Plated Meals

Fishing Fly


Dinners are comprised of four courses, including soup or starter salad, main course, and dessert

First Course
(Please select one)

Maine Crab Cakes with Petite Greens and Citrus Salad

Jumbo Maine Sea Scallop, Wild Mushroom Ragout with Herbs and Truffle Oil

Spring Pea Risotto with Poached Lobster Claws and Fennel Foam

Fried Spinach and Garlic Ravioli with Shaved Asparagus,
House made Carrot Jam and Parmesan Reggiano


Soup Course

Harraseeket Inn “Lobster Stew”

Traditional New England Clam Chowder

English Pea Soup with Spiced Crème Fraiche

Backyard Farm’s Tomato Bisque with Opal Basil Flan




Salad Course
Baby Spinach, Arugula, Tomato, Cucumber and Grilled Onions
Lemon, Feta Cheese, Sea Salt and Aged Sherry

Farmer Greens, Carrot Ribbons, Shaved Radishes and Grape Tomatoes
Champagne Vinaigrette

Chopped Wedge Salad with Grape Tomatoes, Smoked bacon
Creamy Blue Cheese Dressing

Trio of Rainbow Carrot Threads, Frisee, Spiced Hazelnuts
Ash Ripened Goat Cheese, Maple-Shallot Vinaigrette

Classic Caesar Salad

Entree Course
(Please select two)

Seared Tenderloin of Beef
Potato Croquette and Early Pole Bean Medley
Thyme-Port Demi

Boneless Beef Shortribs
Braised Pears, Mirin Wine, Lemongrass, Scallion Rice Cake
Brussels Sprout Slaw

Prosciutto and Sage Stuffed Luces All Natural Pork Chop
Roasted Vegetables and Creamy Three Cheese Polenta

Char Broiled New York Steak with Lime Chimichurri
Roasted Fingerling Potatoes and Corn, Tomato and Green Bean Succotash

Poached East Coast Halibut with White Wine Cream
Wrapped in Wilted Leeks over Warm Mediterranean Couscous Salad

Shrimp and Scallop Brochette
Red Rice, Saffron Cream, Fried Leeks

Roasted Wild Sockeye Salmon
Melted Cherry Tomatoes, Roasted Fennel, and Zucchini Ribbons and Orzo

Pan Seared Scallops
Crisp Pancetta, Sweet Potato Puree, Summer Vegetable Bundle
Citrus Beurre Blanc

Sweet Spring Pea Risotto with Citrus Zest, Mascarpone Cheese
Herbs and Shaved Parmesan Reggiano

Baked Stuffed Maine Lobster Tail with Seafood and Herb Stuffing
Twice Baked Petite Potatoes and Haricot Vert Bundles

Pan Roasted Local Cod
Walnut-Parsley Pesto, Roasted Local Red Potatoes and Early Squashes

French Country Galette with Seasonal Vegetables
and Pesto Cheese Custard

Thyme and Rosemary Infused Statler Chicken Breast
Ragout of Mushrooms, Yukon Potato Mashed Potatoes and Summer Vegetable Medley




Combination Plates

Classic Maine Crab Cake with Saffron Citrus Aioli
~ paired with ~
Petit Filet Mignon of Beef with Thyme Demi
Duchess Potato and Haricot Vert Bundles

Jumbo Maine Sea Scallops
~ paired with ~
Boneless Beef Shortribs
Braised Pears, Mirin Wine, Lemongrass, Scallion Rice Cake
Brussels Sprout Slaw

Baked Stuffed Maine Lobster Tail with Seafood and Herb Stuffing, Citrus Beurre Blanc
(Seared Maine Scallops may be substituted for Lobster)
~ paired with ~
Petit Filet Mignon with Red Wine Demi
Whipped Potatoes and Summer Vegetable Bundles