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
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Caesar Salad
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New England Clam Chowder
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Chicken Tortilla Soup

Entrees (choose one)

Blackened Mahi Mahi
cajun spices over sautéed spinach, chipotle cream sauce and avocado relish with scalloped potatoes

Baby Back Ribs and Chicken
half a slab of ribs and chicken breast with our own bbq sauce and french fries

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

Macadamia Nut Opakapaka
crusted and grilled topped with fresh fruit cream sauce and rice pilaf

Parmesan Red Snapper and Shrimp
parmesan crusted snapper, two large shrimp sautéed and lemon ginger butter sauce and mashed potatoes

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

Seafood Pasta
manila clams, shrimp, mussels, diced tomatoes, parmesan cream sauce over penne pasta and garlic toast

Shrimp and Crab Louie
large shrimp, king crab legs, avocado, asparagus, egg and 1000 island dressing

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

Homemade Desserts (choose one)

Bunuelo
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Vanilla Crème Brulee
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Chocolate Lava Cake ala mode

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.