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Dinner at The Tarratine ~ Book Online or Call 207.992.4090 for Reservations!

February 13 @ 5:00 pm - 9:00 pm

|Recurring Event (See all)

An event every week that begins at 5:00 pm on Thursday, repeating until April 30, 2020

 

APPETIZERS

Cheese Board

Chef’s selection of five artisan cheeses accompanied by

 warm baguette, fruit compote, grapes, crackers, and chocolate almonds

13

Meat Board

Chef’s selection of artisan meats served with roasted nuts,

cream cheese and red pepper jelly spread, crackers, olive tapenade,

apples, smoked provolone, caramelized onion mustard, and warm baguette

21

Sea Scallops

Pan-seared sea scallops served with cinnamon cranberry and sweet potato quinoa

 finished with a balsamic reduction

 13

Spinach and Artichoke Dip gf/v

House-made dip created with cashew milk, fresh garlic and lemon

served with warm baguette

9

Spring Rolls v

Fresh vegetables and herbs wrapped in rice paper

served with a garlic ginger sauce

13

SOUP AND SALAD

Chopped Salad v

Romaine and iceberg lettuce, purple cabbage, carrots,

bacon, boiled egg, cucumber, sunflower seeds, croutons, shredded mozzarella

 topped with a house-made French dressing

10

Apple Walnut Salad

Spinach, gala apples, and candied walnuts finished with

buttermilk blue cheese and a red wine vinaigrette

9

Kielbasa and Corn Chowder GF

W.A. Bean kielbasa, onions, carrots, potatoes and bacon

prepared in a rich and creamy broth

10

ENTREES

Beef Tenderloin for Two

16 oz. beef tenderloin prepared tableside and served with a bacon whiskey cream,

portobello mushrooms, silken potatoes, and seasonal vegetables

64

Garlic Rubbed Filet Mignon GF

8 oz. filet mignon hand-rubbed with fresh garlic, grilled on cast iron, topped with

grilled scallions and brandy cream sauce served beside silken potatoes and seasonal vegetables

34

Chilean Sea Bass

Baked sea bass crusted with a garlic cracker crumb served with crispy potatoes,

baby shrimp, capers and asparagus prepared in garlic and white wine

31

Creamy Lentil Curry GF/V

House-made curry created with fresh herbs, carrots, onions and chickpeas

served over basmati rice

21

Chicken and Waffles

Chef Ben’s crispy fried chicken breast, rich buttermilk waffles, chipotle Maine maple syrup,

fresh thyme topped with crispy bacon and spicy pickles

24

Scallops and Bacon Bucatini

Seared sea scallops, crispy bacon, and green onion

tossed in a three-cheese alfredo sauce with bucatini pasta

29

Fried Rice v

Jasmine rice fried in a garlic ginger sauce

with peas, onions, bean sprouts, carrots, and broccoli

21

 

DESSERTS

Chocolate Bundt Cake

Decadent chocolate bundt cake served with warm whiskey cream,

candied pecans and vanilla ice cream

9

Strawberries and Cream Crème Brûlée

Rich custard-style dessert prepared tableside

garnished with shortbread and house-made whipped cream

10

Vanilla Ice Cream

Two scoops served traditionally with chocolate sauce,

whipped cream and a cherry

5

Venue

The Tarratine
81 Park Street
Bangor, ME 04401 United States
+ Google Map
Phone:
207-992-4090
Website:
https://www.tarratinebangor.com/