Spring Restaurant Week Menu 2019



Thai Chicken Noodle Salad (gluten free)

Tossed with a red curry yogurt dressing


Mediterranean Panzanella Cone Salad

Tomatoes, cucumbers, bell peppers tossed

with a basil-caper vinaigrette


Maple Glazed Pork Belly

Barley Risotto topped with crispy maple glazed pork belly



Covered Stew Bowl

Slow braised beef stew with a porcini mushroom meringue covered with a puff pastry bowl


Rice Crispi Red Fish

Rice crispi battered red fish placed atop a seafood bouillabaisse


Grilled Bavette Steak (gluten free)

“Shepherd’s Pie”

 Purple whipped potato pie filled sweet peas, roasted corn & carrots topped with a twice baked parmesan potato crown



The Loaded Brownie

Chocolate brownie loaded with chocolate chip cookie dough chunks atop a peanut butter mousse

Cream Cheese Coffee Cake

Topped with strawberry & warm pineapple rum chutney

Cheese Plate

A selection of 2 New England cheeses with crackers


Beverage Specials


Gin Barr Fizzy – 12.00

Barr Hill Gin, Campari, Orange Juice, Tonic On The Rocks


Blinky IPA – 6.00

Woodland Farms Brewery Kittery Maine


La Crema Wines Monterey – 12.00 Glass

Chardonnay – Pinot Gris – Pinot Nior