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Daily Specials

~~ Drink Specials~~
Pomegranate Margarita 9
Blanco Tequila, Pom Juice, Cointreau, Agave and Lime

~~ Wine Specials~~
Villa Bianchi, Verdicchio, Osimo Italy, 2015
6 oz. gl. 7 9 oz. gl. 10 bot. 25

Spellbound, Petite Sirah, California, 2015
6 oz. gl. 9 9 oz. gl. 12 bot. 32

Specials
~~~~ Small Plate ~~~~

Raw Cold Water Artisan Oysters $ 2 ea.
served with rice wine mignonette or brandy cocktail d5sauce

Oven Roasted Oysters (6) 13.75 ( Chef’s Flavor )

Roasted Beet & Goat Cheese Salad $ 8
beets, goat cheese, arugula, pine nuts and balsamic - Dijon vinaigrette

~~~~ Entrees ~~~~

Seared Sea Scallops 25
with sweet chili sauce & truffled teriyaki and wakami

Pan Roasted Swordfish “Skordalia” 26
finished with a Greek toasted almond aioli

Crab Crusted Black Grouper 28
served on a poblano chile fondue

Seared Shrimp & Scallops 24
on linguine with garlic, red chiles, roasted tomato, kalamatas, fresh basil, parmesan and pine nuts

Panko Crusted Hogfish* 27
served on a soy beurre blanc with wakame
* when available ( American Red Snapper when not available )

Blue Crab Spheres (Cakes) two 23
baked and served on a grapefruit remoulade

One Fish Two Veg MP
choice of fish, baked with olive oil , sea salt & lemon
chef’s choice of vegetables

Early Specials 4:30 to 5:15

Eventide Specials
Served 4:30 – 5:30 Daily
Last seating 5:15, orders must be placed by 5:30

Early Dinners $14.75
Selected Early Dinners your choice of one served with Mystic Salad
or Soup du Jour ,Fresh Vegetable ,choice of starch

Sautéed Dijon- Tarragon Chicken Breast
Sautéed with shallots in a cream Dijon Tarragon sauce

Kona Crusted Salmon
finished with a pistachio – dill pesto

Crab Cake
served on a grapefruit remoulade

Sautéed Chicken “Francaise”
lite egg batter, white wine, capers and lemon

Braised Boneless Short Ribs
finished with a Madeira demi glace

Shrimp and Pasta
Chefs preparation

Pan Seared Cod
finished with a lemon butter sauce

Prairie Fresh Prime Pork Loin Chop
Montreal seasoned served with horseradish cream sauce

~ Additional Entrees ~
Sea Scallops 15.75
Chef’s preparation

Half Rack Lamb 17.75
served on Guinness – Dijon demi

Bouillabaisse 17.95
shrimp, scallops, mussels, clams and assorted fish in a saffron vegetable broth

Filet Mignon 17.50
cooked to your liking

Maine Lobster Tail 17.95
served with drawn butter
the above served with mashed potatoes or rice, fresh vegetable and your choice of salad or mystic soup. Split plate charge of 5.00 on all entrees.

Eventide Drink Specials
Domestic , Import and Hand Crafted Beers $1 off
House Wine, Copper Ridge $2.75 Well Cocktails $2.75
Happy Hour 4:30 – 6:30 Daily

A Sweet Finish

Petite portions all $2.75
mix and match for the table

white chocolate bread pudding

key lime panna cotta

crème brulee

flourless chocolate cake

gelato

gourmet ice cream

espresso pots de Creme

Additional Dessert Bevearges
espresso martini

nespresso cappuccino

nespresso espresso

Mystic Take Out

No time to cook?
Let us take the stress out of dinner.
Call ahead and we’ll have it ready when you get here. Menus available on-line at
www.3bestchefs.com/mystic