Maine Restaurant Week 2013 Menu

. . . .

To Begin

Mussels Viognier

shallots, fresh thyme, parsley, crème fraiche and garlic crostini

or

Mushroom Soup

crème fraiche and fried shitakes

or

Beet & Spinach Salad

goat cheese dressing

. . . .

To Continue

Pan Seared Cod

wrapped in rice paper with ginger and cilantro

bok choy, jasmine rice, with coconut, sweet chili and habanero sauce

or

Grilled Hanger Steak

port wine demi glace, garlic mash, charred red onion and roasted parsnips

or

Winter Squash Risotto

pear compote and goat cheese

. . . .

Finale

Classic Chocolate Mousse

whipped cream

or

Parsnip Cake

beet cream cheese frosting

or

Lemon Curd Tartlet

whipped cream

. . . .

Three Courses

$32.00