Somers Point celebrates own Restaurant Week

It's that time of year everyone looks forward to: Restaurant Week. And this time, Somers Point is rolling out the discounts.

From Friday, Nov. 2, to Nov. 11, patrons can indulge at their favorite Somers Point restaurants and opt for entrees that are usually out of the price range.

One restaurant worth trying is Charlie's. The eatery is a local favorite and is usually frequented for hot wings, but the fixed-price dinner menu offers all of Charlie's best dishes.

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Paired with a cup of homemade soup du jour or mixed greens salad and a homemade dessert du jour, guests can choose between entrees including lobster and crab fra diavolo, which includes warm water lobster tail and jumbo lump crab sauteed in garlic in a mildly spicy cherry tomato sauce over penne or cappellini and served with garlic toast; surf and turf, a center-cut sirloin filet paired with warm water lobster tail, mashed potatoes and veggie du jour; or flounder Oscar, which is a fresh flounder filet stuffed with asparagus, jumbo lump crabmeat and mashed potatoes with a bearnaise sauce.

If you haven't visited Phillipe Chin Bistro, now may be the perfect time to sample their best dishes. Open only for dinner, guests have a choice between butternut squash and yams bisque with spiced pecans; mixed green salad with apple, gorgonzola and roasted shallot vinaigrette; or steamed shrimp shumai with wasabi-yuzu dipping sauce. And that's just for the first course.

Entrees include a choice between Thai spiced curry chicken with coconut rice and gingered carrots; stuffed pork loin with caramelized pear, dry cranberry and smoked bacon with a cider demi; or wasabi-crusted sea bream with vegetable couscous and kabayaki.

Dessert is even more mouth-watering, with tough choices between Grand Marnier creme caramel or El Rey Rio Caribe chocolate surprise with white chocolate-raspberry coulis.

No matter what decision you make, you'll have plenty of choices, and all for deeply discounted rates during Somers Point Restaurant Week.

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