Porters’ Publick House

Restaurant Week Dinner Menu

APPETIZERS
Winter Risotto
Creamy risotto with a medley of roasted Winter squash, seasonal wild mushrooms,
curly leaf kale, and dried cranberries.
Shrimp & “Grits”
Fresh sauteed shrimp dusted in Creole seasoning and served over a bed of cauliflower “grits” with
smoked gouda, cave-aged white cheddar, bacon lardons, and diced green apple.
SECOND COURSE
Your choice of our homemade soup or side salad.
ENTREES
Seared Sea Scallops
Pan-seared Sea scallops over parsnip puree with a truffled celeriac-apple slaw. Scallops are topped
with an assortment of lumpfish caviar, gremolata, and fried shallots.
Curried Cauliflower Steak
Roasted wedge of cauliflower lightly dusted in Madras-style curry powder, served atop a creamy
carrot ginger sauce with harissa roasted carrots, carrot-top pesto, couscous, and fried chickpeas.
Duck Breast
Maple Leaf Farms duck breast pan-seared with cranberry and celery barley pilaf over butternut
squash puree. Accompanied by roasted king trumpet mushrooms and butter-poached spinach
spheres with a rich cranberry-duck gastrique.
Bone-In Pork Chop
12 oz. frenched bone-in pork chop grilled to perfection and served with Brussel sprouts sauteed
with bacon lardons, house mustard alongside a root-vegetable gratin with a bourbon-cider
reduction.
DESSERTS
Eggnog Crème Brulé
Eggnog-spiced custard topped with graham crumble and glazed sweet potato.
Bread Pudding
Homemade chocolate bread pudding served over a cranberry-orange reduction.

Prix Fixe - $35 - Four Courses

Bon Appetit