Day 4: Ironwood Grill Courses for Restaurant Week

Plymouth Restaurant Week is a chance for people to experience the tastes of Downtown Plymouth.

It's a 10-day event from Sept. 28 to Oct.7 when participating restaurants will feature three, four, or five-course meals at discounted prices.

Ironwood Grill is one of the restaurants participating and will be serving three-course meals for $25. 

First Course Options:

Spinach Artichoke Dip

The dip is house-made with fresh sauteed spinach, artichokes and Parmesan. It is served with tortilla chips.

Tuna Sashimi

"It is seasoned with a bunch of different bold spice," said Landon Garrett, owner of Ironwood Grill. "You take it in an iron skillet and you sear both sides. Then it rests, and you serve it rare."

It is served with avocado, Thai chili sauce, wasabi, Sriracha sauce and pickled ginger on a bed of seaweed salad.

Chicken Quesadillas

It is made of marinated grilled chicken breast with Monterrey Jack cheese and sauteed green peppers and onions. The quesadillas are served with salsa and sour cream.

Calamari

These are hand-dipped calamari rings, which are lightly battered and fried. The rings are served with Thai chili and marinara sauces and topped with Sriracha sauce.

Cajun Tenderloin Steak Tips

"These are seasoned in Cajun spices," Garrett said. "They are seared in an iron skillet as well."

The steak tips are served on a bed of redskin mashed potatoes and topped off with fried onion straws.

Sliders

This includes three of Ironwood Grill's signature pulled-pork sliders topped with barbecue sauce and onion straws. Another option are three Angus burgers served with sauteed onions on toasted mini buns.

Asian Chicken Lettuce Wraps

The wraps filled with stir-fried chicken, onion, green and red peppers, carrots, cabbage, water chestnuts and sprouts with ginger and garlic. The wraps are served with fresh lettuce leaves and a sesame ginger dipping sauce.

Hummus Platter

The platter is roasted garlic hummus served with grilled pita, red peppers, cucumbers and grilled asparagus.

Second course:

Half Slab of Pork Back Ribs

"These are dry rubbed with 14 different spices," Garrett said. "They are smoked in a smoker up to 14 hours."

They are slow smoked with apple and cherry woods and smothered in house-made barbecue sauce. The ribs are served with an option of two sides and house-made corn bread.

Beef Brisket

The brisket is dry-rubbed, cut lean and cooked low and slow. It is topped with house-made barbecue sauce and served with a choice of two sides and house-made corn bread.

Center Cut Sirloin

It is a 10 ounce center cut of tenderloin served with Zip sauce and a choice of two sides.

Fried Lake Perch

"It is seasoned in a dry batter and sauteed to order," Garrett said.

The perch is lightly breaded and fried and served with dill tartar sauce and a choice of two sides. 

Portabella Chicken

It is a grilled boneless chicken breast topped with a grilled portabella mushrooms, sun dried tomatoes, goat cheese and fresh basil with a drizzled teriyaki glaze. It is served with a choice of two sides.

Special Style Neapolitan Pizzas

"It has very thin crust, and all of our doughs are made fresh everyday," Garrett said. "There are 15 different speciality choices."

Pizza options: Barbecue Chicken, Meat Lovers, Big Kahuna, Margherita, Veggie Deluxe, Ironwood Classic, Spinach Mushroom, Sausage & Sage, BLT, Balsamic Chicken, Philly Cheesesteak, Pepperoni, Chicken Bruschetta, Buffalo Chicken, Artichoke and Feta, Asian Chicken and Barbecue Pulled Pork

Third Course: 

Oreo Brownie Sundae

Derby Pie

"It's a chocolate chip cookie inside of a pie, served with ice cream and caramel sauce on top with whipped cream," Garrett said.

He said it is a Bourbon caramel sauce and includes pecans and chocolate chips.

Seasonal Cheescake

Ironwood Grill's three-course meal will be available 11 a.m. to midnight Monday through Wednesday, 11 a.m. to 2 a.m. Thursday through Saturday and noon to midnight Sunday.