Hello!
Due to the popularity of Baltimore County's First Restaurant Week along with Mother Nature's Snowy interference, we are going to extend to Feb 4th and also offer SPANISH WEEKEND FEB 4-6th!!!!!
Come in and enjoy!
Chef Carole
Thursday, January 27, 2011
Saturday, January 15, 2011
1st annual Balto Co Restaurant Week kicks off 1/14-28!
Baltimore County First Annual Restaurant Week Continues at Patrick’s Restaurant!
Dinner Menu (after 4 pm) a 4-course culinary dinner experience including appetizer, salad, entree and dessert
■ Appetizer ~ choice of one
Md Fried Red Tomatoes, Shrimp in Spanish Garlic Sauce, French Onion Gratinee, Stuffed Mushroom Caps or Clams Casino
■ Salad to refresh the palate ~ choice of one Caesar Romano or Crisp Garden Salad
■ Our Chef’s Dinner Specialty Entrée ~ choice of one & served with two sides
Chessy Surf & Turf - a succulent Angus petite filet béarnaise paired w/a colossal crab cake
Shrimp Louisa~ jumbo gulf shrimp stuffed with our famous lump crab imperial
Don Pepe Tournedos ~ medallions of filet finished with a wild mushroom sherry Demi-glace
Chicken Chesapeake ~ stuffed with imperial and served with an Alfredo sauce over linguini
■ Sweet Ending ~ choice of one
Cappucino & Biscotti, Triple Chocolate Mousse cup, Spanish Pinenut roll, Hot Fudge Sundae, Fresh Fruit Cup or Vanilla bean crème Brulee
$35.11 per guest
We also feature a three course Lunch Menu at $20.11 every day!
See our menu on our web site home page at patricksrestaurant.com
Dinner Menu (after 4 pm) a 4-course culinary dinner experience including appetizer, salad, entree and dessert
■ Appetizer ~ choice of one
Md Fried Red Tomatoes, Shrimp in Spanish Garlic Sauce, French Onion Gratinee, Stuffed Mushroom Caps or Clams Casino
■ Salad to refresh the palate ~ choice of one Caesar Romano or Crisp Garden Salad
■ Our Chef’s Dinner Specialty Entrée ~ choice of one & served with two sides
Chessy Surf & Turf - a succulent Angus petite filet béarnaise paired w/a colossal crab cake
Shrimp Louisa~ jumbo gulf shrimp stuffed with our famous lump crab imperial
Don Pepe Tournedos ~ medallions of filet finished with a wild mushroom sherry Demi-glace
Chicken Chesapeake ~ stuffed with imperial and served with an Alfredo sauce over linguini
■ Sweet Ending ~ choice of one
Cappucino & Biscotti, Triple Chocolate Mousse cup, Spanish Pinenut roll, Hot Fudge Sundae, Fresh Fruit Cup or Vanilla bean crème Brulee
$35.11 per guest
We also feature a three course Lunch Menu at $20.11 every day!
See our menu on our web site home page at patricksrestaurant.com
Subscribe to:
Posts (Atom)