Summer Restaurant Week: July 19-26, 2020

Summer Restaurant Week is BACK! Restaurants serving 3 course meals for $20.20, $25.20, and $30.20. Eat, Drink, and Be Caring!

Amber Rose Restaurant

Amber Rose Restaurant

Tuesday to Saturday only
Dine-in, carryout and delivery available

First Course
Please Choose 1

BBQ Jalapeno-Bacon Angus Beef Slider
Fresh Angus beef, jalapeno bacon topped with white cheddar cheese, house made BBQ sauce and crispy onion rings on a bakery fresh bun.

Strawberry Spinach Salad
Fresh baby spinach tossed with fresh strawberries, feta cheese, red onions and our house-made raspberry vinaigrette dressing

Entrée Course

BBQ Ribs – 20.20
Slow cooked fall off the bone baby back ribs smothered in our house-made BBQ sauce and served with pub fries

Bone in Pork Chop – 25.20
Thick cut bone in apple-wood smoked pork chop topped with apple cinnamon glaze and served with roasted Brussel sprouts with bacon balsamic glaze

Filet Migon – 30.20
Fresh Angus beef grilled and topped with herb butter and served with roasted Brussel sprouts with bacon balsamic glaze

Dessert Course

Banana Fosters Bread Pudding

Buckhorn Tavern

Buckhorn Tavern

$20.20 – $30.20 for a Three Course Meal

Salads, Starters  to  Sweet Endings  * Choose Two*

  • Summer Crunch Salad – Baby Spinach, Mandarin Oranges, crisp Apples, dried sweet Cherries, simple pasta, Pecans all tossed with Poppyseed Vinaigrette
  • Bexley Salad – Romaine and Mixed Greens with smoky crispy Bacon, slivers of red Onions and Bleu Cheese Crumbles, tossed in light Garlic Vinaigrette, garnish with diced Tomatoes
  • Cracked Out Corn Dip – Whole kernel corn, bacon, cheddar cheese, cream cheese, jalapeno, sour cream, served with Chips for dipping
  • Baby Baker Potatoes and Beer Cheese – Seasoned baked Potatoes and a side of Beer Cheese Dip
  • Fried Green Tomatoes – Personal size 3 hand breaded Green Tomatoes with Bistro Sauce
  • Glass of Red Wine or White Wine – Daily Choices of Wineries and Grapes
  • Sweet Ending Desserts – Daily Showcase of Mouth Watering Dessert Selections

Entrée Options * Choose One

  • Mighty Filet  $30.20 – 6 oz Black Angus Filet Mignon rubbed with chefs spices, sautéed Mushrooms and Onions in brown sugar Balsalmic glaze, prepared to desired temperature
  • Crab Stuffed Salmon  $22.20 – Baked Salmon Filet with Crabmeat, creamy Spinach, Roasted Red Peppers, Mozzarella Cheese, seasoned bread crumbs on dollop of Mashers
  • Prime Rib Encrusted  $25.20 – Slow cooked Prime Rib 12 oz with savory Horseradish sauce, with Parmesan Cheese toasted Panko Crumbs
  • BBQ RIBS and Breaded SHRIMP  $20.20 – Quarter Slab Buckhorn BBQ Ribs and Breaded Shrimp

*Choose a Side Dish for each Entee
Baked Potato, Mashed Potatoes, Steak Fries, Grilled Mixed Veggies, Skillet Apples or Vegetable of Day

Bunkers Sports Bar & Grill

Bunkers Sports Bar & Grill

Bunkers 2020 Restaurant Week Menu

Calypso Grll and Smokehouse

Calypso Grll and Smokehouse

Cocktail
Pineapple Express – Fresh muddled pineapple sage, pineapple juice, orange liqueur, coconut white balsamic reduction, and Buckeye Vodka

Appetizers
(gf)Jerk Chicken Wings – Our always popular pimento smoked wings with your choice of hot or mild jerk sauce
(v,gf)Guasacaca with Arepa – A tart, guacamole-like salsa with crispy arepa corn patties for dipping.
Caribbean Corn Pudding – Local sweet corn baked with peppers, onions, eggs, milk and cheese.

Entrees
(gf)Mango-Habanero BBQ Ribs with Caribbean Mac N Cheese and Callaloo Greens – Half a rack of pimento smoked pork ribs coated in our sweet and spicy BBQ sauce. Served with our creamy mac cheese laden with roasted bell peppers and sweet corn. Also served with collard greens cooked callaloo style coconut milk, onions, garlic, rum and nutmeg. 30.20
(gf)Adobo Snapper with Smoked Garlic Aioli – Wild caught snapper is rubbed with our adobo seasoning and pan seared until crisp and flaky. Served with coconut rice and island style slaw. Finished with a dollop of our house made aioli infused with pimento smoked garlic. 30.20
(v,gf) Smoked Jackfruit and Mango Curry – Green jackfruit smoked over pimento wood and simmered in our heavenly curry made with mango, spices, onions, garlic, ginger, coconut milk, chiles and love. Served over coconut rice. 20.20

Desserts
Key Lime Pie – Our flagship dessert made with key lime juice, eggs and condensed milk in a graham cracker crust.
(v,gf)Chocolate Coconut Pudding – Coconut milk simmered with rich chocolate, vanilla and sugar. Garnished with toasted coconut flakes.

Carver's Steaks and Chops

Carver’s Steaks and Chops

~Salad Course ~

Your choice of Soup or one of our Signature Salads

Romaine Salad ~ Bleu Cheese Crumbles, Bacon, Roasted Onions & Red Peppers in a Balsamic Vinaigrette Carvers Spinach ~ with Apples, Glazed Almonds & Dried Cranberries in a Honey Dijon Dressing
Classic Caesar ~ Romaine tossed in a Caesar dressing, with toasted croutons and shaved parmesan cheese
Substitute a Carvers Wedge Salad for $3.50

And your choice of:
Mashed potatoes, au gratin potatoes, baked potato, rice pilaf, French fries
Or roasted vegetables

Three course entrees for $25.20

Sweet Cajun Salmon
8oz. fillet in Cajun spices & lightly blackened then baked
drizzled with our Dragon sauce, served over rice pilaf

Prime Rib
7oz herb crust, slow roasted.

N.Y. Strip Steak
11oz House blend seasoning, Hand cut.

Bone-In Pineapple Pork Chop
12oz Chop Topped with Pineapple Chutney

Three course entree for $30.20

Filet Mignon Oscar
6oz. House blend seasoning, Hand cut.
Crab Meat, Béarnaise & Asparagus

Surf & Turf
Hand cut 6oz Filet, topped with seared scallops and
Finished with scampi sauce

~ Dessert Course ~ 

Crème Brûlée
or
Chocolate Mousse

Restaurant Week Wine Selections
Hayes Ranch Pinot Grigio
Hayes Ranch Chardonnay
Proverb Pinot Noir
Proverb Cabernet Sauvignon

$7.75 Glass $30 Bottle

Restaurant week charity menu not valid with any coupons or discounts

Chappys Social House

Chappys Social House

Chappys Social House Restaurant Week 2020 Menu

Christopher's Restaurant & Catering

Christopher’s Restaurant & Catering

Dinner Hours 4:30 – 9:00PM

We normally only take reservations for groups of 5 or more, however, we will be accepting reservations for 2 or more for the week but when calling make it clear you will participating in Restaurant Week. Call (937) 299-0089. Carryout and delivery through DoorDash also available.

REGULAR:
Appetizer: Chicken and Black Bean Egg Rolls with Watermelon Salsa & Zesty Ranch
Entree: NY Strip, cooked to order, with an herb & garlic roasted half tomato and our housemade bacon jam and served beside green onion & smoked cheddar polenta cakes and a mesquite roasted vegetable medley.
Dessert: Horchata Buttercream Cake

VEGAN:
Appetizer: Gardein Chicken and Black Bean Egg Rolls with Watermelon Salsa & Zesty Ranch
Entree:Herb & Garlic roasted portobello cap and half tomato, stacked, and drizzled with chimichurri served over our wild rice blend and along side a mesquite roasted vegetable medley.
Dessert: Choice of Vegan Peanut Butter Pie, Carrot Cake or Cobbler

Coco's Bistro

Coco’s Bistro

July 21st – 25th

3 courses for 30.20
(choose one from each course)

1st course

Asparagus Soup
Cream of asparagus, garnished with herb oil, fennel frond

Caprese Salad
Heirloom tomatoes, mozzarella, basil, olive oil, cracked pepper

2nd course

Scampi
Shrimp, red onion, tomato, arugula, scampi butter, cheese tortellini, parmesan

Birdie
Fried chicken sandwich, shredded lettuce, raw onion, house pickles, harissa aioli, challah bun, house fries

Flank Steak
6 oz grilled flank, roasted summer vegetable medley (zucchini, yellow squash, corn, artichoke), grilled green onion, salsa verde

Thai Peanut
Chili garlic Thai inspired peanut sauce, red bell peppers, red onion, cilantro and basil, toasted peanuts, rice noodles

3rd course

Smores Torte
Creamy chocolate ganache, house made marshmallow, graham cracker crust

Root Beer Float
House made vanilla ice cream, root beer, malt whipped cream

Restaurant week wine – 6$
-Santa Julia Malbec
-Farmhouse White Blend

El Meson

El Meson

Wednesday, July 22nd to Saturday, July 25th only
 
First Course
Sopa – Gazpacho
A traditional Spanish (chilled) Soup with a tomato & cucumber topped with green peppers and toasted house made croutons
Or
Ensalada de Casa House Salad With a Tropical Mango Vinaigrette

Second Course (Select 1)
Cuban Garlic Pork $25.20
Pork Tenderloin marinated in sour orange, garlic, onion Mojo, cumin, & oregano. Served over sweet potato waffle fries with an Asian sweet & sour slaw on the side.

Curried Coconut Chicken $25.20
Boneless Chicken sautéed with red & green peppers, onions, coconut milk, curry, and cilantro. Served over sweet potato waffle fries with an Asian sweet & sour slaw on the side.

Vegetarian Meatballs $20.20
Spicy BBQ sauce with peppers on garlic rice and sesame seeds. Served with sweet potato waffle fries and an Asian sweet & sour slaw on the side.

Santa Fe Chicken Salad $20.20
Blackened chicken breast, assorted greens, corn, avocado, black beans, cojita cheese, corn chips, and peanut lime vinaigrette

Third Course
Guava Lemon Cake or Vanilla Ice cream with Caramel and Blackberries

 
*beverages, tax, and gratuity not included. *Dine in only.
Hickory River Smokehouse

Hickory River Smokehouse

Hickory River Smokehouse Restaurant Week 2020 Menu

Jay’s Seafood

Jay’s Seafood

Wednesday – Sunday only

First Course

Choice of Our Bay of Fundy Salmon prepared three ways. One from the 80”s, 90’s and 2010’s

* Salmon en Croûte – Bay of Fundy salmon and mushrooms wrapped in puff pastry and served with lobster sauce and your choice of vegetable or potato

* Spiced Bourbon Salmon – Bay of Fundy salmon with bourbon sauce over horseradish mashed potatoes and sweet potato puree

* Cedar Plank Salmon – Bay of Fundy salmon, marinated in soy, lime and spices roasted on a cedar plank and served with your choice of vegetable or potato

Second Course

* Clam Chowder -Award winning New England Style

* Caesar Salad tossed with Parmesan cheese and homemade croutons

* Spinach salad tossed with fresh bacon and mushrooms with a red wine vinaigrette

* Fresh field green salad with shredded carrots and tomatoes with your choice of dressing

Third Course

Desserts made in house by Sonya
* Flourless Chocolate Cake with Chocolate Ganache
* Traditional Cheesecake with Strawberry Topping
* Vanilla Bean Crème Brulee
* Bourbon Pecan Pie
* Key Lime Pie
* Jay's Original Chocolate Mousse
* Ice Cream Nut Ball with Hot Fudge

Meadowlark Restaurant

Meadowlark Restaurant

Our Restaurant Week Menu is inspired by the summer comfort foods we all love and crave right now.
Special Restaurant Week Cocktails will be available to enjoy in the Dining Room or to take Home!
Let us cook for you this week!

Tuesday thru Saturday, July 21 – 25 Dine-in or Carry-out
4 courses for $30.20

MENU

Amuse Bouche
Cheesy Shrimp Spread on Crackers

Appetizer Course Choices
Mexican Grilled Street Corn with all the Trimmings

Watermelon, Tomato and Cucumber Salad with Mint, Cashews, and Nuoc Cham

Main Course Choices
Poached then Grilled Local Zucchini with Potatoes, Corn, Cherry Tomatoes and Spinach, slathered with Old Bay-Nori Butter

Fresh Corn Griddle Cakes with Blackened Salmon Fillet and Poblano Pepper Cream

Crunchy Chicken Milanese with Italian “Gravel”, Pasta with Butter and Parmesan, and Lemony Arugula Salad

Grilled Summer Pork and Vegetable Skewers on Our Favorite Skillet Rice

Dessert Choices
Black Bottom Caramel Pudding

Beachcomber Pie with Saltine Crust

Louisiana-style Root Beer Float

Pasha Grill

Pasha Grill

Pasha Grill Restaurant Week 2020 Menu

Salar Restaurant and Lounge

Salar Restaurant and Lounge

Featured Wine
$6.00 Glass / $20.00 Bottle

Bella Sera Moscato- California
Aromas of fresh nectarine and peach, which offer a refreshing touch of sweetness on the palate.

Raymond R Collection Chardonnay- California
Balanced and crisp with a small amount of oak, bright citrus aromas, and fresh floral notes of honeysuckle.

Raymond R Collection Cabernet Sauvignon- California
Rich flavors of cherry, raspberry, rhubarb and red plum with touches of white pepper, vanilla, and
cocoa on the finish, create balance and a smooth texture.

Featured Cocktails
$7.50

House Margarita
Fresh squeezed lime juice, El Jimador Blanco, Cointreau, and black lava salt

House Old Fashioned
Old Grandad 100 Proof Bourbon, Angostura bitters, house-made orange bitters, and demerara

Non-alcoholic Favorites
$4.00

San Pellegrino Sparkling Water

Virgin Moscow Mule
House-made ginger syrup, fresh lime, cane sugar syrup and seltzer

Virgin Fresh Fruit Gimlet
Fresh lime, simple syrup and seasonal berries. 

Appetizer Options

Apple Goat Cheese Salad
Mixed greens, goat cheese, dried cranberries and apple matchsticks tossed with yogurt and pecan vinaigrette.

Chicharrones
Chicken thigh strips marinated and deep fried, served with tangy carrot slaw and spicy yellow Peruvian chili pepper and cilantro sauce.

Peruvian Beef Empanada
Juicy stir-fried beef tenderloin and Peruvian spices wrapped in turnovers.

Entrees $25.20

Beef Saltado Style
Pan seared strips of filet mignon with sautéed onions, tomatoes, yellow Peruvian peppers and spices tossed with hand cut French fries over jasmine rice.

Grilled Chicken Skewers
Marinated and grilled chicken skewers topped with green onion and aji Amarillo salsa on a bed of white rice with grilled French green beans.

Entrees $30.20

Mahi Mahi
Seared Mahi served with a creamy tomato basil sauce, grilled asparagus and Yukon potato and leek puree.

Pork Filet Mignon
Whole pork filet mignon, marinated in Peruvian Panca pepper then grilled and topped with Argentinian chimichurri and served with scalloped Idaho potato, Morita pepper sour cream, queso fresco and grilled French green beans.

Dessert Options

Chocolate Mousse
Tres Leches

Smiths' Boathouse Restaurant

Smiths’ Boathouse Restaurant

Restaurant Week is an event coordinated by the Miami Valley Restaurant Association. Participating members come together to raise money for select charities.
One dollar of each meal purchased is donated to select charities.

Choice of Appetizer

House made miniature Maryland crab croquettes
Lightly breaded, fried and served with a side of remoulade sauce

Baked Artichoke and Spinach Dip
Topped with sweet red peppers and served with warm pita triangles

Choice of Entree

$20.20
Seafood Dinner and Chips
One cod filet and three shrimp, hand battered and fried, served with
Boathouse fries and coleslaw

$25.20
Chicken Bruschetta Linguine
Linguine tossed with fresh bruschetta tomatoes, spinach and red onions. Topped with a grilled chicken breast and drizzled with a balsamic reduction and house made parmesan cream sauce.
Served with side salad

$30.20
Filet Mignon*
Hand Cut, Certified Angus steak, served with tart cherry wine reduction. Served with
Oven roasted red skin potatoes, and asparagus.
Served with house side salad

Make it a Surf and Turf $35.20
Add three lightly seasoned grilled shrimp

Choice of Dessert

Lemon Crème Brulee
Honey Lavender Cheesecake

No Substitution – Additional charges will be added

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

Sunrise Cafe

Sunrise Cafe

Appetizers

Kim Chi Pancakes
Our house made kim chi mixed in a batter and crisped up on the griddle. Topped with a basil-lime butter.

(v,gf)Tomato Salad
Meaty local organic tomatoes in all their glory sliced, laid out on local organic lettuce and drizzled with a dressing of tamari, garlic, ginger, sesame oil and rice vinegar. Garnished with onions.

(gf)Corn Cheese
Fresh local sweet corn sautéed in Amish butter with bell pepper. Finished with mozzarella and mayo. Garnished with green onions.

Entrees

(gf)Korean BBQ Short Ribs Bibimbap with Pickled Ramps
Keener farm beef short ribs are braised until melt in your mouth tender in our Korean BBQ sauce made with chiles, tamari, rice vinegar, ginger and garlic. Organic brown rice is crisped up and topped with thinly sliced short rib, carrots, cabbage, green beans, cucumber, a fried egg and our sesame ginger chili sauce. Garnished with pickled ramps. 30.20

(gf)Sockeye Salmon with Gochujang Aioli and Sesame Green Beans
Wild caught Alaskan Sockeye salmon is seared until the skin is crisp, medium and flaky. Served on a bed of organic brown rice with local green beans sautéed in sesame oil. Finished with a creamy, spicy Korean chili sauce aioli. 30.20

(v,gf)Korean BBQ Tofu with Local Green Beans
Organic tofu sautéed in our sweet, savory and spicy Korean BBQ sauce along with local green beans. Served over organic brown rice and garnished. 25.20

Desserts

(gf) Steamed Stuffed Pear
A red pear hollowed and out stuffed with walnuts, honey, ginger and jujube dates then steamed until tender. Served chilled in its own syrup

(v,gf) Chapssal Doughnuts
Sweet chewy rice flour doughnuts stuffed with sweet red bean paste with a touch of vanilla and maple syrup.

Roost Modern Italian

ROOST MODERN ITALIAN

Roost Italian Restaurant Week Menu

The Caroline

The Caroline

JULY 21st-JULY 25TH ONLY

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 — OR SOFT DRINK

CHOICE OF: TOSSED SALAD WITH CHOICE OF DRESSING
CAROLINE SUMMER SALAD, WATERMELON, PECANS, WALNUTS, RED ONION, FETA CHEESE
SHRIMP BISQUE

CHOICE OF:
JUMBO SEA SCALLOPS LINGUINI —TOSSED WITH RED ONION AND ASPARAGUS TIPS AND A ROASTED RED PEPPER, CAPER AND CREAM SAUCE $32.20
10 oz. CERTIFIED ANGUS BEEF PRIME RIB, AU JUS SERVED WITH FRESH ASPARAGUS $26.20
8 OZ ATLANTIC DILL SALMON- SERVED WITH CUCUMBERS AND DILL SAUCE SERVED WITH FRESH ASPARAGUS $27.20

CHOICE OF:
HOUSE MADE KEY LIME PIE
NY STYLE CHEESECAKE WITH FRESH SLICED STRAWBERRIES/ KAHLUA SAUCE

CALL AHEAD RESERVATIONS ACCEPTED 552-7676

The Chop House

The Chop House

Chop House Filet – Fork tender seasoned with our house seasoning, and served with a baked potato or a jumbo sweet potato. $25.20

Chop House Prime Rib – The best prime rib in town seasoned to perfection served with hot au jus, paired with a baked potato or a jumbo sweet potato. $20.20

Grilled North Atlantic Salmon –Char-grilled, seasoned with lemon pepper and topped with a seasonal garnish. Served with rice and steamed broccoli. $20.20

All of our Restaurant Week entrees are served with a choice of salad or soup, and finish dinner with our delectable Cheesecake.

The Florentine

The Florentine

Wednesday 22nd – Sunday 26th only.  Dine-in and carryout available.

Appetizer: Fried Green Tomato
Entrée Selection
o $20.20 – Seafood Salad
o $25.20 – Chicken Parmesan
o $30.20 – Sliced New York Pot Roast
Dessert: Peaches & Cream Pie

Drink Specials:
o The Florentine Peach Cocktail. A Vodka-Bourbon Delight with Peach Infused Buckeye Vodka
o $2 Bud Light Bottle or 16-oz draft
o $2 Michelob Ultra Bottle

Watermark

WATERMARK SUMMER RESTAURANT WEEK – 2020

July 21 – 25 (TUESDAY TO SATURDAY ONLY)
Carryout also available

First Course

Calamari Taco (1)
Shagbark Mills tortilla with crispy calamari, roasted poblano vinaigrette, charred corn salsa, basil, and balsamic – GF

– or –

Green Salad
mixed greens, shaved parmesan, house-made croutons, basil buttermilk ranch – vegetarian / can be GF

– or –

Sweet Corn Cake
sweet corn cake topped with avocado-chipotle sour cream, smoked poblano drizzle, pico de gallo – vegetarian

– or –

Cup of Sweet Corn Bisque
fresh sweet corn bisque garnished with bacon and scallions – GF/vegetarian without garnish

Entrée

Grilled Swordfish – $30.20
atop summer succotash with sweet corn sauce and roasted tomatoes – GF

– or –

Korean Grilled Short-Ribs – $30.20
deliciously seasoned and served with cilantro lime basmati rice and crispy tempura green beans

– or –

Roasted Cauliflower Steak – $25.20
herb and panko crusted roasted cauliflower steak, served over cannellini beans
in a smoky tomato broth with spinach, roasted tomato and herbs – veg/vegan, can be GF

Dessert

Tres Leches Cake
traditional Mexican dessert topped with chopped pistachios

– or –

Summer Berry Pavlova
with fresh strawberries and blueberries, whipped cream and boozy Luxardo cherry syrup – GF

Wheat Penny

Wheat Penny

July 21 – July 25 only

Tues-Thurs 5pm-8pm, Fri-Sat 5pm-9pm

4 courses for $30.20

Menu

First Course
Sippin’ Green Gazpacho with Olive Focaccia

Second Course
Burrata with Speck, Roasted Corn, Cherry Tomatoes, Basil and Pecorino

White Bean Bruschetta topped with Chiffonade of Summer Greens
and a crispy Parmesan Frico

Third Course
Venetian Bronzino in Parchment with Herbs, White Wine, Capers,
Cherry Tomatoes, Zucchini and Potatoes

Malfatti Pasta with Pancetta and Cherry Tomato Cruda

Crispy Cauliflower Cutlet with Basil-Mint Pesto,
Peach-Tomato Salsa, a drizzle of Spicy Honey and choice of 2 sides

Fried Ohio Chicken Thigh with N’duja Butter and choice of 2 sides

Crispy Pork Belly Porchetta rolled with Fennel and Herbs and choice of 2 sides

Dessert
Tuile with Blueberry Ice Cream, Lemon Basil Syrup and Goat Cheese Cream

Peach and Berry Croustade

Chocolate Truffles and Wheat Penny Chili-Almond Cracker Jack

Oat-crusted Berry Pie