Spring Restaurant Week March 28 – April 6

Spring Restaurant Week Menu 2019

$29.95

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Thai Chicken Noodle Salad (gluten free)

Tossed with a red curry yogurt dressing

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Mediterranean Panzanella Cone Salad

Tomatoes, cucumbers, bell peppers tossed

with a basil-caper vinaigrette

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Maple Glazed Pork Belly

Barley Risotto topped with crispy maple glazed pork belly

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Covered Stew Bowl

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

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Rice Crispi Red Fish

Rice crispi battered red fish placed atop a seafood bouillabaisse

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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

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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

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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