Served from Noon until 8 PM. Join us ...

.

Delightful Menu Choices no
matter the Time of Day at
Stage Neck Inn ...

quick click to the following sections
starters
soup creations
salads
specialty sandwiches
gourmet pizza
lunch entrées
lobster entrées

Use the links below to see our other menus.

Current Dessert offerings

Harbor Porches Dinner Menu

A Hearty New England Breakfast

Our Sunday Brunch Menu

Pub Menu

Room Service Menu (Snacks, Lunch, Dinner)

Room Service Breakfast

Children's Menu

Stage Neck Inn Wine List

Gift Certificates are ALWAYS the right size!

Starters

Crab Cake, 14
Blackened or Sautéed with Remoulade Sauce

Fried Calamari, 13
with Fresh Marinara or Garlic Lemon Aioli

Shrimp Cocktail, 13
Cocktail Sauce and Horseradish

Mussels, 13
Choice of Classic White Wine, Garlic, and Butter
OR
Bacon and Creamy Gorgonzola Sauce

Housemade Duck Liver Pâté, 12
Port Wine Currant Reduction
with Assorted Garni

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Soup

Lobster Bisque
Cup 6 ~ Bowl 9

Clam Chowder
Cup 5⁵⁰ ~ Bowl 7⁵⁰

Soup Du Jour
Cup 5⁵⁰ ~ Bowl 7⁵⁰

Baked Onion Soup
Crock 6⁵⁰

Salads
half portion, 5; full portion, 10

Salad add ons
Blackened or Grilled Salmon, add $9
Grilled Shrimp, add $9
Grilled Chicken, add $6
 

Mediterranean Salad
fresh Lettuce, Olives, Feta Cheese, Roasted Red Peppers,
Tomatoes, Pine Nuts and Tomato Balsamic

Beet Salad
Roasted Beets, Vermont Goat Cheese
Baby Arugula and Apple Cider Vinaigrette

The Wedge
Iceberg Lettuce, Bacon, Tomatoes and Blue Cheese Dressing

Caesar Salad
Caesar with Classic Dressing

Mixed Greens
Fresh Greens and Vegetables with Choice of House Dressing

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Specialty Sandwiches
Choice of Potato du Jour, Potato Salad, Pasta Salad, Cole Slaw
French Fries or Sweet Potato Fries

Classic Maine Lobster Roll, market
A Maine Classic ~ Freshly prepared Lobster Meat, gently tossed with
Mayonnaise and served on a Hot Dog Roll

Fried Haddock, 16
on a Bulkie Roll with Tartar Sauce and Cole Slaw

Stage Neck Reuben, 15
Our Classic Reuben Sandwich

Cubano, 15
Traditional Ham Cubano on Grilled Ciabatta

Turkey or Tuna Club, 14
choice Of White, Multigrain Wheat or Marble Rye

Tuna Melt, 14
Prepared Open-Faced on an English Muffin
with Vine-Ripened Tomato and Melted Swiss Cheese

Grilled Chicken Ciabatta, 15
Grilled Marinated Chicken Breast, Melted Mozzarella,
Carmelized Onions, Pesto and
Vine-Ripened Tomato on Ciabatta Bread

Western Point Burger, 12
Lettuce, Tomato and Onion
(Add  $1 for Cheddar, Swiss, American,
Bleu Cheese or Boursin Cheese)

Vegetable Wrap, 13
Fresh Vegetables in a Lavash Wrap
with Babaganoush and Hummus Spreads

Gourmet Pizzas

Our “From-Scratch” Three-Cheese Marinara, 12
house-made classic Italian pizza dough, with Marinara and Cheese

Add Your Choice of Optional Toppings
Peppers, Onions, Mushrooms, Olives or Pineapple, $1 each
Pepperoni, Hamburg, Sausage or Ham, $2 each

or choose from these
Specialty Pizzas:

Margherita: Fresh Basil, Marinara, and Fresh Mozzarella, 13

Shellfish Lovers:  Shrimp, Scallops, fresh Pesto, and Cheese, 16

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Luncheon Entrées
choice of Potato du Jour, Potato Salad, Pasta Salad, Cole Slaw
French Fries or Sweet Potato Fries and Vegetable du Jour

Baked-Stuffed Haddock, 22
topped with a Creamy Lobster Sauce

Grilled Marinated Salmon, 22
Salmon Fillet Marinated in a Sweet Asian Sauce

Pan-Fried Sole, 23
Tender Breaded Fillets Pan-Fried in Butter

Sole Piccata, 23
prepared in the Classic Manner with Lemon Caper Butter

Scallops Venetian, 22
Seared Sea Scallops on a Wilted Spinach Timbale,
Olive Oil and Parmesan Tossed Linguini and Demi Salad

Petite Filet Mignon, 26
6 oz. Filet Mignon Served with Demi-Glacé and Béarnaise

Sliced London Broil, 22
Marinated and Grilled Medium-Rare

Chicken Marsala, 22
Boneless Chicken Breast sauteed with Shallots, Mushrooms,
Marsala Wine and Demi-Glace

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Freshly Harvested Lobster Entrées
choice of Potato and Vegetable du Jour ~ market price

Steamed 1¼ Lb. Maine Lobster

Baked, Seafood-Stuffed 1¼ Lb. Maine Lobster

Butter Poached (Out of Shell)
1¼ Lb. Maine Lobster

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Updated January 27, 2012

There is a $4 plate fee when sharing entrées.
Prices are subject to change and correction without notice.

We hope you'll join us soon.

Executive Chef, Lynn Pressey

800-340-1130
if calling from our local area, please use 207 363 3850