Easton Restaurant Week is a fantastic way to ring in the new year! Join us from January 12 through 18 as we unleash these delectably delicious menus onto the world.
Ready?
Ready?
Restaurant Week Lunch Menu
Enjoy any of our restaurant week special sandwiches plus a cup of our homemade soup or side salad for only $12.
All sandwiches accompanied by a deli pickle and your choice of kettle chips or today’s house made side dish.
Porters Buddha Bowl
Curry roasted chick peas with sesame roasted broccoli and cauliflower and sautéed peppers served over ginger-lemongrass basmati rice with a honey Sriracha drizzle.
Lamb & Brie Sandwich
Shredded lamb shoulder with herbs, French brie and pears on toasted multigrain bread.
Thai Chicken
Pulled chicken thighs with cilantro hoisin sauce and fresh ginger, topped with
peanuts, mint, cucumbers with a chili garlic aioli served over steamed rice noodles.
Nashville Brisket
Locally sourced thin sliced BBQ brisket with spicy pickle chips, pepper jack cheese, garlic mayo and Smokey BBQ sauce over toasted corn bread.
Breakfast for Lunch
Thick cut apple wood bacon, two farm fresh eggs and cave aged white cheddar cheese served on a sweet potato biscuit.
Enjoy any of our restaurant week special sandwiches plus a cup of our homemade soup or side salad for only $12.
All sandwiches accompanied by a deli pickle and your choice of kettle chips or today’s house made side dish.
Porters Buddha Bowl
Curry roasted chick peas with sesame roasted broccoli and cauliflower and sautéed peppers served over ginger-lemongrass basmati rice with a honey Sriracha drizzle.
Lamb & Brie Sandwich
Shredded lamb shoulder with herbs, French brie and pears on toasted multigrain bread.
Thai Chicken
Pulled chicken thighs with cilantro hoisin sauce and fresh ginger, topped with
peanuts, mint, cucumbers with a chili garlic aioli served over steamed rice noodles.
Nashville Brisket
Locally sourced thin sliced BBQ brisket with spicy pickle chips, pepper jack cheese, garlic mayo and Smokey BBQ sauce over toasted corn bread.
Breakfast for Lunch
Thick cut apple wood bacon, two farm fresh eggs and cave aged white cheddar cheese served on a sweet potato biscuit.
Restaurant Week Dinner Menu
Appetizers
Local Latkes
Handmade potato and goat cheese latkes with pickled beets and horseradish sour cream.
Papardelle Bolognese
Rustic bolognese with braised beef cheek, fresh pappardelle noodles and shaved Locatelli.
Second Course
Your choice of our Homemade Soup or Side Salad.
Entrees
Quinoa Torte
A frittata torte of farm fresh eggs, tri-color quinoa, Tuscan kale, carrots, garlic and goat cheese served over a sweet potato puree.
Bavarian Braciola
A slow roasted braciola of Koehler Farms flank steak rolled with whole grain mustard, dill pickles, carmelized onions and bacon. Served with fresh spatzle and sautéed brussel sprouts.
Coconut Mahi Mahi
Pan roasted Mahi Mahi with rice, gingered carrots and plantains chips.
Irish Lamb Coddle
A hearty stew of braised lamb, Irish rashers, leeks, potatoes and vegetables served with crusty bread.
Dessert
Homemade Crème Brulee Cheesecake or Pistachio Cannolis. OMG, and, yes, we make it here.
Prix Fixe $30 for Four Courses.
Appetizers
Local Latkes
Handmade potato and goat cheese latkes with pickled beets and horseradish sour cream.
Papardelle Bolognese
Rustic bolognese with braised beef cheek, fresh pappardelle noodles and shaved Locatelli.
Second Course
Your choice of our Homemade Soup or Side Salad.
Entrees
Quinoa Torte
A frittata torte of farm fresh eggs, tri-color quinoa, Tuscan kale, carrots, garlic and goat cheese served over a sweet potato puree.
Bavarian Braciola
A slow roasted braciola of Koehler Farms flank steak rolled with whole grain mustard, dill pickles, carmelized onions and bacon. Served with fresh spatzle and sautéed brussel sprouts.
Coconut Mahi Mahi
Pan roasted Mahi Mahi with rice, gingered carrots and plantains chips.
Irish Lamb Coddle
A hearty stew of braised lamb, Irish rashers, leeks, potatoes and vegetables served with crusty bread.
Dessert
Homemade Crème Brulee Cheesecake or Pistachio Cannolis. OMG, and, yes, we make it here.
Prix Fixe $30 for Four Courses.
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