Sunday May 9th, 2010

Mother's Day

Opening at 11:00 A.M.

Treat your Mother to a wonderful meal with enchanting harbor-side views and great service!

We highly recommend reservations.

Call 207-846-1226 Seatings begin at 11:00 A.M. and go through 9:00 P.M.

 

 

APPETIZERS

Soup du Jour  4.

made with fresh seasonal ingredients

New England Clam Chowder  5.

our Chefs’ classic recipe

Sautéed Prince Edward Island Mussels  13.

garlic herb butter, tomatoes and Vidalia onions

Maine Crab Cakes 12.

with lemon herb aioli and a garnish of mixed greens

Roasted Vegetable Flatbread  8.

with herbed goat cheese

 

SALADS

Salad of Baby Mixed Greens  6.

with house-made croutons, tomatoes and cucumbers and a honey basil viniagrette

Traditional Caesar Salad  7.

with house-made croutons and a classic Caesar dressing

House-Cured Salmon Pastrami Salad  9.

arugula, radicchio and frisée salad with goat cheese, pickled onions and mustard vinaigrette

From the Wood Grill

Wood Grilled Atlantic Salmon  23.

served on a  lobster, corn and sweet potato chowder with warm corn bread

6 oz. Petite Tenderloin of Beef  24.

            garlic mashed potatoes, wild mushrooms and spinach with a port wine and thyme reduction

8 oz. Pepper Crusted Filet of New York  25.

steamed asparagus, garlic mashed potatoes and a brandied cream sauce

 

Open Fire Turn-Spit

Turn-Spit Roasted all White Meat Turkey  17.

with cranberry-orange relish, garlic mashed potatoes and asparagus

Wood Fire Roasted Prime Rib  26.

smoked onion au jus, roasted fingerling potatoes and broccolini

Turn-Spit Roasted all Natural Pork Loin  22.

spice rubbed, bone-in pork with wild rice, broccolini and wild blueberry and pear chutney

 

Oven-Roasted and Sauteed Dishes

Oven-Roasted Statler Chicken Chausseur  18.

tomatoes, mushrooms, onions and smoky bacon with a rich Marsala wine sauce and garlic mashed potatoes 

Apple Cider and Mustard Glazed Ham  18.

with roasted fingerling potatoes and steamed asparagus

Gulf of Maine Baked Stuffed Haddock  24.

stuffed with crabmeat, bay scallops, Maine shrimp, red peppers and scallions served with a lobster

and champagne cream sauce, wild rice and steamed asparagus 

Herbed Roasted Halibut Picatta  25.

wild mushrooms, onions and artichoke hearts in a lemon butter sauce accompanied by wild rice