Sandy Isn’t Stopping Somers Point Restaurant Week

Clancy’s By the Bay offers a tasty menu for a terrific price

By Lori Hoffman
Add Comment Add Comment | Comments: 2 | Posted Nov. 8, 2012

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Seafood Pot Pie with lobster, crab, mussels and scallops.

As we all try to get back in the rhythm of life post-Sandy, I decided that instead of waiting until Friday, I would ignore the wet snow being dumped by last night’s storm and head out to one of the Somers Point restaurants participating in Somers Point Restaurant Week.

Somers Point Restaurant Week continues through Sunday, Nov. 11, and features special three-course lunch menus for $11.07 and three-course dinner menus for $25.07 (Tip, taxes and beverages not included).

Having checked out the menus earlier, I decided to stop at Clancy’s By the Bay on Maryland Ave. It appeared that other diners had also decided the storm was not going to stop them from going out.

I was seated by a window so I could enjoy watching the snow as Frank Sinatra sang in the background, and the conversion at the bar nearby was decidedly political in nature, with a lot of talk about the Kennedy family.

Clancy’s offered a trio of appetizer choices, butternut squash and sage wontons, cashew cops (a blend of chicken, cashews and veggies in a plum sauce), and swordfish skewers. I hadn’t enjoyed swordfish in ages so that was my choice.

The swordfish was incredibly moist, tender and flavorful. A chunky lemon aioli for dipping was a nice tart accent. The beautiful plate also featured an Asian slaw of Napa cabbage, cilantro, carrots, English cucumbers, scallions and red peppers, which added a vinegar kick. It was the best swordfish I’ve ever had.

The entrée choices were also impressive, including a surf and turf combo of beef short rib and tempura King crab, steak Diane and veal Romano, but the one that spoke to my taste buds was a seafood pot pie.

It arrived with the head of a lobster as decoration. Inside the flaky crust topped with mashed potatoes was a heavenly cream sauce filled with lobster, mussels, scallops and crab, plus classic pot pie veggies — corn, peas and carrots. While the cream sauce had a traditional sweetness, I confirmed from my server Ashley that the kick I tasted was Cayenne pepper. That was a nice accent to cut the sweetness and add another layer of flavor. It was so rich, I’m eating half of it for lunch today.

My official sweet finish was chocolate chip bread pudding with a scoop of vanilla ice cream and caramel sauce. Other dessert choices were pumpkin cheesecake and a warm cider donut.

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1. bizworldusa said... on Nov 16, 2012 at 09:30AM

“Sandy Isn’t Stopping Somers Point Restaurant Week.Somers Point Restaurant Week continues through Sunday, Nov. 11, and features special three-course lunch menus for $11.07 and three-course dinner menus for $25.07.
Thank you

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2. iwEvolunnkue said... on Mar 21, 2013 at 01:59AM

“well this is really a nice recipe i really like this recipe its nice yami wow what sea food is and i think this is best.
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