Picnic Tuesday Menu, August 2nd

 

 

BAR BITES


Table Olives
Crushed Orange & Garlic | Blood Orange Oil / 7 V/ VG

Hunters' Nuts
Candied Pecans & Peanuts | Chili Spice / 8 CN/ VG

Dilly Beans
Crown of Maine Pickled Green Beans | Cayanne & Wild Garlic / 6 V/VG

 



TO BEGIN

Blistered Shishitos
Our Own Charred Shishito Peppers | Togarashi
Lemon | Thousand Island Aioli / 13 VG

 

 

 Ciliege & Orange 
Marinated Fresh Mozzarella | Sweetie Drop Peppers | Crushed Orange
Kalamata Olives | EVOO | Garden Mint & Basil | Sliced Baguette / 14 VG

 

Pinchos
Blue Cheese Stuffed Medjool Dates | Prosciutto
Crumbled Pistachios | Fig Balsamic Syrup / 17 CN

Cocktail Shrimp
Half Dozen Mirepoix Poached Gulf Shrimp | Kicked-up
Cocktail Sauce / 17 GF

 

Classic Wedge
Iceberg Lettuce | Crumbled Bacon | Campari Tomatoes | Candied Pecans 
Buttermilk Bluecheese Dressing / 16 GF
ADD Grilled Organic Chicken Breast / 10 GF

ADD Blackened Gulf Shrimp / 11  GF

ADD Blackened Native Salmon / 18 GF

MAINES

Village Inn 12-Hour Roast Duck
Slow Roasted Peking Duck | Herb Roasted Fingerling Potato 
Garden Vegetable | Quarter Duck / 30 | Half Duck / 47 GF
ADD Brown Bread Stuffing / 4
~
Duck Sauces
Brandied Black Cherry | L’Orange | Ginger Plum 

Maine Lobster Roll 
7 oz of Fresh Cracked Maine Lobster | Hint of Helman's & Lemon
House Pickles | Potato Salad / MP

 

Blackened Fish Tostada

Pan Fried Flour Tortilla | Native Maine Salmon | Shredded Lettuce
Heirloom Tomatoes | Avocado & Corn Salsa | Chipotle Crema / 29

All American Smash Burger
Two House Ground NY Sirloin Patties | American & Cheddar Cheese 
Big Mac Sauce | House Pickles | Potato Salad / 23

10 oz Grilled Bavette Flank 
Balsamic Marinated Bavette Steak | Garden Herb Compound Butter

Grilled Asparagus | Spinach & Feta Couscous | Toasted Pine Nuts / 45 CN
Surf & Turf 
ADD Butter Grilled Maine Lobster Tail / 22 

ADD Blackened Gulf Shrimp / 11 

12 oz Rack of Lamb
New Zealand Lamb | Rosemary Demi Glace | Roasted Herb Potato
Summer Vegetable | Mint Chimi / 49