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Brought to you by the Shore Update and participating restaurants. Buy local. Shop local. Give local. EAT LOCAL.

October 29 - November 5

Shore Update’s

PRIX FIXE MENUS

& “Thanks for Dining With Us” Gifts

311

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93-24 ina Mar 9 | Ph. 44 r o arb 161 tle H MD 2 2am n CasChester, ratio t 11am| 410-827-9500 e e p l 410-827-0282 ing c f O ri-Sa Cir t Din p – 7p rs o F ckle n u a | o www.harriscrabhouse.com T o r f m www.BridgesRestaurant.net A H 205 ater r M-F 3 cials - 12a  W Narrows, Kent Rt. 1am ou 1 pe 50/301a Exit 42 321 Wells Cove Rd, Grasonville u py H otball S 0p-1:30 -Th p n a u S Fo H 9:3

WEEK

RESTAURANT APPRECIATION

HEMINGWAY’S

410-604-0999 www.hemingwaysbaybridge.com 357 Pier One Rd, Stevensville

ily ys  Da e Frida en z o r k rao d er F  Ka Nev f Owne ce , h s e u e h  Fr ily & C & Prod m d m u o a n o e es.co  F l Seaf M Y s s l ’ l e ca ren  Lo  Child w.Sh w w Restaurant & Dockbar

410-827-4959 www.jettydockbar.com 201 Wells Cove Rd, Grasonville

410-643-2263 www.kentmorr.com 910 Kentmorr Rd, Stevensville

410-604-5900 http://www.baybeachclub.com/ dining/knoxies-table 180 Pier 1 Road, Stevensville

We hope you enjoy the fabulous deals these area restaurants are extending to the community during the Shore Update’s Restaurant Appreciation Week. Please remember to take care of your servers and thank the establishments for participating.

410-643-2466 410-758-3619 www.RamsHeadShoreHouse.com www.oshucksirishpub.com 800 Main Street, Stevensville 122 N Commerce Rd, Centreville

While each establishment will make every effort to provide the set menus Oct 29-Nov 5, unforeseen circumstances may require slight changes. Please call the establishment if you need to confirm. Individual restrictions and offers printed on each menu. Tax and gratuity extra for every establishment. No substitutions, not combinable with any other offers, specials, coupons or discounts of any kind.

410-827-9312 • office@shoreupdate.com


321 Wells Cove Road • Grasonville MD 21638

410-827-0282 Life is better at Bridges

Experience a taste of Bridges or make your next reservation @ www.bridgesrestaurant.net

Restaurant Appreciation Week 3 Course Menu $40 Per Person Tax and gratuity extra.

Please select one choice from each of the following categories...

Bruschetta Roma Fresh tomatoes, garlic and basil over toasted Italian bread finished with fresh Parmesan and balsamic reduction. Cream of Crab Soup Enhanced with sherry and delicate crab meat. Autumn Harvest Salad Organic field greens tossed in maple and apple cider vinaigrette with apples, chevre goat cheese, dried cranberries and savory seasoned pecans. Calamari Lightly dusted flash fried calamari with a jalapeño aioli and sweet chili sauce. Flash Fried Chesapeake Oysters Local Chesapeake Bay oysters lightly dusted with seasoned flour then flash fried served with our zesty Remoulade dipping sauce. Spinach & Arugula Salad Tender organic spinach and arugula dressed in creamy honey balsamic with bacon, grape tomatoes, roasted red peppers, hard cooked eggs and warm goat cheese. Firecracker Shrimp Lightly dusted shrimp tossed in our house Thai chili sauce with wasabi cream and hoisin sauce finished with toasted white and black sesame seeds.

JOIN US!

Oct 29-Nov 5

MAINS

Oct 29-Nov 5

Scallops & Risotto Seared diver scallops over a rich and creamy roasted mushroom risotto finished with balsamic reduction and fresh parmesan. Bridge’s Crab Cake Lump crab cake with rosemary garlic mashed potatoes, sautéed green beans and a lemon thyme beurre blanc. Pan-Roasted Chicken Local herb roasted chicken breast with sautéed mushroom trio, rosemary garlic mashed potatoes with a lemon thyme beurre blanc. Short Rib Slow braised, fork tender beef served over roasted fingerling potatoes with sautéed broccolini with pan gravy. Shrimp Bethany Seared jumbo shrimp tossed with fresh fettuccini pasta, caramelized onions and bacon in a savory cream sauce that we can only describe as “divine”. Berry Salmon Atlantic salmon over sautéed chopped Brussels sprouts, butternut squash, pecans and dried cranberries with a fresh blueberry and blackberry compote.

DESSERTS

Vanilla Creme Brulee, Whiskey Cake or Banana Bread Pudding

October 29 - November 5 Shore Update’s

RESTAURANT APPRECIATION

WEEK

STARTERS

JOIN US!

Join us RESTAURANT WEEK & Receive $10 OFF your next visit to each guests who purchases a restaurant week package. (details online at www.ShoreUpdate.com)


Restaurant Appreciation Week Prix Fixe Menu

Choose One: HoursMaryland of Operation Vegetable Crab Cream of11am-2am Crab or Soup of the Day 1am-12am | Fri-Sat Oysters on the Half Shell (6) en  Waterfront Cup of Oyster StewDining ned Choose Happy HourOne: M-F 3p – 7p duce Stuffed Shrimp Daily Football Specials Norfolk u  Karaoke Fridays 9:30p-1:30a Two Crab Cakes (Broiled or Fried) Honey Mustard Glazed Salmon ww.ShellsYes.com 12 oz. Rib Eye Steak

Castle Harbor Marina

e | Chester, MD 21619 | Ph. 443-249-3113

Each dinner listed above served with your choice of two side orders

on, Pers Per $30 tax sales plus gratuity and

Dessert: Our Famous Nutty Buddy

October 29 - November 5, 2016 Shore Update’s

WEEK

RESTAURANT APPRECIATION

Join us RESTAURANT WEEK & Receive Coupon for $10 OFF purchase of $30 or more. Dine in Only, Exp. 12/24/16. Not valid on gift card purchases, or with other offers.

(details online at www.ShoreUpdate.com)

On the Menu...

Kent Narrows Rt. 50/301 Exit 42

410-827-9500 www.harriscrabhouse.com Opens 11am Daily


HEMINGWAY’S 357 Pier One Road • Stevensville MD 21666

JOIN US!

Oct 29-Nov 5

Award Winning Sunsets Sunday Brunch returning Soon!

We are proud to Introduce our new

Chef Bruce Wetterau

On the Menu...

Restaurant Appreciation Week Menu

Chef Bruce Wetterau blends his unique Eastern Shore style with local favorites and Daily Specials.

Three Course Menu Choice of one:

Garden Salad, Caesar Salad, Vegetable Crab Soup, Cream of Crab Soup

Choice of one Entrée:

Chesapeake Chicken Angus Ribeye Grilled Honey Jack Daniels Apple BBQ Salmon

Chesapeake Chicken

Sauteed Chicken Breast topped with Crab Imperial and topped with a Fresh Lemon Herb Butter Sauce

8 oz. Angus Ribeye

Topped with a Truffle Gorgonzola Peppercorn Butter

Grilled Honey Jack Daniels Apple BBQ Salmon Chef’s Secret Recipe

Served with Chef’s daily selection of Dessert

$33.95 per person

October 29 - November 5, 2016 Shore Update’s

WEEK

RESTAURANT APPRECIATION

Join us RESTAURANT WEEK & Receive $5 GIFT CARD for Next Visit (details online at www.ShoreUpdate.com)

view at Hemingways Will Take Your Breath Away... The

So will Our

Menu and the Great Staff

410.604.0999 • WWW.HEMINGWAYSBAYBRIDGE.COM


410-827-4959

201 Wells Cove Road Grasonville jettydockbar.com Restaurant & Dockbar

Choice of One Appetizer, Two Entrees and One dessert for $30

Choose 1 Appetizer:

Garlic Mussels- 1 pound Prince Edward Island mussels tossed in garlic butter served with garlic bread. Hot Crab Dip - home made crab dip served piping hot topped with diced tomatoes and mixed cheeses, served in a bread bowl with tortilla chips for dipping.

Choose 2 Entrees / Sandwiches:

1) Wisconsin Burger - all beef patty cooked to your liking topped

On the Menu...

2 for $30

with crumbled blue cheese, cheddar and American cheeses, bacon, lettuce, and tomatoes served on a fresh brioche roll. 2) Surf & Turf – tender flat iron steak, cooked to your liking; served with your choice of a jumbo lump crab cake, grilled shrimp Restaurant Appreciation or fried shrimp; served with mashed garlic potatoes. Week Prix Fix Menu 3) Stuffed Flounder- wild caught flounder filet broiled in white wine, butter, and old bay topped with our lump crab imperial. BEST TIME OF Served with garlic mashed potatoes and vegetable of the day. THE YEAR FOR 4) Bourbon Chicken - grilled chicken breast topped with our sweet n spicy bourbon molasses sauce served over garlic mashed LOCAL CRABS!!!!! potatoes and a side of vegetable medley. BY THE DOZEN AND

Choose 1 Dessert

Triple Chocolate Cake Peanut Butter Fudge Brownie Key Lime Cheese Cake

ALL YOU CAN EAT

with a basket of hush puppies and an ear of corn

subject to change

RESTAURANT APPRECIATION

WEEK

October 29 - November 5 Shore Update’s

Monday thru Sunday while supplies last

Join us RESTAURANT WEEK & Receive $5 GIFT CARD for Next Visit (details online at ShoreUpdate.com)


Pick 3 Menu

410-643-2263

910 Kentmorr Road, Stevensville Sun - Sat, 11:30am - 9pm

Dinner includes Choice of a Soup or a Salad, A Choice of One of Our Select Entrees, a Side Dish and a Dessert all for

$20 per person. Beverages, tax and gratuity are not included.

www.kentmorr.com October 29 - November 5 Shore Update’s

WEEK

RESTAURANT APPRECIATION

Join us Restaurant Week and receive a certificate to be used at a later visit for a FREE DESSERT. Only one offer per table when ordering from our select menu for Restaurant Week.


October 29 - November 5 Shore Update’s

WEEK

RESTAURANT APPRECIATION 410-604-5900 http://www.baybeachclub.com/ dining/knoxies-table 180 Pier 1 Road, Stevensville

FIRST COURSE

GUEST CHOICE OF ONE SOUP OR SALAD: Maryland Cream of Crab KNOXIE’S Vegetable Crab GF Local Sweet Corn & lima bean GF French Onion Au Gratin

THREE COURSE PRIX FIXE MENU FOR $35

EXCLUSIVE OF ALL BEVERAGES, TAXES & GRATUITY

SECOND COURSE CHOICE OF ONE ENTREE:

BAKED WILD ROCKFISH GF | Oyster Cream, Spinach, Garlic Mashed Potatoes, Ham, Mushrooms, Scallions FRIED CHICKEN | Biscuit, Sriracha Honey Drizzle, Grits, Fried Pickles

CAESAR SALAD | Leafy Kale, Romaine Hearts, Pumpernickel Croutons SEARED DUCK BREAST GF | Butternut Squash & Crab Hash, Sriracha Honey WEDGE SALAD GF | Mini Wedge, Chapel Farms Bay Bleu, Rosemary BRAISED SHORT RIBS GF | Celery Root Applewood Bacon, Smokey Kent Island Puree, Braised Vegetable, Pan Gravy Dressing ROASTED BEET SALAD GF |Arugula, Goat Cheese, Toasted Pumpkin Seeds, Champagne Vinaigrette

THIRD COURSE

Guest Choice of Slice of Seasonal Pie GF* denotes Gluten Free


October 29 - November 5

Shore Update’s

WEEK

RESTAURANT APPRECIATION

PRIX FIXE MENUS & “Thanks for Dining With Us” Gifts

Save your receipt from restaurant week and enjoy 10% OFF your next visit. (details online at www.ShoreUpdate.com)

Pork chops with mango chutney 4 boneless pork chops 2 tsp salt 1/4 tsp pepper 1/2 tsp dry sage 1 cup all purpose flour 1/2 cup vegetable oil Season pork chops with salt, pepper, sage. Dredge pork chop in flour Pre heat a large sauté pan on medium high heat for about 3 minutes. Add the oil and fry pork chops, approximately 6 minutes on each side. Mango chutney 8 ounces diced mango 2 ounces red wine vinegar 2 ounces sugar

2 ounces grated onion 2 ounces raisins 1 tsp garlic 1/2 tsp salt 1/8 tsp pepper 1 cinnamon stick 1/2 tsp crushed red pepper 1/4 tsp dry ginger 1/4 tsp dry mustard 1/2 lime juiced In a medium sauce pot cook mangos, vinegar, sugar, and onion on medium heat until sugar is dissolved. Stir in raisins, salt, pepper, cinnamon stick, and spices. Simmer until mixture is thick, approximately 1 and 1/2 hours. Stir frequently. Adjust seasonings and add lime juice before serving.


Four Course Prix Fixe Menu $25

FIRST COURSE:

Choice of Fordham Draft

SECOND COURSE:

Choice of House or Caesar Salad

THIRD COURSE:

Choice of Shoreside Chicken, Tilapia Oscar or Mac Quattro with Blackened Chicken.

FOURTH COURSE: Key Lime Pie

RestauRant appreciation Week DineRs receive 10% off their next visit 410.643.2466 • 800 MAIN STREET, STEVENSVILLE, MD RAMSHEADSHOREHOUSE.COM

2016 restaurant week  
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