You may need to put your beach body plans off for another week, because Coastal Restaurant Week is returning on Sunday, June 2. This dining delight offers prix fixe menus starting at just $25 (other menus are available at $35 and $45).
Restaurants up and down the coast are participating, so no matter where you like to hang, you can score a deal until Friday, June 7.
You can find a list of all the participating restaurants—plus their menus—here: restaurantweekde.com/2019. Also, be sure and call the restaurant of your choice to find out what time the prix menu begins each day.
Here are a few of the menus that have our mouth’s watering:
$25 prix fixe​
The Clubhouse at Baywood
32267 Clubhouse Way, Millsboro​ • 947-9225
First course: Clubhouse salad with shaved vegetables, mixed greens and a basic vinaigrette
Second course: Choose one
- Short rib Bolognese with bucatini, herbs, toasted crumbs and warm burrata
- Prosciutto-wrapped cod served with warm potato/asparagus salad and mustard cream
Third course: Chocolate chip cookie ice cream sandwich
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Chesapeake & Maine’s Fried Garlic Reggiano Chicken.//courtesy of Chesapeake & Maine |
Serendipity
32580 River Road, Millsboro​ • 945-3600
(Meal includes all-you-can-eat bread and pizza bar)
First course: Choose one
- Garden salad
- Maryland crab soup
Second course: Choose one
- Baked lasagna
- Chicken florentine ravioli
- Polish combination platter: galumpki, pierogi, kielbasa and sauerkraut served with mashed potatoes and corn
Third course: Homemade pineapple upside-down cake
$35 prix fixe
Just In Thyme
Coastal Highway and Robinson Drive, Rehoboth Beach • 227-3100
First course: Choose one
- Strawberry watermelon salad with Feta cheese, almonds, arugula and balsamic dressing
- Goat cheese gnocchi with duck consommé
Second course: Choose one
- Poached monkfish in olive oil on a bed of grilled zucchini planks topped with scrapple gravy
- Duck confit with puréed celery root, roasted vegetables and orange Grand Marnier sauce
- Braised pork tenderloin with pan jus, cashews, pistachios, apricots and dry cherries on a bed of fried polenta
Third course: New Orleans bread pudding with bourbon sauce
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Chesapeake & Maine’s Maryland Garden Soup.//courtesy of Chesapeake & Maine |
Bethany Blues, Lewes
18385 Coastal Highway, Lewes • 644-2500
First course: Choose one
- Pub pretzels
- Iceberg wedge salad (half portion)
Second course: Choose one
- Barbecue combo: half rack of baby back ribs paired with a broiled lump crab cake, garlic mashed potatoes and fresh seasonal vegetables
- Ultimate Southern skillet: brisket, chicken, pork, mac ‘n cheese, cheddar cheese, crumbled cornbread and bacon and scallion topping
Third course: Blues’ famous brownie sundae
$35 prix fixe without spirit pairings • $45 prix fixe with spirit pairings
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Chesapeake & Maine’s Shattered Dreams Dessert.// |
Chesapeake & Maine
316 Rehoboth Ave., Rehoboth Beach • 226-3600
(Available from 4-9 p.m.)
First course: Choose one
- Clam chowder made with local chopped clams, potato, bacon, celery, carrot, onion, oyster crackers and Old Bay
- Smoked Maine trout pâté lavash
- Simple salad made with seasonal artisan mixed greens, Palo Santo Marron gastrique and coarse ground salt
Second course: Choose one
- Whole Maine lobster served with melted butter and lemon
- Fried garlic parmigiano-reggiano chicken: buttermilk-fried Coleman chicken breast and smoked bacon braised collard greens served with “The Casselman” aged cheddar polenta
Third course: Choose one
- Shattered Dreams: salted-chocolate gelato, waffle cone, edible sand and chocolate jimmies
- Main Squeeze: avocado silk, lime emulsion, lemon sorbet with joconde cake
$45 prix fixe
The Blue Hen
33 Wilmington Ave., Rehoboth Beach • 278-7842
First course: Choose one
- Corn chowder made with Smith Island crab and roasted poblano chilies
- Baywater farms salad made with mesclun greens, shaved radish, toasted pepitas and ricotta salata topped with a green chili ranch
- Lobster toast made with brioche, cream cheese, scallions, jicama, celery and hot pepper jelly
Second course: Choose one
- Fried chicken brined and battered, served with bacon-braised collard greens and mac ‘n cheese topped with honey hot sauce
- New Jersey day scallops served with cauliflower, endive, crispy ham and bagna càuda​
- Gnudi: ricotta dumplings served with blistered cherry tomatoes, peas and marcona almonds
Third course: Choose one
- Passion fruit cheesecake made with a ginger snap crust, whipped cream and toasted coconut
- Chocolate cake served with mint chocolate chip ice cream and whipped cream
