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Chop Chop Fall Restaurant Week, October 21st -27th

October 21 @ 11:30 am - October 27 @ 10:00 pm

Discover the variety and quality of Uptown dining at Market Square!  Our chefs and restaurants invite you to taste your way through “Chop Chop”. Participating restaurants offer week-long unique menu options and special pricing.

Chop Chop Plate – $12
2-Course Chop Chop Lunch – $15
3-Course Chop Chop Dinner – $35

*Reservations recommended*

$1 from EVERY Chop Chop dish sold will go directly to Lunch Connection, a program helping feed healthy lunches to our inner-city school children.

Chop Chop Plate: Tapas Plate $12.00

Calabrese salami, spanakopita, calamari, tzatziki dip, garlic hummus and warm pita points

 

Lunch: $15.00

Rocket Salad

Arugula, toasted pine nuts, honey-lemon vinaigrette, goat cheese, balsamic reduction.

Clam & Spaghetti Vongole

White clams, mussels, white cheddar blanco sauce, crispy prosciutto, garlic, fresh parsley, cherry tomatoes, ciabatta cheese toastie.

(substitution: chicken for seafood)

 

Dinner -$35.00

Calamari(Mediterranean Style)

Light and crispy, fresh parsley, lemon, romesco sauce, fine red onion, kalamata olives, tzatziki dip.

(substitution: Rocket Salad)

Rustic Fall Halibut

Pan seared with, roasted squash n’ root vegetables, hummus, crispy smashed potato, smokey romesco sauce, fresh sprouts.

Or:

Petite Tender N’ Shrimp

Two 3oz petite tenders char grilled, lemon-butter seared shrimp, crispy smashed potato, smokey romesco sauce, ouzo demi, fresh sprouts.

Chocolate Minted Crème Brûlée

Chop Chop Plate . $12

Fall Bruschetta – Butternut Squash Puree / house Ricotta / pine nuts / red wine syrup / fried sage

or

Sardine Alla Griglia – Preserved Tomato / Garlic confit / ciabatta

 

Chop Chop Lunch . $15

FIRST COURSE

Zuppa Minestrone

Fall tomato broth / orecchiette / tuscan bean / last of the garden veg / ciabatta

SECOND COURSE

Tiramisu mousse
or
Italian Grinder with Parmesan fries

Salami / Mortadella / pepperoni / capicola / provolone / pickled peppers / Italian dressing

 

Chop Chop Dinner . $35

FIRST COURSE

Grilled Radicchio

Roasted pears / candied walnuts / Gorganzola dressing

or

Beef Carpaccio

arugula / brown butter mayo / parmasen reggianno / pumpkin Mostada

SECOND COURSE

Pumpkin Gnocchi

Brown butter / fried sage / parmesan / pine nuts

or

Veal Osso Bucco

Stone ground Polenta / Gremolata

THIRD COURSE

Vanilla bean Panna Cotta / preserved Strawberries

or

Titamisu Mousse / Almond Biscotti

CHOP CHOP- THE PLATE 12

WARM BACON RANCH DIP

Cheddar Cheese, sour cream, ranch, topped with bacon served with flatbread

 

LUNCH 15

OKTOBERFEST BUFFET

 

DINNER 35

FIRST COURSE

FRENCH ONION SOUP

Beef broth, caramelized onion, Cab- Sauvignon, thyme, crispy bread, melted cheese

OR
CREAMY CURRY VEGETABLES SOUP

SECOND COURSE

SEAFOOD PASTA

Fettuccine, scallops, shrimp, mussels, lobster cream sauce , Parmesan cheese, garlic bread

OR
BEEF TENDERLOIN STIR-FRY

Marinated beef tenderloin, fresh vegetables, garlic, Asian sauce, served on noodlesTHIRD COURSE

DAILY CRUMBLE OR SHERBET

Chop Chop Plate . $12

Ancho BBQ fried chicken and Monterey Jack cheese with green onions stuffed into a tortilla and fried with a side sour cream

Chop Chop Lunch . $15

Nashville chicken burger on a toasted bun with garlic aioli, house made slaw, and deep fried pickles

 

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