Restaurant Week Past Menu – Winter 2019


Sunday, September 29 – October 6, 2019


Kennett Square boasts an amazingly diverse array of new, established, and award-winning independently owned restaurants. Experience New American and farm-to-table cuisine as well as international flavors from around the world. From quick and kid-friendly options to fine dining, BYOBs, brewpubs, and live music venues, there’s something for everyone.

“Restaurant Week encourages diners to try something different and gives our talented chefs an opportunity to play around in the kitchen and explore new flavors—especially with freshly harvested seasonal ingredients,” says Lee Mikles, Historic Kennett Square Board member and co-owner of Grain Craft Bar + Kitchen. “Everyone had so much fun at our first Restaurant Week in February and we received such great feedback from visitors that we wanted to host another celebration of KSQ restaurants this fall. Kennett Square’s Restaurant Week is unique because of the variety in food styles and price points that are available.”

Over a dozen participating restaurants are offering a variety of prix-fixe menus, new dishes, and special offers. Plan your week with this one-stop, user-friendly “menu of menus” listing all KSQ Restaurant Week offerings.



$5 OFF HOUSE SPECIALS ($12.95-$13.95)

Choice of 1 Item Below
   • Kennett Pad Thai – topped with your choice of jumbo lump crab meat, grilled salmon, or crispy spicy duck
   • Crispy Duck – with a choice of chu chee, garlic basil, or tamarind sauce, served on a bed of mixed vegetables
   • Grilled Salmon – topped with a choice of garlic, chu chee curry, garlic basil, or tamarind sauce, served on a bed of mixed vegetables
   • Crab Fried Rice – fried rice with tomato, onion, carrot topped with eggs and jumbo lump crab meat
   • Fish Longwood – battered and fried fish fillet on a potato bird nest served with our special three-flavor house sauce
   • Soft Shell Crab – Maryland panko breaded soft shell crab, bell pepper, celery, sweet onion, egg and yellow curry with mixed greens and coconut rice



Choice of 1 Item Below
   • Victoria’s Juice – coconut water, cucumber, pomegranate, lime juice
   • Green Tonic – spinach, lime, fresh-pressed apples

   • Arepa – Grilled Savory Corn Cake, served with cilantro aioli & queso fresco

Choice of 1 Item Below
   • Scone – Selection Changes Daily
   • Banana Bread


LUNCH: (2 for $15)

Choice of 1 Item Below
   • Soup
   • Seasonal Salad

Choice of 1 Item Below
   • Meatloaf Sandwich on sourdough
   • Cajun Shrimp Wrap
   • Asian Chicken Salad on marble rye with wasabi slaw
   • Fried Pork Cutlet Sandwich with lettuce & pickles

DINNER: (3 for $30)

Choice of 1 Item Below
   • Stuffed Mushrooms with chorizo & spinach
   • Buffalo Cauliflower served with blue cheese
   • Fall Salad with raspberries, green apples, butternut squash, blue cheese crumbles, avocado dressing

Choice of 1 Item Below
   • Mushroom Ravolis served with a sun dried tomato cream sauce
   • Chicken Parmesan served with pasta
   • Italian Special with fresh mozzarella, spinach, fried prosciutto & red pepper aioli served on toasted ciabatta
   • Seafood Cannelloni with shrimp & crab stuffed cannelloni topped with an old bay cream sauce

Choice of 1 Item Below
   • Pumpkin Bread Pudding
   • Apple Pie Egg Roll


Special Offering Changing Daily (Price TBD)

Contact Restaurant for More Information


LUNCH: ($10)

Choice of 1 Item Below
   • Harvest Chicken Salad Wrap – Grapes, pecans, arugula, house made chips
   • Exotic Mushroom Cheesesteak – Pepper jack cheese on a panini roll, hand cut fries
   • Catfish Po’ Boy – Fried catfish, lettuce, tomato & Cajun mayo, potato salad

Dinner: (3 Courses for $35)

Choice of 1 Item Below
   • Oysters Rockefeller – 3 Blue Point oysters stuffed with spinach, garlic bread crumbs, vermouth & parmesan cheese
   • Coconut Tempura battered Shrimp – with mango chutney
   • Blackened Ahi Tuna – Over a bed of micro greens with a honey vinaigrette

Choice of 1 Item Below
   • Cream of Saffron Tarragon Chicken – Sautéed chicken breast in a delightful sauce
   • Pork Chop – Sous-vide pork chop, bacon blue cheese butter-mashed potatoes
   • Pan Blackened Catfish – Stuffed with crabmeat & topped with Cajun cream sauce

Choice of 1 Item Below
   • Cookies and Cream Cheesecake
   • Grand Marnier Mousse
   • Apple Upside-Down Cake



   • Chips with guacamole

Choice of 1 Item Below
   • Burrito with pork, chicken, beef or vegetarian
   • 2 Tacos with pork, chicken, beef or vegetarian
   • Quesadilla with pork, chicken, beef or vegetarian

Includes a Drink


LUNCH: (2 for $12)

Choice of 1 Item Below
   • Tomato Bruschetta – Garlic toast points & parmesan cheese
   • Fried Calamari – House tomato sauce & lemon wedge
   • Chicken Caesar Salad – Romaine lettuce, garlic croutons, shaved parmesan & casear dressing
   • Roasted Beet Salad – Arugula, goat cheese, walnuts & limoncello dressing
   • Margarita Pizza – Fresh tomato, basil, roasted garlic & fresh mozzarella cheese
   • Peperoni Pizza – Peperoni, fresh tomato, roasted garlic & mozzarella cheese
   • Chicken Salad Wrap – Basil mayo, celery & onions
   • Portabella Sandwich – Portabella, goat cheese, bruschetta tomatoes, spinach & balsamic glaze
   • Gnocchi – Served with tomato or parmesan cream sauce
   • Capellini Primavera – Gorgonzola, asparagus, tomatoes, mushrooms, peas, carrots & green beans

Dinner: (3 Courses for $30)

Choice of 1 Item Below
   • Mushroom Soup
   • Caesar Salad – Romaine lettuce, garlic croutons, shaved parmesan & caesar dressing
   • Roasted Artichokes – Roasted artichokes, shaved prosciutto, olives, fresh mozzarella & truffle oil
   • Fried Calamari – Long hots, tomato & roasted pepper remoulade sauce
   • Mushroom Gratin – Smoked bacon, maitake, oyster & shiitake mushrooms, blended cheese & toast points

Choice of 1 Item Below
   • Eggplant or Chicken Parmesan – Panko breaded with tomato sauce, mozzarella cheese & spaghetti
   • Pork Tenderloin – Barnard’s Orchard apples, fontina, shallots, mashed potatoes & vegetables
   • Chicken or Veal Marsala – Chicken or veal with marsala wine, mushroom sauce, mashed potatoes & vegetables
   • Red Snapper – Lemon & herbs served with white wine caper sauce, basil risotto & seasonal vegetables
   • Tortellini Pasticciati – Pancetta, caramelized onions, peas, parmesan cream, mozzarella gratin & cheese tortellini
   • Mushroom Ravioli – House made raviolis, fresh basil & plum tomato sauce
   • Capellini Scampi – Shrimp, tomato, extra virgin olive oil, white wine & garlic

Choice of 1 Item Below
   • Canoli
   • Gelato



Possible hand roll selections chosen by restaurant
   • Hokkaido Scallop with Dungeness Crabmeat
   • King Salmon with Ikura
   • Bluefin Tuna with Japanese Uni
   • Hokkaido Scallop with Dungeness Crabmeat

RAMEN ($11.95)

A bowl of Ramen with miso broth, shoe broth or tonkotdu broth



MARY PAT’S Provisions ($15)

484-280-8297 · Reservations Optional

4 Course Soup/Salad/Sandwich/Dessert Special includes iced tea or lemonade
Cup of Soup:
Choice of 1 Item Below
   • Creamy Tomato – fire roasted tomatoes, light cream (veg)
   • Vegetable Mushroom Barley – local Kennett mushrooms, vegetables, whole grain barley (vegan)
   • Late Summer Gaspacho – local tomatoes, sweet bell peppers, cucumber pico (vegan)

Choice of 1 Item Below
   • Quinoa – kale, apple, pecans, dried cranberries, feta cheese, organic cider vinaigrette
   • Zucchini Noodle Salas – lettuce, roasted peppers, red onion, basil, parmesan, extra virgin olive oil
   • Spinach & Beet – goat cheese, candied walnuts, raspberry vinaigrette

1/2 Sandwich
Choice of 1 Item Below
   • Grilled Caprese – local heirloom tomatoes, fior di latte mozzarella, basil pesto, chili balsamic glaze, parmesan sourdough (veg)
   • Smoked Turkey – avocado, bacon, tomato jam, fresh sourdough bread
   • Mushroom Panini (v) – arugula, swiss, truffle aioli, multigrain bread (veg)

Cookie for Dessert


LUNCH: (2 for $20)

Offerings changing daily, ask restaurant for details.

DINNER: (3 for $45)

Choice of 1 Item Below
   • Roasted Beet & Apple Salad – Fall Lettuces, Candied Pecans, Feta Cheese & Blood Orange Vinaigrette
   • Garlic & Red Crab Chowder – Blue Crab, Tomato, Thyme, Sherry & Olive Oil Croutons

Choice of 1 Item Below
   • Short Rib Bourguignon – Braised Beef Short Ribs, Burgundy Wine, Roasted Shallot, Autumn Vegetables & Sage
   • Veal Serrano – Veal Cutlet, Serrano Ham, Manchego Cheese & Albarino Wine Sauce
   • Sesame Crusted Tuna – Seaweed Salad, Wasabi Oil, Soy Syrup, English Cucumber & Pickled Ginger
   • Maine Lobster Ravioli – Texas Shrimp, Barnegat Light Scallops, Tarragon, Mascarpone & Fennel Blush

   • Belgium Chocolate Torte Raspberry Coulis & Grand Marnier Cream
   • Gelato

Also offering Cocktail & Wine Specials


To-Go Dinner: (3 Courses for $30)

   • Chopped Fall Salad – apple, cranberry, almond, celery, sharp cheddar cheese, cider vinagrette

   • Maple Glazed Salmon – crisp roasted Brussels sprouts, rosemary whipped sweet potatoes (tofu or chicken substitute available)

   Petite Sweet Trio featuring
   • Chocolate Caramel Sea Salt Shortbread
   • Citrus Macron
   • Vanilla Cream Puff



Menu Coming Soon


Jambalaya ($13)

Large shrimp, pulled chicken, cajun tomato broth, Carolina rice

Victory Red Mushroom Marsala Skillet ($9)

Locally grown baby button & cremini mushrooms, ground garlic, victory red butter pan since, toasted roll

Harvest Grilled Cheese ($10)

Cheddar cheese, grilled wheatberry bread, festbier apple butter, baby arugula




Presented by

ZMCRE’s Premier Restaurant & Hospitality Team

Tess Scott (610·401·3453) & James Pinckney (610·453·2569)



Return to this year’s Restaurant Week: