York Harbor Inn York Harbor Inn

Tonight's Chef's Suggestions

 

  

Book A Table Tonight!

 

CHEF’S SUGGESTIONS

Friday, March 13 – Sunday, March 15

 

PASTA ENTRÉE

HADDOCK & SHRIMP PICCATA   30.95

Fresh filet of haddock sautéed with 3 large gulf shrimp, parsley, capers and shallots,

deglazed with wine and finished with lemon juice and creamery butter, served with

creamy parmesan polenta and balsamic roast tomatoes with basil

 

APPETIZER

STUFFED ARTICHOKE BOTTOMS    14.95

Tender artichoke bottoms filled with baby shrimp and lump crab imperial,

baked with parmesan crumbs and drizzled with lemon hollandaise

 

SALAD

GREEN GODDESS ROAST CHICKEN   13.95

Arugula, asparagus, roast red peppers, artichokes, celery hearts and calamata olives

tossed with house made Green Goddess dressing and topped with

warm roast chicken and parmesan reggiano

 

 

 

 

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