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Mews Restaurant & Cafe

Restaurante americano$$$$

Provincetown

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8.6^/10

150

valoraciones

143 Fotos

Menú

Desserts 1Salads 1Bistro 1Starters 1Mains 1

Desserts

Some items are seasonal or limited in quantity and may be subject to availability

Desserts

Key Lime Pie

10.00

Graham cracker crust topped with meringue and served with a mango coulis.

Extreme Chocolate Cookies and Cream

12.00

Triple espresso gelato sandwiched between two large semi-sweet dark & white Belgian chocolate chip cookies & drizzled with dark chocolate ganache.

Chocolate Pot D'creme

11.00

Crisp chocolate shell with toasted housemade marshmallow.

Sticky Toffee Pudding

12.00

With vanilla gelato.

Seasonal Fruit Crisp

10.00

Apple/cranberry served warm with vanilla ice cream.

Chocolate Pecan Mocha Mousse Torte

12.00

With Drambuie whipped cream.

Crème Brûlée Trio

15.00

Pear, pistacio, & vanilla.

Quark & Cointreau Cheesecake

11.00

With chocolate/almond bark.

Bistro

Some items are seasonal or limited in quantity and may be subject to availability

Bistro

Mews Burger

15.00

8 oz. certified Angus beef, tomato, red onions, pickle & hand cut fries.

Pasta Pesto

19.00

Garganelli pasta,toasted pine nuts & roasted red peppers.

Ramen Noodle Bowl

18.00

With fish (server will describe) , duck broth, water chestnuts, bok choy, jalepeno pepper, Sriracha, soy sauce, and finished with a egg crepe julienne.

Huntsman Burger

16.00

Mews burger with Stilton & double Gloucester cheeses.

Baked Eggplant

21.00

Layered thinly sliced breaded eggplant, 3 Italian cheeses & house marinara, baked with olive oil served with tossed arugula salad.

Starters

Some items are seasonal or limited in quantity and may be subject to availability

Starters

Mews Seafood Sampler for Two

29.00

Oysters, shrimp, clams, lobster, & ceviche, served with mignonette, cocktail & horseradish sauces

Baked Oysters

18.00

Smoked bacon, garlic, jalapenos, Panko breadcrumbs.

Tuna Sushi Tempura

16.00

Tempura fried maki rolls with a spicy mayo, black sesame seeds and water chestnuts.

Whiskey Braised Pork Belly

14.00

Pan seared with pickled Swiss chard, red onions, serrano peppers & pureed celery root.

Beef Carpaccio

15.00

With arugula fried parsnips, truffle oil, smoked sea salt & garlic bread.

Game Consomme

9.00

Mushroom and a variety of other vegetables and a pheasant quenelle.

Local Mussels

14.00

Sautéed with Pernod & fennel, garlic rouille French bread.

Crab Cake

15.00

Saffron/garlic aioli, warm veggie hash of potato, squash, onion, & parsnip with jalapeños.

Toasted Parisienne Gnocchi

14.00

Wild mushrooms, butternut squash & sage fondue.

Lamb Merguez

16.00

Ground lamb with cumin, coriander, cinnamon, turmeric, garlic, & spicy harissa sauce, served with a warm green lentil salad & goat cheese.

Portuguese Fish Stew

15.00

Chorizo, Clams, Cod, tomatoes, kale, garlic & herbs. Served with toasted crostini.

Soup Du Jour

8.00

Server will describe.

Mains

Some items are seasonal or limited in quantity and may be subject to availability

Mains

All deep fried foods are cooked with zero trans fat oil

Broiled Local Fish

27.00

Tajin dusted, butter, soy, warm hearty greens finished with garlic & olive oil.

Sesame Crusted Tuna Loin

33.00

Served over spicy soba noodles with baby bok choy & snow peas.

Mews Vindaloo

35.00

A Mews twist on a traditional Indian dish. Served with broccoli, heirloom carrots & fennel in a spicy tangy curry sauce served with tomato chutney, naan and basmati rice.

Filet Mignon

38.00

Béarnaise sauce, demi glace, baby vegetables, and potato au gratin with gorgonzola.

Lamb Shank

28.00

"Osso Buco" style with tomatoes, Italian herbs, garlic & white wine over wild mushroom risotto.

Half Duckling

28.00

Braised leg, roasted breast, savory pear & goat cheese bread pudding, cranberry & star anise glace.

Almond Crusted Cod

28.00

With Mandarin citrus beurre blanc, Panko bread crumbs, with parsnip/potato mash.

Pan Seared Scallops

29.00

Finished with a seafood/veal demi-glace with smoked bacon, pearl onions, roasted Brussels sprouts with parsnip/potato mash.

Shaking Beef

31.00

Vietnamese inspired with chunks of beef tenderloin, wok sautéed with scallions & red onions over watercress with a lime/black pepper dipping sauce.

Short Ribs

32.00

Dry rubbed, roasted with a Tasso ham gravy with bacon, onion, garlic, celery bell peppers over parsnip/potato mash.

Half Chicken

22.00

Roasted, herbs & butter, sautéed Cipollini onions, mustard au jus. Served with parsnip/potato mash.

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Mews Restaurant & Cafe

Desserts

Salads

Bistro

Starters

Mains

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