Sweeney’s Seafood Bar & Grill just dropped its seasonal spring menu to accompany its regular menu.
Executive chef Michael Kruse has developed flavorful concoctions of fresh seafood, greens and berries to please every palette.
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Garlic Butter Fresh Bay Scallops – Broiled, tender, sweet nantucket bay scallops in a house-made white wine, garlic and butter sauce served with bread
Crab Rangoon – Five Rangoon stuffed with a delicious blend of cream cheese and crabmeat, fried and served with Thai Chili sauce
Spring Mixed Greens and Berry Salad – Assorted mixed greens topped with seasonal berries and honey roasted almonds with poppy seed dressing
Strawberry Mahi-Mahi – Broiled, fresh, gulf of mexico mahi-mahi topped with house-made spicy strawberry habanero pepper salsa served with a wild rice and quinoa blend and salad
Veal Piccata – Pan sautéed, tender, provimi veal cutlet over angel hair pasta with light butter, lemon, white wine caper sauce with a salad
Want to go?
WHAT: Sweeney’s Seafood Bar & Grill
WHERE: 28 W. Franklin St., Centerville
HOURS: Monday-Thursday 4-9:30 p.m., Friday-Sat 4-10:30 p.m., Sun 4-8:30 p.m.