Every New Beginning Means Something Else Ends: Blog Edition

 Hello Portsmouth Brewery blog readers,

Thank you for reading this blog. Since the first post in March 2008, there have been at least 5 different bloggers who have posted 477 entries. This will be last the post in this Blogger blog and telling you this is its only purpose.

The blog continues on as part of our new website, which is just over a month old, but it's now written on the website directly, so please check this page for all our updates. We appreciate your interest in Portsmouth Brewery and look forward to seeing you at 56 Market Street.

Cheers,

JT

Chef Jon Brings YOU These New Summer Weeklies

Just in time for those warm nights when you just don't want to cook, the Portsmouth Brewery proudly presents new weekly specials!  These rotating dishes are available all day long, so stop in at your convenience.

We'll see you at the pub!
 
Monday: Orange-Mint Cous Cous- Cous cous seasoned with orange zest, fresh mint and saffron, served with bursted cherry tomatoes and grilled cucumbers marinated in yogurt, thyme and rosemary. 

Tuesday: Smoked Pork Sandwich- Spice-rubbed, smoked and pulled pork shoulder, served on a ciabatta roll with corn guacamole, peach slaw and salsa verde 12.95 Meatless Option features smoked tofu.

Wednesday: Grilled Tuna Nicoise Tuna- grilled tuna steak served over local mixed greens with tomatoes, red onions, haricot verts, hard boiled eggs and roasted fingerling potatoes, tossed with a tangy lemon vinaigrette. Meatless option is a choice of either tempeh or roasted tofu

Thursday: Summer Lamb Kabobs- Two skewers of tender lamb kabobs grilled medium rare, interspersed with mushrooms, onions, peppers and tomatoes and served alongside roasted fingerling potatoes and crumbled feta cheese. Meatless Option features tofu kabobs.

Friday: Grilled Pork Tenderloin- Pork grilled to temperature, served alongside sweet corn succotash, potatoes boulangere, and finished with an apricot gastrique.

Saturday: New England Lobster Roll 5oz of hand-picked Maine lobster meat, tossed in a lemon-chive aioli, on a toasted and buttered hot dog bun.

Sunday: Spaghetti and Meatballs Two giant house-made pork and beef meatballs tossed in slow-cooked marinara sauce and served over fresh handmade spaghetti, with a sprinkle of Pecorino Romano cheese. Meatless Option features eggplant “meat”balls