Bobby Van’s Gri l l Restaurant Week Lunch Menu

Appetizer Green Pea Soup

With Whipped, Crispy Bacon & Croutons

Baby Mixed Green Salad With Grape Tomatoes, Shaved Golden Beets and Honey Dijon Dressing

Boston Bibb Salad With Avocado, Tomato, Cucumber and Butter Milk Blue Cheese Dressing

Entree Gril led Flank Steak

With Sweet Potato Puree, Yel low Corn and a Smoked Tomato Butter Sauce

Linguini with Shrimp & Farm Raised Little Neck Clams With Corn, Tomato, Snap Peas in a White Wine, Garl ic & Basi l Cream Sauce

Orange Roughy Salad With Yel low Vine Ripe Tomatoes, Gri l led Asparagus and a Caper, Tomato & Olive

Vinaigrette

Oven Roasted Chicken Breast Shitake Mushrooms, Oven Roasted Tomatoes, Yukon Gold Mashed Potatoes

and a Preserved Lemon & Thyme Demi

Dessert Dark Chocolate Mouse and Sweet Pineapple Chutney

BV’s Carrot Cake With Mango & Raspberry Puree

$20.09 Tax, Beverages and gratuity not included◊

No Substitutions Please