24 Feb 2016 Maine Restaurant Week
We’re looking forward to our first Maine Restaurant Week, March 1-12, and we’re especially eager to share the menu we created for the event, featuring some of our favorite dishes and some special offerings just for MRW diners.
Of course, we used our own beers and spirits as inspiration for the menu. Chef Nick and our kitchen team have created a beer-centric menu with food that pairs really well with the beverages we have. We also used our own beers as ingredients in our sauces and marinades. Just about everything that we have on the menu right now has a different beer in it.
We’re ready to recommend beer and cocktail pairings to go with the dishes too, so beer and spirit lovers, and restaurant week lovers, this menu is for you.
Nick and the kitchen crew are highlighting some of our house favorites, like Sumac Dusted Grilled Broccoli. Nick suggests the half roasted baby chicken with fried Brussels sprouts, beet root puree and smoked local honey. He’s used our house bourbon, reduced down into the honey, to create an incredible glaze for the sprouts. For dessert, try our take on a float – housemade bacon ice cream topped with our white chocolate Albino Stout.
Maine Restaurant Week Menu
Choose one option from each.
1st course
Sumac Dusted Grilled Broccoli, smoky mayo, paprika puffed rice
Charred Carrots, Sour Trouble rosemary emulsion, Old Port Bourbon gastrique
Baby arugula, toasted shallot, roasted beets, preserved lemon vinaigrette, crumbled feta
2nd course
Grilled Denver steak, buttermilk onion puree, blistered cherry tomato, house ricotta
Half roasted baby chicken, fried brussels, beet root puree, smoked local honey
Seared black cod, smashed carrots, green grape gremolata
Smoked tofu, creamed parsnips, roasted wild mushrooms, arugula salsa verde
3rd course
Fried Dough, cinnamon sugar, Mocha Stout dipping sauce
Banana Split, bruleed banana topped with 3 house made ice creams;
cranberry/sage, vanilla seal salt, stout chocolate/hot paprika
View more at MaineRestaurantWeek.com.