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Dinner @ The Tarratine~ Book Online or Call 207-992-4090 for Reservations!
April 25 @ 5:00 pm - 9:00 pm
An event every week that begins at 5:00 pm on Thursday, repeating until June 30, 2019
We are open for dinner tonight and would love to have you join us! Book Online or Call 207-992-4090 for reservations.
Cheese Board – $13
Chef’s selection of four Artisan Cheeses, house-made fruit compote, Maine honey, roasted nuts, and crostini
Appetizer Plate for 2 – $20
Chef’s selection of three artisan meats, two artisan cheese, cured olives, Raye’s Old-World mustard, grapes, pickled vegetables, and crostini
Calamari tossed with kalamata olives, red onion, pepperoncini’s and red pepper jelly and topped with feta cheese
Pork Belly – $14
Cast iron seared pork belly with a house made chipotle hummus and a mango curry chutney
Soup and Salads
Barley and Vegetable Soup – $8
Barley soup with zucchini, summer squash, celery, onions and carrots in a vegetable broth and topped with parmesan cheese
Caprese Salad – $8
Vine-ripened tomatoes, fresh mozzarella, and basil served with a balsamic reduction.
Garden Salad – $8
Romaine lettuce with cucumber, onion, tomato, and house made croutons tossed in a parmesan and peppercorn dressing.
Steak Diane for 2 – $63
Beef tenderloin prepared tableside, topped with a mushroom, cognac sauce, and shallot butter. Served with silken mashed potato and seasonal vegetables
Parmesan Crusted Filet Mignon – $32
Parmesan crusted 8 oz. filet mignon, served with a brandy cream sauce. Topped with brussel sprout chips and a balsamic drizzle
Seared Lamb Chop – $27
Seared on a cast iron grill and topped with a cream of spinach and rosemary sauce
Salmon En Papillote – $24
Blackened salmon baked with julienned zucchini, summer squash, shallots, and carrots. Topped with an herbed lemon butter
Roasted Spaghetti Squash – $21
Seasoned and roasted spaghetti squash tossed with seasonal vegetables and topped with a pesto cream sauce
Specialty Burger – $16
Ground lamb and bison with roasted mushrooms, gruyere, grilled tomato, local greens, and finished with a rosemary and red wine reduction. Served with french fries
Chef’s Feature Dish
Ask your server for details about the Chef’s Featured Dish of the Week.
Lemon Poppy Crème Brulee – $9
Rich custard style dessert made with lemon curd and poppy seeds and topped with House-made whipped cream.
German Chocolate Cake – $9
Double layered German chocolate cake layered with a coconut and pecan frosting.