Harborside Restaurant

Dinner $30

Glass of House Wine or Beer

Chardonnay, Cabernet, Pinot Grigio or Merlot

Any Bottled or Draft Beer

Starters
(choose one)

Harborside Salad

Caesar Salad

New England Clam Chowder

Chicken Tortilla Soup

Entrees
(choose one)

Blackened Mahi Mahi
cajun spices over sautéed spinach, chipotle cream sauce and avocado relish with red rose potatoes (gf)

Baby Back Ribs
full slab of ribs with Harborside’s house BBQ sauce, peanut cole slaw and french fries

Fish and Chips
filet of Atlantic cod with cocktail and tartar sauce, served with peanut cole slaw and french fries

New York Steak
12oz choice strip loin hand cut with onion straws, fire roasted tomato and red rose potatoes

Macadamia Nut Opakapaka
macadamia nut crusted, tropical fresh fruit relish and cream sauce with rice pilaf

Roasted Red Snapper
pan seared then oven roasted, lemon beurre blanc with rice pilaf and seasonal vegetables

Orange Coconut Crusted Salmon
rolled in shredded coconut and panko bread crumbs,  drizzled with sweet ginger soy glaze atop mashed potatoes

New Zealand Rack of Lamb
half rack with nine spices, oven roasted with homemade mint jelly au jus,
green bean almondine and mashed potatoes

Prime Top Sirloin
8oz prime sirloin side of teriyaki sauce and mashed potatoes

Homemade Desserts
(choose one)

Banana and Cream Cheese rolled Bunuelos

Vanilla Crème Brulee

Chocolate Lava Cake ala mode

Ice Cream Sundae or Sorbet

(gf) means Gluten Free
Tax and gratuity not included
Sorry, no discounts or Entertainment Card are not allowed for this promotional value menu

Chef Luis Zaragoza

Question: How long have you been a chef?
Answer: My opportunity of become a chef came on 1995

Question: How long have you been at this restaurant?
Answer: Harborside is been my work place since 2009

Question: Who or what inspired you to become a chef?
Answer: As a child watching Mon and Grandma Cooking in a small food stand.

Question: What do you enjoy most about your profession?
Answer: It is very rewarding having many guest enjoying the food you create. 

Question: When you’re not in the kitchen what are you doing?
Answer: Most of the times searching for novelties in the culinary field. 

Question: What is your most popular dish?
Answer: corn husk wrapped BBQ Salmon with Spicy Coriander cream sauce and southwest avocado relish.

Question: Your last meal on Earth would be??
Answer: Black peppercorn crusted Blue fin tuna steak over stir fried bok choy and bamboo shoots. 

Question: What's your favorite item on the Restaurant Week Menu?
Answer: Orange, coconut crusted Salmon with sweet thai chili infused buerre blanc and hoisin ginger glaze.