We’ve really got to hand it to this year’s Winter Restaurant Week participants. The menus that keep rolling out are top-notch, as well as a great value.
It would be almost impossible to attempt to try every Restaurant Week menu. So to ease your foodie anxieties and help you decide, we’ve selected three menus that we think sound absolutely heavenly:
🍽️ Ellie’s Restaurant
This menu lineup might be on the pricier side of options you’ll see this week. However, with three full courses waiting — wrapping up with a sinful Coconut Buttermilk Panna Cotta — you won’t have to worry about leaving dissatisfied.
(Select one from each course)
-Winter Squash Bisque
-Poached Pear Salad
-Pimento Cheese Croquettes
-Sweet Tea Glazed Fried Chicken
-Cornmeal Fried Catfish
-Winter Vegetable Tart
-Pineapple Upside Down Cake
-Coconut Buttermilk Panna Cotta
-Bailey’s Chocolate Praline Sundae
$25.18 (excludes tax, gratuity and alcohol)
🍽️ Smith’s Boathouse Restaurant
You will be eating LOBSTER hush puppies before you even get to the main course. So we think everyone can agree that’s a pretty stellar way to kick off any meal. Not to mention, both entree choices are perfect for this colder than usual winter we’ve been experiencing. The grand finale is a housemade carrot cake— so yeah, you’re going to be FULL. And happy.
-Lobster Hush Puppies with Muffaletta Olive Topping and herb sour cream dipping sauce
CHOICE OF ENTREE (Choose one)
-Smokey Bacon Mac n’ Cheese $20.18 (Served with Boathouse salad)
-New York Strip* with Parmesan Cream $30.18 (Served with choice of side and Boathouse salad)
-Housemade carrot Cake with Cream Cheese Topping
🍽️ The Winds Cafe
One of the biggest pros to this restaurant choice is how many quality options you get to choose from. From a hint of Asian Pear along with your braised pork belly, to some lemon cream drizzled atop brussel sprouts — this is the menu to try if you’re looking to taste something completely new for your palate.
-Roasted Vegetable Salad with Burnt Lemon Vinaigrette
-Braised Pork Belly with Peifer Orchard Cider Gastrique and Asian Pear
-Spanish Style Fried Snapper
-Artichoke Bottom with Sourdough Crumbs, Yellow Pepper Coulis, Shaved Parmesan and Green Risotto
-Grilled Ōra King Salmon is served on a Winter Vegetable Melange of New Potatoes, Cauliflower, Brussels Sprouts and Multicolored Carrots and Drizzled with Lemon Cream
-Provençal Slow Cooked Duck Leg with Rustic Bean Gratin
-Mango Panna Cotta
-Bittersweet Chocolate Brownie Sundae with Raspberry Sorbetto
-Soft Caramel Cake with Bourbon Caramel Sauce