Monday, July 26, 2010

Restaurant Week menu and prices extended through Sept. 30 at Old Angler's Inn

Old Angler's Inn Restaurant Week Lunch and Dinner Menus


Lunch - 2 courses for $15
Appetizers

Soup of the Day
Asparagus and Tomato Salad
Steamed Asparagus with Mesclun and Arugula, Black Olives & Pine Nuts Olive Oil & Lemon Dressing
Angler’s Classic Caesar Salad
Parmesan Crouton
Oysters du Jour w/ Champagne Mignonette
House Smoked Salmon
With Cucumber & Sweet Onion
Fried Calamari - Sweet and Spicy Asian Dipping Sauce
Tapas Platter du Jour


Lunch - Main Courses

Crab, Avocado and Grapefruit Salad with Chive Vinaigrette
Chicken Milanese Salad
Chicken Cobb Salad
Warm Roast Beef and Brie Sandwich served on a Croissant with French Fries
Angler’s Crab Cake Sandwich w/ Tomato and Onions, Griviche and French Fries
Simply Grilled Fish w/ House Salad
Beef Onglet BLT - Organic Beef Served with Tomatoes, Onions Rings and Homemade Fries
Steak Frites - 10oz. New York Strip, Shallot-Herb Butter & Local Greens Salad
Omelet du Jour with Side Salad of Local Greens


Dinner - 3 Courses for $30

First Course
Oysters du Jour - Champagne Mignonette, Horseradish and Cocktail Sauce

Fried Calamari - Sweet and Spicy Asian Dipping Sauce

Maryland Crab Cake - Served with Seaweed Salad and Carrots Jus

Tuna Tartare

Soup of the Day

Angler’s Classic Caesar Salad

Crab, Avocado and Grapefruit Salad

Prosciutto with Melon and Asparagus with Balsamic Citrus Vinaigrette

Warm Goat Cheese Salad
Served with Mesclun, Romaine, Dates, Corn, Cranberries, Pine Nuts, Croutons and Balsamic Vinaigrette

Asparagus and Tomatoes Salad
Served with Mesclun and Arugula, Black Olives, Pine Nuts Olive Oil and Lemon Oil Dressing

Second Course

Pan Seared Sea Scallops - Celery Root Puree, Sauteed Corn w/ Truffle Oil

Pan Roasted Scottish Salmon - Served with Lentils du Puy

Angler’s Catch of the Day - served with House Salad and Mustard Vinaigrette Sauce

Linguini with Shrimp Scampi

Pappardelle Primavera

Marinated Rack of Lamb -served with Israeli Couscous, Snow Peas, Carrots and Honey Mint Vinaigrette

Organic Muscovy breast Duck - Potato Apple Galette, Savoy Cabbage, Turnips and Pinot Noir sauce

Chicken Milanese

Filet of Beef au Poivre w/Yukon Gold Potatoe Gratin and Peppercorn sauce


Third Course


Classic Crème Brule

Seasonal Berries & Fruits with Home Made Sorbet

Old Angler’s Tiramisu with Grappa and Chocolate Sauce

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