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Home My WebLink About2012 Mar 29 - Cape Week ArticleCapeWeek 1 March 23 to March 29, 2012 15, Find expanded listings at capecodoniine.com Best Deal in Town LOBSTER SPECIALS Thurs./Fri./Sat. =s Served with soup or salad, potato & veg. Baked Stuffed Lobsfer Broiled Lobsfer Fresh Lobsfer Roll & Sfeamed. Lobsfer OPEN W CLOSE Friday Safurdav 12oz Prime Rib $14-95 1329 bite. 28 • South Yarmouth * 508-760-1000 Elmo• Early Bird Dinners �1$ • OwP�1�i and Uw 1/2 Price Bar Menu at MLU" Mon. -Thurs. 4-6:30 Acft • • 0000*000001 Friday 6 Saturday • 12-4 Receive 1/2 dozen oysters * on the half shell. Dine -In only. Expires 3/31/12. Min $10 Purchase. One, coupon per customer �1t ylr / 990 Oysters Everyday until 6:30pm THE OYSTER COMPANY RAW BAR AND GRILLE 202 Depot St Dennisport 508-398-4600 Cape casual: Take advantage ofoff-seasonprix fixe By LAURIF HIGGINS CONTRIBUTING WRITER here is no better time of year to dine on Cape Cod than during the off-season when local restaurants present some fabulous deals. The three -course prix fixe dinner special at the Old Yarmouth Inn Restaurant and Tavern offers a fine dining ex- perience at a casual dining cost. Served nightly from 4:30 until 6 p.m. the special is only $25 and includes an appetizer selection, entree and dessert. Since many of the items on the extensive prix fixe menu are also on the regular dinner menu, it is a great opportunity to try some creative dishes that are lovingly prepared. The warmth of the greeting we received on arrival was only topped by the warmth from the enormous hearth of a fireplace that was burning merrily. The hostess joked that she has the best seat in the house and she certainly does have a cozy view. Originally built as a sun porch, the main dining room has plenty of large windows to let in the early evening light. Crown molding, toile wallpaper and white linen tablecloths create an elegant feel that is still quite comfortable. Flowers and a candle on every table add to the effect. For the first course there were three soups, three salads and two appetizers to choose from. I ordered the baby aru- gula salad. It was lightly tossed with the perfect amount of balsamic vinaigrette. The salad also had perfectly ripe pear slices, gorgonzola cheese and sliced almonds. It was a nicely balanced salad and a nice -sized portion. My husband's panko-fried ricotta stuffed mushrooms came on a long rectangular platter with a cup of delicious roasted tomato puree for dip- ping. The four good sized button mushrooms were a nice combi- nation of flavor and texture with Old Yarmouth Inn Restaurant and Tavern 223 Route 6A, Yarmouthport 508-362-9962 www.oldyarmouthinn.com RON SCHLOERB/CAPE COD TIMES Providence -style calamari with garlic, cherry peppers and banana peppers at The Old Yarmouth Inn Restaurant and Tavern. "The 'winter fruit' combination of prunes and dried apricots and apple slices was so intriguing that I want to try this recipe at home. " the ricotta adding creaminess and panko breading lending a. lovely crunch. From the six entree selec- tions, I ordered the baked seafood trio. It consisted of three sea scallops, two large shrimp and a small piece of had- dock. The well cooked seafood had a lemon butter sauce and sprinkling of lightly browned crumbs. It came with an ordi- nary rice pilaf and some lovely whole green beans tossed with sauteed onions. A glass of Toasted Head Chardonnay ($8) was buttery with a crisp finish that went well with the seafood. My husband chose the pan - seared prime pork loin, which was comprised of two incredibly tender slices of pork. The apple cider brandy sauce was a lovely accompaniment and the "winter fruit" combination of prunes and dried apricots and apple slices was so intriguing that I want to try this recipe at home. The pork was accompanied by creamy mashed sweet potatoes that were very good. At our server's suggestion, my hus- band tried a glass of St. Cecilia Malbec, which had the big flavor he was looking for. Desserts were equally excellent, but we were so full we could only finish half. The bittersweet chocolate mousse was silky and rich and topped with a dollop of whipped cream and shaved chocolate curls. The creme brulee was sublime. The egg custard was smooth and creamy and the flame caramel- ized sugar layer on top offered a perfect crack when scooped. Service was exemplary. Our server, Christa, was friendly and prompt, and offered sug- gestions. The bus person was attentive, but unobtrusive. At one point one of the owners made the rounds in the dining room, checking in to make sure everything was satisfactory at each table. That kind of person- alized attention goes a long way towards creating an outstanding dining experience, which is just what we had. Meet the Old Yarmouth Inn Restau- rant and Tavern's husband and wife co -owners, Sheila Fitzgerald and Arpad Voros, in the April issue of PrimeTime Cape Cod, available free at 150 Cape locations, including grocery stores. t