Coast’s unofficial Restaurant Week
Although Coast (5806 Grove Avenue) isn’t officially part of Restaurant Week (apparently the line-up was already decided when they tried to join in), they will be offering up a special, prix fixe menu for $25.10 this week. They’re also upping the ante a bit by donating $2.20 from each meal to the food bank, instead […]
Although Coast (5806 Grove Avenue) isn’t officially part of Restaurant Week (apparently the line-up was already decided when they tried to join in), they will be offering up a special, prix fixe menu for $25.10 this week. They’re also upping the ante a bit by donating $2.20 from each meal to the food bank, instead of the Restaurant Week standard of $2.10.
Here’s their menu:
Course One (Choose One):
- Crispy Grouper Cheeks, jicama-citrus slaw, red chili mayo
- Mussels, herb butter, garlic, white wine
- She Crab Soup with Sherry
- Caesar with parmesan, anchovies, croutons
- Mixed Greens, caramelized onions, julienned veggies, croutons, red wine vinaigrette
Course Two (Choose One):
- Shrimp & Grits with sun-dried tomatoes, garlic sherry cream
- Beer Battered Fish & Chips, tartar, mango cocktail sauce
- Roasted Duck Breast with huckleberry Demi glacé
- Seared Rainbow Trout, lemon-tarragon butter
- Blackened Mahi Mahi, yellow pepper saffron coulis, herb roasted red potatoes
Course Three (Choose One):
- Chocolate Cake with brandied toffee glaze
- Pumpkin Cheesecake
- Gelato
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Notice: Comments that are not conducive to an interesting and thoughtful conversation may be removed at the editor’s discretion.
On our annual trip to the beach, I always stop in at a fresh seafood seller and buy grouper cheeks (usually $5-10/lb). Last year, I probably made my best batch, pan seared with a light coating of flour. Kinda McNugget-like with a dipping sauce. Anyhow, this is the first time I’ve seen grouper cheeks on a menu. I’d like to take some pointers from Coast (but I doubt I’ll make it out). So, if any of you get a chance to try them this week, let me know how they were prepared.