The cooks at The Stagecoach Cafe plate up a full menu of classic diner fare for breakfast and lunch, then fry fish on Thursday and Friday evenings. Eggs, pancakes, and biscuits with gravy appease bellies in the morning, and a wide variety of burgers and grilled sandwiches can be worn as warm earmuffs at lunchtime. In addition to seafood selections, the dinner hour also boasts down-home entrees such as meatloaf, mac 'n' cheese, and New York strip steak.
Head sushi chef and owner Chang Jiang stocks Kawa Japanese Cuisine’s concise menu with a blend of the familiarly authentic and the novel. Simple cuts of tuna, salmon, and yellowtail harmonize with miso soup and seaweed salad, whereas unconventional flavor combinations run riot on a list of signature rolls. The Crazy Monkey roll pairs tempura shrimp with fried banana and jungle vines, and the fried seafood roll enfolds five different kinds of fish. Chefs also slow-cook beef, shrimp, chicken, and tofu after marinating them in teriyaki sauce, and they flash-fry heaping platters of tempura seafood and vegetables.
McNamara's expands the welcoming charm of its pub-like atmosphere into vast event spaces and a spread of breakfast and dinner fare to enjoy while watching sports or hosting catered gatherings. The in-house kitchen dishes omelettes and sandwiches as the hour of the day dictates, and the newly renovated Dublin Room hosts enormous bashes, seating up to 280 guests with room left to dance or stage a Civil War reenactment.
Rich, tomato-based sauces, yogurt marinades, and mango chutneys ensure each of Bombay Thali’s dishes bursts with flavor. The BYOB restaurant’s chefs use them to season chicken, lamb, and goat, preparing Indian entrees as time tested as the subcontinent’s fondness for watching cricket played by crickets. In addition to the tandoori and biryani classics, seafood curries beckon with shrimp and swordfish. A full array of naan, including a version brightened with mint, can carry the curries and sweet dipping sauces to tongues.
At AppeThaizing, chefs strive to hit every taste bud on diners' tongues, incorporating sweet, sour, and salty flavors into a number of dishes on their menu of southeast Asian cuisine. They can also spoon fiery green-curry sauce or piquant Thai chilies into the mix, allowing willing customers to enjoy a spicy kick without the hassle of riling Chuck Norris after his jalapeño foot soak. Although many of their entrees feature succulent meats—including roasted duck, shrimp, and pork—they can also whip up vegetarian-friendly meals with tofu or seasonal Asian greens.
Embracing the same sensory mélange as the menus, AppeThaizing's dining rooms gently illuminate a kaleidoscopic assortment of yellow, red, and key-lime-green walls with a combination of ceiling-mounted track and pendant lighting.
Built by renowned architect Ward Wellington Ward in 1910, Mohegan Manor?s recent renovations restored grandeur to the 100-year-old building. The manor's classic, rich menu and matching interior make it an ideal space for hosting wedding and union ceremonies, receptions, and parties. A main ballroom dazzles with a 22-foot domed ceiling, hardwood floors, and a 15'x30' mural painted with the first oils to extend a hand of friendship toward water. The four-story edifice also houses two traditional restaurants, Mohegan Manor and Club Sushi & Steaks. Live entertainment can be enjoyed on weekends at Club Sushi & Steaks.