Dining – Dinner Menu
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
© The Island Inn – Monhegan Island
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