Our Restaurant Dining Menu

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