Chew On This: Salem Restaurant Week Guide Pt. 2

As the flame of Halloween finally dims, Salem seems to have returned somewhat back to normal, give or take several degrees of winter chill.

While we reclaim our streets and roadways, whispers of holiday shopping and reunions linger. This is our chance to hit the cobblestones and enjoy every last shred of sunlight we have left as we turn the clocks back. 

What better way to celebrate than enjoying delicious special menus planned at your favorite Salem restaurants?

Green Land Cafe owner Penny Petronzio sees Restaurant Week as an opportunity to say 'thank you' to the locals who continued their support through October.

"We're happy to offer a discounted meal as a way to say this is their restaurant and we appreciate them."

When asked how she would personally choose her own prix fixe meal, Petronzio selected the Local Mix Salad and Pan Seared Organic Statler Chicken Breast.

"Dessert would be a toss up between the cheesecake and bread pudding. Our chef makes them homemade, it's difficult to choose!"

From 43 to 62, The Adriatic to Victoria Station and everything else between, an army of prix fixe dinners will be invading the city for Salem Fall Restaurant Week begining today through Thursday, Nov. 10 and Sunday and again Nov. 13  to Nov. 17. 

Here's a sneak peak at what to expect:

TO START, CHOICE OF: New England clam chowder, fresh Ipswich clams, cider brined bacon, red bliss potatoes OR Smoked pumpkin Bisque OR Local spring Mix cucumber, tomato, crispy carrots, balsamic-citrus vinaigrette OR Caesar salad, garlic croutons, crisp romaine, white anchovy fillets, parmesan ENTREES, CHOICE OF: Pan seared organic Statler chicken breast, mashed potato, grilled asparagus, brandy cream sauce OR Two 4oz. grilled tenderloin tips, mashed potato, dressed arugula, garlic cream sauce OR Almond crusted haddock, rice pilaf, sautéed spinach, wine butter sauce OR Fall vegetable quinoa pilaf, squash, turnips, braised carrots, chives DESSERT: Chef's choice cheesecake OR Bread pudding of the day

TO START, CHOICE OF: (All parties receive chips & salsa)
Mexican chicken wings served with blue cheese or jalapeno ranch dressing OR 
Chicken taquitos with guacamole, salsa and ranchero cheese OR Ceviche, haddock and shrimp marinated in lime juice and mixed with tomato, onion, cilantro and avocado OR Chips and guacamole OR Chips and chile con queso OR ½ order of nachos (No meat or with grilled chicken or seasoned ground beef) ENTREES, CHOICE OF: The Howling Wolf burrito, shredded beef, pinto beans, bacon, howling salsa, guacamole, chile con queso and Christmas chile sauce OR Pollo crema, sautéed chicken breast topped with roasted poblano pepper and a mild chile and mushroom cream sauce OR Carne asada, grilled steak seasoned with Mexican spices and lime, topped with grilled scallions and served with guacamole OR Camarones de diablo, shrimp sautéed in a spicy red chile and mushroom sauce OR Tres Amigos carne asada (topped with grilled scallions), grilled chicken breast (topped with pico de gallo), and grilled shrimp wrapped in bacon (with seafood salsa) 

(Currently not available) 

TO START, CHOICE OF: Choose one soup or salad from current menu ENTREES, CHOICE OF: Choose a demi portion entrée from current menu DESSERT: Choose one dessert from current menu

  
(Currently not available) 

(Currently not available) 


TO START, CHOICE OF: Butternut squash soup OR Mako shark skewers OR Potato-bacon-cheddar spring rolls ENTREES, CHOICE OF: Roasted vegetable ravioli OR beer basted BBQ’d steak tips OR Faroe Island salmon Fillet DESSERT: Apple-blueberry crumble OR Dolce de leche cheesecake OR Beer Works mud pie

(Currently not available) 

 
(Currently not available)


TO START, CHOICE OF: Butternut apple brandy soup with cinnamon croutons OR Autumnal farro salad - cider braised Farro served on baby arugal dressed in a maple vinaigrette with chopped apples, candied pecans and sliced red onion ENTREES, CHOICE OF: Sage seared Pork Loin - boneless pork loin butter seared with sage and slow roasted served with Celeriac chips and roasted apples OR Pan seared salmon brushed with fresh basil pesto plated on parmesan, pine nut risotto with sundried tomato crisps OR Skirt steak marinated in Octoberfest, garlic and orange served with pomme frites, housemade ketchup and grilled vegetable medley DESSERT: Pumpkin mousse with ginger snap dust OR Cinnamon roll bread pudding with vanilla ice cream