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
