Dining – Dinner Menu
Starters
New England Clam Chowder
served with oyster crackers
12
Garden Salad
greens and lettuces, grilled asparagus, shaved Manchego, baby tomato, toasted pistachio, tarragon-basil vinaigrette
14
Little Gem Salad
baby bib lettuce, Island sweet pea, pancetta, cherry tomato, blue cheese crumble and dressing
16
Lemon-Tahini Fennel Salad
roasted fennel, herbed cous-cous, cucumber, tahini-lemon yogurt
14
Mussels Provencal
chardonnay, roasted fennel, garlic, tomato, grilled baguette
16
Maine Scallops*
sweet corn puree, pancetta, black garlic vinaigrette
20
Entrees
Halibut
crispy crumb topping, sweet potato puree, bean sprout faux risotto
42
Seafood Paella
saffron rice, prawns, Maine mussels, chorizo, lobster jus
35
add Maine lobster 45
Grilled Salmon
chimichurri, cous-cous pilaf, broccolini,
35
Steamed 1 ½ lb Lobster
Island garden slaw, house-made cornbread
Market
Filet Mignon
sweet onion soubise mash, grilled asparagus, red wine reduction
37
add half lobster tail 52
Grilled Pork Chop
fingerling potato, wild mushroom hericot vert ragu, apple relish
35
Veg Ragu
sweet potato puree, wild mushroom, butternut squash, brussel sprouts, kale salad
30
Dessert
Blueberry Tart
wild Maine blueberries in a warm hazelnut tart with oat crumble, vanilla ice cream and blueberry sauce
12
Chocolate Cake
chocolate mousse filling, berry sauce
12
Strawberries and Cream Angel Cake
sweetened strawberries, mascarpone whipped cream, berry sauce
12
Peach Vanilla Crème Brûlée
Custard topped with fresh fruit
12
Coffee and Tea Service
Tea offerings listed on the back
5/6
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