The Mews Restaurant & Cafe > The Mews Restaurant & Cafe MenuNew American | Provincetown Main Menu
shumai wrappers filled with fresh lobster meat, ginger, garlic, scallions, oyster & sherry sauces.
with a szechuan peppercorn aioli generously filled with rock crabmeat, lightly tossed with old bay seasonings, scallions, parsley and panko breadcrumbs.
six on the half shell with a tarragon vinegar, shallot and jalapeno sauce.
with cucumber and golden raisin raita 4 shrimp poached in thai chili & coconut milk with lemon grass, kaffir lime, shallots & garlic
served with hot onion date relish & shaved gruyere cheese.
with fresh sage, extra virgin olive oil and shredded parmesan.
with poached apricots and port wine jus a saute of chicken livers, red wine, red onions, anchovies and red pepper flakes heaped on french bread crostinis brushed with extra virgin olive oil.
dipped in buttermilk, rolled in tempura and deep fried with cilantro aioli and pineapple pico de gallo on pita chips.
thick asparagus spears coated with tempura and served with a lemon aioli.
mesclun greens, onions, carrots, tomatoes, olives and sprouts with our home made raspberry-walnut vinaigrette.
served with grilled corn, shaved romano and lemon basil vinaigrette.
the original alex cardini creation.
of baby romaine, cracked black pepper & parmesan vinaigrette strewn with pancetta crumbles.
with braised greens & mediterranean olives, marinated with extra virgin olive oil, oregano, & garlic.
with tossed arugula and truffle/beet vinaigrette.
8oz. certified angus beef, tomato, red onions, pickle & fries.
mews burger with applewood smoked bacon, homemade bbq sauce with 22 ingredients.
with stilton and double gloucester cheeses.
ground chick-pea patties fried & served in pita pockets & veggies with sesame tahini dressing.
with a portabella mushroom and lingonberry cream sauce, mashed potatos & vegetables.
pepper crusted with roasted russian fingerling potatos and your choice of truffle butter, bulgogi korean chili bbq sauce, roasted garlic and black pepper or gongonzola basil butter.
multilayers of thinly sliced breaded eggplant, italian three cheeses and house marinara, baked with olive oil.
with blonde raisins, toasted pine nuts and roasted red peppers.
chef's daily offering. ask your server for tonight's pasta dish.
with garden peas and cucumber raita served with basmati rice
pork and angus beef served with horseradish mashed potatoes.
served with salad.
with clementine citrus beurre blanc and seasoned japanese bread crumbs served with horseradish mashed potatoes.
sauteed with spinach, wild mushrooms, garlic and lemon juice with a sprinkle of lobster breadcrumbs.
chunks of butter poached lobster with wild mushrooms and english garden peas drizzled with scallion and truffle oils.
with horseradish mashed potatoes, a ginger-soy glaze, wasabi and pickled ginger.
ricotta & romano with garlic olive oil, roasted red peppers, sun-dried tomatoes & blond raisins.
layers of portabello, asparagus, roasted red peppers, olive tapenade and polenta served with a tomato sauce.
vietnamese inspired with chunks of beef tenderloin, wok sauteed with scallions and red onions over watercress. with a lime black pepper dipping sauce.
south american "chimchurri" marinated blade steak with seared lemon pepper scallops served with corn and fava bean succotash.
served with a chipotle flavored sweet potato au gratin.
chunks of pork tenderloin in a traditional spicy indian tangy curry sauce served with fruit chutney and naan bread.
grilled domestic organic raised 12oz veal chop with hot italian sausage, pepperoncini, and mushrooms in a. white wine sauce with fresh oregano and garlic served with a lentil ragout.
frenched domestic lamb chops, soy, ginger and mirin marinated, grilled and served with frisee and raddicio tossed in a cilantro / mint vinaigrette and korean chili aioli.
slow cooked with indonesian sweet soy, hoisan, ginger and red wine.
seared then slow cooked in the oven with tomatoes, garlic, & white wine. served over creamy white grits.
partially boned with balsamic reduction, raspberries over celery root puree.
new york style with a walnut graham cracker crust served plain or with our raspberry coulis.
white chocolate custard topped with caramelized sugar.
cointreau flavored pot of very rich chocolate with candied ginger at the bottom.
with whipped cream cheese, creamy peanut butter and chocolate with a tia maria flavored granache.
please ask your server for tonight's selection.
creamy key lime filling with a graham cracker crust.
please ask your server for tonight's selection.
mews made extreme dark chocolate cookies white chocolate chips separated by coffee gelato served with a steak knife and eating instructions.
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