Join us during Easton's Summer Restaurant Week July 23 - 29. As always, we've put together two fun and delicious menus for you to choose from.
RSVP or get more information on Facebook.
Don't forget to visit some of the other 17 restaurants also participating!
LUNCH MENU
Enjoy any of our restaurant week special sandwiches plus a cup of our homemade soup or side salad for only $10.
All sandwiches accompanied by a deli pickle and your choice of kettle chips or today’s house made side dish.
Koehler Farms Steak Sandwich: Thinly sliced herb marinated flank steak, asiago cheese, herb pesto, oven dried tomatoes and spinach on a baguette.
Just Peachy: Local grilled peaches and melted brie on toasted sourdough with fresh basil and arugula.
Elvis with a Twist: Creamy Hazelnut spread, Applewood smoked bacon, strawberries and bananas on toasted Brioche Bread.
Chicken Avocado Sandwich: Herb marinated chicken breast, shaved and topped with rustic house made guacamole, cave aged white cheddar, lettuce and garlic aioli.
DINNER MENU
Appetizers
Bruschetta: Valley Milhouse soft Clover cheese and baby shrimp topped with a golden beet salsa on crusty multigrain bread with a citrus aioli.
Eggplant Rollatini: A twist on the traditional rollatini with eggplant, cream cheese, walnuts and cilantro with a smoked garlic and herbed olive oil.
Second Course
Your choice of our Homemade Soup or Side Salad
Entrees
Steak & Soppressata: Grilled Koehler Farms flank steak stuffed with soppressata and provolone, with a lemon basil balsamic reduction over creamy roast asparagus risotto.
Monkfish Medallions: Roasted Atlantic monkfish medallions in a traditional puttanesca with red chili, tomato, anchovie, olive and caper over a spinach risotto.
Southern Pork BBQ: Local pork belly, dry rubbed and slow roasted with creamy tomato, scallion and cave aged white cheddar grits.
Vegetable Cavatelli: Local summer squash sautéed with heirloom cherry tomatoes, Tuscan kale, fresh basil and garlic, topped with fresh mozzarella and a red pepper coulis.
Dessert
Homemade Tiramisu or Lemon Curd Cheesecake Bars
Prix Fixe $30 for Four Courses.
Bon Appetit !
RSVP or get more information on Facebook.
Don't forget to visit some of the other 17 restaurants also participating!
LUNCH MENU
Enjoy any of our restaurant week special sandwiches plus a cup of our homemade soup or side salad for only $10.
All sandwiches accompanied by a deli pickle and your choice of kettle chips or today’s house made side dish.
Koehler Farms Steak Sandwich: Thinly sliced herb marinated flank steak, asiago cheese, herb pesto, oven dried tomatoes and spinach on a baguette.
Just Peachy: Local grilled peaches and melted brie on toasted sourdough with fresh basil and arugula.
Elvis with a Twist: Creamy Hazelnut spread, Applewood smoked bacon, strawberries and bananas on toasted Brioche Bread.
Chicken Avocado Sandwich: Herb marinated chicken breast, shaved and topped with rustic house made guacamole, cave aged white cheddar, lettuce and garlic aioli.
DINNER MENU
Appetizers
Bruschetta: Valley Milhouse soft Clover cheese and baby shrimp topped with a golden beet salsa on crusty multigrain bread with a citrus aioli.
Eggplant Rollatini: A twist on the traditional rollatini with eggplant, cream cheese, walnuts and cilantro with a smoked garlic and herbed olive oil.
Second Course
Your choice of our Homemade Soup or Side Salad
Entrees
Steak & Soppressata: Grilled Koehler Farms flank steak stuffed with soppressata and provolone, with a lemon basil balsamic reduction over creamy roast asparagus risotto.
Monkfish Medallions: Roasted Atlantic monkfish medallions in a traditional puttanesca with red chili, tomato, anchovie, olive and caper over a spinach risotto.
Southern Pork BBQ: Local pork belly, dry rubbed and slow roasted with creamy tomato, scallion and cave aged white cheddar grits.
Vegetable Cavatelli: Local summer squash sautéed with heirloom cherry tomatoes, Tuscan kale, fresh basil and garlic, topped with fresh mozzarella and a red pepper coulis.
Dessert
Homemade Tiramisu or Lemon Curd Cheesecake Bars
Prix Fixe $30 for Four Courses.
Bon Appetit !
RSS Feed
