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
Garden Salad
greens and lettuces, radish, asparagus, sliced onion, roasted pistachio, lemon-basil vinaigrette
11
Mixed Roasted Beets
arugula, pecan, crumbled goat’s cheese, toasted caraway seed, rosemary vinaigrette
14
Curried Lobster Salad
marinated tomato, apple, romaine, vadouvan curry, sourdough crisps
17
Steamed Garlic Mussels
chardonnay, garlic-butter broth, fresh chopped herbs, grilled baguette
15
Entrees
Please no substitutions
Mixed Grill
salmon, scallop, prawn, black rice, asparagus, roasted pepper sauce
35
Grilled Beef Coulotte Steak
grilled broccolini, braised mustard seed, cippolini onion, chimichurri
35
Halibut
buttered crumb topping, yukon gold potato puree, green beans, lemon-chive butter
35
Caramelized Scallops
sweet pea puree, crispy prosciutto, glazed white turnips + minted snap peas
33
Fruits of the Sea
mussels, clams, prawns, tomato-saffron ragout, linguini, fresh basil, olive oil
34
add Maine lobster – 7
Whipped Ricotta Raviolo
grilled sweet corn, summer squash, tarragon, brown butter, SarVecchio cheese
27
Roasted Mushrooms
blistered cherry tomato, curly leaf kale, poached egg, quinoa, chopped truffle cream
29
Steamed 1 ½ lb Lobster
served with lemon, drawn butter and parsleyed red potatoes
33
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