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Dinner @ The Tarratine

January 8 @ 5:00 pm - 9:00 pm

|Recurring Event (See all)

An event every week that begins at 5:00 pm on Friday, repeating until January 22, 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 cranberry compote, pickled cauliflower, gherkins, house-roasted nuts, olives, grapes, and Raye’s mustard

24

Pork Belly & Scallops

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

15

Roasted Tomato Crostini

Fresh basil, burrata, olive oil, toasted ciabatta bread

    11

Crab Cakes

Fresh crab seared with panko crumbs

Served with a lemon pepper cream and red pepper jam

15

SOUP & SALAD

Mixed Green Salad

Spring mix, tomato, onion, cucumber, honey roasted almonds

and feta cheese with a balsamic vinaigrette

12

Blueberry Spinach Salad

Fresh spinach, blueberries, bacon, tomato, cucumber, goat cheese

With a red wine vinaigrette

12

Butternut Squash Soup

Roasted butternut squash blended with maple, thyme,

and cumin topped with a cranberry cream

8

 

Add-ons

6 oz. Salmon 12                      4 oz. Filet Mignon 17

Crab Cake 8                3 Seared Scallops 13

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 red skin mashed potatoes, wilted scallions, and seasonal vegetable

33 

Honey Chipotle Salmon

Faroe Island salmon glazed with honey and chipotle chilies

then topped with a garlic and corn salsa served with seasonal vegetable

26

Rack of Lamb

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

mushroom risotto, and seasonal vegetable

29

Seared Scallops

Garlic risotto, red pepper coulis, pesto, and balsamic pearls

29

Pork Loin

Grilled pork loin with an herbed spinach cream sauce

with red skin mashed potatoes and seasonal vegetable

27

Cauliflower Steak

Roasted cauliflower and tomatoes with a vegetable gravy,

mushroom risotto and seasonal vegetable

23

 

DESSERT

Amaretto Cheesecake
Housemade and served with a Bing cherry reduction
11

Creme Brulee
Rich Custard style dessert made with cinnamon and ginger
11

Chocolate Flourless Torte
Served with a triple berry merlot sauce
11

Venue

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