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Dinner at The Tarratine

May 1 @ 5:00 pm - 9:00 pm

|Recurring Event (See all)

An event every week that begins at 5:00 pm on Saturday, repeating until May 1, 2021

Reservations are not required but recommended.  Book Online or call 207-992-4090

 

APPETIZERS

Charcuterie Board

Chef’s selection of artisan meats and cheeses accompanied by blackberry jam, house pickled cucumber and onions, olive tapenade, house-roasted nuts, Raye’s mustard, fresh fruit

24

Lamb Pops

New Zealand lamb pops seared with olive oil, shallots, garlic, and cherry tomatoes served over arugula with tzatziki sauce

13

Corn Fritters

Prepared with corn, sweet Peruvian peppers, and red onion served with smoked garlic sour cream

    8

Crab Cakes

Fresh crab seared with panko crumbs served with a lemon pepper cream and red pepper jam

15

SOUP & SALAD

Pear Salad

Mixed greens, poached pears, red onion, cherry tomatoes, candied pecans, and buttermilk blue cheese crumbles; topped with an 18-year-old balsamic

Side 8    Entrée 13

Caesar Salad

Romaine, house made dressing and croutons, cherry tomatoes, asiago, Romano, and parmesan cheese

Side 8    Entrée 13

Chili

Made with bison, elk, red onion, kidney beans and peppers topped with sour cream and cheddar cheese served with corn bread

8

 

Salad Add-ons

              Chicken 8                                          4 oz. Filet Mignon 17                                                 Crab Cake 8                    

ENTREES

Beef Tenderloin for Two

16 oz. beef tenderloin prepared tableside with a bourbon demi with cremini mushrooms and shallots served with roasted potatoes and seasonal vegetable

67

 

Filet Mignon

 8 oz. filet topped with fresh lobster and herbed butter served with truffle mac and cheese and seasonal vegetable

38

  

Sweet and Spicy Duck

Leg of duck roasted with garlic, orange, and red peppers served over mushroom risotto and seasonal vegetable

27

 

Butternut Squash Gnocchi

House made in maple brown butter with sage, tomato, shallots, and spinach topped with goat cheese and pine nuts

23

 

Scallop Carbonara

Seared scallops with prosciutto and peas tossed with fettuccine pasta

28

Chicken and Waffles

Cheddar cheese and bacon stuffed waffle, fried chicken, spicy maple bourbon pickles, chipotle syrup, honey thyme butter

27

 

Chef’s Catch

Chef’s selection of fresh fish prepared daily

Mkt

 

DESSERT

French Vanilla Cake

With buttercream frosting and blackberries

11

Creme Brulee

Rich custard-style dessert prepared tableside, made with Frangelico and topped with shaved hazelnut

12

Chocolate Mousse

Rich and decadent chocolate mousse topped with whipped cream

11

Venue

The Tarratine
81 Park Street
Bangor, ME 04401 United States
+ Google Map
Phone:
207-992-4090
View Venue Website
Make a Reservation