FRIDAY 05.25.18

› OYSTERS ‹

TOM’S COVE (VA)
distinct briny flavor, clean finish
Six / 13. – or – Dozen / 26.

BLUE POINT (NY)
mild salinity, firm texture, clean finish
Six / 13. – or – Dozen / 26.

VIRGINIA SALTS (VA)
salty finish, plump, meaty
Six / 13. – or – Dozen / 26.

OYSTER SHOOTERS 5.
hoegaarden with lemon
prosecco
vodka with housemade bloody mary mix

› DRINK SPECIALS ‹

OSKAR BLUES MOSKOW MULE 8.
hand made vodka, real ginger root, pure cane sugar, your favorite cocktail in a can
7.43% ABV

BOURBON BERRY SMASH 8.
old grand dad bourbon, fresh berry puree,
lemon lime soda, lemon

› DINNER SPECIALS ‹
specials are available from 5pm to close

SUMMER GAZPACHO 6.5
yogurt, bell pepper, tomato, summer melon, basil, ginger, crispy chard

SOFT SHELL CRABS 30.
flashed fried Maryland crabs, street corn,
old bay potatoes, caper – jalapeno rémoulade

GRILLED SWORDFISH 26.
creamy parmesan risotto, cherry tomato,
spinach, arugula pesto

›DESSERT SPECIALS ‹

FUDGE BROWNIE 10.
vanilla ice cream, chocolate sauce

WAFFLE BREAD PUDDING 10.
vanilla ice cream, maple drizzle

KEY LIME CHEESECAKE 10.
strawberry crema

*Eating raw or undercooked proteins may increase your risk of food borne illness*



hiring shuckers

04.18.18  NOW HIRING full & part time Oyster Shuckers. Day/night and weekday/weekend hours available.  Competitive hourly rate (with experience), free employee parking & shift meals.  Please apply in person during business hours.

COASTAL RESTAURANT WEEK 2018

Sunday 6.3 – Friday 6.8

PIG AND PUBLICAN

$45 prix fixe (per person)

Add a bottle of select wine for $15 when ordering Restaurant Week menu!

1ST COURSE

Belgian Potato Soup ham broth, belgian ale, yukon gold potatoes, aged cheddar, crispy leeks

Grilled Romaine Saladred onion, parmesan, focaccia, black garlic caesar dressing

Wild Mushroom Soupcarmelized onion, mushrooms, red potatoes, saison-porcini broth

2nd COURSE

Mussels & Frites

- choice of mussel preparation & one dipping sauce -

Ginger/Jalapenocharred carrot, yellow curry

Bratwurst roasted tomato, belgian ale

Lamb Sausagespinach, saffron butter

Wit Bier Cheese, Smoked Garlic Aioli, Harissa Ketchup

Bitterballen lightly breaded cheese stuffed meatballs, crispy kale, roasted tomato aioli

Spinach Hummuschickpeas, baby spinach, garlic, tahini, aged goat cheese,

cucumbers, carrots, grilled naan

3rd COURSE

Chicken Schnitzel & Waffleflash fried schnitzel, house waffle, steamed broccoli,

sausage gravy, maple drizzle

Sautéed Scallopsancient grains, sweet potato, baby spinach, dried fruit, toasted nuts,

pear-champagne vinaigrette

Bratwurst Plateaged cheddar, house potato salad, beer braised kraut, IPA mustard

Steak & Frites grilled flat iron, asparagus, parmesan fingerling frites, roasted onion demi-glace

 

No substitutions please, charity donation/bonus gift certificates

are not valid for Restaurant Week Menu

Visit our sister restaurant...

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