Woods Hole restaurant

It’s time to explore the seasons as we roll out our winter menu with excitement about crispy Brussels sprout tossed in fresh Parmesan, salty pepitas over a mixed green salad with roasted apple and a maple vinaigrette, and our creamy house-made lobster mac and cheese, all new on the menu for the season.

Woods Hole restaurant

 

It’s hard to draw conclusions about what will be the highlights of our chefs creativity this year, but an exciting development is the arrival of a few tacos on the menu all year long.  Check out chef Nat Summerton’s fresh twist with Korean BBQ tacos replete with a house made kimchi, daikon radish and lime crema or his take on pulled pork tacos with pickled red onion and queso fresco.  Or try in the pulled pork sliders with shredded cabbage and a pineapple habanero salsa.

winter menu at Quicks Hole Tavern

At our upscale dinner on the second floor, our winter menu will wow you with the Umami Grilled Salmon and it’s unique Bulgogi glaze.  Experience the Cod Persillade, a beautifully pan roasted cod sourced locally from the Clam Man on a pepperonata rustica with smashed roasted new potatoes.  Try the Korean Short Ribs, richly roasted for many hours and glazed before serving with house made kimchi, whipped potatoes and a panko shiitake mushroom.  This dinner menu is offered on weekend nights.

Chef Nat Summerton's fall special at Quicks Hole Tavern

Down in the pub (open seven nights a week with this winter menu) we have more burgers to choose from including a Rodeo Burger, a Mushroom Swiss Burger and of course our famous Veggie Burger made in house with white bean, quinois, bell pepper and herbs. Try adding a fried egg on your burger, or perhaps some avocado or crispy bacon.  You choose!  You can see the whole Pub winter menu here.

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