Whether it's comforting cheesy fries or inventive tuna tartar, appetizers are fun to order.
Chef Scott Ehrlich of The Sweet Life Café prepares several must-try starters, among them an Asparagus Soup with poached mussels and bacon; and a rich Braised Pork Lasagnette with creamed sauerkraut, arugula, and gruyere.
The Yellowfin Tuna Tartar appetizer at The Sweet Life Café is
made with picholine olives, orange, fennel, almonds, and rosemary. Photo courtesy of The Sweet Life Café
Among Farm Neck Café's appetizers are Crab Cakes with rémoulade sauce, and the filling Chicken Fillets, with plum and honey mustard sauce.
Lambert's Cove Inn also offers Crab Cakes, but with shaved red onions, fennel salad, and a lemon caper aioli; and Steamed Mussels with plum tomatoes, red onions, red pepper flakes, and white wine.
Atria's tried-and-true favorite starters are the Ahi Tuna Tempura with Miso Vinaigrette, and Wok Fried Calamari with Sambal Aioli. The rest of their starter menu changes daily.
Crab Claw Cocktail is exclusive at Faith's Seafood Shack and Sushi Bar in Aquinnah.
At Blue Canoe, try the Hoisin Chicken Skewers. The second floor deck offers a great view of Vineyard Haven Harbor.
Smoke 'N Bones' "fire-starters" include Cajun Fried Catfish Fingers, Asian Style Ribs, and Stewart's World Famous Homemade Onion Rings.
Grilled Bacon and Lobster Vol Au Vent are two of Atlantic Fish and Chop House's starters. The latter is sautéed lobster, wild mushrooms, puff pastry and asparagus tips in Americaine sauce.
While peas are in season, the Chilmark Tavern serves Warm Sweet Pea Soup with mint crème fraiche and crispy ham.
"Headlines" at The Newes include a Creamy Crab and Artichoke Dip served with homemade chips, and longtime favorite Roquefort Stilettos: toasted French bread topped with Roquefort and bacon.
Also in Edgartown, The Wharf makes a great Spinach and Artichoke Dip, and Chesca's makes a Hot Gorgonzola Dip with Pancetta and Shrimp served with herbed crostini.
Le Grenier offers Feuillete of Escargots: escargots with tomatoes, garlic, tarragon, and cream; and Wild Mushroom Raviolis fried with a ginger butter sauce, among many other choices.
Clams Toscano: Fresh Island clams sautéed with crumbled hot Italian sausage, garlic, and onion in a tomato-chardonnay sauce, is one of the offerings at Nicky's Italian Café.
Lattanzi's, another Italian spot, offers Funghi Trifolate: Piedmontese style sautéed mushrooms with garlic and creamy parmesan polenta; and the traditional Antipasto Misto: Cured Italian meats and vegetables.
Deon's Restaurant, now in Oak Bluffs, makes a hearty Caribbean Conch Soup with root vegetables, herbs, and spices; and Spicy Jerk Pork Tenders and Mozzarella with cinnamon apple chutney and mizuna greens.
At Linda Jean's, Golden Fried Broccoli with ranch dressing and Cheese Fries are popular. At Season's, the Mini Corn Dogs are tasty and filling.
Adding to their menus, several restaurants have added "small plates," which are filling and less expensive than entrées.
Water Street at the Harbor View Hotel offers Heirloom Gazpacho with smoked shrimp and avocado; and FARM Institute Pork Terrine with fava beans, salt-roasted onions, and 25-year Balsamic vinegar.
Espresso Love offers seven types of bruschetta. Served as a small plate is the bruschetta sampler, a sampling of three, such as fresh mozzarella, tomatoes, garlic, and basil; or olive tapinade and sun dried tomatoes.
Mediterranean, the Island's only tapas restaurant, serves, among several starters, Artichoke Francaise, which is sautéed with garlic, herbs, and lemon butter sauce; and a Mediterranean Trio with whipped feta rouille, homemade hummus, babaganoush, served with sumac chips or fresh grilled pita.
The Grill on Main's small plates include Braised Pork Ragout over gorgonzola Yukon gold mashed potatoes; and a Lobster Turnover with a shrimp and lemon cream, among others.
The Asparagus and Jonah Crab Salad and Wild Mushroom Risotto Balls are favorites at Alchemy. Also popular are the Bag of Fried Oysters with sauce remoulade.
A very full week
The inaugural Martha's Vineyard Restaurant Week, scheduled for Sunday, June 21 through Thursday, June 25, offers an opportunity to sample the best local cuisine at affordable prices. Chefs will prepare three-course prix-fixe dinner menus, priced between $25 to $45 per person. The event is sponsored by Martha's Vineyard Online, Martha's Vineyard Chamber of Commerce, WMVY Radio, Plum TV, The Martha's Vineyard Times, and the Vineyard Gazette. For information on participating restaurants, visit marthasvineyardrestaurantweek.com, or call 508-693-0085 ext. 10.
