’s on the Menu?

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MENU GUIDE • FALL 2019

BEST

Family transitions farm to a new venture

KEEPING IT IN THE FAMILY “At that time my dad was still alive so we planned to use the building by fixing it. We soon realized that wasn’t going to work,” Laura said.

The old barn was in such dire need of repair that it would have cost more to try and keep portions of it than to tear it down.

The family then connected with Denny Mays, who Laura said helped bring their vision to life.

“We told him we wanted it to look like the other barn and he did (an) amazing (job),” Laura said.

The new building is a sight to see at 47 feet tall, 10 feet more than the original barn. And the shade of red they chose – brighter than “typical” barn red, was chosen to help it stand out, especially in the winter months.

Despite having to take down the old barn, Ben said they were able to salvage a lot of wood and use it in the new building.

The reclaimed wood is featured on the

by Heather Ruenz STAFF WRITER

HEATHER RUENZ What’s on the Menu?

Laura (nee Duesterbeck) and Ben Johnson are the owners of Duesterbeck Brewing Company in Elkhorn. They came up with the idea as a way to restore old buildings on the property, and pass the family farm on to their children and future generations.

wall behind the bar where the tappers are located, the bar top itself, and is used for trim, beams and shelves.

They also found a variety of items at other farms such as lighting fixtures and wheels from a dump rake.

Making this dream a reality has been a family affair, including help from Laura’s mom, Cathy, and sisters Lindsey and Leslie and her husband, Chris Pelnar, along with Ben’s parents, Don and Deb Johnson, and his brothers and sisters-inlaw, Adam and Hailey Johnson, and Drew and Robin Johnson.

Ben and Laura, who have six children between the ages of 14 and 3, said once the business is up and running, they plan to step back.

“Family is important and we don’t want to work all the time,” Laura said. “We want to spend time with our kids.”

THE BEER IS THE FOCUS Duesterbeck’s Brewing Company will feature small-batch, handcrafted, Wisconsin-inspired beers – all of which are Ben’s recipes.

Ben said it’s important that beer is the main focus.

“We want people to come here for the beer. That’s what it’s all about,” he said, adding that it features a seven-barrel system with four fermenters.

In addition to beer, Duesterbeck’s will serve soda and a few flavors of kombucha – but no wine or other alcohol and only the beer will be made on site.

Also in an effort to stay focused on the beer, they plan to keep the food offerings simple.

“We’re talking frozen pizzas and big pretzels to start with. We plan to have food

trucks on the weekends in the warmer months and food can be delivered and brought in, so that’s something different,” Laura said.

Other things planned include trivia events and live music but the grand opening is at the top of the list, and despite a few delays along the way, the hope is to open by the end of October.

Laura’s dad, Dennis, died in January 2017 and she said his guidance, even though he’s not here, has played a role in decisions.

“We often ask ourselves, ‘What would dad do?’ and I think it helps,” she said.

One thing she’s pretty sure he would be proud of is that the initial profits from the business will go back to the farm.

“We’ll use it to fix up the buildings and other things. The purpose is to help our children and the farm, so this is part of that,” Laura said.

“They can take the salaries from it later. We want our kids to be able to have something they want to have, and can pass on to future generations,” she added.

MORE ABOUT DBC Duesterbeck’s Brewing Co. is at N5543 Highway O, Elkhorn.

Duesterbeck’s also has a space above the brewery called the “Hay Loft,” which can be reserved for a small fee for private events for up to 36 people.

The hours may vary but the initial plan is to be open 11 a.m. to 9 p.m., MondayThursday, 11 a.m. to 10 p.m., Friday and Saturday, and 11 a.m. to 6 p.m., Sunday.

For more information call 262-7299771, visit dbcbrewery.com or follow Duesterbeck’s Brewing Company on Facebook.

MENU GUIDE • FALL 2019

After nearly 158 years, an area farm family is embarking on a new venture as a microbrewer. At the heart of that leap is the hope that old farm buildings can be restored and that the farm will continue to be passed along to future generations.

Duesterbeck’s Brewing Company, Elkhorn, was an idea born in a conversation among members of the family’s sixth generation – Laura, Leslie and Lindsey.

“The barns had been starting to go down hill for a while and we were wondering what to do. We also wondered how we were going to get our kids to want to take over the farm some day,” Laura (Duesterbeck) Johnson said.

Her husband, Ben Johnson, a dentist in Delavan, has been brewing beer since he was 19 years old.

“I started on a stovetop in my apartment,” Ben said.

He continued to master the craft over the years, now has dedicated space in the basement of their home and opening a commercial brewery has long been a dream of his.

Fast forward several years when Laura got the idea to restore the barns by putting up a brewery featuring Ben’s beer.

Her family members were on board but first, there was a hurdle they had to get past.

To keep the brewing company an agriculture business, a definition for microbrewery location had to be created for Walworth County.

Once that was taken care of – a process that took two years – it was time to get down to business.

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Hosting a business dinner is a big responsibility.

But dinners tend to go smoothly when hosts exercise their due diligence in regard to planning.

STOCK PHOTO What’s on the Menu?

Factors to consider when choosing a business dinner venue Space Venues with tight quarters and intimate settings may be perfect for date nights.

However, business dinners may work better in restaurants with ample room for everyone to spread out. This is especially important when hosting new or prospective clients who hosts have never before met in person. Clients might be tall and may not appreciate being crammed into small quarters, regardless of how good the food is.

Visit each venue before making any

reservations to ensure there’s ample space for everyone. Business dinners can sometimes be lengthy, and a little extra legroom can make everyone more comfortable as the dinner progresses.

Location The location of the venue is another factor that bears ample consideration. The venue should be located near accessible highways that make it easy for guests to arrive and get home. If hosting out-oftown clients, look for an establishment within a reasonable distance of the airport or the hotel where guests will be staying.

Menu Food allergies and dietary restrictions are relatively common, so look for a venue with a menu that can accommodate people who may only eat certain foods.

Restaurants that offer vegetarian foods and gluten-free menus are safe bets.

In addition, speak with a restaurant representative before making a reservation, discussing how flexible the kitchen staff may be in regard to accommodating people with more unique dietary restrictions.

Reputation Subpar service is not the fault of the person trusted with hosting the business dinner. However, a restaurant with a strong reputation for great service can help hosts create a strong first impression in the eyes of their colleagues or prospective clients. Peruse online reviews of restaurants before making a reservation, ultimately choosing a venue that has glowing reviews in terms of its reputation for service.

(METRO CREATIVE)

MENU GUIDE • FALL 2019

Hosting a business dinner for the first time is a great chance to make a strong impression on clients and colleagues.

Planning such dinners can be intimidating, but hosts who give careful consideration to a handful of factors when planning the party may find hosting isn’t so tall a task, after all.

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The new bar at Seaside Prime continues with the nautical theme. The blue lights give a feeling of being at the waterfront. Enjoy a favorite cocktail or wine before or after dinner.

SANDRA LANDEN MACHAJ What’s on the Menu?

e m i r P e d i s a Se

by Sandra Landen Machaj CORRESPONDENT

About three years ago, Phil Gilardi opened Panino’s, a casual seafood restaurant open for lunch at 5628 Broadway in downtown Richmond, Illinois. It was just doors away from his upscale Italian restaurant, Paisano’s Italian Steakhouse.

Panino’s provided a variety of items for lunch and had the menus posted on the wall.

Orders were taken at the counter and then eaten at one of the tables in the room or in fine weather, out on the patio.

That, however, is where the comparison to the traditional self serve restaurants ended.

For the food at Panino’s was high end, made from scratch for the order, out of the finest

See SEASIDE PRIME, Page 14 Steak and claw, recent additions to the Seaside Prime menu, include certified Black Angus Prime steaks, pictured here paired with crab claw and asparagus.

COURTESY OF SEASIDE PRIME What’s on the Menu?

MENU GUIDE • FALL 2019

FINE DINING IN A CASUAL ATMOSPHERE

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• Seaside Prime

(Continued from page 13)

ingredients. Most of these were seafood based and were enjoyed by both local residents and visitors to Richmond. It was the place to stop when one’s feet needed a rest after shopping in downtown Richmond or when one was just ready for a casual, delicious lunch.

Visitors who haven’t been to Panino’s recently are in for a big surprise when they return. No longer open for lunch on weekdays, the restaurant has undergone a radical change that includes a name change, a larger menu, and a redesigned dining room and the addition of a new bar.

The restaurant’s name has been changed to Seaside Prime to reflect the updated casual but elegant restaurant that features high-grade seafood and steaks.

Entering the building even more changes are evident. The inside has been completely remodeled but still retains a rustic nautical look. With a high beamed ceiling, natural wood flooring and an array of interesting nautical accent pieces on the walls, it is warm and welcoming and gives one the feeling of being at the seaside, The casual yet elegant look continues into the back dining room and bar where the relaxing seaside décor follows through.

Enjoy a drink at the bar while waiting to be seated. Cocktails are available as well as a wide selection of quality wines.

During the summer, music is played on the patio on weekend evenings. And last summer the staff entertained customers with their choreographed dance routine.

According to members of the staff, it was a lot of fun and enjoyed by the customers.

One no longer orders at the counter but is taken directly to the table by a hostess where the fine dining menu is presented.

“This is the place to go when you want something nicer than just a sandwich,” Gilardi said. “We have the best in fresh seafood.”

On the menu

Having worked with the same seafood purveyors for more than 30 years, he is always assured of receiving the freshest top quality seafood available on that day.

“In addition to our regular menu, we have a special catch of the day that reflects the finest of the day’s fresh fish,” Gilardi said.

A recent addition to the otherwise mostly seafood menu is steaks from the grill.

“We serve only certified prime Black Angus beef,” Gilardi said.

Listed on the menu are a 16-ounce New York strip steak, a 22-ounce rib eye, and a 10 to 12-ounce filet mignon.

Lobster or crab legs may be added to the steak at market price for those who can’t decide if their choice should be seafood or

one of the prime steaks.

Appetizers include oysters or clams (raw on the half shell, baked or broiled), escargot, octopus, calamari or crab cakes. In addition to the seafood starters, the restaurant offers Arancini balls, an Italian favorite. They are risotto balls stuffed with four types of cheeses and served with a Béchamel sauce.

New England Clam Chowder and Seafood Bisque are also available daily for the soup lovers.

Picking a seafood entrée may be difficult.

Choices range from lobster with crab cake or Alaska King Crab Legs at market price to seafood boils and cioppino. For the person who can’t make a choice, the seafood boil or the cioppino include all the usual favorites.

Crab, shrimp, mussels and clams in the seafood boil paired with sweet corn and potatoes. Or try the fresh cioppino, a seafood broth with shrimp, clams, mussels, calamari and fresh fish of the day, an Italian favorite and sure to please.

For those looking for a lighter meal, a variety of salads from a house side salad to a full Crab Louie or Seafood Salad may fill the bill. The Crab Louie salad includes crabmeat, hard boiled eggs combined with tomato, asparagus, iceberg lettuce and topped with Thousand Island dressing. The Seafood Salad includes lobster, crab, shrimp, chopped romaine, avocado, tomatoes and

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A mermaid relaxes on the bar at Seaside Prime as she displays a large platter holding a variety of fresh seafood accompanied by a glass of fine wine.

COURTESY OF SEAFOOD PRIME What’s on the Menu?

professional career.

“I was a hair stylist. My mom was my receptionist and her sister was my manicurist. We were located near Marriott Lincolnshire so it is not surprising that I had the opportunity to do the hair of many stars playing there. Jacquelyn Smith, Annette Funicello, Cloris Leachman, Rita Moreno, and Susan St. James were among my customers,” Gilardi said. “Then a space became available near my shop and we decided to try to open a restaurant. It was a small space, comfortably seating only 28 people. We served about 100 meals a day and we were a success. This was in the late 70s.”

After the success of their small restaurant, they opened the first Paisano’s in 1984 located in Vernon Hills.

“There were four generations of our family working there. My gram was the head chef with my mom and her sister assisting, while I ran the restaurant,” Gilardi said. “We remained there for 25 years, always as a family run business. We sold the business 13 years ago.

“In 2006 we opened Paisano’s in Richmond and it was an immediate success.

Panino’s was successful for over two years and now Seaside Prime is making its debut.”

Becoming a successful restaurateur was The same principals have been followed not in the mind of Gilardi as he started his in all Gilardi’s restaurants. Fine quality food, using only the best ingredients artfully prepared by his staff are all that is served.

“Many of our employees have been with us for 15 to 20 years. Victor Maris has been one of our chefs for 36 years. Victor has worked in the kitchen in Vernon Hills and continues to work at both our Richmond locations,” Gilardi said.

For Gilardi, he enjoys when his customers stop to say hello and said many of his customers repeatedly return to enjoy another meal. He said about 85 percent of them stop to say hello. For Gilardi pleasing customers is a sign of a successful restaurant, good food and good service.

Seaside Prime is at 5628 Broadway St., Richmond, Illinois. Call 815-678-4000 for reservations. Visit them at Seasideprime. com. The restaurant is handicap accessible COURTESY OF SEAFOOD PRIME What’s on the Menu?

The recently redecorated dining room at Seaside Prime offers a casual place to enjoy a meal and open Monday through Friday from 4:30 with hard wood floors throughout, soft window treatments and an array of decorative seaside to 10 p.m. and Saturday and Sunday from 11:30 a.m. to 10 p.m. accents displayed.

How it all started

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fresh fruit.

The menu also includes some of Paisano’s Classic dishes and a variety of pasta paired with various seafood choices. Their handheld items include a lobster roll, overflowing with fresh lobster meat tossed lightly with a mayo tarragon sauce and served with lettuce on a New England hot dog bun, reminiscent of the lobster rolls found on the east coast.

Desserts include the traditional Italian Tiramisu and Cannoli along with other treats.

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