February Fork Off, Saint John's Winter Restaurant Week . Feb 1-7 . Menu Sampling

Below is a little appetite stimulation; the combined menues from participating restaurants, concocted especially for February Fork Off! February 1-7

There are way too many delicious temptations to do just one, make your plans and reservations, then Fork Off!

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Billy's Seafood Company

49-51 Charlotte Street
672.FISH (3474)

Lunch
Course 1:  Garden, Greek or Caesar salad
Course 2:  Parmesan and herb crusted tilapia with creamy dill sauce and rice and fresh vegetable.

Dinner
Course 1: Seafood or clam chowder
Course 2: Teriyaki marinated albacore tuna with roasted potato and fresh vegetable Course 3: Double chocolate mousse

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Bourbon Quarter/Magnolia Cafe
112 Prince William Street
214.3618

Course 1:  Southern Spring Roll with Red Cabbage and Pecans, served with Mango Chutney
Course 2:  Veal Stuffed with Apple and Marsacapone Risotto served with warm Lentil Salad
Course 3:  New Orleans Beignet with Chocolate Sauce
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Brigantine Lounge (Hilton)
One Market Square
693.8484

Fork Plate
Fried duck confit cakes with red currant aioli and pecorino crisp

Lunch
Course 1:  Corn Chowder
Course 2:  Molasses Pulled Pork Sliders topped with Cajun slaw and served with crispy sweet potato fries

Dinner
Course 1:  Prosciutto wrapped scallop on savory French toast with brown maple butter
Course 2:  Crispy Salmon with pickled mustard seed, roasted squash puree and mini beet puri Butternut Squash
Course 3:  Crème Brule with homemade ginger snap

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Britt's Pub & Eatery
42 Princess Street
214.5335

Fork Plate
Mediterranean Fried Calamari – Marinated Squid, Red Onion and Fennel, finished with Ouzo and served with Tzatziki

Lunch
Course 1:  Creamy Wild Mushroom Soup – 6 Types of Wild Mushrooms  
Course 2:  Smoked Meat Hoagie – Montreal Style Smoked Meat, Champagne Dijon, Arugula, Swiss and Sauerkraut

Dinner
Course 1:  Blue Cheese Stuffed Baby Yorkshires – House Baked Yorkshire Pudding, Stilton Blue Cheese Horseradish   Sauce and Beef Gravy
Course 2:  Veal Marsala – Pan Seared Veal Cutlets finished in a Portobello Marsala Sauce, Served with Carrots and Red Skin Potatoes
Course 3:  Baked Apple – Stuffed with Pecans, Brown Sugar, Cinnamon, Butter and Raisons. Served with French Vanilla Ice Cream
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 Church Street Steakhouse
10 Grannan Street
648.2373

Fork Plate
A combination of Wrapped Scallops in a White Wine Dill Sauce

Lunch
Course 1:  Goat Cheese and Mandarin Salad
Course 2:  Half Rack of Char Crusted Ribs

Dinner
Course 1:  Smoked Salmon Wrapped Scallops
Course 2:  Pan Seared Salmon with Lemon Beurre Blanc Sauce
Course 3:  Champagne Raspberry Sorbet

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Decimal 81
81 Princess Street
642.8181

Lunch
Course 1:  Braised Chicken Thigh with Yukon Gold Potatoes, Mushrooms, Onions, Tomatoes, and a Natural Reduction
                Or
                Garlic Sautéed Shrimp with Fresh Pasta, Herbs, Tomatoes, and a White Wine Cream Sauce
Course 2:  Warm Sticky Date Pudding with Toffee Sauce and Vanilla Ice Cream
                Or
                Winter Spice Crème Brûlée

Dinner
Course 1:  Salad of Red Beets, Goat Cheese, Romaine, Pecans, and Lemon Vinaigrette
                Or
                Roman Style Gnocchi with Oven Roasted Tomato Sauce And Parmigiano Reggiano

Course 2:  Pork Tenderloin with Parsnip Fondue, Wilted Baby Spinach, Apple Cider Gastrique and Root Crisps
                Or
                Crisp Skin Chicken Supreme with Buttered Yukon Gold Potatoes, Root Vegetables and Mustard Cream

Course 3:  Chocolate and Caramelized Apple Napoleon with Warm Chocolate Sauce
                Or
                Rum Baba with Raisin English Cream

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Grannan's Seafood Restaurant
One Market Square
634.1555

Lunch
Course 1:  Melon Salad with Raspberry Vinagrette
Course 2:  Cajun Haddock Wrap with Spicey Mayo

Dinner
Course 1:  Shrimp Stuffed Zucchini Rolls
Course 2:  Monkfish with Saffron Cream Sauce
Course 3:  Fresh Strawberries with White Chocolate and Mint Drizzle

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Happinez Wine Bar
42 Princess Street
634.7340

Fork Plate
A plate with charcuterie from the local NB farm La Ferme du Diamant and cheese from local artisan cheese makers Au Fond des Bois, consisting of:

Saucisson sec, served with olives and pickles.  A choice of one three cheeses; barbizon, tomme blanche or fourme d'ambert, served with bread
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Lemongrass Thai Fare
One Market Square
657.8424

Fork Plate:
3 Vietnamese lettuce rolls filled with bacon infused, Asian scented pork and shredded cabbage/carrots. Served with ponzu dipping sauce
 
Lunch:
Course 1:  2 Vietnamese lettuce rolls
Course 2:  A cup of Moroccan chickpea and spinage soup
 

Dinner:
Course 1:  2 Vietnamese lettuce rolls
Course 2:  Moraccan Chickpea soup
Course 3:  Malaysian Lamb Rendang Curry on Jasmin rice.

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Mexicali Rosa's
88 Prince William Street
652.5252

Fork Plate
10" Club Quesdilla, a Taquito and a Flauta, with Honey Chipotle Saunce and Sour Cream

Lunch
Course 1:  House Salad
Course 2:  The Mexi's Special with either Beef, Chicken, or Chilis

Dinner
Course 1:  Outrageous Flautas
Course 2:  Mexican Flag with Rice and Beans
Course 3:  Deep Fried Ice Cream

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Opera Bistro
60 Prince William Street
642.2822

Lunch
Wednesday, February 1:
Course 1:  Cup Butternut Squash Soup
Course 2:  Pasta with Mozzarella Meatballs, Roasted  Tomatoes
OR
Course 1:  Cup Butternut Squash Soup
Course 2:  Thai Chicken Wrap/Salad

Thursday, February 2:
Course 1:  Sweet Potato+ Yukon Gold Potato Soup
Course 2:  Pork Schnitzel, Garlic + Leek mashed Potatoes
OR
Course 1:  Cup Soup
Spicy Ground Beef + Cabbage Wrap/Salad

Friday, February 3:
Course 1:  Roasted Red Pepper Soup Beef+ Vegetable Curry Stew
Course 2:  Cup Soup/Seafood Quiche

Dinner
Course 1:  Antipasto Crostini with spinach, tomato, olives
Course 2:  La Prima Piatta Gnocchi, brown sage butter
                La Seconda Piatta: Robust Italian Stew: Wine Braised Beef Over Creamy Polenta or Garlic Shrimp + Pepperoni in Oliveoil
Course 3.  Il dolce Café Latte Panna Cotta

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Saint John Alehouse
1 Market Square
657.2337

Fork Plate
Foie Gras and Chicken Liver “Parfait”- Crispy Sourdough

Lunch
Course 1:  Bangers and Mash
Course 2:  Hand Made Pork Sausage - Yukon Gold Mash - Truffle scented Jus

Dinner
Course 1:  Rabbit “Poutine” Armadale Curds- Braised Rabbit- Fresh Cut Fries
Course 2:  Farmer’s Hill Lamb - Stone Ground NB Grits - Wilted Winter Greens - Lamb Jus
Course 3:  Young’s Chocolate Stout Tiramisu
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Steamers Lobster Company
110 Water Street
648.2325

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Winger's Sports Grill
43 Princess Street
657.2212

Fork Plate:
Assortment of Fried Veggies with Sweet Chili Sauce

Lunch:
Course 1:  Caesar Salad
Course 2:  BBQ Chicken Pizza

Dinner:
Course 1:  Spinach Salad
Course 2:  Creamy Strawberry Lime Chicken
Course 3:  Coffee Hazelnut Liqueur Parfait

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City Market Venues - $10 Fork Lunch, offered daily

Jeremiah’s Deli       
658.0188

Regular sandwich (baked ham, roast beef, turkey, smoked meat or chicken salad) with soup, soft drink and a cookie.

Kim’s Korean Food
642.1040

1) Daily lunch special, soft drink and Kimchi (Korean traditional fermented & marinated cabbage)
2) Bibimbap, daily soup (or Kimchi) and soft drink

Lord’s Lobster
652.8990

Regular lobster roll with fries, coleslaw and a soft drink

 
Sagrati’s
642.5504

1) Italian breaded chicken baguette with pesto mayo, choice of side salad and a cookie.

Slocum & Ferris
652.2260

Maple glazed salmon fillet on a toasted wheat roll topped with wasabi mayo and a side dill slaw.

Sisters Italian Foods
642.3003

Shrimp risotto and Caprese Salad

Taco Pica
633.8492

Mexican Torta with rice.

The Infusion Tea Room
639.8327

Haddock fishcakes with house made tartar sauce and choice of daily soup or salad

 
Java Moose (City Market Location)
634.7441

Still to come...

The Wild Carrot Café
632.1900

Wednesday - Jamaican jerk chicken on basmati rice with salad.
Thursday – Mango curry shrimp and asparagus on basmati rice with salad.
Friday / Saturday – Seafood chowder and salad or beef stew and salad.
Monday / Tuesday - Jamaican jerk chicken on basmati rice with salad.

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We hope you enjoy February Fork Off, Saint John's Winter Restaurant Week, as our uptown chefs are eagerly waiting to please you with some unique dishes, as well as satisfy and surprise your appetite. 

Please make reservations, and visit as many establishments as you can; remember, February Fork Off is only one week long. 

We hope you will try something different, make new friends, and experience our wonderful dining in uptown Saint John. 

Parking is free uptown after 6pm and on weekends.