Locals Night at The Black Bass Hotel

Meet Me at The Bass

Monday – Wednesday Locals Night

Prix Fixe $32.50/person

Monday, March 9th
Starter: Soup of the Day or Winter Leaf Salad with Clementine
Entrée: The Bass’t 16 oz New York Strip or Smoked Maple Glazed Salmon Fillet
Dessert: Passion Fruit Meringue Pie or House-Made Ice Creams & Sorbets

Tuesday, March 10th
Starter: Shrimp Bisque or Baby Spinach Salad with Crispy Poached Egg
Entrée: Grilled Pork Loin or Pan Seared Scallops
Dessert: Espresso Crème Brûlée or Chestnut Panacotta

Wednesday, March 11th
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, March 16th
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, March 17th
Starter: Spinach and Chick Pea Fritters or Horseradish Stuffed Shrimp
Entrée: Slow-Cooked Cassoulet or Swordfish Saltimbocca
Dessert: Dry Apricot Tart or Espresso Crème Brûlée

Wednesday, March 18th
Starter: Soup of the Day or Winter Leaf Salad with Clementine
Entrée: The Bass’t 16 oz New York Strip or Smoked Maple Glazed Salmon Fillet
Dessert: Passion Fruit Meringue Pie or House-Made Ice Creams & Sorbets

Monday, March 23rd
Starter: Shrimp Bisque or Baby Spinach Salad with Crispy Poached Egg
Entrée: Grilled Pork Loin or Pan Seared Scallops
Dessert: Espresso Crème Brûlée or Chestnut Panacotta

Tuesday, March 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

Wednesday, March 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

Monday, March 30th  
Starter: Spinach and Chick Pea Fritters or Horseradish Stuffed Shrimp
Entrée: Slow-Cooked Cassoulet or Swordfish Saltimbocca
Dessert: Dry Apricot Tart or Espresso Crème Brûlée

Tuesday, March 31st
Starter: Soup of the Day or Winter Leaf Salad with Clementine
Entrée: The Bass’t 16 oz New York Strip or Smoked Maple Glazed Salmon Fillet
Dessert: Passion Fruit Meringue Pie or House-Made Ice Creams & Sorbets

Wednesday, April 1st
Starter: Shrimp Bisque or Baby Spinach Salad with Crispy Poached Egg
Entrée: Grilled Pork Loin or Pan Seared Scallops
Dessert: Espresso Crème Brûlée or Chestnut Panacotta