Sea Glass at the Inn by the Sea

Available Friday, October 23rd
(207) 799 - 3134 for reservations

CHEF MENU

Six course Prix Fixe Sixty-Five
with Wine Flight Ninety
Available A la Carte

"Amuse Bouche"
Fig / Blue Cheese Mousse / Serrano Dust

*

First

Roasted Mushroom Soup
Truffle Custard / Creme Fraiche / Chervil

Sauvignon Blanc, Dry Creek Fume Blanc, Sonoma

**

Second

Pan Seared Jumbo Scallops
Parsnip Puree / Truffle Butter Emulsion / Shaved Fennel

Pinot Grigio, Due Torri, Veneto

***

Third

"Goat Cheese & Beets"
Organic Watercress / Hazelnuts / Orange Emulsion

Chardonnay, A to Z, Willamette

****

Fourth

Pancetta Wrapped Roasted Monkfish
Beluga Lentil Salad / Caramelized Pearl Onion / Foie Gras Emulsion

Pinot Noir, Samatha Starr, Monterey

or

Slow Braised Buffalo Short Ribs
Garlic Whipped Potatoes / Grilled Broccolini / Horseradish Gremolata / Mushroom Sauce

Zinfandel, Ravenswood, Lodi

**

Dessert

Local Apple Tasting
Apple Crostata / Roasted Apple Gelato / Confiture / Tuile

Prosecco, Bisol Jeio, Veneto

Chef Mitchel Kaldrovich