Weekly Menu
Our menu changes seasonally and on occasion, we’ll feature an unlisted selected special, prepared by Chef Ben.
For information on any seasonal specials, or for any special menu questions or requests, please give us a call at 207-992-4090.
APPETIZERS
Charcuterie Board
Chef Selection Artisan Meats and Cheeses / Accompaniments
26
Crab Cakes
Local Crab / Panko Crumbs / Lemon Pepper Cream / Red Pepper Jelly
18
Bruschetta
Garlic Ciabatta / Parmesan / Balsamic Pearls
15
Calamari
Red Onion / Pepperoncini’s / Kalamata Olives / Red Pepper Jelly / Feta
16
SALADS
Wedge Salad
Roasted Tomato / Bacon / Scallion / Crouton / Balsamic / Buttermilk Blue Cheese Dressing
11
Tarratine Caesar Salad
Romaine / House Croutons / Parmesan Reggiano
Side 8 / Entrée 16
SALAD ADD-ONS
Scallops 11 Chicken 9 4 oz Filet Mignon 18 Crab Cake 9
ENTRÉES
Tenderloin For Two
16 oz Beef Tenderloin / Herbed Compound / Au Jus / Rosemary Whipped Potatoes
Served With Your Choice Of Asparagus or Confit Carrots
85
Lamb
Rack of Lamb / Pistachio Crust / Roasted Tomato / Sunchoke / Whipped Goat Cheese / Rosemary Whipped Potatoes
33
Chicken Marsala
Pan-Seared Chicken Breast / Mushrooms / Marsala / Confit Carrots / Rosemary Whipped Potatoes
26
Filet Mignon
7 oz Filet / Parmesan Truffle Risotto / Corn Crème Brulee / Bacon Crumble
45
Halibut
Herb Crusted / Crisped Potatoes / Baby Shrimp / Asparagus / Lemon Caper Vinaigrette
35
Scallops & Risotto
Garlic Parmesan Risotto / Asparagus / Confit Carrots / Gremolata / Balsamic Reduction
33
Mushroom Wellington
Red Wine Reduction / Dijon Cream / Confit Carrots / Rosemary Whipped Potatoes
27
DESSERT
Toffee Chip Cookie
Amaretto / Vanilla Cream / Bada Bing Cherries
10
Cinnamon Creme Brulee
Chantilly Cream / Mint
13
Strawberry Shortcake
Strawberries / Biscuit / Chantilly Cream / Mint
10