The Local; 2013 Fall Restaurant Week

Menu and contact information for the 2013 Fall Restaurant Week.

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Course one

Chose one

  • Scotch egg — Hardboiled egg wrapped in sausage, rolled in breadcrumbs, and fried to perfection
  • Handmade wasabi guacamole — With warm tortilla chips
  • Pork morsels — Marinated pork tips fried and served with a horseradish sauce
  • Spinach salad — With red onion, orange slices, tomatoes, and hardboiled egg with hot bacon vinaigrette

Course two

Choose one

  • Bangers & mash — Irish sausages with champ and choice of a second side
  • Shepherd’s pie — Ground beef, onions, carrots, and sweet peas in Bistro gravy covered with mashed potatoes and baked, served with choice of side
  • Roasted chicken — Chicken leg quarter roasted with herbs and served with two sides
  • Fish & chips — Hand cut chips, two pieces of Newcastle beer-battered whiting filets, tartar sauce, and one additional side
  • Pork tenderloin — Marinated, seared pork medallions over sweet mashed potatoes topped with fruit chutney and served with one side
  • Marinated grilled portobello — Served with two sides

Course three

Choose one

  • Apple bread pudding — With Power’s whiskey sauce
  • NY style cheesecake — With chocolate sauce
  • Butterscotch swirl cheesecake


Chips, twice baked potatoes, sweet mashed potatoes, champ, coleslaw, creamed spinach, fried corn on the cob, fried turnips, plain or caramelized sauerkraut, mac & cheese, stuffing with turkey gravy

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