Welcome to the April, 2016 edition of our John Davenport's/Bar19 e-newsletter.

Mother's Day Buffet +
Keeping it local at Bar19 +
Thursday is Steak Night at John Davenport's +
Morsels Coffee Shop now featuring Peet's Coffee & Tea +

View this email in your web browser, if you prefer +



John Davenport's is on Instagram!

John Davenport's websiteVisit us often at johndavenports.com!

Get the latest info on John Davenport's and Bar19.

We want to be on your list of favorite New Haven restaurants and bars.

See our restaurant and bar menus and specials, get updated on our

events calendar, get driving directions. See our schedule of events,

subscribe to our e-newsletter, drop us a note,

all at johndavenports.com!

chef

Mother's Day Buffet

May 8, 2016
Seating 11a, 1p & 3p
Adults 52.00; Children 26.00

Download the menu »»

MEAT COOLER

Oysters + Shrimp + Mussels + Crab Legs + House Smoked Salmon
lemons + cocktail sauce
Chef’s Charcuterie
cassis mustard + blueberry jam + house pickles + lavosh

CHILLED DISPLAY

Summer Melon
cantaloupe  +honeydew + watermelon 
Compressed Watermelon
lime + mint
“Starlight Gardens” Salad Greens
cucumber + tomato + broccoli + carrot + radish 
sunflower seeds + chia seeds + flax seeds + basil seeds + maple vinaigrette
Baby Cabbage Salad
baby bok choy & butter lettuce + citrus segments wontons + carrots + asian  vinaigrette  
Grilled Chicory
spaghetti squash + pomegranate + chives
Apple Salad
wild rice + grapes + celery
Cheese Monger
local connecticut cheeses + blueberry jam + honey

CARVING STATION

Roasted Prime Rib
horseradish + au jus
Honey Glazed Ham
cider jus
Dauphinoise Potatoes
brie + tarragon
snail rolls

BUFFET

Nutella French Toast
maple syrup
Classic Eggs Benedict
house canadian bacon + hollandaise sauce
Breakfast Meats
sausage + bacon + ham
Braised Short Ribs
blackberry red cabbage
Smoked Chicken Breast
carrot puree + pearl onions
Truffle Crusted Striped Bass
parsnip + leeks
Boursin Whipped Potato
Sweet Potato Casserole
Grilled Asparagus

DONUT STATION
made to order

Glazes
butterscotch +  chocolate + pistachio + lemon
Sauce Pipettes
coffee + raspberry + blueberry + ginger

DESSERT STATION

Lemon Ginger Pound Cake
cherry mascarpone cream
Red Velvet Crackle Cookies
powdered sugar
Sticky Buns
maple + walnuts
Key Lime Trifle
graham cracker + candied orange
Strawberry + Rhubarb Tart
Turbinado sugar
Chocolate Crunch
hazelnut + raspberry 
Gluten Free Honey cake
ginger cream

Nitro Honey Ice Cream
Warm “Brookie”
chocolate chip cookie + brownie + walnuts
Peach Cobbler
streusel + brown sugar

Spring Favorites at Bar19

Bar19 is keeping it local on all beer taps
Offering a rotation of Half Full Peach Wheat, Stamford, CT; Thimble Island American Ale, Branford, CT; Black Hog Granola Brown Ale, Oxford, CT; Two Roads Road 2 Ruin Double IPA, Stratford, CT; Stony Creek Sun Juice, Branford, CT & more…



Monday thru Friday                                                                                               
Happy Hour 4:30p-6:00p . Come to the 19th floor and enjoy $3.75 draft beer, $3.75 glass of wine

View our menu here » » »

morsels

Coffee shop by day, wine bar by night…

Offering freshly brewed Peet’s Coffee, a selection of local and regional snacks,
 gifts, and Yale merchandise.

Hours
Mon-Fri 6am-10am, Sat-Sun 7am-11am

After dark, sip on a selection of regional beers & great wines

Hours
Mon-Sat 4pm-7pm

(Hotel Lobby)

chef

John Davenport's Restaurant Specials

Join us for dinner at the top of the park located on the 19th floor of the Omni New Haven Hotel at Yale. See the best views of New Haven while enjoying exquisite food.

Monday – Bottle Wine Night
1/2 off all bottles of wine in the restaurant only.

Thursday – Steak Night
40oz bone-in ribeye to share served with a baked potato, two individual Caesar salads and a red velvet whoopie pie to finish - $39

View a list of upcoming events here +
We will validate parking up to 3 hours with dining or bar receipt.
View our menu here +

©2015 John Davenport’s Restaurant
155 Temple Street
New Haven, Connecticut 06510
Phone: (203) 974-6858 Fax: (203) 974-6777