Winter Restaurant Week 2018

January 21 through the 28, 2018

Take this opportunity to enjoy a 3-course meal for $20.18, $25.18, or $30.18

Try unique menus at many of Dayton’s classiest places for reduced prices, all while raising money for charity. Scroll down for participating restaurants and menu guide.

Winter Restaurant Week. If you’ve heard the hype but you haven’t tried it yet, you’re probably asking, “Why this year?”

Because it’s a bigger adventure than ever!

Winter Restaurant Week – a chance for dozens of local restaurants to show off new dishes and offer you a chance to see what they can do. Now with over 40 of the biggest-name local restaurants participating, you’ve got an excuse to try a lot of places around town you may never have sampled before.

Every restaurant approaches the week differently, but overall, you’ll be able to pick up a three-course meal for $20.18, $25.18, or $30.18 at many of the spots in town. Follow the links below for Winter Restaurant Week menus.


Menus are continually being added…

Bravo

$20.18

First Course:

  • Caesar Classica: with focaccia croutons
  • BRAVO Chopped Salad: Chopped greens, cucumbers, red onions, tomatoes, olives, Feta, red wine vinaigrette
  • Insalata Della Casa: Chopped greens, cucumbers, tomatoes, bacon, crispy pasta, parmesan dressing
  • Soup of the Day: Lobster Bisque available for an upcharge

Second Course:

  • Mama’s Lasagna Bolognese: Signature meat sauce, alfredo, ricotta, mozzarella
  • Pasta BRAVO: Grilled chicken, mushrooms, rigatoni, roasted red pepper cream
  • Lobster Ravioli Alla Vodka: Sautéed shrimp, tomato cream, pesto bread crumbs
  • Grilled Balsamic Chicken: Orzo, farro, zucchini, red peppers, grilled asparagus, Feta

Third Course:

  • Crème Brûlée
BRIO Tuscan Grille

Price: $25.18

First Course:

  • Lobster Bisque: Sauteed shrimp garnish
  • BRIO Chopped Salad: Chopped greens, tomatoes, black olives, red onion, cucumber, Feta, red wine vinaigrette
  • Caesar Salad: with Brioche Croutons

Second Course:

  • Gorgonzola Crusted Beef Medallions: Three 2 oz. tournedos, mushroom Marsala sauce, roasted vegetables, Yukon Gold mashed potatoes
  • Chicken Milanese: Crispy Romano chicken, herb pasta
  • Pasta Alla Vodka: Ricotta-filled pasta, spicy tomato Parmesan cream sauce, crispy pancetta, basil

Third Course:

  • Crème Brûlée
  • Caramel Mascarpone Cheesecake
The Caroline

JANUARY 22ND THRU JANUARY 27th

CHOICE OF:

  • GLASS OF HOUSE WINE –REDWOOD CREEK- CHARDONNAY-PINOT GRIGIO-CABERNET-MERLOT-PINOT NOIR-WHITE ZINFANDEL
  • CRAFT BEER ON TAP –STELLA ARTOIS—BELLS SEASONAL—FATHEAD IPA
  • SOFT DRINK

CHOICE OF:

  • TOSSED SALAD WITH DRESSING
  • SHRIMP BISQUE
  • BLT SALAD-ROMAINE TOSSED WITH RANCH, DICED TOMATOES, GRATED CHEDDAR AND BACON

CHOICE OF:

  • ORANGE GLAZED BONE IN PORK CHOPS -(2) — 5 OZ. BONE-IN PORK CHOPS MARINATED WITH AN ORANGE GLAZE SERVED OVER MASHED POTATOES AND FRESH ASPARAGUS GARNISH $24.18
  • 6 OZ. CERTIFIED ANGUS BEEF FILET MIGNON- SERVED OVER MASHED POTATOES WITH A BOURBON DEMI GLAZE AND ASPARAGUS GARNISH $31.18
  • JUMBO SEA SCALLOPS —5 SEA SCALLOPS WITH A PONZU GLAZE SERVED WITH BROCCOLI, SAUTEED MUSHROOMS AND PEPPERS WITH A SIDE OF COCONUT RICE AND ASPARAGUS GARNISH $30.18

CHOICE OF:

  • HOUSE MADE BREAD PUDDING WITH A MAPLE CREAM SAUCE
  • HOUSE MADE DULCE DE LECHE PIE

www.thecarolineonthesquare.com

CALL AHEAD AS RESERVATIONS ARE ACCEPTED 552-7676

Cobblestone Café

Price per person $20.18

First Course: Choose One

  • Roasted Cauliflower and Garlic Bisque
  • French Onion Au Gratin

Second Course: Choose One

  • Herb Baked Goat Cheese Salad with Roasted Grapes, Salty Pistachios, and Pomegranate Vinaigrette
  • Pasta with Brown Butter Leeks, Bacon, Spinach, and Caramelized Onions Tossed in a White
  • Wine Cream Sauce and topped with Garlic Bread Crumbles

Third Course: Choose One

  • Toasted Coconut Tres Leches Cake
  • Late Night Brownie with layers of Dark Chocolate Frosting, Creamy Caramel, Pretzels, Pecans,
  • Peanut butter Cups, and White Chocolate
Dewberry 1850

First Course

Tabbouleh

Crimini mushroom | lemon tabbouleh | soy | roasted vegetable broth | Dijon glaze.

Mac-n-Cheese Croquette

Panko crumbs | mascarpone | roasted garlic sour cream

Egg Rolls

Roasted Collard Green & Corn Eggrolls | Balsamic & Maple Glaze

Cheese Curds

Beer battered cheese curds | roasted poblano sour cream

 

Second Course

Chilled

Grilled asparagus and fennel over Mache, avocado lime dressing

Caesar

Grilled romaine heart citrus olives | crouton | parmesan chip | Caesar dressing

Third Course

Salmon

Seven spiced salmon | Pineapple relish | potato latke

Pappardelle

Rosemary and garlic lamb meatballs | house-made pappardelle pasta | sour cream Demi | fried onion

Chicken + Broccoli Casserole

Tabasco lemon roasted broccoli | cheese béchamel | pumpernickel crostini’s | Candied Crooked Row Farm Brussel sprouts | toasted breadcrumb

Vegan bourguignon

Roasted vegetable | portabella | roasted potato | beet broth

Chefs Selection for dessert

The Dock Food and Spirits

FRIDAY, JANUARY 19 THROUGH SATURDAY, JANUARY 27

CHOOSE YOUR 1st COURSE:

  • SPRING MIX SALAD TOSSED WITH SWEET DRIED CRANBERRIES, ROASTED SUNFLOWER NUTS, RED ONION RINGS, FRESH PARMESAN CHEESE AND CHEF JAMES’ STRAWBERRY VINAIGRETTE!!
  • OUR AWARD-WINNING CREAMY LOBSTER BISQUE!!
  • MUSHROOMS STUFFED WITH CRABMEAT DRESSING AND TOPPED WITH LOBSTER-SHERRY SAUCE!!

CHOOSE YOUR ENTRÉE:

  • PARMESAN-CRUSTED FLOUNDER
    FLOUNDER FILETS LIGHTLY CRUSTED IN PARMESAN CHEESE FLOUR, PAN-SEARED, AND SERVED OVER FRESH SPINACH, SUNDRIED TOMATO, & ARTICHOKE ORZO; THEN DRIZZLED WITH A LEMON-CAPER BUTTER!!
  • LOBSTER “MAC & CHEESE”
    LOBSTER & ANDOUILLE SAUSAGE TOSSED WITH CAVATAPPI, CHOPPED TOMATOES, & SCALLIONS IN A CREAMY HOMEMADE CHEDDAR & MOZZARELLA CHEESE SAUCE!!
  • PORTERHOUSE PORK CHOP
    A THICK, JUICY BONE-IN PORK CHOP, CHAR-GRILLED TO YOUR ORDER, AND SERVED WITH A LOADED HASH BROWN POTATO CASSEROLE!!

CHOOSE YOUR DESSERT

  • HOMEMADE BACON CHEESECAKE WITH CHOCOLATE GANACHE
  • HOMEMADE CRÈME BRULEE
  • HOMEMADE CHOCOLATE MOUSSE

$20.18
PLUS TAX & GRATUITY

PRESTIGE CARDS & LOCAL FLAVOR COUPONS ARE NOT VALID WITH THESE SPECIALS!!

elé Cake Co and Wine Bistro

Restaurant Week Menu

$25.17 per person
add a wine pairing for only $10.00

Choice of one
First Course

Roasted Acorn Squash Salad
Baby kale, acorn squash, toasted walnuts, quinoa and walnut dressing
Wither Hills Rosé Pinot Noir 2016
Or
Wild Mushroom Bisque
With croutons and truffle oil
Vigilance 2014

Choice of one
Second Course

Sea Scallops & Egg
Pan roasted sea scallops served with potato pancake, succotash and sunny side up quail egg
Dopff & Irion Crustaces 2015
Or
Braised Beef Short Ribs with Creamy Polenta
“El Burro” Granacha 2015

Choice of One
Third Course

Pan Roasted Salmon
Atlantic Salmon served with Green Beans, Mashed Potatoes and Lemon Caper Sauce
California Square Chardonnay 2013
Or
Oven Roasted Leg of Lamb
Stuffed with Goat Cheese and mint served with Roasted Potatoes Brussel Sprout.
La Petite Perriére Pinot Noir 2014

Figlio

Celebrate Restaurant Week with a 3-course meal for $20.18 (plus tax, beverage and gratuity).

First Course

  • Wedge Salad,
  • French Onion Soup or
  • Balsamic Salad

Second Course

  • Shrimp Pesto Pizza,
  • Grilled Portobello/Blackened Chicken Pizza,
  • Wild Mushroom Pizza,
  • Prosciutto and Artichoke Pasta,
  • Roasted Red Pepper and Chicken Pasta, or
  • Linguine Bolognese

Third Course

  • White Chocolate Crème Brulee,
  • Peanut Butter Ice Cream Pie, or
  • Tiramisu
Firebirds
Fleming’s Prime Steakhouse & Wine Bar

$30.18  per person


Starter (choose one)

  • MODERN CAESAR
    hearts of romaine, parmesan, fried capers, crisp prosciutto chips
  • FLEMING’S SALAD
    candied walnuts, dried cranberries, tomatoes, onions, herbed crostini

Entrée (choose one)

  • FILET MIGNON
    our leanest, most tender beef
  • BARBECUE SCOTTISH SALMON
    slow-roasted, mushrooms, barbecue glaze
  • DOUBLE BREAST OF CHICKEN
    all-natural, roasted, white wine, mushroom, leek and thyme sauce

All entrees served with family style sides of Creamed Spinach and Yukon Gold Mashed Potatoes

Dessert (choose one)

  • CHEESECAKE
    graham cracker crust, blueberry sauce, white chocolate shavings
  • WALNUT TURTLE PIE
    housemade caramel, walnuts, chocolate

$1 from each meal will be donated to charity on behalf of the MVRA.  Restaurant Week menu not valid with any other discount, or  any type of Fleming’s promotional card.

Hickory River Smokehouse

A 3-Course Meal for 2 starting at $20.18

Appetizers (choose 2)

  • Texas-Style Chili
  • Seasoned Waffle Fries
  • Sweet Potato Fries
  • Onion Rings
  • Southern Style Okra 

Entrees

  • $20.18 – 2 Sandwich Plates each served with 2 Sides
    OR
  • $25.18 – 2 Dinner Plates each served with 2 Sides & Cornbread
    OR
  • $30.18 – 2 Smokehouse Combo 1 Plates (Ribs & 1 Meat) each served with 2 Sides and Cornbread

Desserts (choose 2)

  • Cobbler (peach, cherry, blackberry, & apple)
  • Turtle Brownie
  • Large Chocolate Chunk Cookie
Kabuki

Sushi dinner $20.18

  • Soup or salad
  • Gyoza or edamame
  • 1 Cali, AAC, or spicy tuna
  • 1 Specialty Roll
  • Korean sweet bun

Kitchen dinner $20.18

  • Soup and salad
  • Gyoza or edamame
  • Dolsot Bibimbop, Orange Chicken, or Soon Tofu
  • Korean sweet bun
The Melting Pot

Come experience our special four-course menu for just $25.18 per person.

This is a very busy event, reservations are appreciated. 

  • 1st Course, choice of Wisconsin Cheddar or Fiesta cheese fondue, served with breads, apples, vegetables.
  • 2nd Course, the Melting Pot House salad with your choice of Ranch or House dressing.
  • 3rd Course, Entrée of chicken breast, white shrimp, and Teriyaki marinated sirloin in our court bouillon cooking style with seasonal vegetables.
  • 4th Course, your choice of pure white, milk, or dark chocolate served with all kinds of great dippers.

Not valid with any other offer or promotion.

Packy's Sports Bar & Grill
Winter Restaurant Week
January 21 – January 28, 2018

$20.18
Select One from Each Course

First:

Cream of Grilled Cauliflower
Marinated French Bean, Mushroom, Feta & Walnut Salad

Second:

Carpet-bagger Steak:
8 oz Filet stuffed w/ Oyster Dressing, Blue Cheese & Bacon.
Bordelaise & Béarnaise, Hash Brown Potatoes & Veg

Jambalaya:
Chicken, Shrimp & Andouille Sausage w/Creole Tomato Sauce
Toasted Orzo Pilaf

Baked Macaroni & Pimento Cheese

Third:

Chocolate Peanut Butter Cream Puff w/A Cup of Hot White Chocolate
Vanilla Creamed Rice Pudding w/Warm Winter Fruits

Smiths' Boathouse Restaurant

APPETIZER

  • Lobster Hush Puppies with Muffaletta Olive Topping and herb sour cream dipping sauce 

CHOICE OF ENTREE

  • Smokey Bacon Mac n’ Cheese   $20.18
    (Served with Boathouse salad)
  • New York Strip* with Parmesan Cream   $ 30.18
    (Served with choice of side and Boathouse salad)

DESSERT

  • House-made carrot Cake with Cream Cheese Topping  

An 18% gratuity will be added to parties of six or more.

*Consuming raw or undercooked meat, eggs, or shellfish may increase your risk of foodborne illness.

We have a variety of gluten-sensitive options. Please ask your server for details

Sunrise Café

This year our restaurant week menu will be featuring the Caribbean Cuisine of our new sister restaurant, Calypso Grill and Smokehouse opening in March!!!

Appetizers

  • (v)Jerk Grilled Plantains with Rum Glaze – Slices of ripe plantain, rubbed with jerk seasoning, grilled until golden and finished with a drizzle of a spiced rum-brown sugar reduction
  • Pork Mojo and Island Cole Slaw – Local pork shoulder marinated in Cuban mojo of citrus, garlic, olive oil and herbs then slow smoked to tender perfection, Served on a bed of shredded cabbage, carrots, pecans with a lime vinaigrette.
  • (v)Pepperpot Soup – A classic Caribbean soup of coconut milk, bell peppers, spinach, aromatics, spicy peppers and love.

Entrees

  • Golden Jerk Chicken – Authentic jerk marinade as taught to us by Barry a Jamaican born contractor by day and roadside jerk chicken master by night on the island of Cayman Brac. Local chicken leg quarter marinated and slow smoked over pimento wood chips for an authentic sweet flavor. Served with a creamy corn pudding. 25.18
  • Columbian Shrimp with Coconut Rice and Chorizo – Wild caught Gulf shrimp with an adobo style seasoning, sautéed with bell peppers, uncured chorizo sausage and served with organic Coconut rice. 30.18
  • (v)Pigeon Peas and Rice – Pigeon peas (a legume native to the islands) are stewed with organic brown rice in classic Jamaican fashion with coconut milk, fresh thyme, chile sauce, garlic, aromatics, fresh spinach, rum, fresh mango and love. 20.18

Desserts

  • Key Lime Pie
  • Chocolate Rum Cake
  • Chocolate-Avocado Pudding
Sweeneys Seafood Bar & Grill

Restaurant Week $20.18 or $25.18*

Choose one item from each category

Appetizers
  • Asian Honey Soy Shrimp: Two Extra Jumbo Wild Fried Shrimp tossed in a house-made Honey Soy Siracha sauce
  • Smoked Salmon Mousse: House-made Smoked Salmon Mousse topped with fresh dill and Salmon roe, served with toast rounds
  • Crab Rangoons: Three Rangoons stuffed with a delicious blend of cream cheese and crabmeat, fried and served with Thai chili sauce
  • French Cheese Plate: Double Crème French Brie with Water Crackers and Fig Marmalade
Soups and Salads
  • House-Made N’awlins Gumbo-House-made thick soup with Shrimp, Chicken, Andouille Sausage and fresh Okra
  • Sweeney’s Signature House-Made Clam Chowder
  • Signature Caesar Salad: Romaine lettuce tossed with house-made Croutons and house-made Caesar dressing topped with shaved, fresh Parmesan
  • Waldorf Salad: Fresh apples, celery, grapes, and walnuts, dressed in mayonnaise, served on a bed of Bibb lettuce
Entrees
  • Weiner Schnitzel: 4 ounce tenderized Provimi Veal Cutlet breaded and fried served on truffle oil mashed potatoes, topped with Demi-Glace
  • Shrimp Valencian: Grilled Extra Jumbo Wild Shrimp served over Creamy Parmesan Polenta with house-made Classical Spanish Basque Picalade sauce
  • *Cuban style Mahi Mahi: Lightly Blackened Fresh Wild Caribbean Mahi Mahi served over a seasoned Black Bean and Smoked Pulled Pork Ragu topped with Salsa Verde
  • *Filet Oscar “Sweeney’s Style”: Sweeney’s signature Crab Cake topped with a 4oz USDA Choice Filet Mignon served with Asparagus and house-made Béarnaise sauce
Watermark Restaurant

First Course (choose one)

  • Cream of Mushroom Bisque 
  • Buttercrunch Salad
    buttermilk herbed ranch dressing, shaved parmesan, croutons

Entrée (choose one)

  • Watermark Spice-rubbed and Slow-smoked Brisket$30.18
    bourbon BBQ sauce, creamy mac-n-cheese, roasted carrots
  • Seared Salmon in Pistachio Cream Sauce $25.18
  • Grilled Vegetable Ratatouille – $25.18
    zucchini and eggplant stuffed with mozzarella and roasted red peppers

Dessert (choose one)

  • Pineapple-Ginger Sorbetto
  • Red Velvet Cake with cream cheese frosting
Wheat Penny Oven and Bar

Monday, Jan. 22 thru Saturday, Jan. 27

4 courses for $28.18

1st course

  • House-made Burrata Cheese with Escarole Agrodolce and Focaccia Crostini

2nd course (choose one)

  • Hand-made Pasta with Guanciale, Tomato and
    Spicy Pickled Peppers
  • Eggplant and Porcini “Meatballs” with Tomato and Parmesan

3rd course (choose one)

  • Seared Mahimahi with Herbs, Garlic, and Wine and Butter- steamed Mussels
  • Long-Braised Pork Osso Buco with Tomato, Garlic, and Gremolata
  • Spinach and Fontina-stuffed Portabello Mushroom with Handmade Pasta and Roasted Garlic Veloute

Dessert (choose one)

  • Belgian Crepe with housemade Lemon Curd and Whipped Cream
  • Buckeye Ice Cream with Dark Chocolate-Salted Peanut Bark (vegan)
  • Apricot Almond Phyllo Tart with Homemade Crème Fraiche