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APPETIZER

Choice of soup or salad

ENTREES

MONDAY

  • Herb seared salmon with sun dried tomato vinaigrette
  • Roasted Cajun pork loin with mango chutney
  • Sautéed chicken and shrimp with cherry tomatoes, shiitake mushrooms, garlic, parmesan cheese and basil over penne pasta
  • Mustard crusted chicken with honey balsamic glaze

TUESDAY

  • Charbroiled top sirloin with rosemary-blue cheese crust
  • Chicken and shrimp picatta with artichoke hearts over angel hair
  • Baked cod with crabmeat maison
  • Chipotle orange-glazed chicken with pineapple salsa

WEDNESDAY

  • Thai tomato basil shrimp stir fry over ginger scallion rice
  • Cajun seared salmon with mango salsa
  • Honey bbq glazed chicken with sautéed peppers and onions
  • Port wine and garlic marinated London broil with wild mushroom demi glace

THURSDAY

  • Chili-spiced chicken with Mediterranean salsa
  • Baked flounder with lobster crumbs and lemon caper beurre blanc
  • Veal picatta with sun dried tomatoes over penne pasta
  • Charbroiled top sirloin over wild mushroom risotto with blue cheese sauce

FRIDAY

  • Sweet and sour chicken stir fry over ginger rice
  • Pan seared salmon with rum infused peach beurre blanc
  • Veal parmesan over angel hair pasta
  • Crispy pork medallions with sautéed tri-colored peppers and roasted garlic demi glace

SATURDAY

  • Memphis spiced top sirloin with a roasted poblano pepper and cherry tomato relish
  • Chicken marsala with crimini mushrooms over angel hair pasta
  • Cajun shrimp over butternut squash risotto with grilled asparagus
  • Baked scallops and cod with curry crust and soy reduction

SUNDAY

  • Asian marinated salmon with wasabi-lime beurre blanc
  • Roasted pork loin over sausage corn bread stuffing with gravy
  • Portuguese steamed mussels with chorizo sausage, garlic, basil, tomatoes and white wine
  • Pan-seared chicken breasts with tarragon mushroom sauce

DESSERTS

Choice of Key lime pie or cheesecake with strawberries

 

GO TO   www.capecodrestaurantweek.com FOR ALL OUR OFFERINGS

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