Dining – Dinner Menu

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Starters

New England Clam Chowder
Cup 9
Bowl 13

Iceberg Wedge
cucumber, tomato, onion, bacon lardon, olive oil crouton, Roth Kase Creamery ‘Moody Blue’ buttermilk dressing
14

Mixed Beet Salad
crumbled goat’s cheese, brown butter pecans, arugula, toasted caraway seed, fresh rosemary + dijon vinaigrette
14

Garden Salad
greens and lettuces, radish, asparagus, sliced onion, roasted pistachio, lemon-basil vinaigrette
11 

Carpaccio of Maine Scallop
citrus & ginger relish, marinated cucumber, garden herbs
15

Museels Provencal
chardonnay, roasted fennel, garlic, tomato, toasted baguette
15

Entrees

Please no substitutions

Mixed Grill
salmon, scallop, prawn, black rice, roasted pepper coulis, asparagus
35

Grilled Beef Coulotte Steak
spring onion, asparagus, radish rounds, smoked black garlic sauce
35

Halibut
crispy crumb topping, yukon potato puree, sauteed spinach, lemon butter
35

Caramelized Scallops
minted peas, sweet pea puree, crispy prosciutto, glazed white turnips
35

Fruits of the Sea
mussels, clams, prawns, tomato-saffron ragout, basil chiffonade, extra virgin olive oil
34
add Maine lobster – 7

Goat Cheese Cappelletti
roasted mushrooms, castelvetrano olive, garlic scape + toasted almond pesto, SarVecchio Parmensan, garden thyme
28

Steamed 1 ½# Lobster
served with lemon, drawn butter and parsleyed red potatoes
33

 

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