Locals Night at The Black Bass Hotel

Meet Me at The Bass

Monday – Wednesday Locals Night

Prix Fixe $32.50/person

Monday, November 24th
Starter: Poached Pear, Arugula and Endive Salad or Salt and Peppered Crispy Squid
Entrée: Roasted Cornish Game Hen or Fish and Chips
Dessert: Bourbon Cheesecake or Profiteroles

Tuesday, November 25th
Starter: Warm Stilton Blue Cheese Tart or Roasted Red and Golden Beet Salad
Entrée: Beef Bourguignon or Oven Roasted Sea Bass
Dessert: Warm Chocolate Ganache Cake or House-Made Ice Creams & Sorbets

Wednesday, November 26th
Starter: Provençal Vegetable Terrine or Horseradish Stuffed Shrimp
Entrée: Slow Cooked Cassoulet or Swordfish Saltimbocca
Dessert: Pear Walnut Tart or Espresso Crème Brûlée

Monday, December 1st
Starter: Soup of the Day or Tuscan Artisan Salad
Entrée: The Bass’t 16 oz New York Strip or Smoked Maple Glazed Salmon Fillet
Dessert: Pumpkin Tart or House-Made Ice Creams & Sorbets

Tuesday, December 2nd
Starter: Farm Apple Soup or Baby Spinach Salad with Warm Bacon Dressing
Entrée: Grilled Pork Loin or Pan Seared Scallops
Dessert: Espresso Crème Brûlée or Strawberry Bombe

Wednesday, December 3rd
Starter: Poached Pear, Arugula and Endive Salad or Salt and Peppered Crispy Squid
Entrée: Roasted Cornish Game Hen or Fish and Chips
Dessert: Bourbon Cheesecake or Profiteroles

Monday, December 8th
Starter: Warm Stilton Blue Cheese Tart or Roasted Red and Golden Beet Salad
Entrée: Beef Bourguignon or Oven Roasted Sea Bass
Dessert: Warm Chocolate Ganache Cake or House-Made Ice Creams & Sorbets

Tuesday, December 9th
Starter: Provençal Vegetable Terrine or Horseradish Stuffed Shrimp
Entrée: Slow Cooked Cassoulet or Swordfish Saltimbocca
Dessert: Pear Walnut Tart or Espresso Crème Brûlée

Wednesday, December 10th
Starter: Soup of the Day or Tuscan Artisan Salad
Entrée: The Bass’t 16 oz New York Strip or Smoked Maple Glazed Salmon Fillet
Dessert: Pumpkin Tart or House-Made Ice Creams & Sorbets

Monday, December 15th
Starter: Farm Apple Soup or Baby Spinach Salad with Warm Bacon Dressing
Entrée: Grilled Pork Loin or Pan Seared Scallops
Dessert: Espresso Crème Brûlée or Strawberry Bombe

Tuesday, December 16th
Starter: Poached Pear, Arugula and Endive Salad or Salt and Peppered Crispy Squid
Entrée: Roasted Cornish Game Hen or Fish and Chips
Dessert: Bourbon Cheesecake or Profiteroles

Wednesday, December 17th
Starter: Warm Stilton Blue Cheese Tart or Roasted Red and Golden Beet Salad
Entrée: Beef Bourguignon or Oven Roasted Sea Bass
Dessert: Warm Chocolate Ganache Cake or House-Made Ice Creams & Sorbets

Monday, December 22nd
Starter: Provençal Vegetable Terrine or Horseradish Stuffed Shrimp
Entrée: Slow Cooked Cassoulet or Swordfish Saltimbocca
Dessert: Pear Walnut Tart or Espresso Crème Brûlée

Tuesday, December 23rd
Starter: Soup of the Day or Tuscan Artisan Salad
Entrée: The Bass’t 16 oz New York Strip or Smoked Maple Glazed Salmon Fillet
Dessert: Pumpkin Tart or House-Made Ice Creams & Sorbets

Monday, December 29th
Starter: Farm Apple Soup or Baby Spinach Salad with Warm Bacon Dressing
Entrée: Grilled Pork Loin or Pan Seared Scallops
Dessert: Espresso Crème Brûlée or Strawberry Bombe

Tuesday, December 30th
Starter: Poached Pear, Arugula and Endive Salad or Salt and Peppered Crispy Squid
Entrée: Roasted Cornish Game Hen or Fish and Chips
Dessert: Bourbon Cheesecake or Profiteroles