B's Kitchen to Go
 
CQs logo final.jpg
Heritage Week Menu
April 12 thru April 18
Starters:
CQ's Clam Chowder
Traditional New England Style Clam Chowder
10
Fried Green Tomatoes
House Made Pimento Cheese, Arugula and Roasted Red Pepper Coulis
16
Jumbo Shrimp Cocktail
Classic Shrimp Cocktail with House Made Tanquery Cocktail Sauce
18
Calamari Puttanesca
Pan Seared with Garlic, Herbs, Spinach & Tomato Tapenade
16
Salads:
Iceberg Wedge
Applewood Smoked Bacon, Cherry Tomatoes, Red Onions, Saga Blue Cheese and House Ranch
12
Traditional Caesar
Hearts of Romaine, Shaved Parmesan and Garlic Croutons
11
Roasted Beet 
Sweet Slow Roasted Beets, Arugula, Pecan Crusted Goat Cheese and Balsamic Reduction
12
Entrees:
Seared Ahi Tuna
Sesame Crusted and Pan Seared with Edamame Hummus, Vegetable Slaw
Pickled Ginger and Ponzu Sauce   GF
38
9oz. Prime File
Wet Aged, Parmesan Whipped Potatoes, Asparagus, Confit Tomatoes with a
Mushroom & Peppercorn Demi Glaze   GF
64
Wild Caught Seabass

Pan-Seared, Citrus Jasmine Rice, Asparagus, Confit Tomatoes, Pineapple Salsa

& Champagne Beurre Blanc    GF

39
CQ's Shellfish Pasta
Sauteed Lobster, Shrimp, Spinach, Grape Tomatoes with Boursin Soubise
over Campanelle Pasta
37
"Butcher Block" Prime Pork Chop

Red Skin Potatoes, Caramelize Onions, Haricot Vert, House Cured Bacon, Bourbon Glazed Apples,

& Molasses Demi Glaze   GF

35
16ox. Ribeye
House Aged, Parmesan Whipped Potatoes, Haricot Vert, Caramelized Onions, Grape Tomatoes
with a Mushroom & Peppercorn Demi Glaze   GF
65

Diver's Scallops

Pan Seared, Butternut Puree, Spinach, Zucchini & Squash Ribbons with Pomme Frites   GF

39

Wild Caught Grilled Shrimp

Herb Roasted Potatoes, Grilled Zucchini, Squash, Tomatoes, Spinach & Rosemary Beurre Blanc   

38   GF

Desserts
Chocolate Torte
Triple Chocolate Mousse
Creme Brulee
 Assorted Ice Cream