June 8th, 2019
June 8th, 2019
122 Corson, 6 p.m. one seating
Chef: Eddie Lamarre
June 8th, 2019
122 Corson, 6 p.m. one seating
Chef: Eddie Lamarre
Blue Ribbon Farm greens
Petite fillet tenderloin w/ Roasted Baby Potatoes & Asparagus
Linguini w/ fresh seafood & white wine butter sauce & asparagus
Maine strawberries & Blue Ribbon Farm rhubarb
German Night October 15th Chef: Ed Lamarre APPETIZER Black Forest Stuffed Mushrooms Salad German Apple & Walnut Salad ENTRÉE Braised Rabbit w/ Spätzle & Herb Sauce OR Riesling Oven-Poached Salmon w/ mustard crumb topping Vegetable: Roast Root Vegetables Beets, carrots, rutabagas, squash DESSERT Apple Tart Coffee or Tea Price: $75 pp not including tax &…
June 1, 2019| 6:00 PM Chef, Eddie LaMarre Appetizer: Seafood Stuffed Pasta Shells Pomodore Salad Mixed Greens Salad w/ House Vinaigrette Blue Ribbon Farm greens Entree: Choices Steak Caprese w/ Roasted Balsamic Maple Drizzle Or Blackened Tuna Steak w/ Remoulade Sauce Vegetable: Maine Rice Primavera Wild Folk Farm, Me. Dessert: Apple Tart w/ Creme…
October 8th 2022 Italian Night Chef: Ed Lamarre APPETIZER Pasta Fagioli Salad Anti Pasta Salad ENTRÉE Steak Caprese w/ Balsamic Drizzle OR Haddock Alla Roma Baked in Vermouth Butter Compound Vegetable: Italian Green Beans Polenta DESSERT Ricotta Pie Coffee or Tea Price: $75 pp not including tax & tip
May 21st 2022 Chef: Ed Lamarre APPETIZER Savory Butter Galette w/cheese, spinach, tomato & herb filling Salad Roast Beet Salad w/ Feta ENTRÉE Grilled Lamb Chops w/ Rosemary Gravy OR Baked Haddock w/Lobster Sauce Vegetable: Roasted Baby Potatoes Vegetables in Season DESSERT Panacotta w/strawberry & rhubarb sauce Tea or Coffee $75 Fixed price per person…
Vaccinations Required October 16th – 6 p.m. Chef: Ed Lamarre APPETIZER Flaky Spinach, Mozzarella, & Roasted Pepper Calazone Salad House Salad w/ house vinaigrette ENTRÉE Grilled Lamb Chops w/ mint sauce OR Panko Crusted Haddock w/ Creamy Crab & Wine Bisque OR Roasted Crispy 1/2 Duck w/ Tawny Port Wine Orange Sauce Vegetable: Roasted Root…
October 22nd Chef: Ed Lamarre APPETIZER Perogi w/Roasted Garlic Cream Sauce Salad House Salad w/ vinaigrette ENTRÉE Jumbo Baked Stuffed Shrimp OR Venison Loin w/ Black Forest Mushrooms OR Crispy Roast ½ Duck w/ Bourbon Maple Glace Vegetable: Rosemary Pomme Frites Roasted Squash DESSERT Chocolate Torte w/ Raspberry Coulis Coffee or Tea Price: $75…
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