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Dinner@The Tarratine – Book Online or Call 207-992-4090

July 17 @ 4:00 pm - 9:00 pm

|Recurring Event (See all)

An event every week that begins at 4:00 pm on Friday, repeating until July 31, 2020

Chef Inspired Summer Menu

Appetizers 

Charcuterie Board

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

pickled cucumber and onions, olives, honey, assorted nuts, grapes, Ray’s mustard, and crackers

24

Seared Scallops

Pan-seared sea scallops in a lemon-herb butter with caramelized shallots, garlic, and parsley

15

Traditional Bruschetta

Tomato, basil, garlic, olive oil, toasted pine nuts, parmesan cheese and balsamic pearls on a toasted baguette

 10

Smoked Brisket Crostini

Smoked brisket, mustard, pickled cucumber and onions, and a Brazilian slaw

12

Calamari

Calamari tossed with kalamata olives, red onion, pepperoncini’s, and red pepper jelly.  Topped with feta cheese.

13

Salad

Caesar Salad

Romaine lettuce, croutons, parmesan cheese, and homemade dressing.

10

 

Roasted Beet Salad

Roasted beets, pickled red onion, burrata cheese, roasted sweet peppers, and roasted walnuts on a bed of arugula.  Topped with an herbed vinaigrette

12

Wedge Salad

Tomato, bacon, baby iceberg lettuce, pickled onions, croutons, blue cheese dressing, and balsamic reduction

11

  

Add-Ons:       Chicken: 7                Shrimp: 9                  Steak: 15

Entrees

Beef Tenderloin for Two

16 oz. mustard rubbed beef tenderloin prepared tableside with fresh herbs, vine ripe tomatoes, red wine reductions, roasted carrots, and whipped potato

65

 

Steak Selection

Seasoned with garlic, truffle oil, and parmesan cheese.  Served with sautéed mushrooms,

roasted carrots, whipped potato, and a bourbon demi-glaze

Filet Mignon        33

Chef’s Selection     Mkt.

 

Seared Halibut

Fresh greens, shallots, seared halibut, citrus, herbed vinaigrette,

and a sweet potato puree

27

 

Roasted Chicken

Roasted chicken breast, fresh herbs, garlic, roasted carrots, whipped potato,

and chicken au jus

26

 

Shrimp Scampi

Pacific white shrimp, scallions, vine-ripened tomatoes, garlic, butter, and white wine

over linguini pasta

25

 

Roasted Vegetable Plate

Spaghetti squash, sweet potato puree, zucchini, roasted carrots, vine-ripened tomatoes

with a basil pesto and a balsamic reduction

23

 

Scallops and Risotto

Pan-seared sea scallops served with a lemon saffron risotto

prepared with peas and cauliflower

29

 

Desserts

Chocolate Flourless Torte

Decadent chocolate torte served with sweet cream,

Bing cherries, and candied orange

10

Coconut Cream Crème Brûlée

Rich custard-style dessert prepared tableside;

served with house-made whipped cream

10

Lemon Blueberry Tart

Homemade individual lemon tarts with fresh blueberries

10

Details

Date:
July 17
Time:
4:00 pm - 9:00 pm
Event Category:

Venue

The Tarratine
81 Park Street
Bangor, ME 04401 United States
+ Google Map
Phone:
207-992-4090
Website:
https://www.tarratinebangor.com/