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.
Fiamma Grille is one of the restaurants participating and will be serving three-course meals for $35.
First Course Options:
Crab Cake Slider
The crab cakes are served with a mustard slaw, pickled onions and red pepper aioli, which is a traditional sauce or mayonnaise.
"We serve risotto cakes, and these are kind of like a variation of those," said Patrick Long, general manager of Fiamma and Compari's. "We take risotto, mushrooms, and mozzarella and we make it into balls and we put panko on the outside ... then we deep flash-fry them."
This includes roasted red peppers, olive tapenade, crumbled bacon, olives, tomato and bleu cheese dressing.
The salmon is encrusted with exotic mushrooms and truffle oil and is served with garlic mashed potatoes and fresh vegetables.
Lake Superior Walleye
It is cornmeal dusted and comes with garlic aioli, braised fingerling potatoes and fresh vegetables.
Flat Iron Steak
"Flat iron steak is a cut of meat that wasn't really popular a few years ago. Now it's coming back," Long said.
He said the steak is marinated and grilled, giving it a great flavor. The steak is served with mashed potatoes, heirloom tomatoes and salsa made from hearts of palm, or the edible buds of palm trees.
"It's a very traditional dish with a classic meat sauce. It's made with many different kinds of beef," Long said.
He said the pasta is fresh and house-made. The dish includes wild mushrooms, fresh herbs and Parmesan Reggiano.
Chocolate Peanut Butter Torte
"A torte is a multi-layered cake," Long said. "A torte has got probably five or six layers, so there's more filling. It's usually not as tall as a regular cake because it's so rich."
Fresh Fruit Cobbler
Long said seasonal soup will be offered with every course. Fiamma Grille will be serving its three-course meals for $35 after 5 p.m. Monday through Saturday.