Just wanted to let everyone know that the Dogbar has two new chefs for the winter and one is the head chef from the Rudder (he will return when they open for the season). We have a new menu attached and the food is amazing. Please come check it out. Also, there is a menu attached for this weeks “Restaurant Week” that will be extended thru this Sunday 10/26 ~ 3 course meal for a fixed price of $25.08. Please pass the menu around. Thanks!
Cape Ann Restaurant Week Prix Fixe Options, all available for $25.08 per person (gratuities, tax, beverages not included) from October 19 through October 24, 2008:
Customers will choose one item from the following Appetizers, Entrees, and Desserts.
- Roasted Butternut Squash and Apple Bisque
with a Cider Reduction
- Roasted Squash and Chicken puffs
Butternut Squash and Shredded Chicken in a Flaky Puff with a Maple Butter Drizzle
- Caesar Salad
Romain Lettuce, Homemade Croûtons and Zesty Caesar Dressing
- Statler Chicken Breast
Stuffed with an Apple, Walnut and Sweet Bread Stuffing served with Brown Sugar Roasted Butternut Squash
- Roasted Pork Tenderloin
with Caramelized Onions and Fennel, Squash Risotto and a Sweet Fennel Cream Sauce
- Pan Seared Cashew Encrusted Haddock
served with Garlic Spinach and a Lemon Butter Sauce
- Pasta Primavera
Fresh Local Vegetables and Pasta Sautéed with a Garlic-White Wine Butter Sauce
- Daily Selection
- Turtle Cheese Cake
Click The Picture To View The Video
SATURDAY, OCTOBER 25
BEAUTY IN TROUBLE
SHOWN AT 5:00PM
NORMA [ITALY’S GRAND OPERA]
Tickets to this special event are $20.00,
and can be reserved by e-mailing the CACC at the address at the top of this page.
MY MEXICAN SHIVAH
SHOWN AT 12:30PM
MAN ON WIRE
SHOWN AT 2:45PM
SHOWN AT 5:00PM
SHOWN AT 7:15PM
Here is a herring boat Transvac. It is used to suck the herring out of the holds of the huge boats. A vacuum is created between the fish and salt water and they get sucked out of the boat and onto the dock. Thse transvac units are sometimes mounted on trailers and transported up and down the coast as the herring migrate up and down. Some are mounted on the boats themselves. Bottom line is that this fishing industry innovation has saved a ridiculous amount of work when fishermen used to have to bale the fish out using dip nets and winches and a whole lot of back work.
Sara Elizabeth prints available at Alexandra’s Bread. Check Out The Acorn Press that the Folly Cove Designers use to press these by clicking the highlighted text.
Click the picture to view the video