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
Rotating Local Meats / Local Cheeses / Accompaniments
28
Crab Cakes
Local Crab / Panko Crumbs / Lemon Pepper Cream / Red Pepper Jelly
15
Bruschetta
Cherry Tomato / Basil / Black Garlic / Parmesan / French Baguette
16
Roasted Beet
Lemon Herbed Ricotta/ Carrot Puree / Toasted Pine Nuts / Goat Cheese
13
SOUP and SALADS
Cranberry Orange Salad
Leaf Greens / Dried Cranberry / Clementine Orange / Toasted Almonds / Caramelized Shallot / Chèvre / Red Wine Vinaigette
Side 9 / Entrée 18
Tarratine Caesar Salad
Romaine / Garlic Croutons / Black Garlic Caesar Dressing / Parmesan
Side 8 / Entrée 16
SALAD ADD-ONS
Scallops 11 Chicken 8 4 oz Filet Mignon 18 Crab Cake 9
ENTREES
Filet Mignon
Seasoned 7oz Filet Mignon / Black Garlic Compound / English Potatoes / Roasted Carrots / Chive / Thyme Bacon
44
Chicken & Waffles
Cheddar and Bacon Waffle / Fried Chicken Breast / Maple Bourbon Pickles / Chipotle Syrup
28
Scallops & Risotto
Seared Scallops / Black Garlic / Shallot / Risotto / Lemon Herbed Ricotta / Balsamic Pearls / Broccolini
33
Rack of Lamb
Pine Nut and Basil Crust / Mushroom Risotto / Roasted Carrots / Balsamic Reduction
31
Mushroom Strudel
Mushrooms / Shallots / Puff Pastry / Lemon Herbed Ricotta / Salted Beet Purée / Broccolini
26
DESSERT
Cheesecake
NY Style Cheesecake / Triple Berry Compote / Chocolate
11
Crème Brûlée
Honey & Laender Custard/ Fresh Fruit
11
Flourless Chocolate Torte
Chocolate Torte /
Chocolate Torte / Salted Carmel Crème / Fresh Fruit
12