We are pleased to offer two menus this year as part of
Coastal Delaware Restaurant Week aT BLACKWALL HITCH REHOBOTH BEACH.
A $25 Prix Fixe Lunch Menu and a $35 Prix Fixe Dinner Menu.

Sunday, June 3rd – Friday, June 8th


First Course
(choose one)

Fried Green Tomatoes
Sliced Green Tomatoes breaded with a Cornmeal-Panko Breadcrumb then golden fried
accompanied by Roasted Corn Salsa & Cherry Pepper Remoulade

Chilled Watermelon Gazpacho
Chilled Watermelon crushed with Tomatoes, Cucumbers,
Sweet Red Bell Peppers, Red Onion, Garlic, Basil,
Lemon Juice & Extra Virgin Olive Oil

Red & Yellow Beefsteak Tomatoes. Fresh Mozzarella, Sicilian Olives, Kalamata Olives,
Fresh Basil Leaves, Extra Virgin Olive Oil & Aged Balsamic Reduction

Second Course
(choose one)

Vegetable Carbonara
Herb-Rubbed, Grilled Vegetables with Green Peas, Cherry Tomatoes & Fresh Herbs
in a Cracked Pepper-Parmesan Cream Sauce with Tagliatelle Pasta

Southwest Chicken Salad
Blackened Chicken Breast, Mixed Field Greens, Avocados,
Tomatoes, Cucumbers, Carrots, Red Onions & Cheddar Cheese
garnished with Roasted Corn Salsa and Tortilla Strips then tossed
with a Honey-Chipotle Vinaigrette

Steak Oscar
Grilled Top Sirloin rubbed with Roasted Garlic
then finished with Creole Lump Crab Butter & Seasonal Vegetables

Fish & Chips
Alaskan Cod dipped in our Signature Yuengling Beer Batter then fried golden
served with thick-cut Idaho Potato Wedges & Poblano Tartar Sauce


First Course
(choose one)

Shrimp & Crab Ceviche
Ripe Avocado Halves stuffed with Shrimp, Crab & Fresh Cilantro
served with Fried Tortillas & Avocado Cream

Grilled Peach & Burrata Salad
Soft-Ripened Mozzarella surrounded with Grilled Peaches, Arugula,
Basil & Smoked Pork Belly Bits with Pistachio Pesto & Vincotto

Chef’s Seasonal Soup
Seasonal favorites made with fresh, local fare

Second Course
(choose one)

PEI Mussels (GF)
Fresh, steamed Prince Edwards Island Mussels with Tomatoes,
Basil, Ham & White Wine in a Saffron-seasoned Cream Sauce
served with Toasted Artisan Bread

Chesapeake Chicken & Crab Pasta
Blackened Chicken Breast tossed in a Cream Chipotle Sauce
with Penne Pasta & Chive Butter Jumbo Lump Crab

Surf & Turf
Grilled Top Sirloin rubbed with Roasted Garlic
finished with Creole Shrimp & Cauliflower au Gratin

Snapper & Grits (GF)
Sautéed Red Snapper topped with Avocado-Pico de Gallo
served with a White Wine Creole Sauce over velvety Cheddar Grits

Third Course
(choose one)

Cinnamon Ice Cream with Passionfruit Truffles & Hazelnut Wafer

Raspberry Sorbet with Caramelized Fruits