If you're a seafood lover, then you need to try Post 1917's (781-942-0001) seafood menu, which features innovative dishes made with fresh ingredients. Go to https://www.post1917.com to find out more.
Post 1917 City: Reading Address: 136 Haven Street, Website: https://www.post1917.com
Reading, MA Steakhouse Cooks Pan-
Seared Scallops With Coffee Jus: New
Seafood Menu
Post 1917's seafood menu includes a range of main and shareable courses
containing fish, shellfish, and other marine delights as their primary
ingredients.
The restaurant's marquee dishes are
its Cucumber-Wrapped Salmon with
Organic Japanese Sweet Potato
Puree and its Bourbon Glazed Cod
Filets with Pea Salad.
If you prefer mollusks and shellfish
you can also get the Cioppino, a
stew of clams, mussels, scallops,
and shrimp in a spicy tomato
broth.
The restaurant’s shareable dishes are just as appetizing as
its mains.
From its Crudo Yellowtail Tuna with Brûlée Grapefruit and Radish Sprouts to its
Lobster Tacos with Celery Seed Mayo, it has something for everyone to enjoy.
The dishes were all created by Jason Carron, head chef and owner of Post
1917. He has over 20 years of experience in the New England restaurant
business.
In keeping with his farm-to-table philosophy, Carron gets all of his
ingredients fresh from local fishermen and markets.
Go to https://www.post1917.com
to find out more.
Seared Scallops With Coffee Jus: New
Seafood Menu
Post 1917's seafood menu includes a range of main and shareable courses
containing fish, shellfish, and other marine delights as their primary
ingredients.
The restaurant's marquee dishes are
its Cucumber-Wrapped Salmon with
Organic Japanese Sweet Potato
Puree and its Bourbon Glazed Cod
Filets with Pea Salad.
If you prefer mollusks and shellfish
you can also get the Cioppino, a
stew of clams, mussels, scallops,
and shrimp in a spicy tomato
broth.
The restaurant’s shareable dishes are just as appetizing as
its mains.
From its Crudo Yellowtail Tuna with Brûlée Grapefruit and Radish Sprouts to its
Lobster Tacos with Celery Seed Mayo, it has something for everyone to enjoy.
The dishes were all created by Jason Carron, head chef and owner of Post
1917. He has over 20 years of experience in the New England restaurant
business.
In keeping with his farm-to-table philosophy, Carron gets all of his
ingredients fresh from local fishermen and markets.
Go to https://www.post1917.com
to find out more.