Dinner Menu
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This Harbor Porches dinner menu is a sample as the items offered changes monthly.
This menu is offered to small groups.
Soup or Appetizer
(Your choice of one)
MAINE
CLAM CHOWDER
A House Specialty - Tender Clams, simmered to perfection
in a blend of Homemade Broth and Heavy Cream
LOBSTER BISQUE
BAKED ONION SOUP GRATINÉE
Tender Onions, simmered in a rich Homemade Stock,
topped with a Crouton and melted Swiss Cheese
SOUP DU JOUR
SMOKED SALMON
Pumpernickel Toast Points, Horseradish Cream Sauce,
Capers, and Red Onions
PAN-ROASTED SCALLOPS
with Prosciutto, Roasted Corn, and Cantaloupe, finished with Chili Tomato Vinaigrette
CALAMARI
Served with Sauce Puttanesca
TEMPURA SHRIMP COCKTAIL
Chipotle Cocktail Sauce
GULF SHRIMP COCKTAIL
Tangy Cocktail Sauce and Lemon
BLACKENED CRAB CAKE
Spicy Cajun Rémoulade
OYSTERS ROCKEFELLER
Spinach and Bacon Stuffing
ASIAN CHICKEN SPRING ROLL
with Napa Slaw and Ponzu Dipping Sauce
SPINNEY CREEK OYSTERS
On the Half shell
MUSSELS
Tomato Fennel Broth, Italian Hot Sausage
Salads
GARDEN SALAD
Choice of Homemade Dressing
CAESAR SALAD
with House Caesar Dressing, Croutons, and Asiago Chips
BOSTON BIBB
Dried Strawberries, Golden Raisins, Julienne of Fontina,
Honey Shallot Vinaigrette
STEAKHOUSE SALAD
A wedge of Iceberg Lettuce with Bleu Cheese,
Apple Wood-smoked Bacon, and Tomatoes
Entrées
Entrée
selections change Monthly. This is a Sample!
Seafood
selections may be broiled, upon request; see also the
"On the Simpler Side" selections below.
CHARBROILED 14 OZ. RIBEYE
accompanied by a Sweet Potato and Gorgonzola Gratin,
with Caramelized Onions, piled with a Grilled Ratatouille Salad
CHARGRILLED MARINATED LAMB LOIN
served with Stewed Yellow Tomatoes, Celery Root Fries, with a
Salad of Roasted Corn and Arugala dressed with Lemon Juice and Parmesan
COQ AU VIN
slowly Braised Whole Chicken, served with Plum Tomatoes,
Braised Vegetables, with Risotto made with Braising Jus
CHARGRILLED ATLANTIC SALMON
accompanied by a Baby Spinach Bisque, Fried Shallot Rings,
and Crispy Pancetta with Chive Oil
APPLEWOOD-SMOKED-BACON-WRAPPED SCROD
over a Truffled Yukon Potato Puree, along with
Caramelized Apples, Onions, and Carrots
PAN-ROASTED DAY BOAT SCALLOPS
accompanied by Boulangere Fingerling Potatoes,
Sautée of Shallots and Brussels Sprouts and finished with Pesto Cream
SAUTÉE OF JUMBO SHRIMP
with a Ragout of Oyster Mushrooms and Fresh Herbs,
tossed with Handmade Fettuccine, finished with Mascarpone
and Roasted Garlic Gremolata
STEAMED 1 ¼ LB. MAINE LOBSTER
Drawn Butter, Lemon, and Herb Roasted Potatoes
BAKED STUFFED MAINE LOBSTER
1 ¼ lb. Lobster stuffed with Shrimp, Crabmeat, Scallops, and Herbed Bread Crumbs flavored with Aged Sherry, served with Potatoes and Drawn Butter
FALL VEGETABLE PRIMAVERA
Sautéed Julienne Fall Squashes, Roasted Radishes, Garlic and Herbs,
with Handmade Fettuccine tossed with a Creamy Butternut Squash Purée
with Parmesan Cheese
*NOTE: There will be a $7 surcharge for guests on our package plans
selecting Baked Stuffed or Boiled Maine Lobster.
ON THE SIMPLER SIDE
Selections served with Herb roasted Potatoes, Chef’s choice of fresh Vegetables,
and Lemon Beurre Blanc unless otherwise noted
PAN-SEARED SCALLOPS
GRILLED RIB EYE GRILLED CHICKEN BREAST
GRILLED SALMON
Menu Changes MONTHLY. This is a Sample! The menus below are offered
to our Conference groups. This Harbor Porches menu is for smaller groups which cannot
meet the minimuns specified on the menus below.
email:
©1998 Stage Neck Inn
8 Stage Neck Road / P.O. Box 70 / York Harbor, Maine 03911 / 207-363-3850 / 207-363-2221 f