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Come down to passports tonight to support the “Hungry Harry’s” team raise money to fight MS. All the way until we close a portion of the proceeds will be contributed towards the team quest. We will be doing the Cape Cod getaway ride 150 miles in 2 days. Please come out to show your support!

May 27th at Passports Restaurant 4pm till close

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After weeks of hard work we are finally open again. Stop by and check it out! 20% off gift certificates thru Christmas. Make your reservations for New Years. Hope to see you soon!

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We are hoping to reopen Black Friday! Thanks for all our faithfuls support. Your popovers will be back soon!

Filming Olive Kitteridge HBO miniseries Tom Hanks co-produced.

http://goodmorninggloucester.wordpress.com/?s=olive+Kitteridge

Re-Opening November 20th or thereabout.

Looking forward to serving you soon.

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Wine Dinner in Celebration of Spring
Thursday, April 26, 7:30 p.m.
Passports Restaurant
110 Main St., Gloucester, Ma.
978 281-3680

with Chef Eric Lorden
and Dr. Kathleen Powers Erickson (The "Wine PhD")

4 artfully-prepared courses and 4 fabulous wines!
$50.00 per person

First Course:
Matzo-dusted soft-shell crab, pan fried, with
Cajun-spiced mayonnaise
Wine: Paul Cluver dry Riesling
from Elgin Valley, South Africa
(Will be on the wine list – bottle: $30.00, glass: $8.00)

Second Course:
Salad of caramelized brussel sprouts and
Tasso Ham, on a bed of arugula, with Dijon vinaigrette
Wine: Eberle Cote de Robles Blanc,
from Paso Robles, California
(Will be on the wine list – bottle: $40.00, glass: $10.00)

Third Course:
Grilled Icelandic Arctic Char and spring ramps,
with peanut mole,
side dish of quinoa with mushroom medley
Wine: Tenuta Sant’ Antonio Corvina,
from the Veneto, Italy
(Will be on the wine list – bottle: $30.00, glass: $8.00)
 
Fourth Course:
Rhubarb and apple crisp, topped with
Kilthurn English farmhouse cave-aged cheddar
Wine: Campbell’s Rutherglen Tokay,
from Victoria, Australia
(Will be on the wine list – half bottle: $24.00)

1st coarse: Local seafood salad with spicy aioli wrapped in butter lettuce.

2nd coarse: Eric’s short rib chili with wonton chips.

3rd coarse: Duck confit with quinoa and brussel sprouts.

4th coarse: Brown butter cake with chocolate mousse filing and ganache frosting.

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Contact Us

Telephone Number

(978)281-3680

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Hours & Info

(978) 281-3680
11:30AM-9:00PM Daily
11:20AM -10PM Saturdays
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