Chew On This: Salem Restaurant Week Guide Pt. 1

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 Nov. 6.

Here's a sneak peak at what to expect:

Menus are courtesy of all listed restaurant as found on the .


TO START, CHOICE OF: Butternut squash ravioli with toasted pecans and brown butter OR Frissee salad tossed with shaved prosciutto, sesame praline and Froume D’Ambert Vinaigrette ENTREES, CHOICE OF: Grilled Ribeye with charred onions, potato beignets and melted smoked bleu cheese OR Seared North Atlantic Salmon with roasted root vegetables and apple cider glaze DESSERT: House-made sweet potato pie OR Freshly baked chocolate chip cookies 

TO START, CHOICE OF: Slow roasted sliced veal with pickled red onion and a tuna caper aioli OR Crispy cauliflower with pine nuts, currants and red wine vinegar agrodolce OR Whole milk ricotta, black mission figs and chestnut honey OR Beef, pork and ricotta meatballs with pomodoro sauce over soft polenta OR Wild arugula, prosciutto, manchego, almonds, dates and sherry vinaigrette ENTREES, CHOICE OF: Pan-roasted cod with artichokes, potatoes, roasted red peppers and salsa verde OR Braised beef short ribs with farro, wild mushrooms, arugula and roasted cipolla OR Stuffed pasta with chicken, prosciutto and parmigianno in a rich chicken broth OR Veal, pork and pancetta ragu with parmigian OR Fish stew with cod, clams, shrimp and calamari in a spicy white wine and tomato brodetto DESSERT: Mascarpone and goat’s cheese tort with red wine-spiced dried plums OR A chocolate terrine with hazelnut gelato and candied espresso bean OR With toffee sauce and whipped cream

TO START, CHOICE OF:  Pasta fagioli gigante beans, ditalini, prosciutto and focaccia croutons OR Butternut squash ravioli with brown butter, sage, grana and homemade amaretti OR Grilled Romaine hearts with gorgonzola vinaigrette, roasted apples and crisp prosciutto OR Stuffed portabella mushroom with tomatoes, shrimp, feta and basil oil ENTREES, CHOICE OF: Spaghetti nero di seppia with PEI mussels, asparagus and saffron crema OR Braised lamb shanks with herbed goat cheese polenta and pan roasted brussel sprouts OR Pulled, braised short ribs with pumpkin-sage gnocchi OR Local baked flounder oreganata with warm eggplant-potato caponata and basil oil DESSERT: Housemade tiramisu OR Hazelnut gelato with Nutella crisp

TO START, CHOICE OF: Caprese salad OR Baked artichokes OR Spaghetti bolognese OR Linguine del mare OR Stuffed eggplants OR Tortellini Emiliana ENTREES, CHOICE OF: Chicken assunta OR Veal stew with H.M. pappardelle OR Linguine capesante OR Trout mugnaia OR Homemade pumpkin 

TO START, CHOICE OF: Mussels Scampi OR Spicy calamari OR Popcorn shrimp OR Cheese quesadilla“Award Winning” clam chowder OR Soup of the day OR Caesar salad OR Wedge salad OR House salad OR Greek salad ENTREES, CHOICE OF: Toasted pecan crusted salmon OR apple stuffed pork loin OR Chicken butternut squash ravioli saute DESSERT: Key lime pie OR Grape-nut custard OR Caramel apple pie OR Create your own sundae

Cafe Polonia
Two Course
TO START, CHOICE OF: Cabbage soup OR Beet soup (Borsch) OR Soup of the day ENTREES, CHOICE OF: Kielbasa and cabbage stew platter OR Pierogi Ppatter OR Gypsy pancake OR Polish plate OR stuffed cabbage dinner

Three Course
TO START, CHOICE OF: Kielbasa twists OR Silesean dumplings OR Goat cheese salad ENTREES, CHOICE OF: Wiener Schnitzel OR Veal Lichtenstein OR Chicken Riesling OR Any of the two course dinner options DESSERT: Vienna cheese cake OR Dessert of the day OR Apple crisp with vanilla ice cream

TO START, CHOICE OF: New England clam chowder - with applewood smoked bacon OR  Roasted pumpkin bisque - with a touch of mild curry OR Tuna tartare - soy sauce, chives, puréed shallot reduction OR Asparagus feuillete - a sandwich of puff pastry, asparagus and lemon hollandaise SECOND COURSE, CHOICE OF: Caprese salad tower - layers of tomatoes, basil and mozzarella cheese, balsamic glaze OR Capt’s garden salad - field greens, tomato, julienne vegetables OR Vegetable spring roll - julienne vegetables and hoisin drizzle OR Confit of duck risotto - with portobello mushrooms and port demiglace sauce MAIN COURSE: Sesame salmon - over Asian seasoned vegetables with honey-thyme OR Lobster and crab stuffed sole - light caper-butter sauce, scallion rice and sautéed spinach OR Braised beef short ribs - with celery root purée, roasted potatoes, chef’s vegetable medley OR Duet of pesto crusted lamb chops - crispy potato croquettes, broccolini, garlic-rosemary jus DESSERT: White chocolate and Kahlua crème brulée - with crème anglaise & white chocolate chips OR Caramelized apple cheesecake - spiced cider drizzle OR Sticky toffee pudding - our house specialty, served warm with vanilla ice cream

Cilantro 
TO START, CHOICE OF: Fresh mixed greens, manchego cheese, prunes, apples, almonds, olive oil and balsamic vinegar OR Spicy cream of poblano soup mixed w/ corn and melted Chihuahua cheese, garnished with queso fresco and strips of crispy tortilla MAIN COURSE: Boneless chicken with a spicy chipotle sauce, lightly covered with melted Chihuahua cheese, served with rice and vegetables OR Marinated pork tenderloin tips cooked with Mexican salsa (pico de gallo), served with Mexican rice and refried black beans OR Sole filet covered with béchamel and mushroom sauce, served with white rice DESSERT: Iced cream

Finz Seafood Restaurant & Grill
TO START, CHOICE OF: Lobster Rangoons served with hot mustard and sweet soy drizzle OR Spicy pickle calamari, Salem's Maitlin Farm spicy pickles tossed with lightly fried calamari OR Poached pear salad MAIN COURSE: Cornmeal fried flounder, sweet potato mashed, buttered spinach, corn relish and chipotle tartar OR Haddock cassoulet, white beans, chorizo, mussels and spinach with a basil butter and yellow tomato coulis OR Steak and crab, steak tips, artichoke crab and spinach stuffed potato with demi glace, black peppercorn butter and onion strings DESSERT: Apple crisp egg roll with vanilla ice cream OR Pumpkin créme brulee

The Great Escape
TO START, CHOICE OF: Fresh romaine lettuce  tossed with Caesar dressing, croutons and shaved parmesan cheese OR Toasted Tuscan bread topped with tomatoes, basil, olive oil and a balsamic vinegar glaze OR Asparagus, roasted red peppers and smoked gouda wrapped with prosciutto and topped with a balsamic vinegar reduction ENTREES, CHOICE OF: Pan seared chicken medallions with artichoke hearts and fresh mushrooms in a lemon white wine sauce served with roasted potatoes OR Grilled marinated steak tips with roasted potatoes and broccoli rabe OR Homemade fussili pasta in a fresh tomato sauce with parmesan cheese OR Sautéed shrimp, scallops, mussels, clams, calamari and haddock in a spicy tomato sauce served with garlic bread DESSERT: Strawberries, pineapples and bananas mixed in a vanilla pudding topping a strawberry cake or chocolate cake then covered with whip cream and a chocolate covered strawberry OR Homemade chocolate mousse

Price:
Two-course prix-fixe dinner menu for $15, Three-course prix-fixe dinner menu for $25 or both (note that this price does not include drinks, taxes or gratuities).

Check back tomorrow for Salem Restaurant Week Guide Pt. 2.