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by Fay Jacobs
Potpourri is a terrific name for this eclectic restaurant on Rehoboth Avenue. With a moderately priced menu, Potpourri is full of little surprises.
First, its much larger than it looks from the Avenue. There are booths in the front of the restaurant, followed by a large lounge and bar (with the most comfy seats in townwe were told to try them out, we did, and its true!), a white lacquered baby grand piano as a focal point of the room and then a lovely back dining room.
Potpourri offers weekend entertainment plus a Wednesday night Jazz jam, where talented local folks come to entertain. As a lounge, its got one of the best set-ups in town.
On the dining side, youll find value and delicious meals, with terrific $10.95 early-bird specials. On Wednesday nights, you can have a clam bake with a variety of seafood; on Thursday, the special is the crab cake dinnerall crab and very scrumptious. The regular menu boasts entrees from $10.50 for the Chicken Carciofi (poached in herb wine, served with capers, artichoke hearts and mushrooms) and Chicken Alfredo, to the mid-range ($14-$16) for N.Y. Strip, Rack of Lamb, or Seafood Linguini, on up to the $16-19.50 range for the likes of Stuffed Shrimp, Lobster Fra Diable, Broiled Seafood combo or daily specials.
For appetizers we tried the Blackened Scallops ($5 and spicy good) and the smoked trout ($7.50 - marinated and served with capers, spring onions and a horseradish sauce - a large and wonderful starter) followed by the house salad. The salad comes with the entree and is topped by a delightful Raspberry Poppy-seed vinaigrette or Creamy Dijon.
According to the menu, King Henrys Veal and Shrimp ($15.50) has been a local favorite for a dozen years, and we could see why. The tender veal is sauteed, served with a flavorful (plenty of garlic and scallions) lobster sauce and topped with plump shrimpaccompanied as most entrees areby redskin potatoes and asparagus, garnished with apple slices.
While chef-owner John Orlando is promising a new menu for the coming season, lots of the favorites will remain.
With large entree portions, dessert may be questionable for many diners, but you really should try the scoop of raspberry sorbet/vanilla ice-cream, encased in a chilled white chocolate shell. Its unique and our friendly waiter Patrick sensed our concern about crunching through the chocolate with a mere spoon we had fears of it shooting our dessert across the table like a billiard ball! Patrick offered a knife, we split the delicacy and made a note to be back soon for more! So check out Potpourri for, as the name implies, a delightful mixture of menu choices at appealing prices. And dont miss the comfy bar seats when you check out the entertainment!
5/16/97 Issue. Copyright 1997 by CAMP Rehoboth, Inc. All rights reserved.