Dinner @ The Tarratine ~ Book Online or Call 207-992-4090 for Reservations!

APPETIZERS

Charcuterie Board

Chef’s selection of artisan meats and cheeses accompanied by apple jam,

gherkins, house-roasted nuts, olives, grapes, and Ray’s mustard

24

Pork Belly & Scallops

Butternut squash beurre blanc, balsamic maple reduction, and apple jam

15

Risotto

Curry, pickled beets, and butternut squash

 11

Crab Cakes

Crab, zucchini, and sweet Peruvian peppers

topped with a lemon pepper cream and red pepper jam

13

SOUP & SALAD

Bacon Avocado Salad

Tomato, cucumber, bacon, avocado, cheddar

over mixed greens with a maple balsamic vinaigrette

12

Basil Salad

Red pepper, asparagus, and roasted tomato

over burrata mix greens with a basil vinaigrette

12

Butternut Squash Soup

Roasted butternut squash blended with maple, thyme,

and cumin topped with a cranberry cream

8

Salad Add-ons

Chicken 7       Shrimp 9        Steak 15

ENTREES

Beef Tenderloin for Two

16 oz. beef tenderloin prepared tableside with a brandy mushroom cream

served with red skin mashed potatoes and seasonal vegetable

67

Filet Mignon

8 oz. filet mignon topped with a tarragon Dijon beurre blanc

served with mushroom ravioli, wilted scallions, and seasonal vegetable

33

Salmon

Faroe Island salmon served with seasonal succotash,

wilted spinach, and house-made pesto

26

Rack of Lamb

New Zealand lamb with roasted garlic chive jelly, demi-glace,

mushroom risotto, and seasonal vegetable

29

Pork Loin

Pistachio crusted pork loin, marinated in maple, ginger, and thyme, topped with

bacon and scallions served with red skin mashed potatoes and seasonal vegetable

28

Rotini

Rotini pasta tossed with delicata squash, sweet potato, tomato, spinach,

 basil pesto, crème fraiche, and parmesan

22

DESSERT

Crème Brulee

Rumchata custard and apple jam

topped with Chantilly whipped cream

11

Pears & Pound Cake

Champagne poached pears, cinnamon,

candied walnuts, and vanilla bean ice cream

11