2018 Restaurant Week
January 15-21

2-Course Lunch for $15
1st Course:
Kale, Cannellini and Garbanzo Minestrone
2nd Course: (Choose Salad, Panino or Gnocchi)
Baby Spinach and Roasted Eggplant with kalamata olives, toasted chicken peas, cherry tomatoes, ricotta salata and herb sherry vinaigrette
or
Braised Beef Short Rib, Wild Mushroom and Caramelized Onion Panino with horseradish sauce and melted Manchego
or
House-Crafted Ricotta Gnocchi with Pulled Pork and Wild mushroom Ragout garnished with pecorino Romano
2-Course Dinner for $25
1st Course: (Choose Salad or Soup)
Baby spinach and roasted eggplant with kalamata olives, toasted chicken peas, cherry tomatoes, ricotta salata and herb sherry vinaigrette
or
Kale, Cannellini and Garbanzo Minestrone
Entrée Course: (Choose Salmon or Gnocchi)
Pan roasted salmon with basil veloute, rutabaga and parsnip puree and our arugula and pomegranate salad
or
House-crafted ricotta gnocchi with pulled pork and wild mushroom ragout garnished with pecorino romano
4 -Course Dinner for $35
1st Course:
Pan seared scallop with leek and cauliflower puree, ricotta gnocchi and mushroom trifolati, basil pesto
2nd Course: (Choose Salad or Soup)
Baby spinach and roasted eggplant with kalamata olives, toasted chicken peas, cherry tomatoes, ricotta salata and herb sherry vinaigrette
or
Kale, cannellini and garbanzo minestrone
Entrée Course:
Pan seared center cut filet mignon, cognac demi glace, chevre pomme purée, sautéed butternut squash, wild mushrooms and asparagus
Dessert
Choice of gelato
Newark Restaurant Week Special Events:
Painting Dinner Party – Friday January 19 6:30 p.m. $59 paint Monet’s “Road Under Snow”
Take-out Special:
Take-out salad & pasta Dinner-for- 2 $25
Take-out salad & pasta Dinner-for- 4 $40

2-Course Lunch for $10
Choice of any Cup of Soup
And your choice of:
Our Tavern Sandwich
or
Grilled Filet Sandwich,
or
Blackened Chicken San428dwich
3-Course Dinner for $28
Choice of Any Cup of Soup or House Salad
and
Bourbon Grilled Salmon
0r
House Rubbed Flat Iron Steak
and
Choice of Any Dessert

2-Course Lunch for $10
Choice of soup or salad:
Soup: Roasted carrot and chipotle bisque Agave glazed carrots slowly roasted with chipotle peppers then pureed with cinnamon, orange juice, agave and finished with heavy cream. Topped with sweet cinnamon creme fraiche.
OR
Salad: Golden beet carpaccio, roasted red beets, arugula, orange segments tossed with citrus vin and finished with goat cheese crumbles.
AND
Choice of Sandwich:
Grilled Cheese: Basil infused tomatoes, sauteed spinach, fontina/provolone blend melted between sourdough and panini pressed.
OR
Chicken Panini: Grilled chicken breast topped with pickled red onions, bruschetta mix, provolone cheese and finished with a spicy herb aioli.
3- Course Dinner for $25
Choice of App, Entree, and Dessert
APPS:
Deep fried sprouts tossed with cranberry-apple compote topped with agave roasted butternut Squash, cottage bacon lardons, and fresh cut apple slices.
OR
Tuna bites lightly coated with Sake infused tempura batter served with sweet and sour asian slaw and citrus-wasabi dipping sauce.
OR
Braised short rib tossed with house fries,cheese curds and short rib gravy topped with cottage bacon lardons.
ENTREES:
Pistachio Crusted Salmon: Pan seared salmon served over grilled asparagus, sweet potato puree and orange-agave veloute.
OR
Fish and Chips: Fresh cod dunked into a 60 min IPA beer batter served with house cut chips, mushy peas and vinegar aioli.
OR
Guinness Braised Short Rib: 4 ounce cut of short rib nestled over slow roasted fingerlings, cipollini confit, agave glazed carrots and finished with short rib gravy.
DESSERT:
Mango Cheesecake: Fluffy mango flavoring on a a graham cracker crust.
OR
Salted Caramel Tart: Salted caramel filling topped with chocolate ganache

Lunch | $15 for 2 courses | Monday Jan 15th - Friday January 19th | 11am - 4:30 pm
Brunch | Monday, January 15th | 11 a.m. - 3 p.m. (replaces RW lunch menu)
Brunch | January 20th & 21st | 9:30 AM - 3pm (full a la carte brunch menu available.)
Dinner | $25 for 3 courses | Monday Jan 15th - Sunday January 21st | 4:30pm - 10pm
Lunch - 2 courses for $15
Choose a first and second course selection, or choose two dishes under the first course heading to make a meal.
FIRST COURSE
Hearty Kale, Three Bean and Potato Soup can be GF | vegan
Garlic and rosemary crostini
Lettuce Wraps GF | can be vegan
Jerk shrimp or tofu, mango-avocado salsa, smashed plantains
Sauteed Mediterranean Calamari Can be GF
Olives, capers, red chilis, tomato and white wine broth, warm bread
SECOND COURSE
Stuffed Baby Bell Peppers GF | can be vegan
Quinoa, ground turkey, smoked paprika, okra, Caribbean coconut sauce
Smoked Salmon GF
Potato, leek and turmeric cakes, butter poached cremini mushrooms, tomatoes, sunny side egg
Dinner - 3 courses for $25
Choose one appetizer, one entree and one dessert
APPETIZERS
Hearty Kale, Three Bean and Potato Soup vegan | can be gf
Garlic and rosemary crostini
Ground Lamb Kebab can be gf
Greek yogurt-mango dipping sauce, warm house made naan
Trio of BBQ pulled pork
Kansas city style, BBQ potato salad
Carolina style, smoked sweet potato salad
Memphis style, baked beans with bacon
Miso Radicchio Salad GF | vegan
Endive, celery, almonds, carrots, arugula, ginger and white miso dressing
ENTREES
Mushroom Stroganoff can be vegan
Ribbon noodles smothered in a rich mushroom gravy with royal trumpet mushrooms, asparagus tips and choice of sour cream or house made vegan “sour cream.”
Featured Cocktail: Scotch Mule - Glenmorangie 10 yr, dash of bitters, fresh lime, ginger beer
Smoked Peppercorn Grilled Filet GF
Mashed purple potatoes, sauteed rainbow carrots, brandy dijon mustard cream sauce
Featured Cocktail: Red Rye Dickle Rye, red blend, chambord, lemon juice
Shrimp Pad Thai GF
Colossal shrimp, minced chicken, Thai basil, Thai chilies, roasted peanuts, mung beans, ginger, lime wedge, Pad Thai sauce
Featured Cocktail: Thai Warmer - Bacardi, black tea and chili simple syrup, steamed coconut milk
DESSERT
Carrot Cake Vegan
Vegan buttercream icing, Myers’ Rum syrup, candied carrots.
Molten lava cake Vegetarian
Fresh berries, whipped cream
Rice pudding GF, Vegetarian
Classic rice pudding - bruleed, candy citrus zest
If you would like your dish Vegan, Vegetarian and/or Gluten Free You MUST specify when ordering.

2- Course Lunch for $15
Chicken Noodle Soup
served with focaccia bread
Paired with Vienna Red Lager
Italian Roast Beef Sandwich
shaved top round, provolone, ale pickled peppers, basil pesto mayonnaise, toasted ciabatta
Paired with Vienna Red Lager
2 - Course Dinner for $25
Poached Pear Salad
bibb, frisee lettuce, spiced almonds, gorgonzola, honey-champagne vinaigrette
Paired with Burton IPA
Organic Brick Chicken
crispy skin semi-boneless half chicken
smashed Yukon gold potatoes, asparagus, lemon thyme pan jus
Paired with Danny Dortmunder

2-Course Lunch for $15
1st Course Options
Cup Crab Bisque, French Onion or Soup Du Jour
Mixed Greens or Caesar Salad
2nd Course Options
Oak Barrel Aged Whisky Rib Eye Sliders - Grilled & shaved Jameson black barrel marinated Rib Eye, sauteed onions, aged Irish cheddar, toasted brioche buns, choice of side
Grilled Pesto Chicken Sliders - Basil Pesto, roasted tomato jam, mozzarella, leaf lettuce, roasted garlic buttered toasted brioche buns, choice of side
Goat Cheese & Whisky Onion Flatbread - Chopped Irish rasher, goat cheese, sauteed onions, maple balsamic reduction
Poached Pear & Goat Cheese Salad - Field Greens, cherry tomato, poached pear, crumbled goat cheese, candied walnuts, house pear vinaigrette
3-Course Dinner for $25
1st Course Options
Cup Crab Bisque, French Onion or Soup Du Jour
House Mixed Green or Caesar Salad
2nd Course Options
Hickory Bourbon Grilled Salmon - Bourbon glaze, sweet potato wedge fries, grilled zucchini
Short Ribs - 12 hour ale braised beef, crispy red onion, rib pan jus, roasted sweet potato maple puree, honey-cider glazed baby carrots
Chicken Parmesan - Fried panko dusted buttermilk chicken breast, mozzarella, house marinara, cellentani pasta, garlic buttered toast points
Poached Pear & Goat Cheese Salad - Field Greens, cherry tomato, poached pear, crumbled goat cheese, candied walnuts, house pear vinaigrette; add choice of grilled chicken, shrimp, crab cake, 3oz. petite filet or salmon
3rd Course
Choose One:
Grand Mariner Creme Brulée
House Special Bread Pudding

2- Course Lunch for $15
First Course Choices:
ROASTED VEGETABLE SOUP
CAESAR SALAD - crisp romaine lettuce, herbed croutons, parmigiano cheese, homemade Caesar dressing
Second Course Choices:
TURKEY & PEAR - roasted turkey, brie cheese, roasted pear, bacon, avocado, spinach, cranberry spread, whole grain bread, truffle parmigiana chips
PRIME RIB STEAK - tender sliced steak, sautéed with tomatoes, arugula, caramelized onions, garlic aioli, truffle parmigiana chips
2-Course Dinner for $25 / 3-Course Dinner for $30
First Course Options:
ROASTED BRUSCHETTA - roasted tomatoes, onions, garlic, basil, olive oil, warm toasted crostini, balsamic reduction drizzle
CRAB WONTON ROLLS - homemade eggroll, stuffed with crabmeat, artichoke, cheeses & macaroni
Second Course Options:
STEAK GREMOLATA - twin 4oz. pan seared prime rib filets, capers, served atop fingerling potatoes & sautéed asparagus with garlic, lemon zest
PAN SEARED SALMON - pretzel encrusted salmon, pan seared, served over sautéed asparagus, hash potatoes, mustard sauce drizzle
Third Course:
BANANA CHONGA - cinnamon & sugar dusted tortilla, stuffed with deep fried banana, lemon sweet cream cheese, vanilla ice cream, topped with a chocolate sauce

2- Course Lunch for $15
First Course:
MANGO PEPPER GUACAMOLE
served with tortilla chips
MEXICAN BUTTERNUT SQUASH SOUP
MEXICAN STREET CORN SALAD
Chopped romaine lettuce topped with fresh grilled corn off the cob, avocado, radish, purple cabbage, cilantro, queso fresco and cotija cheese dressing.
Second Course:
FISH TACOS
Two toasted corn tortillas stuffed with grilled Tilapia, roasted pineapple salsa, fresh jalapenos, pickled purple cabbage, and radish. Served with Mexican rice and black beans.
CHILAQUILES
6 corn tortillas cut, pan-fried, smothered with melted cheese and your choice of red guajillo or green tomatillo sauce topped with onions, avocado, and sour cream and served with refried beans. Top them off with either steak or chicken. (Vegetarian option available)
CHORIZO CHILE RELLENO
Battered Chile Relleno stuffed with house-made chorizo, potatoes, and mixed cheeses fried and topped with our glorious queso cheese dip. Served with Mexican rice and refried beans
3-Course Dinner for $25
First Course:
MANGO PEPPER GUACAMOLE
served with tortilla chips
MEXICAN BUTTERNUT SQUASH SOUP
MEXICAN STREET CORN SALAD
Chopped romaine lettuce topped with fresh grilled corn off the cob, avocado, radish, purple cabbage, cilantro, queso fresco and cotija cheese dressing.
Second Course:
FISH TACOS
Two toasted corn tortillas stuffed with grilled Tilapia, roasted pineapple salsa, fresh jalapenos, pickled purple cabbage, and radish. Served with Mexican rice and black beans
CARNE ASADA
8 oz. grilled marinated flank steak finished off with our homemade chimichurri salsa. Served with corn tortillas, chile mashed potatoes, and charro beans
ARROZ CON POLLO
A blend of seasoned Mexican rice and fresh shredded chicken tossed in a robust ranchera salsa served with ripe, sweet, fried plantains
CHORIZO CHILE RELLENO
Battered Chile Relleno stuffed with house-made chorizo, potatoes, and mixed cheeses fried and topped with our glorious queso cheese dip. Served with Mexican rice and refried beans
Third Course:
HOMEMADE FRIED ICECREAM
FLAN

Please note that the Stone Balloon Ale House is closed on Mondays, but we hope you will join us Tuesday through Sunday!
3-Course Meal for $30
First Course
Garden Salad - field greens with cherry tomatoes, cucumbers, carrots, and stout mustard vinaigrette
or
Hot Wing Chowder - buffalo grilled chicken in hearty chowder with root vegetables and fresh corn garnished with bleu cheese crumbles
or
Arugula Salad - crisp baby arugula with honey and lemon marinated carrots, gorgonzola cheese, brown sugar sriracha walnuts, and sweet citrus vinaigrette
Second Course
Rootbeer Chipotle BBQ Ribs - Old Dominion root beer and chipotle glazed “fall apart” pork ribs with fresh honey carrot dill salad
or
Cavatelli Shrimp Scampi - shrimp, arugula, and tomatoes in a lemon toasted garlic butter sauce over hand rolled herb Cavatelli and garnished with garlic bread crumble
or
Bison Goulash - seared bison and roasted pepper goulash seasoned with Hungarian paprika and fresh thyme served over fresh artisinal pasta
Third Course
Sticky Toffee Pretzel Bread Pudding- Toffee pretzel bread pudding served warm with strawberry preserves, whipped cream cheese, and pretzel crusted vanilla ice cream
or
Brulee Cheesecake

2-Course Lunch for $15
First course choices:
Taverna Chicken Soup – braised chicken, kale, white beans
Chef’s Market Soup – daily selection
Second course choices:
Meatball Sandwich – red sauce, provolone, parmigiano reggiano, portuguese roll
Mushroom Ravioli– crispy cippolini onions, butter, parmigiano reggiano
2-Course Dinner for $25
First Course Options:
Taverna Chicken Soup – braised chicken, kale, white beans
Chef’s Market Soup – daily selection
Second course options:
Chicken Taverna – capers, lemon, white wine, cappellini
Spaghetti & Tomatoes – hand crushed tomatoes, fresh basil
Mushroom Ravioli – crispy cippolini onions, butter, parmigiano reggiano

2-Course Lunch for $15
1st Course Choices
Maryland Crab Soup
French Onion Soup
Small House Salad with Choice of Dressing .
2nd Course Choices
Maple Bacon Burger served with Fries
Chesapeake Burger served with Fries
Apple Pecan Salad
Chicken Caesar
3-Course Dinner for $25
1st Course Choices
Maryland Crab Soup
French Onion Soup
2nd Course Choices
Salmon
Fleet Street Chicken
Shrimp Tacos
Crab Cake Sandwich
3rd Course Choices
Brownie Sundae
Funnel Fries