Shorebreak Lodge

See you in the spring!!!

HAPPY HOLIDAYS

We are now open Tuesday through Saturday. Happy hour is at the bar from

5-7 and dinner starts at 6.

Closed Sunday and Monday

Tuesday - Thursday is industry night (those in the industry will receive 25% of their check) 

We hope to see you soon!

If you are looking for our most up to date dinner menu, happy hour, dessert etc please use the links at the top of our page  ^  If you are viewing our page on an i-phone scroll to the bottom of the page and click standard view. The menu will be available there 

July 7

Fish

Fried Oysters or Fried Calamari  10

Crabby deviled eggs  8

Roasted baby clams , fresh herbs, xvoo 10

Mussels n chorizo, wine herb broth  10

Wild Rock Shrimp (VA)Caribbean chowder   8

Day Boat scallops, apple fennel curry  11

Surf n Turf  of roasted pork belly +                   day boat scallops(NJ) risotto, pesto  22

BBQ shrimp n chorizo grits,                       roasted carrots  19

Rainbow Trout (ID)                                   summer  squash saute’, harrisa aioli  21

Wild Sockeye salmon(AK) beluga lentil pancetta confit salad 26

Seared ahi tuna, (MD),                                 snow pea slaw, watermelon gazspacho  24

Roasted Monkfish (NJ), ratatouille,  cucumber aioli  25

Hunt

Butcher+Cheese-, fennel pollen salami, breseola, van goh, gruyere  12

Chicken Wings                                                  thai chili or spicy peanut sauce  9

Cherrywood bacon, chorizo, figs, sprouts  10

8 oz. Spiced Angus Sirloin Lumbar steak        herb frites, chimmi churri 23

8 oz. Domestic wagyu NY strip Steak (ID), watermelon-poblano salad, mashers28

Tandori Goat stew, jasmine rice  22

Pork Porterhouse, grilled broccolini, roasted pepper almond puree 19                                                                                                                                       

Gather and veggies

Olives  5

Banana green curry bread, pickled summer berry jam, coconut butter  5

Potato leek soup  4c / 7b

Watermelon gazspacho  7  w/ pickled shrimp  10

Edamame hummus  7

BLT artisanal greens salad,  w/ hard boiledegg, tomato poached garlic vinaigrette  7

Arugula salad, radish, almond, goat cheese, citrus vinaigrette 7

Roasted Beet, avocado, mango, citrus,       affinee blue cheese 8

Domestic burrata, heirloom tomatos, pesto, balsamic, xvoo 11

Wild mushroom bruschetta  8

Fries  5       fancy fries  8

Roasted cauliflower w                                  dried cherries, capers n herbs 8

Mushroom n veggy ramen bowl  14

$5 each:

Schezwan green beans  

Grilled broccolini

roasted carrots n balsamic

roasted cauliflower  

roasted brussel sprouts

onion Rings

risotto

red bliss mashers

Fried yucca 

May 30, 2012

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Source: Submitted

Each month, a local restaurant hosts a dinner and contributes a portion of dinner proceeds to Team Ted (Ted Pokorny) through the Greater Philadelphia Chapter of the ALS Association.

The new Shorebreak Lodge at 10 Wilmington Ave., Rehoboth Beach, shown above, will host the next ALS fundraiser starting at 6 p.m., Wednesday, June 13. Restaurant owners Matt Sprenkle and chef Rob Stitt welcome everyone to experience their latest dining venue.

Join Ted, his wife Jo and team members to support continued research for amyotrophic lateral sclerosis (Lou Gehrig’s disease), a great cause, great food and desserts by pastry chef Dru Tevis, creator of the chocolate cake truffle, Rehoboth Chocolate Festival winner  and Team Ted volunteer. For  more information, call 302-703-2825.

Please make reservations in advance 302-227-1007

For More information on ALS visit      http://www.alsphiladelphia.org/ 

NOW OPEN 7 DAYS A WEEK @5PM

HAPPY HOUR IS EVERYDAY 5-7

!!!!BY POPULAR DEMAND ON WEDNESDAY KITCHEN IS OPEN UNTIL ONE !!!

That Means you could be eating this…….

Restaurant week Menu:     3 courses for     $30

Pick One:

tomato gorgonzola soup

Cuban style Black bean soup w lime cream

Gazpacho-lime crema

BLT artisanal greens salad,  w/ hard boiledegg, ranch dressing

Arugula Salad, beets, radish, basil vinaigrette

Burrata, white asparagus, watermelon, mango, sundried vin

Butcher+Cheese plate-chorizo, genoa salami, aged blue, cabot clothbound cheddar

Country style Pate’  + capers, roasted chokes, olives, rhubarb chutney

Pick One:

Pork Ribs, St Louis style,(stl) balsamic glaze, cherrywood bacon  potato salad

8 oz. Wagyu NY Strip red bliss mashers, demi glace

8 oz. Spiced Angus Hangar au frites, chimmi

6 oz. Lamb Culotte steak, fiddleheads n oyster mushrooms

Surf n Turf braised short rib + day boat scallops(NJ) w parmesan risotto, pesto

BBQ shrimp n chorizo grits, roasted turnips n carrots

Dayboat Swordfish(MA), grilled broccolini, lemon cream

Grilled yellowfin Tuna (NC) arugula, mango, watermelon, herb vinaigrette

+Dessert–your choice

Fish

Fried Oysters w remoulade  10

Fried calamari w wasabi cucumber mayonnaise 9

Sautéed mussels w chorizo  11

Pan roasted whole prawns, chilli garlic  12

Roasted baby clams, herbs n olive oil  11

Surf n Turf braised short rib + day boat scallops w parmesan risotto, pesto  22

BBQ shrimp n chorizo grits, roasted carrots n turnips  19

Roasted monk fish ,  artichoke-bok choy hash, sundried tomato puree 21

Seared local triple tail fish, puttanesca panzanella salad, roasted cauliflower sauce  22

Local soft shell crab, lentils, water cress, red thai curry   25 

Hunt

Butcher Plate-prosciutto, genoa salami, spiced chorizo 12

Chicken Wings thai chilli or spicy peanut sauce  9

Sautéed chorizo, bacon, dates, sprouts  10

Duck leg confit, roasted fingerlings + beets, rhubarb blackberry demi  16

Pork belly,  baby kale, apple, pecans 17

Pork Ribs, St Louis style, balsamic glaze, fingerling  potato salad  16 ½ / 28 full rack

Wagyu NY Strip 28 or

Angus Hangar  21 or

Lamb Coulotte 23 red bliss mashers, demi-glace

Gather

Olives  5

tomato gorgonzola soup 4c 7b

Red Bliss potato bisque  3c  6b

Grilled cabot cheddar cheese with tomato gorgonzola soup  8

BLT salad, w/ hard boiledegg, ranch dressing   7

Arugula Salad, watercress, beets, radish, basil vinaigrette  7

Grilled white asparagus salad, bacon, artichokes, poached egg, sundried vin  12

Wild mushroom bruschetta  8

White bean bruschetta  8

Sautéed fiddleheads/ramps/oyster mushroom  10

Domestic Cheese plate, vintage van gogh/blue/fontina/gruyere  10

Garlic herb Frites  5  /w truffle oil, herbs, and blue cheese  8

EAT VEGGIES n SIDES $5 each.

Brussel Sprouts / Roasted Beets/ Szechwan green beans

cauliflower w capers n herbs/ roasted carrots n turnips n balsamic /

Onion Rings/ Risotto/ red bliss mashers/ lentil salad/ roasted oyster shrooms

Pablano yucca mash/ fingerling potato bacon salad

Open Table RESERVATIONS @  www.facebook.com/shorebreaklodge