Lock 50 Restaurant & Wine Bar is happy to announce their participation in Worcester Restaurant Week Summer 2019 Edition with a special, 3-course meal priced at $25.19View our menu here
Worcester Restaurant Week Winter 2019
Lock 50 Restaurant & Wine Bar will participate in Worcester Restaurant Week 2019 Winter Edition with a special, 3-course menu priced at $25.19!
[Read more…]New Year’s Eve 2019 Celebration at Lock 50 Restaurant & Wine Bar
Make New Year’s Eve 2019 a celebration to remember with dinner at Lock 50 Restaurant & Wine Bar!
Holiday Brunch Menu Starts Dec 1, 2018
With festive names and some new additions, Lock 50 Restaurant and Wine Bar will update their Brunch menu beginning December 1, 2018. The new menu includes:
Ho-Ho-Yo-gurt – Cinnamon Walnut Granola | Poached Pears – $7
Festive Fresh Ricotta – Honey | Orange Zest | Almonds | Dried Fruit – $7
Mrs. Claus’ Merry Mixed Green Salad – Hard Boiled Egg | Bacon | Red Onion |Croutons | Cucumber | Red Wine Vinaigrette – $13
Sugarplum’s Heirloom Squash Salad – Mixed Greens | Pickled Apples | Pancetta Vinaigrette – $12
Santa’s Chef Board – Chefs Selection | Meat | Cheese | Bites – $15
Mistle Toe-ast – Eggnog Battered | Spiced Maple Syrup | Almond Whipped Cream – $13
Frosty’s Frittata – Roasted Vegetables | Goat Cheese | Fresh Herbs – $13
Holly Hash – Sausage | Yukon Potato | Cranberries | Kale | Fried Egg – $15
Chicken & Grinch’s Grits – Spicy Fried Chicken | Cheddar Grits | Mornay Sauce | Green Tomato Relish | Fried Egg – $15
Bumble’s Biscuits & Gravy – Buttermilk Biscuits | Maple Sausage Gravy | Sage | Fried Egg – $15
Partridge in Poutine – Russet Fries | Foie Gras Gravy | Cheddar Curds | Pickled Shallots – $15
Sandwiches
Fried Chicken Sandwich – Buttermilk Brined |House Hot Sauce | Blue cheese Aioli | Greens -$13
Pastrami Sandwich – House Pastrami | Swiss | Brown Sugar Mustard |Spicy Pickles | Rye – $13
Italian Sandwich – Italian Cold Cuts | Provolone | Hot Pepper Relish Lettuce – $13
Brunch Burger – House Grind | Everything Bagel | Fontina | Bacon Scallion Aioli | Fried Egg – $15
Open Faced Steak and Eggs – Chimichurri | Fried Egg | Crispy Onions – $17
Crepes
Mushroom Crepe – Goat Cheese | Fresh Herbs – $9
Nutella Crepe – Banana | Crushed Hazelnuts- $9
Braised Beef Crepe – Caramelized Onion | Swiss | Scallion- $9
Strawberry Crepe – Mascarpone | Almonds | Orange- $9
Kids Menu $10
Dreidel Eggs (Scrambled)
Frosty’s French Toast
Rudolph’s Mac & Cheese
Kwanzaa wanaa Grilled Cheese & Fries
Lock 50 Extends Patio Season with Addition of Patio Igloos
Summer 2018 Restaurant Week
Lock 50 will be part of Worcester Restaurant Week Summer 2018 from July 30-August 11. Make plans to join us for some outstanding selections!
Celebrate Mother’s Day 2018 at Lock 50
Celebrate Mother’s Day with that special lady at Lock 50. Chef Tim Russo has prepared a special Mother’s Day Brunch Menu that includes something for everyone. Reservations are recommended as this special day is always well attended at Lock 50. $40 per person / Children menu available for $10
2018 Easter Menu Released
Easter is a great time to enjoy family and friends, and there is no better place to do that than at Lock 50! Check out our Easter Brunch MENU
2018 Winter Restaurant Week Menu Released
Chef Tim Russo has created a very special menu for Worcester Restaurant Week – Winter 2018. Choose one item from each course for just $25.18 (tax & gratuity not included). Plus add on some additional items to start or end your meal for only $19.99. Winter Restaurant week menu available February 26-March 11, 2018. [Read more…]
Lock 50 to Host Ehlers Estate Wine Dinner
On Tuesday, January 9th, Lock 50 will host an exclusive wine dinner featuring wines from Ehlers Estate winery (St. Helena, CA). For this dinner, Executive Chef Tim Russo will work with Lock 50’s Sommelier Andrew Carmody to pair five different Ehlers Estate wines with a specially-prepared five course menu.
When: January 31, 2018
Time: 6:30 PM
Cost: $125 per person
Menu
1st Course
Fried Curried Goat Cheese | Grapefruit Supremes | Roasted Fennel
Paired with Ehlers’ 2016 Sauvignon Blanc
2nd Course
Smoked Cocoa Rubbed Quail | Toasted Almond Farro | Cherry Agrodulce
Paired with Ehlers’ 2014 Merlot
3rd Course
Brown Butter Roasted Pork | Braised Leeks | Vanilla Currant Chutney
Paired with Ehlers’ 2014 Cabernet Franc
4th Course
Balsamic Braised Beef | Anise Roasted Carrots | Crispy Trumpet Mushrooms
Paired with Ehlers’ 2014 “1886” Cabernet Sauvignon
5th Course
Dark chocolate torta | espresso caramel | cinnamon creme fraiche | sea salt
Paired with Ehlers’ 2014 Cabernet Sauvignon
Tickets will be available at EventBrite
About Ehlers Estate
The story of Ehlers Estate is one of passion, patience, and hard work, intertwined like the tendrils of robust vines that have been part of the landscape here since the mid-1800s.
It was the lure of winemaking that tempted Bernard Ehlers to buy a small, dying vineyard in the late 1800s and embark on a quest to create the winery that continues to bear his name. He replanted his newly-acquired 10-acre vineyard, established the olive grove that still thrives today and in 1886 completed construction of the stone barn that is now our beautiful winery building. His original Bale Mill Winery continued to operate long after his death, run by his wife until the 1920s and then by successive new owners who took advantage of its prime location and unique terroir.
A century later, another husband and wife team discovered the lure of this idyllic spot in the heart of the Napa Valley. French entrepreneurs and philanthropists Jean and Sylviane Leducq saw the potential for this region to produce wines with the power, balance and structure of the finest Bordeaux they knew and loved. Over several decades they patiently built a contiguous wine estate – common for French chateaux but increasingly rare in California.
With the help of renowned enologist, Jacques Boissenot, they gradually acquired individual local vineyards as they came up for sale and replanted with the most suitable clones and rootstock. By the turn of the century they had created the 42-acre estate we farm today, with Bernard Ehlers’ original stone barn and vineyard at its heart and the Ehlers name once again poised to grace wine labels. The 21st century began with the release of the very first vintage from the Leducqs’ new Ehlers Estate.
Ehlers Estate, is a for-profit business that is held in trust by Fondation Leducq, which in turn is a not-for-profit entity that funds international cardiovascular research. This is a philanthropic relationship that is unique in the world of wine. It is also a testament to the vision of founder, Jean Leducq. Making exceptional wines was one of Jean Leducq’s great passions, and Ehlers Estate exists to honor his memory and his commitment to both fine California wine and cardiovascular research. 100 percent of the net income of Ehlers is used by Fondation Leducq to support their efforts to advance cardiovascular research
