June 29, 2019

122 Corson, 6 p.m. one seating

Chef: Eddie Lamarre

 

  • Appetizers:

  • Shrimp Quesidilla w/ Roasted Red Pepper & Garlic Aioli

  • Salad

  • Mixed Green Salad w/ house vinaigrette

    Blue Ribbon Farm greens

  • Entree: Choices

  • Down East Fillet Mignon w/ Lobster & Newburg Sauce

    Petite fillet tenderloin w/ Roasted Baby Potatoes & Asparagus

  • Linguini a` la Fruti de Mar

    Linguini w/ fresh seafood & white wine butter sauce & asparagus

  • Vegetables:

  • Herbed Hasselbeck Potatoes & Veggies in Season

  • Dessert:

  • Strawberry/Rhubarb Tart w/ Vanilla Ice Cream

    Maine strawberries & Blue Ribbon Farm rhubarb

  • Tea or Coffee

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