DINNER MENU — - Grand Concourse
Lou Farkas III, General Manager | Shawn Primeau, Executive ChefA Suggested Gratuity of 15% - 20% is customary. The amount of gratuity is always discretionary. *Caution: These items may be served raw or cooked to order. Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illnesses. If you have a chronic illness of the liver, stomach, blood or have immune disorders, you are at a greater risk of serious illness from raw oysters & should eat oysters fully cooked. If unsure of your risk, consult a physician. Meriwether's is a wholly owned subsidiary of Landry's, Inc. MERI 12/3/2018 Twilight Prix Fixe STARTERSBEETS + BURRATA"Chef's Garden" roasted heirloom beets 15RAW OYSTERS ON THE HALF SHELL*1/2 dozen; ask for today's selection 13FIRECRACKER SHRIMPtempura battered; creamy sweet chili glaze COCKTAILfive jumbo shrimp; house made cocktail sauce 15DYNAMITE SCALLOPScrab encrusted, basil oil 14BUFFALO ROCK SHRIMPhot blue cheese hash browns STYLE CRAB CAKEclassic rouille & roasted red pepper sauce CALAMARIsweet & spicy roasted red pepper sauce 12ALMOND ENCRUSTED BRIEwarm apple chutney, crostini 12SOUPSBUTTERNUT SQUASH BISQUEvegetarian; goat cheese, buttered crouton, brown butter 7NEW ENGLAND CLAM CHOWDERtraditional new england style 'S CHOWDERmediterranean-style fish chowder + ARUGULA SALADbutternut squash, roasted beets, toasted hazelnuts, parmesan, white balsamic vinaig
Lou Farkas III, General Manager | Shawn Primeau, Executive Chef A Suggested Gratuity of 15% - 20% is customary. The amount of gratuity is always discretionary.
Download DINNER MENU — - Grand Concourse
Information
Domain:
Source:
Link to this page:
Please notify us if you found a problem with this document: