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

We are open for dinner tonight and would love to have you join us!  Book Online or Call 207-992-4090 for reservations.

Appetizers

 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 -$12

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.

Entrées

 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.

Dessert:

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.