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Our Dinner Specials Menu for Friday - July 25
Our Nightly Specials change frequently to bring you a variety of unique offerings, and to take advantage of the freshest seafood and produce available.
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TONIGHT’S TASTING MENU
Order each course from tonight’s five-course tasting menu and your dessert is free
SEARED FRESH EASTERN SCALLOPS WITH GRILLED POLENTA $8.95
Wilted Greens, Balsamic Vinegar Reduction and Tomato Oil
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MAPLE-BRAISED BUTTERNUT SQUASH BISQUE $5.00
Cremé Fraîche and Crispy Sage
HAND SELECTED BABY LETTUCES $7.95
Truffle-Scented Champagne Vinaigrette, Mushroom Duxelle Croutons, Shaved Asiago
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SESAME-CRUSTED FRESH PACIFIC AHI $19.95
Seared and Served Medium Rare
Vegetable-Rice Cakes, Sauteéd Spinach, Foie Gras Butter Sauce. Garnished with Sunflower Sprouts
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BLUE LAKE GREEN BEANS $2.95
Sautéed with Mushrooms and Fried Onions
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TRIFLE PARFAIT $5.50
Layers of Sherry-Infused Sponge Cake with Pastry Cream Mousseline and Seasonal Fruit
HUMBOLT FOG CHEVRÉ, SPANISH BLUE CABRALES $9.00
Assorted Fruit and Candied Nuts. Great for an Appetizer or Dessert!
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Enjoy dinner at Shadowbrook seven nights a week.
Served Monday - Thursday from 5:30 p.m.
Friday from 5:00 p.m.
Saturday - Sunday from 4:00 p.m.
Dinner entreés $13 - $24
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ARTICHOKE HEARTS
The fried favorite of locals, with a lime-cilantro dipping sauce
TENDER CALAMARI STRIPS
With Creole-rémoulade sauce
BAKED IMPORTED BRIE
Wrapped in light pastry with a sweet and mild jalapeño sauce
ATLANTIC CRAB CAKES
On mixed greens with lemon-pepper aïoli, red-pepper purée and basil-oil
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FRENCH FRIES
With smokey tomato catsup
BUTTERMILK MASHED POTATOES
POTATOES AU GRATIN
BALSAMIC-GLAZED BUTTON MUSHROOMS
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CREAMY ARTICHOKE SOUP
Our famous soup, made from hearts of premium artichokes
NEW ENGLAND CLAM CHOWDER
Traditional Boston style with tender clams, corn and potato
CAESAR SALAD
Crisp romaine with traditional dressing and shaved Parmesan cheese
(with anchovies upon request)
SHADOWBROOK'S FAMOUS HOUSE SALAD
Select baby spinach tossed with bay shrimp, toasted pine nuts, mango-chutney vinaigrette and candied pecans
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TOFU AND PORTOBELLO TERIYAKI
Lightly marinated tofu and portobello mushroom, char-grilled
and served with sautéed sesame-spinach and jasmine rice
PENNÉ MARGHERITA
Imported penné pasta, tossed with tomato, fresh garlic and basil
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CHICKEN FLORENTINE
Pan-seared breast, with honey-mustard crust, served with sautéed
spinach and Sauce Supreme
COQ AU VIN
Tender chicken breast sautéed with red wine, mushrooms, bacon, onion
and herbs.
Served with mashed potatoes
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SCAMPI
Large prawns sautéed with fresh garlic, lemon and wine
BACON-WRAPPED LARGE GULF PRAWNS
Char-grilled and served with fresh corn polenta and spicy tomato coulis
FRESH SALMON
Pesto-crusted and oven roasted, with lemon beurre blanc.
Served with toasted jasmine rice
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PRIME RIB
Corn-fed Black Angus beef, slow-roasted and served au jus.
Petite or Regular cut available
PETITE FILET MIGNON & PRAWNS
Our most tender steak and your choice of sautéed scampi or char-grilled bacon-wrapped prawns
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SHELLFISH FETTUCINI
Prawns, crab, shrimp, scallops and selected fresh fish, sautéed
in wine and cream. Tossed with tomato, carrot and basil
PENNÉ DI POLLO
Imported penné pasta tossed with tomato, garlic, basil and tender
house-smoked chicken
PASTA PRIMAVERA
Linguini with fresh vegetables in a light cream sauce
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FILET MIGNON
The classic steak, served with a traditional demi-glace
Petite or Regular cut available
CENTER-CUT PORK CHOPS
Char-grilled and served with a sauce of bourbon and molasses
FLAT IRON STEAK
A prime cut, lightly seasoned and char-broiled.
Served with Dijon-brandy cream
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Dessert Menu | Kids Menu | Brunch Menu
Rock Room Menu | Nightly Specials
Back to Home
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