Rainbow Gardens Restaurant & Bar

New American Cuisine Emphasizing Variety, Color, Freshness and Of Course Flavor!
Serving Lunch for $15.95 and Dinner for $22.95

117 Broad Street
Milford, CT 06460
(203) 878-2500
[ www.rainbowgardensmilford.com ]

Milford Restaurant Week

Tuesday , October 10 - Sunday, October 15

- - Dinner Menu - -

Choice of Appetizer

Hot Crab Dip With Pitas And Chips

Vegetable Spring Rolls With Thai Chili Dipping Sauce

A Pair Of Bite Size Crab Cakes with Sweet Pepper Tartar Sauce

Sundried Tomato Spinach Stuffed Portobello Cap

Shrimp Cocktail with Lemons And Sauce

Choice of Entree

Salmon Says - pan seared blackened salmon over an array of grilled vegetables and jasmine rice topped with a white wine garlic sauce

Not Your G-Ma's Pot Pie - shredded chicken breast, chunks of carrots, celery, onion, and peas with a cheddar biscuit topping

Mama Braised Me Right - braised short ribs in a roasted plum tomato sauce withcaramelized onions, over a bed of pappardele pasta finished with shaved parmesan

Butter Me Up - butternut stuffed ravioli with shrimp, tomatoes and baby spinach in a fresh basil cream sacue served with crispy italian bread

$15.00/bottle wine specials

menu subject to change based on availability and chef’s creativity

- - Lunch Menu - -

Choice of Appetizer

Cup of Daily Soup

Side Caesar Salad

Side Field Greens Salad

Choice of Entree

Let’s Talk Turkey - flame grilled turkey burger on challah roll with lettuce, tomato chipolte mayo and kettle chips

Who You Calling Short - braised short rib, white cheddar and caramelized onion on grilled french bread served with seasoned fries

Ya Mon - grilled salmon burger on a bakery roll with lettuce tomato and cucumber wasabi spread served with tortilla chips and salsa

Tropic Thunder - golden beer battered cod on a challah twist with lettuce and roasted red pepper tartar and fries

I Should Be On The Regular Menu - house made griddled zucchini bread with chicken almond salad and fresh fruit

$15.00/bottle wine specials

menu subject to change based on availability and chef’s creativity

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