Blackwall Hitch - Coastal Delaware Restaurant Week 2018 Menus

Blackwall Hitch 

$25 Prix Fixe Lunch

or

$35 Prix Fixe Dinner

$25 Prix Fixe Menu - Lunch

FIRST COURSE - CHOICE OF ONE:

Fried Green Tomatoes

Sliced Green Tomatoes breaded with a Cornmeal-Panko Breadcrumb then golden fried.  Accompanied by Roasted Corn Salsa & Cherry Pepper Remoulade

Chilled Watermelon Gazpacho

Chilled Watermelon crushed with Tomatoes, Cucumbers, Sweet Red Bell Peppers, Red Onion, Garlic, Basil, Lemon Juice & Extra Virgin Olive Oil

Caprese

Red & Yellow Beefsteak Tomatoes. Fresh Mozzarella, Sicilian Olives, Kalamata Olives, Fresh Basil Leaves, Extra Virgin Olive Oil & Aged Balsamic Reduction

SECOND COURSE - CHOICE OF ONE:

Vegetable Carbonara

Herb-Rubbed, Grilled Vegetables with Green Peas, Cherry Tomatoes & Fresh Herbs in a Cracked Pepper-Parmesan Cream Sauce with Tagliatelle Pasta

Southwest Chicken Salad

Blackened Chicken Breast, Mixed Field Greens, Avocados, Tomatoes, Cucumbers, Carrots, Red Onions & Cheddar Cheese.  Garnished with Roasted Corn Salsa and Tortilla Strips then tossed with a Honey-Chipotle Vinaigrette

Steak Oscar

Grilled Top Sirloin rubbed with Roasted Garlic.  Finished with Creole Lump Crab Butter & Seasonal Vegetables

Fish & Chips
Alaskan Cod dipped in our Signature Yuengling Beer Batter then fried golden.  Served with thick-cut Idaho Potato Wedges & Poblano Tartar Sauce

$35 Prix Fixe Menu - Dinner

FIRST COURSE - CHOICE OF ONE:

Shrimp & Crab Ceviche

Ripe Avocado Halves stuffed with Shrimp, Crab & Fresh Cilantro.  Served with Fried Tortillas & Avocado Cream

Grilled Peach & Burrata Salad

Soft-Ripened Mozzarella surrounded with Grilled Peaches, Arugula, Basil & Smoked Pork Belly Bits with Pistachio Pesto & Vincotto

Chef’s Seasonal Soup

Seasonal favorites made with fresh, local fare

SECOND COURSE - CHOICE OF ONE:

PEI Mussels (GF)
Fresh, steamed Prince Edwards Island Mussels with Tomatoes, Basil, Ham & White Wine in a Saffron-seasoned Cream Sauce.  Served with Toasted Artisan Bread

Chesapeake Chicken & Crab Pasta

Blackened Chicken Breast tossed in a Cream Chipotle Sauce with Penne Pasta & Chive Butter Jumbo Lump Crab

Surf & Turf

Grilled Top Sirloin rubbed with Roasted Garlic.  Finished with Creole Shrimp & Cauliflower au Gratin

Snapper & Grits (GF)
Sautéed Red Snapper topped with Avocado-Pico de Gallo.  Served with a White Wine Creole Sauce over velvety Cheddar Grits

THIRD COURSE - DESSERT - CHOICE OF ONE:

Cinnamon Ice Cream with Passionfruit Truffles & Hazelnut Wafer

Raspberry Sorbet with Caramelized Fruits

——————————————————— 

To see all participating restaurants and updated menus, visit RestaurantWeekDE.com!

And don’t forget to follow us on Facebook!